Subjects -> FOOD AND FOOD INDUSTRIES (Total: 399 journals)
    - BEVERAGES (15 journals)
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    - FOOD AND FOOD INDUSTRIES (282 journals)

FOOD AND FOOD INDUSTRIES (282 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 70)
Advances in Nutrition     Hybrid Journal   (Followers: 58)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 57)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Food Science     Open Access   (Followers: 1)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access   (Followers: 1)
EUREKA : Life Sciences     Open Access   (Followers: 2)
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 33)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 17)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 16)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grain & Oil Science and Technology     Open Access   (Followers: 1)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Himalayan Journal of Science and Technology     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agricultural Science and Food Technology     Open Access   (Followers: 1)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)

        1 2     

Similar Journals
Journal Cover
Current Research in Nutrition and Food Science
Journal Prestige (SJR): 0.139
Number of Followers: 5  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2347-467X - ISSN (Online) 2322-0007
Published by Enviro Research Publishers Homepage  [3 journals]
  • Probiotic Potential of Blueberry Jam Fermented with Lactic Acid Bacteria

    • Authors:

      Aditya Chaudhary1; Khushbu Verma1*, Baljeet Singh Saharan2


      Abstract: Introduction Blueberry (Cyanococcus) belongs to the genus Vaccinum of the family Ericaceae and sub-family Vacciniaceae. Blueberry has a circumpolar distribution, mainly present in North America, Europe, and Asia. Commercial “blueberries” (including both wild and cultivated blueberries) are native of North America and were introduced in Europe in 1930. Blueberries are prostate shrubs that varied in […]
      PubDate: Thu, 19 Mar 2020 12:00:11 +000
       
  • Effect of Annona Muricata L. on Metabolic Parameters in Diabetes Mellitus:
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    • Authors:

      Iqdam Abdulmaged Alwan1; Vuanghao Lim1, Nozlena Abd Samad1, Tri Widyawati2, Nor Adlin Yusoff1*


      Abstract: Introduction Diabetes mellitus (DM) is a heterogeneous metabolic disorder indicated by chronic hyperglycemia in postprandial and fasting states due to the impairment of insulin production by pancreas β cells, insulin action at the selected tissues or both.1 On a global scale, diabetes has reached epidemic proportions and is one of the significant contributors to the […]
      PubDate: Thu, 19 Mar 2020 08:00:06 +000
       
  • &rft.aufirst=

    Poojitha&rft.au=

    Poojitha+P.1 &rft.au=K.A.+Athmaselvi2*

    ">Changes in Physicochemical and Bioactive Profile of Garlic Pulp by High
           Voltage Electric Field

    • Authors:

      Poojitha P.1 ; K.A. Athmaselvi2*


      Abstract: Introduction Garlic has been cropped for centuries throughout the world. It is not only used as a spiced vegetable but also as a curative for many lifestyle-based diseases like cardiovascular diseases and other age-related diseases.1 Garlic based therapeutics has been utilized in India for more than 5000 years and in Chinese medicines for more than […]
      PubDate: Sat, 15 Feb 2020 07:23:23 +000
       
  • Effect of Pre-treatment in Producing Pumpkin Powder Using Air Fryer and
           Its Application in ‘Bingka’ Baking

    • Authors:

      Nik Masturah Nik Murzaini; Farah Saleena Taip*, Norashikin Ab Aziz, Nur Aalia Abd Rahman


      Abstract: Introduction Pumpkin (Cucurbita maxima) is one of the vegetables that is high in nutrition and can be used as food, as well as in medicines. Pumpkins are soft and sweet. They are used in a variety of food products such as cakes (Anju, 2013), breads (Pongjanta et. al., 2006), cookies (Kulkarni & Joshi, 2013), Asian […]
      PubDate: Sat, 01 Feb 2020 07:15:22 +000
       
  • Effect of Beta Carotene on the Ionisable Iron Content of Wheat

    • Authors:

