Subjects -> FOOD AND FOOD INDUSTRIES (Total: 395 journals)
    - BEVERAGES (18 journals)
    - FISH AND FISHERIES (100 journals)
    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 3)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 3)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 10)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 62)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 6)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 17)
Agricultural and Food Science     Open Access   (Followers: 18)
Agriculture & Food Security     Open Access   (Followers: 24)
Agriculture and Food Sciences Research     Open Access   (Followers: 12)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 14)
Agrosearch     Open Access  
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Technology     Open Access   (Followers: 10)
Amino Acids     Hybrid Journal   (Followers: 6)
Animal Production Science     Hybrid Journal   (Followers: 8)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Applied Food Research     Open Access   (Followers: 3)
Archiva Zootehnica     Open Access   (Followers: 1)
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: 4)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Asian Journal of Crop Science     Open Access   (Followers: 4)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 1)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 7)
British Food Journal     Hybrid Journal   (Followers: 16)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 4)
Cogent Food & Agriculture     Open Access   (Followers: 1)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 29)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 4)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 25)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 3)
Current Research in Dairy Sciences     Open Access   (Followers: 4)
Current Research in Food Science     Open Access   (Followers: 1)
Current Research in Microbiology     Open Access   (Followers: 20)
Current Research in Nutrition and Food Science     Open Access   (Followers: 7)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 2)
EFSA Supporting Publications     Open Access  
EUREKA : Life Sciences     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 8)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 4)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 3)
Focusing on Modern Food Industry     Open Access   (Followers: 3)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 37)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 8)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 2)
Food Analytical Methods     Hybrid Journal   (Followers: 2)
Food and Applied Bioscience Journal     Open Access  
Food and Bioprocess Technology     Hybrid Journal   (Followers: 5)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 16)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 4)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 7)
Food and Nutrition Sciences     Open Access   (Followers: 25)
Food and Public Health     Open Access   (Followers: 11)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 2)
Food Biophysics     Hybrid Journal   (Followers: 2)
Food Bioscience     Hybrid Journal   (Followers: 1)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chemistry     Hybrid Journal   (Followers: 16)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 5)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 11)
Food Digestion     Hybrid Journal   (Followers: 6)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 3)
Food Hydrocolloids     Hybrid Journal   (Followers: 2)
Food Hydrocolloids for Health     Open Access  
Food Microbiology     Hybrid Journal   (Followers: 16)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 2)
Food Quality and Preference     Hybrid Journal   (Followers: 4)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 6)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 62)
Food Science and Biotechnology     Hybrid Journal   (Followers: 5)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 4)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 13)
Food Structure     Hybrid Journal   (Followers: 4)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 12)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access   (Followers: 3)
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 22)
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 3)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Open Access   (Followers: 4)
Grain & Oil Science and Technology     Open Access  
Grasas y Aceites     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access   (Followers: 1)
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 3)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 1)
International Journal of Dairy Science     Open Access   (Followers: 5)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 17)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 21)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 5)
International Journal of Food Science and Agriculture     Open Access   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 7)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access   (Followers: 1)
International Journal of Poultry Science     Open Access   (Followers: 5)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
Investigación Pecuaria     Open Access   (Followers: 2)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 1)
JDS Communications     Open Access   (Followers: 2)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Agriculture and Food Research     Open Access   (Followers: 3)
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of AOAC International     Hybrid Journal   (Followers: 3)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 3)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 3)
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 3)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 1)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 1)
Journal of Food Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Industry     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Process Engineering     Hybrid Journal  
Journal of Food Processing & Beverages     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 2)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 1)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 12)
Journal of Food Science     Hybrid Journal   (Followers: 8)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 4)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 4)
Journal of Food Studies     Open Access   (Followers: 6)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal  
Journal of Functional Foods     Hybrid Journal   (Followers: 2)
Journal of Future Foods     Full-text available via subscription   (Followers: 4)
Journal of Halal Product and Research     Open Access  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)
Journal of Medicinal Food     Hybrid Journal   (Followers: 1)
Journal of Medicinal Herbs and Ethnomedicine     Open Access  
Journal of Muscle Foods     Hybrid Journal  
Journal of Plant Stress Physiology     Open Access   (Followers: 3)
Journal of Sensory Studies     Hybrid Journal  
Journal of Spices and Aromatic Crops     Open Access   (Followers: 2)
Journal of Texture Studies     Hybrid Journal   (Followers: 1)
Journal of the Science of Food and Agriculture     Hybrid Journal   (Followers: 15)
JSFA reports     Full-text available via subscription   (Followers: 1)
Jurnal Teknologi & Industri Hasil Pertanian     Open Access  
Jurnal Teknologi Dan Industri Pangan     Open Access  
Latin American Perspectives     Hybrid Journal   (Followers: 15)
Lebensmittelchemie     Hybrid Journal   (Followers: 1)
Legume Science     Open Access  
LWT - Food Science and Technology     Open Access   (Followers: 4)
Measurement : Food     Open Access   (Followers: 3)
Meat and Muscle Biology     Open Access  
Meat Science     Hybrid Journal   (Followers: 2)
Meyve Bilimi     Open Access  
Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi     Open Access  
NFS Journal     Open Access  
Nigerian Food Journal     Full-text available via subscription   (Followers: 2)
NJAS : Wageningen Journal of Life Sciences     Hybrid Journal  
npj Science of Food     Open Access   (Followers: 1)
Nutrition and Dietary Supplements     Open Access   (Followers: 15)
Nutrition Bulletin     Hybrid Journal   (Followers: 11)
Oilseeds and fats, Crops and Lipids     Open Access  
Open Bioactive Compounds Journal     Open Access  
Open Food Science Journal     Open Access  
Pakistan Journal of Nutrition     Open Access   (Followers: 1)
PHAGE     Full-text available via subscription   (Followers: 4)
Renewable Agriculture and Food Systems     Open Access   (Followers: 15)
Research Journal of Seed Science     Open Access   (Followers: 1)

