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: Asian Federation of Biotechnology - Malaysia Chapter International Symposium 2022
Volume 8, Supplementary 3 Special Issue: 4th International Conference on Food Science and Engineering (ICFSE) 2022
Volume 8, Supplementary 2 |
View Issues
Special Issue: 3rd International Conference on Chemical Process and Product Engineering (ICCPPE) 2022
Volume 8, Supplementary 1 |
Article In Press
Physicochemical characteristics of jack bean (Canavalia ensiformis (L.) DC.) milk, a non-dairy milk alternative developed using various pretreatment methods
Virly, Sutedja, A.M., Trisnawati, C.Y., Kaharso, V.C., Ivana, F. and Asali, K.
Virly, Sutedja, A.M., Trisnawati, C.Y., Kaharso, V.C., Ivana, F. and Asali, K.
Anti-fatigue activity on male mice of 70% ethanol and aqueous extract of Rusa unicolor antler from East Kalimantan
Widyowati, R., Suciati, S., Haryadi, D.M., Chang, H., Suryawan, I.N., Tarigan, N. and Sholikhah, I.
Widyowati, R., Suciati, S., Haryadi, D.M., Chang, H., Suryawan, I.N., Tarigan, N. and Sholikhah, I.
Chemical characteristics of traditional fish crackers (kemplang) heated using a microwave oven
Guttifera, Rahmawati, L., Sari, S.R., Pratama, F., Widowati, T.W., Dewi, S. and Purwandoko, P.B.
Guttifera, Rahmawati, L., Sari, S.R., Pratama, F., Widowati, T.W., Dewi, S. and Purwandoko, P.B.
A perspective on the in vitro tissue culture of red ginger and its impact on antioxidant activity
Widyastuti, D.A., Nuringtyas, T.R., Santosa, D. and Rohman, A.
Widyastuti, D.A., Nuringtyas, T.R., Santosa, D. and Rohman, A.
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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