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Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, and perspectives in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. The journal focuses on hypothesis-driven research studies suitable for an international audience.

Impact factor:3.167. 2020 Journal Citation Reports (Clarivate Analytics): 57/144 (Food Science & Technology) ... Institute of Food Technologists.

The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication.

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The Journal of Food Science and Technology (JFST) is the official publication of the ... 2.701 (2020); Impact factor: 3.574 (2020); Five year impact factor ...

Preventive Nutrition and Food Science (PNF) is a journal that publishes original scientific work on preventive nutrition for preventing disease and ...

The Impact Factor of this journal is 2.537, ranking it 80 out of 144 in Food Science & Technology; With this journal indexed in 3 international databases, ...

International Journal of Food Science publishes research in all areas of food science. It is a multidisciplinary journal and ... Impact Factor-. APC$775 ...

It considers the number of citations received by a journal and the importance of the journals from where these citations come. SJR acts as an ...

Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, and perspectives in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. The journal focuses on hypothesis-driven research studies suitable for an international audience.

The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes.

1999 2003 2007 2011 2015 2019 Food Science ... Food Science, 1999, Q1 ... The two years line is equivalent to journal impact factor ™ (Thomson Reuters) ...

Scope. International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research.

The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.

The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). The Journal is envisaged as the major platform for communicating advances/developments in the post-harvest science, engineering and technology aspects of food/food products to researchers, academicians, industry as well as students of food science and technology.

The Journal is envisaged as the major platform for communicating advances/developments in the post-harvest science, engineering and technology aspects of food/food products to researchers, academicians, industry as well as students of food science and technology.

The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST.

The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality. Pre-harvest research will only be considered where it focuses on the effects of pre-harvest conditions on food quality.