        1 2     

Similar Journals
Journal Cover
Annual Review of Food Science and Technology
Journal Prestige (SJR): 2.966
Citation Impact (citeScore): 10
Number of Followers: 13  
 
  Full-text available via subscription Subscription journal
ISSN (Print) 1941-1413 - ISSN (Online) 1941-1421
Published by Annual Reviews Homepage  [49 journals]
  • Machine Learning in Automated Food Processing: A Mini Review

    • Free pre-print version: Loading...

      Authors: Lu Zhang; Remko M. Boom Yizhou Ma
      Abstract: Industrial food processing is rapidly transforming into automation and digitalization. Automated food processing systems adapt to variations in raw materials and product quality requirements. Implementing automated processing systems can potentially improve the sustainability of our food systems by improving productivity while reducing environmental impacts. Nevertheless, the adoption of automated food processing systems is still relatively low. In this review, we discuss the concept of automated food processing and summarize the recent advances in applications of machine learning technologies to enable automated food processing. Machine learning can find its applications in formulation development, process control, and product quality assessment. We share our vision on the potential of automated food processing systems to adapt to complex raw materials, mass customization, personalized nutrition, and human–machine interaction. Finally, we pinpoint relevant research questions and stress that future research on automated food processing requires multidisciplinary approaches.
      PubDate: 2025-04-28T00:00:00Z
       
  • The Role of Ginseng and its Bioactive Compounds in Aging: Cells and Animal
           Studies

    • Free pre-print version: Loading...

      Authors: Da-Yeon Lee; Nicole Noren Hooten, Jennifer F. O'Connell, Boo-Yong Lee Yoo Kim
      Abstract: Aging is an inevitable process that is characterized by physiological deterioration and increased vulnerability to stressors. Therefore, the interest in hallmarks, mechanisms, and ways to delay or prevent aging has grown for decades. Natural plant products and their bioactive compounds have been studied as a promising strategy to overcome aging. Ginseng, a traditional herbal medicine, and its bioactive compound, the ginsenosides, have increasingly gained attention because of various pharmacological functions. This review introduces the species, useful parts, characteristics, and active components of ginseng. It primarily focuses on the bioconversion of ginsenosides through the unique steaming and drying process. More importantly, this review enumerates the antiaging mechanisms of ginseng, ginsenosides, and other bioactive compounds, highlighting their potential to extend the health span and mitigate age-related diseases based on twelve representative hallmarks of aging.
      PubDate: 2025-02-19T00:00:00Z
       
  • Down the Rabbit Hole: How Digital Media Shapes Public Perceptions of Food
           Science and Technology Research (And How We Can Safeguard Science
           Integrity and Credibility)

    • Free pre-print version: Loading...

