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
June 2021 (In progress)
Volume 5, Issue 3 |
April 2021 (In progress)
Volume 5, Issue 2 |
February 2021
Volume 5, Issue 1 |
Special Issue: 5th International Conference on Agricultural and Food Engineering Part 2 (In progress)
Volume 5, Supplementary 1 |
View Issues
October 2020
Volume 4, Issue 5 |
December 2020
Volume 4, Issue 6 |
Special Issue: 3rd International Conference on Translational Medicine and Health Sciences (ICTHMS) 2019
Volume 4, Supplementary 3 |
Special Issue: Food Innovative Asia 2020
Volume 4, Supplementary 4 |
Special Issue: Plantation for Life
Volume 4, Supplementary 5 |
Special Issue: 5th International Conference on Agricultural and Food Engineering Part 1
Volume 4, Supplementary 6 |
Article In Press
Colchicine-induced mutation for new line development of tropical maize (Zea mays L.)
Rahajeng, S.M., Sugiharto, A.N. and Wardyati, T.
Rahajeng, S.M., Sugiharto, A.N. and Wardyati, T.
Ingredient modification to improve nutrition of Indonesian Koya made of nile and soy as a source of protein
Anandito, R.B.K., Kawiji., Purnamayati, L. and Maghfira, L.L
Anandito, R.B.K., Kawiji., Purnamayati, L. and Maghfira, L.L
Vulnerabilities of wheat crop farmers in war zone
Stanikzai, A.N., Ali, F. and Kamarulzaman, N.H.
Stanikzai, A.N., Ali, F. and Kamarulzaman, N.H.
Meat tenderization using bromelain enzyme extracted from pineapple waste
Woinue, Y., Chaurasiya, R.S. and Sharma, R.
Woinue, Y., Chaurasiya, R.S. and Sharma, R.
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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