eISSN: 2550-2166
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Aim and Scope
Food Research is an Open Access journal that publishes reviews, original research articles and short communications focusing on food science and technology, food service management, nutrition, nutraceuticals, food innovation, and agriculture food science.
The Journal welcomes papers within the intended scope as follows:
Studies should be of general interest to the international community of food researchers. |
Journal Indexing
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Latest Issues
Special Issue: 4th International Conference on Food Science and Engineering (ICFSE) 2022
Volume 8, Supplementary 2 Special Issue: 3rd International Conference on Chemical Process and Product Engineering (ICCPPE) 2022
Volume 8, Supplementary 1 |
View Issues
Special Issue: 1st International Conference of Health and Nutrition 2022
Volume 7, Supplementary 5 Special Issue: Development of Mushrooms as Sustainable Superfoods of the Future 2022 (DOMASSOF 2022)
Volume 7, Supplementary 4 |
Article In Press
Enhancing physicochemical and leaching properties of grass jelly formulation by incorporation of gelatine
Fadhlina, A., Nor, M.M., Sheikh, H.I., Yusof, Y. A., Hassan, M.F.H. and Azman, N.A.
Fadhlina, A., Nor, M.M., Sheikh, H.I., Yusof, Y. A., Hassan, M.F.H. and Azman, N.A.
Nutritional composition and mineral bioavailability of selected root and tuber crops in the Bicol Region, Philippines
Millena, C.G., Binaday, J.A.B., Bulawan, C.B., Nipas, E.G.D., Ruivivar, S.S. and Rosales, A.L.
Millena, C.G., Binaday, J.A.B., Bulawan, C.B., Nipas, E.G.D., Ruivivar, S.S. and Rosales, A.L.
An overview: health benefits, nutritional profile of Cucurbitaceae family plants (muskmelon and pumpkin) seeds and their possible usage in energy bars for athletes
Chaudhary, M., Singh, R. and Chauhan, E.S.
Chaudhary, M., Singh, R. and Chauhan, E.S.
The effect of different concentrations of CMC addition on chemical and organoleptic characteristics of red guava (Psidium guajava) sheet jam
Pramono, Y.B., Rizqiati, H. and Luthfiyanti, E.
Pramono, Y.B., Rizqiati, H. and Luthfiyanti, E.
Food Research is an OPEN ACCESS journal that adheres to the Budapest Open Access Initiative (BOAI) definition of open access. All articles published in Food Research is freely available online and users have the right to read, download, copy, distribute, print, search, or link to the full texts of these articles.
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