      Authors: Mary Ann Lila; Camille Ryan Connie Diekman
      Abstract: Professionals and practitioners in food science and technology navigate a minefield of challenges stemming from the convergence of science, scientific inquiry and research, and online mass and social media. Misinterpretations and politicized debates occur frequently in online media, where food- and diet-related topics have an avid following, and conflicting information or incomplete coverage may occasionally undermine public trust in the integrity of food science research from both academia and industry. Leveraging a broad landscape analysis of scientific and popular lay journal reports, we catalog a series of food science and technology topics that have been popularized in online forums, sometimes at the expense of scientific accuracy. Finally, we detail some guidelines and tools that may assist food science and technology academics, industry professionals, science publishers, and online journalists in rigorously safeguarding the integrity and credibility of research reports that reach the lay consumer through social and online media channels.
      PubDate: 2025-02-19T00:00:00Z
       
  • The Rising Incidence of Food Allergies and Infant Food Allergies

    • Free pre-print version: Loading...

      Authors: Yogini S. Jaiswal; Leonard L. Williams
      Abstract: Infant food allergies have become a continually rising global health issue. There is a lack of global standardized recommendations on measures for prevention and treatment of infant food allergies because of the variations in ethnic, social, educational, and healthcare practices that affect the outcomes of research studies. Food allergies can cause mild to severe reactions and can affect social and emotional aspects of life up to the adolescent stage and are sometimes never outgrown. Maternal factors such as in utero supply of antibodies, dietary diversity, genetics, food allergen consumption during pregnancy, gut microbiota, and breastfeeding characteristics are the cornerstones of the development of an infant's immune system. In this review, we discuss how prenatal and postnatal factors affect the gut microbiota and development of an infant's immune system, and the current therapies available. The importance of food processing and education of stakeholders in the care of infants with food allergies is also discussed.
      PubDate: 2025-02-19T00:00:00Z
       
  • Bioavailability of Food Polyphenols: Current State of Knowledge

    • Free pre-print version: Loading...

      Authors: Gary Williamson
      Abstract: (Poly)phenols, including flavonoids, phenolic acids, and tannins, are a diverse class of compounds found in plant-based foods and beverages. Their bioavailability has been extensively described and detailed metabolic pathways elucidated. Although some parent (poly)phenols are absorbed intact in the small intestine, most pass to the colon where they are extensively catabolized and their microbial products absorbed into the circulation. The sum of the metabolites absorbed can reach almost 100% in some cases and in some individuals. In recent years, there have been three major areas of advancement: (a) comprehensive and systematic reviews have brought together bioavailability data, including detailed metabolic pathways in humans, and quantitative estimates of absorption and excretion; (b) the action and importance of the gut microbiota in (poly)phenol metabolism have been better defined and our understanding of the important role of the microbiota in intra- and interindividual variation has greatly expanded; and (c) strategies to improve (poly)phenol bioavailability such as encapsulation employing various nanoformulations or cyclodextrins have been developed.
      PubDate: 2025-02-03T00:00:00Z
       
  • Precision Processing for Value-Added Fats and Oils

    • Free pre-print version: Loading...

      Authors: Jochen Weiss; Sebastian Mannweiler Hanna Salminen
      Abstract: Lipids are key compounds in foods and provide energy and nutrients to the body. They are carriers of aroma and flavor compounds and contribute to structure and texture. Nutritional research has shown that positive effects on human health are derived from the intake of specific lipids. Similarly, food science research has shown that food matrix design benefits from having tailored lipid fractions with specific functions such as melting profiles, crystal structures, and oil-binding capacities. Minor constituents such as polar lipids or waxes also have valuable functional properties such as the ability to stabilize interfaces, facilitate spreadability, provide barriers, or act as organogelators. Coupled with the emergence of new feedstocks such as new plants, microbes, or insects, this has fueled a renewed interest in designing efficient, effective, and environmentally friendly processes to extract and fractionate lipids from feedstocks. Such precision-processing approaches are intended to yield not just bulk oils and fats but also specialty lipids with tailored properties. In this review article, we discuss the extraction and fractionation approaches used to obtain lipid fractions from plants, animals, or microbial fermentation, discuss their properties and functionalities, and highlight process design approaches, with a focus on sustainable extraction technologies. Recent advances in the three main steps in obtaining food lipids are highlighted: (a) crude oil manufacture; (b) refinement; and (c) fractionization. Finally, three case studies of specialty ingredients derived from such precision-processing approaches are presented.
      PubDate: 2025-02-03T00:00:00Z
       
  • Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods

    • Free pre-print version: Loading...

      Authors: Xiyue Liu; Yanpeng Cheng, Tiexin Sun, Yi Lu, Siqi Huan, Shouxin Liu, Wei Li, Zhiguo Li, Yang Liu, Orlando J. Rojas, David Julian McClements Long Bai
      Abstract: 3D printing has emerged as a suitable technology for creating foodstuff with functional, sensorial, and nutritional attributes. There is growing interest in creating plant-based foods as alternatives to address current demands, especially to tailor consumer preferences. Consequently, plant-derived edible inks for additive manufacturing have emerged as suitable options, including emulsion gels (or emulgels). These gels can be formulated entirely from plant-derived lipids, proteins, polysaccharides, and/or other ingredients to form complex fluids that belong to the category of soft matter. This review summarizes the most recent advances in the areas of formation, structuring, properties, and applications of plant-based emulsion gels for 3D-printed food. These semisolid materials can be extruded to the set or solidified into structures with predesigned shapes, fidelity, and sensory attributes across the senses (taste, smell, sight, and touch) along with nutrition values. Emulsion gels can be formed by either solely gelling the continuous phase or combining this process with the formation of a particle network through aggregation and close packing. The current challenges facing the development of edible inks using plant-based materials are critically discussed to stimulate further advances in the rapidly growing field of personalized 3D-printed foods.
      PubDate: 2025-02-03T00:00:00Z
       
  • Role of Scavenger Receptor B1 (SR-B1) in Improving Food Benefits for Human
           Health

    • Free pre-print version: Loading...

      Authors: Giuseppe Valacchi; Alessandra Pecorelli
      Abstract: Scavenger receptor class B member 1 (SR-B1) is a multiligand receptor with a broad range of functions spanning from the uptake of cholesteryl esters from high-density lipoproteins (HDLs) and transport of micronutrients such as fat-soluble vitamins and carotenoids across cell membranes to roles in tumor progression, pathogen recognition, and inflammatory responses. As a target of exposome factors such as environmental stressors and unhealthy lifestyle choices, as well as aging, dysregulated expression and activity of SR-B1 can negatively impact human health. Intriguingly, not only is SR-B1 a major determinant of nutrient homeostasis and, hence, metabolic health status, but these same nutrients and some phytochemicals have also demonstrated their ability to modulate SR-B1. Therefore, an integrated approach that, taking into account human health, nutrition, and food technology sciences, aims to produce foods with health-promoting effects should take advantage of the multifaceted properties of SR-B1. Improved functional foods and novel nanoparticle-based delivery systems, rich in nutrients and phytochemicals, with precise targeting to SR-B1 in specific tissues or structures could represent a strategic advance to improve human health and promote well-being.
      PubDate: 2025-02-03T00:00:00Z
       
  • A Comprehensive Understanding of Camellia sinensis Tea Metabolome: From
           Tea Plants to Processed Teas

    • Free pre-print version: Loading...

