Chief Editor: Son Radu
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eISSN: 2550-2166

Food Research
Aim and Scope
Food Research is an open access international 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:
  • Food science and food chemistry
  • Food technology, food processing, and food engineering
  • Food safety and quality - microbiological and chemical
  • Sensory, habits, consumer behaviour/practice and preference
  • Nutrition and Dietetics
  • Nutraceuticals and functional food
  • Food service management
  • Food innovation and business 
  • Post-harvest and agribusiness​

​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
  • Scopus
  • i-journals
  • i-focus
  • Index Copernicus International (ICV Value = 68.26)
  • Directory of Open Access Journal (DOAJ)
  • Directory of Open Access Scholarly Resources (ROAD)
  • Scholarsteer
  • Malaysian Citation Index (MYCITE)
  • Directory of Research Journal Indexing (DRJI)
  • ​J-Gate
  • Bielefeld Academic Search Engine (BASE)
  • Google
Latest Issues
October 2019 In progress
Volume 3, Issue 5
View Issues
August 2019
Volume 3, Issue 4
​Special Issue: 4th International Conference on Agricultural & Food Engineering
April 2019
Volume 3, Issue 2
Special Issue: 4th International Conference on Agricultural & Food Engineering
June 2019
Volume 3, Issue 3
February 2019
Volume 3, Issue 1
Announcement
  • Food Research is now indexed in Scopus
  • Food Research was rated with an ICV Value = 68.26
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Article In Press

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A review of culture-dependent and molecular methods for detection of Salmonella in food safety
Thung, T.Y., Lee, E., Wai, G.Y., Pui, C.F., Kuan, C.H., Premarathne, J.M.K.J.K., Nurzafirah, M., Tan, C.W., Malcolm, T.T.H., Ramzi, O.S.B., Wendy, D.R., New, C.Y. and Son, R.
Fructans and antioxidants in leaves of culinary herbs from Asteraceae and Amaryllidaceae families
Petkova, N.Tr., Ivanov, I.G., Raeva, M., Topuzova, M.G., Todorova, M.M. and Denev P.P.
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.

Food Research​