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. Food Research also publishes special issues of selected peer-reviewed papers from conferences, proceedings, seminars, meetings, etc. related to the aim and scope of the journal. |
Journal Indexing
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Latest Issues
February 2022
Volume 6, Issue 1 |
April 2022
Volume 6, Issue 2
Volume 6, Issue 2
View Issues
December 2021
Volume 5, Issue 6 |
October 2021
Volume 5, Issue 5 |
Special Issue: 2nd International Plantation Conference (IPC2021)
Volume 5, Supplementary 4
Volume 5, Supplementary 4
Article In Press
Physicochemical properties of post laying hen breast meat thawed using various methods
Dwiloka, B., Setiani, B.E., Pramono Y.B., Prihatiningsih, R., Nurussyifa, S.Y. and Puspitoasih, A.D.
Dwiloka, B., Setiani, B.E., Pramono Y.B., Prihatiningsih, R., Nurussyifa, S.Y. and Puspitoasih, A.D.
Anthropometry indicators that are most related to metabolic profiles in female college students
Dieny, F.F., Rose S., Tsani, A.F.A., Jauharany, F.F. and Fitranti, D.Y.
Dieny, F.F., Rose S., Tsani, A.F.A., Jauharany, F.F. and Fitranti, D.Y.
Screening of Lactobacillus rhamnosus-producing gamma aminobutyric acid (GABA) isolated from Sumbawa mare milk and its potential application to increase GABA content in fermented milk
Nursini, N.W., Antara, N.S., Sugitha, I.M. and Sujaya, I.N.
Nursini, N.W., Antara, N.S., Sugitha, I.M. and Sujaya, I.N.
The effect of rotary drying temperature on drying characteristic and antioxidant activity of Etlingera elatior Jack
Simanjuntak, M.E., Ristiarini, S. and Widyawati, P.S.
Simanjuntak, M.E., Ristiarini, S. and Widyawati, P.S.
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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