      Authors: N.H.M. Rubel Mozumder; Jang-Eun Lee Young-Shick Hong
      Abstract: Tea (Camellia sinensis) is one of the most popular nonalcoholic beverages in the world, second only to water. Six main types of teas are produced globally: green, white, black, oolong, yellow, and Pu-erh. Each type has a distinctive taste, quality, and cultural significance. The health-promoting effects of tea are attributed to the complex metabolite compositions present in tea leaves. These metabolite compositions vary in response to different factors. In addition to manufacturing processes in processed tea, the primary factors influencing variations of fresh tea leaf metabolites include genetics, cultivation management, and environmental conditions. Metabolomics approaches, coupled with high-throughput statistical analysis, offer promising tools for the comprehensive identification and characterization of tea leaf metabolites according to growing conditions, cultivation practices, manufacturing processes, seasonality, climate, cultivars, and geography. This review highlights the distinctive variations in fresh tea leaf metabolites, which change in response to various factors, using a metabolomics approach, which are also extended to various processed teas.
      PubDate: 2025-01-28T00:00:00Z
       
  • Psyllium: A Nutraceutical and Functional Ingredient in Foods

    • Free pre-print version: Loading...

      Authors: Yaqiong Zhang; Yinghua Luo, Boyan Gao Liangli Yu
      Abstract: Psyllium is an excellent natural source of soluble and insoluble dietary fiber. It has been used as a nutraceutical and functional ingredient in foods. Many efforts have been made to understand and improve its physicochemical, biological, and functional properties to promote its food applications. This manuscript reviews and discusses the current knowledge of psyllium, focusing on its health benefits, utilizations as a functional additive in foods and hydrogel delivery carrier, approaches to modify its molecular and chemical structures, nonfood utilizations, and potential side effects and toxicity. Perspectives on future research and development of psyllium are also provided. This review may serve as a scientific foundation for improved food application of psyllium to enhance human health and food quality.
      PubDate: 2025-01-23T00:00:00Z
       
  • Recent Advances in Nontargeted Screening of Chemical Hazards in Foodstuffs

    • Free pre-print version: Loading...

      Authors: Yang Wang; Boyan Gao, Yuanyuan Li, Changzhi Shi, Hui Li, Zecang You, Mingliang Fang, Chenxu Wang, Xiaojun Deng Bing Shao
      Abstract: The emergence of several chemical substances continues to enrich and facilitate the development of food science, but their irrational use also poses a threat to food safety and human health. Nontargeted screening (NTS) has become an important tool for rapid traceability and efficient identification of chemical hazards in food matrices. NTS in food analysis is highly integrated with sample pretreatment, instrumental analysis platforms, data acquisition and analysis, and toxicology. This article is a systemic review of current sample preparation, analytical platforms, and toxicity-guided NTS techniques and provides the latest advancements in workflows and innovative applications of the NTS process based on mass spectrometric techniques. High-throughput toxicity screening platforms play an important role in NTS of unknown chemical hazards of complex food matrices. Advanced machine learning and artificial intelligence are increasingly accessible fields that may effectively process large-scale screening data and advance food NTS research.
      PubDate: 2025-01-16T00:00:00Z
       
  • Lacto-Fermented Fruits and Vegetables: Bioactive Components and Effects on
           Human Health

    • Free pre-print version: Loading...

      Authors: Lei Wei; Wannes Van Beeck, Melanie Hanlon, Erin DiCaprio Maria L. Marco
      Abstract: Lacto-fermented fruits and vegetables (FVs) such as kimchi, sauerkraut, and fermented olives and nonalcoholic juices have a long history as dietary staples. Herein, the production steps and microbial ecology of lacto-fermented FVs are discussed alongside findings from human and laboratory studies investigating the health benefits of these foods. Lacto-fermented FVs are enriched in bioactive compounds, including lactic and acetic acids, phenolic compounds, amino acid derivatives such as indole-3-lactic acid, phenyl-lactic acid, γ-aminobutyric acid, and bacteriocins, and beneficial live microbes. At least 11 human studies have been performed on kimchi, whereas others have been investigated in only one or two trials. Besides exploring the health benefits, it is imperative to ensure that these foods made either commercially or at home have minimal risk for foodborne illness and exposure to undesired compounds like biogenic amines. Development of starter-culture strains and production protocols can lead to lacto-fermented FVs designed for specific health benefits.
      PubDate: 2025-01-13T00:00:00Z
       
  • Exploring the Frontiers of Nanopore Sequencing in Food Safety and Food
           Microbiology

    • Free pre-print version: Loading...