      N. Butler*; P. Ghugre


      Abstract: Introduction Anaemia affects almost a quarter of the world’s population; iron deficiency is considered as the most common cause of anaemia.1 India alone has 95% of anaemic population.2 India harbours 58.5%, 53% and 22.7% of anaemic children, women and men, respectively.3 The attributing causes for this high prevalence rate in India are intake of less than […]
      PubDate: Fri, 31 Jan 2020 06:23:01 +000
       
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    Shah&rft.au=

    Shah+Asma+Iftikhar1 &rft.au=Himjyoti+Dutta2*

    ">Use of Raw and Physically Modified Rice Starches as Fat Replacer in
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    • Authors:

      Shah Asma Iftikhar1 ; Himjyoti Dutta2*


      Abstract: Introduction The modern food market is flooded with food choices containing ingredients of different origins and physiological pathways. Consumption of high calorie and excessively processed foods has been often associated with escalations of lifestyle disorders. Fat is generally considered as one of the major food component that imparts to the sensory and physiological properties like […]
      PubDate: Fri, 31 Jan 2020 05:40:52 +000
       
  • &rft.aufirst=

    Deeksha&rft.au=

    Deeksha+Singh1 &rft.au=B.+M.+Singh2 ,++Sangeeta+Gehlot1 ,++Vandana+Verma1

    ">A Cross Sectional Study on Analysis of Human milk as per Prakriti
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    • Authors:

      Deeksha Singh1 ; B. M. Singh2 , Sangeeta Gehlot1 , Vandana Verma1


      Abstract: Introduction Human milk (Stanya) is an excellent source of nutrition for infants, as it contains essential nutrients in the correct balance and numerous immunological, biochemical, cellular component, probiotic, and stem cells. Human milk has been also considered as live tissue. The milk has a unique composition which is species specific, evolved over millions of years […]
      PubDate: Sat, 25 Jan 2020 04:59:12 +000
       
  • The Study of Sorghum (Sorghum bicolor L.), Mung Bean (Vigna radiata) and
           

    • Authors:

      Sri Budi Wahjuningsih1*; Sudjatinah1, Mita Nurul Azkia1, Dian Anggraeni2


      Abstract: Introduction Noodle is in consumer’s demand because of its easy serving, practical and varied, therefore it is often used as an alternative to be staple food. Noodle’s production in Indonesia has increased through several years, it was recorded 1.6 million tons in 2008 to 2 million tons in 2013.1 Basically, noodle is made from wheat […]
      PubDate: Fri, 24 Jan 2020 10:57:54 +000
       
  • Effects of Frozen Storage on Viability of Probiotics and Antioxidant
           Capacities of Synbiotic Riceberry and Sesame-Riceberry Milk Ice Creams

    • Authors:

      Varongsiri Kemsawasd1; Pittaya Chaikham2*


      Abstract: Introduction In the recent years, probiotics have been applied to many health products within the food industry due to widely acclaimed health benefits. Ingestion of probiotics contributed to modification and prevention of pathogenic invasion of the gut microflora, inducing positive effects in terms of enhanced immunity, digestion, and metabolism.1 The role of probiotics as protective […]
      PubDate: Tue, 14 Jan 2020 11:23:56 +000
       
  • ,++Ardiansyah*

    ">Sensory Evaluation of Noodles Substituted by Sweet Potato Flour and Rice
           Bran

    • Authors:

      Retno Dwi Astuti; Wahyudi David , Ardiansyah*


      Abstract: Introduction The world Instant Noodles Association (2019) states that Indonesia is the second biggest consumer of the same after China. According to the association, China and Hong Kong consumed the most instant noodles last year with 40.25 million servings, followed by Indonesia with 12.54 million.1 The quality of noodles, based on its production involving wheat […]
      PubDate: Tue, 14 Jan 2020 09:33:40 +000
       
 
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