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 trends, innovation and business 
  • Post-harvest and agribusiness​
  • Food security 
  • Food packaging 

​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
  • EuroPub
  • i-journals
  • i-focus
  • Index Copernicus International (ICV Value = 88.50)
  • 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
August 2020 (In progress)
Volume 4, Issue 4
June 2020
Volume 4, Issue 3
Special Issue: Global Halal Sphere Conference 2019 
​(In progress)
Volume 4, Suppl. 1
View Issues
April 2020 
Volume 4, Issue 2
February 2020 
Volume 4, Issue 1 
Announcement
  • Food Research's ICV Value 2019 = 88.50
  • Article Processing Charge (APC) rate increased
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Article In Press

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Quality test of long-jawed mackerel (Rastrelliger sp.) fish flour
Domili, I., Labatjo, R., Ntau, L.A., Anasiru, M.A. and Arbie, F.Y. 
Sensorial and physicochemical characteristics of herbal noodle enriched with Centella asiatica
Fadzil, N.F., Abu Bakar, M.F., Yusop, M.H.M. and Abu Bakar, F.I. 
The application of taḥawwul (transformation) process for determination of vinegar status in the Malaysia market
Harahap, I., Shukri, A.S.M., Jamaludin, M.A., Nawawi, N., Alias, R. and Zaharim, 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.

Food Research​