      Authors: Arnav Sharma; Sherry Bansal, Matthew D. Moore, Yaguang Luo, Keith R. Schneider Boce Zhang
      Abstract: Foodborne illnesses are a significant global public health challenge, with an estimated 600 million cases annually. Conventional food microbiology methods tend to be laborious and time consuming, pose difficulties in real-time utilization, and can display subpar accuracy or typing capabilities. With the recent advancements in third-generation sequencing and microbial omics, nanopore sequencing technology and its long-read sequencing capabilities have emerged as a promising platform. In recent years, nanopore sequencing technology has been benchmarked for its amplicon sequencing, whole-genome and transcriptome analysis, meta-analysis, and other advanced omics approaches. This review comprehensively covers nanopore sequencing technology's current advances in food safety applications, including outbreak investigation, pathogen surveillance, and antimicrobial resistance profiling. Despite significant progress, ongoing research and development are crucial to overcoming challenges in sequencing chemistry, accuracy, bioinformatics, and real-time adaptive sampling to fully realize nanopore sequencing technology's potential in food safety and food microbiology.
      PubDate: 2025-01-13T00:00:00Z
       
  • Beyond Aromas: Exploring the Development and Potential Applications of
           Electroencephalography in Olfactory Research—From General Scents to Food
           Flavor Science Frontiers

    • Free pre-print version: Loading...

      Authors: Zhen Wang; Xiaoyue Chang, Chongyu Zhang, Haihui Lan, Mingquan Huang, Bin Zhou Baoguo Sun
      Abstract: Olfaction is crucial to our dietary choices and significantly influences our emotional and cognitive landscapes. Understanding the underlying neural mechanisms is pivotal, especially through the use of electroencephalography (EEG). This technology has strong temporal resolution, allowing it to capture the dynamics of neural responses to odors, bypassing the need for subjective interpretations. The application of EEG in food flavor research is still relatively new, but it has great potential. This review begins with an examination of general scent stimulation, charts the advances in using EEG to understand odor perception, and explores its future in food flavor science. By analyzing EEG's ability to detect distinct patterns and strengths in brain activity, we can elucidate the perceptual, affective, and cognitive frameworks associated with food odors. Event-related potentials and oscillatory activities, markers of central olfactory processing, provide insights into the neural architecture of olfaction. These markers are instrumental in assessing the influence of food odors on health, emotions, and decision-making processes. We argue that EEG's application in olfaction research holds considerable promise for the food industry to innovate products that are not only healthier but also more appealing, thereby promoting human well-being.
      PubDate: 2025-01-02T00:00:00Z
       
  • Chemical and Microbiological Hazards Arising from New Plant-Based Foods,
           Including Precision Fermentation–Produced Food Ingredients

    • Free pre-print version: Loading...

      Authors: Jing Jin; Heidy M.W. den Besten, Ivonne M.C.M. Rietjens Frances Widjaja-van den Ende
      Abstract: The growing human population, climate change, and environmental pollution pose urgent threats to global food security. New plant-based foods and precision fermentation that enable the production of new food ingredients can contribute to a revolutionary change in the food industry and can contribute to food security, yet they do not come without hazards. In this review, we describe the hazards of new plant-based foods, including precision fermentation–produced food ingredients. For these foods derived from plant-based raw materials, chemical and microbiological hazards are presented, including natural hazards, environmental hazards, and hazards derived from (inadequate) food processing. In addition, prospects for safety improvement of new plant-based foods and precision fermentation–produced food ingredients are also discussed. Chemical and microbiological hazards of new plant-based foods and precision fermentation–produced food ingredients are to be included in the hazard analysis and critical control point plans. New plant-based foods present hazards carried over from the plant-based raw materials and new hazards from the production process and storage, whereas the risks appear lower for precision fermentation–produced food ingredients than for regular fermented foods because of the use of a more controlled environment and purification of the targeted ingredients.
      PubDate: 2025-01-02T00:00:00Z
       
  • Change Meat Resistance: Systematic Literature Review on Consumer
           Resistance to the Alternative Protein Transition

    • Free pre-print version: Loading...

      Authors: M.C. Onwezen; G. Nassar J.A. Bouma
      Abstract: Consumer resistance significantly impedes the transition from animal-derived proteins to alternative protein sources through a dual mechanism: consumer reluctance to change entrenched meat-eating habits and hesitation among policymakers, marketers, and practitioners due to anticipated resistance. The concept of resistance is intricate and viewed diversely across research disciplines. We conducted an extensive systematic literature review supplemented by an artificial intelligence–based approach. We evaluated 3,387 studies to identify 51 key papers. The results reveal that resistance is under-researched. Resistance to plant-based diets is associated with practical barriers, whereas resistance to reducing meat consumption is tied more to moral and social aspects. Resistance predominantly manifests among unmotivated meat lovers with strong meat-eating habits. On a positive note, resistance reflects consumer concerns, tends to diminish over time, is overrated, and is specifically linked to specific consumer groups. Thus, addressing resistance is vital, as it facilitates the transition to a more sustainable and healthy food supply that relies less on animal proteins.
      PubDate: 2024-12-20T00:00:00Z
       
  • Comfort Foods in the Twenty-First Century: Friend or Foe'

    • Free pre-print version: Loading...

      Authors: Roberta R. Holt; Harold H. Schmitz, Reham Mhawish, Slavko Komarnytsky, Thien Nguyen, Patrick M. Caveney John P. Munafo
      Abstract: The comfort food (CF) concept emerged during the latter half of the twentieth century. Although not well defined, CF can be described as familiar foods that elicit feelings of well-being and play a role in social interactions and psychological health. These foods are often calorically dense and nutrient-poor, and overconsumption of some CF may contribute to negative metabolic health outcomes. This is particularly relevant when considering the global increase in obesity, leading to the development of therapeutics for improved weight control and metabolic health. In this review, we aim to (a) provide a historical perspective of the CF concept, (b) detail some genetic, developmental, and cultural factors that determine food preference, (c) discuss the influence of diet on the gut–brain connection, hormones, nutrient absorption, and microbiome diversity, and (d) provide a perspective detailing possible future directions in which food technology may enable a new generation of CF with enhanced palatability and nutrient profiles while contributing to well-being and environmental sustainability.
      PubDate: 2024-12-11T00:00:00Z
       
  • Decarbonizing the Food System with Microbes and Carbon-Neutral Feedstocks

    • Free pre-print version: Loading...

      Authors: Niaz Mahmud; Kayode J. Taiwo Joseph G. Usack
      Abstract: Harnessing CO2 and CO2-derived C1–C2 compounds for microbial food production can mitigate greenhouse gas emissions and boost sustainability within the food sector. These innovative technologies support carbon neutrality by generating nutrient-rich edible microbial biomass and biocompounds using autotrophic and heterotrophic microbes. However, qualifying microbial food viability and future impacts in the food sector remains challenging due to their diversity, technical complexity, socioeconomic forces, and incipient markets. This review provides an overview of microbial food systems and then delves into the technical interplay among feedstocks, microbes, carbon fixation platforms, bioreactor operations, and downstream processes. The review further explores developing markets for microbial food products, the industrial landscape, economic drivers, and emerging trends in next-generation food products. The analysis suggests a transformative shift in the food industry is underway, yet significant challenges persist, such as securing cost-effective feedstocks, improving downstream processing efficiency, and gaining consumer acceptance. These challenges require innovative solutions and collaborative efforts to ensure the future commercial success of microbial foods—doing so will create myriad opportunities to transform and decarbonize our food system.
      PubDate: 2024-12-03T00:00:00Z
       
  • Mycoprotein: A Healthy and Sustainable Source of Alternative Protein-Based
           Foods

    • Free pre-print version: Loading...

      Authors: T.J.A. Finnigan; H.E. Theobald B. Bajka
      Abstract: Perhaps the most important challenge currently facing agrifood is how to ensure a more sustainable food system by changing the way we eat. Fermentation of fungi to produce mycoprotein can address this imperative by utilizing an age-old technology and a largely untapped natural resource. In this review, we look at the origins of mycoprotein, fermentation at scale, and downstream applications of mycoprotein as food. We review the advances in our understanding of the underpinning science from fermentation through to food development and the evidence base of research that provides insights into the impacts of diets rich in mycoprotein on both the health of our bodies and the environment. We show that mycoprotein has a valuable and future-facing role as a healthy new protein with a low environmental impact.
      PubDate: 2024-12-03T00:00:00Z
       
  • Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and
           Pathogenesis

    • Free pre-print version: Loading...

      Authors: Yue Liu; Xuchuan Ma, Monica Cazzaniga, Cormac G.M. Gahan, Heidy M.W. den Besten Tjakko Abee
      Abstract: In this article, we highlight novel components of foodborne pathogens that influence their response, physiology, adaptation, and survival in the face of diverse stresses, and consequently have implications for their transmission in the food chain and their pathogenesis. Recent insights into the role of bacteriophages/prophages, bacterial extracellular vesicles, and bacterial microcompartments, which make up the emerging field we coined as “nano in micro,” are presented, together with the role of understudied food-relevant substrates in pathogen fitness and virulence. These new insights also lead to reflections on generally adopted laboratory conditions in the long-standing research field of adaptive stress response in foodborne pathogens. In addition, selected examples of the impact of diet and microbiota on intestinal colonization and host invasion are discussed. A final section on risk assessment presents an overview of tools for (kinetic) data modeling and perspectives for the implementation of information derived from whole-genome sequencing, combined with advancements in dose-response models and exposure assessments.
      PubDate: 2024-12-02T00:00:00Z
       
  • From Processed Foods to Ultraprocessed Foods: Evolution of an Industry
           Model and Impact on Dietary Quality, Health, and Society

    • Free pre-print version: Loading...

      Authors: Job Ubbink; Allen S. Levine
      Abstract: The impact of food technology and product development on the nutritional quality of foods is discussed in the context of food classification schemes, clinical research, and sociocultural studies. Food processing operations are analyzed in terms of their beneficial and detrimental consequences for the nutritional value of foods and ingredients. Several classification schemes are discussed, including dietary guidelines, nutrition information panels, and nutritional scores. The health impact of processed and ultraprocessed foods is discussed in connection with the processing–formulation scheme previously developed by the authors. The importance of product development as a driver for the food industry is highlighted, and formulation-based approaches to improve the healthfulness of industrially produced foods are discussed. Finally, the public perception of processed foods and its impact on the industry are discussed, and the need for a broad engagement among stakeholders to ensure the sustainability of our food system and healthy diets for individuals is emphasized.
      PubDate: 2024-11-13T00:00:00Z
       
  • Berries as Foods: Processing, Products, and Health Implications

    • Free pre-print version: Loading...

      Authors: José Miguel Aguilera
      Abstract: Berries are highly regarded as flavorful and healthy fruits that may prevent or delay some chronic diseases attributed to oxidative stress and inflammation. Berries are low in calories and harbor diverse bioactive phytochemicals, antioxidants, dietary fibers, and vitamins. This review delves into the main characteristics of fresh berries and berry products as foods and the technologies associated with their production. The main effects of processing operations and related variables on bioactive components and antioxidants are described. This review critically discusses why some health claims based on in vitro antioxidant data and clinical studies and intervention trials are difficult to assess. The review suggests that the beneficial health effects of berries are derived from a multifactorial combination of complex mixtures of abundant phenolic components, antioxidants, and their metabolites acting synergistically or additively with other nutrients like fibers and vitamins and possibly by modulating the gut microbiota.
      PubDate: 2024-06-28T00:00:00Z
       
  • Elderberry, an Ancient Remedy: A Comprehensive Study of the Bioactive
           Compounds in Three Sambucus nigra L. Subspecies

    • Free pre-print version: Loading...

      Authors: Katherine Uhl; Alyson E. Mitchell
      Abstract: Elderberry, the fruit of Sambucus nigra, has become a popular inclusion in foods, beverages, supplements, and more in recent years. Although the European subspecies, S. nigra ssp. nigra, has been widely studied for its composition, particularly for phenolic and volatile profiles, other subspecies, such as the American elderberry S. nigra ssp. canadensis and the blue elderberry S. nigra ssp. cerulea, have also become contenders in the elderberry supply chain. For the first time, the composition (including micronutrients, macronutrients, organic acids, titratable acid, soluble solids, phenolic compounds, and cyanogenic glycosides) of these three subspecies of elderberry is compared, highlighting the unique qualities of each subspecies and identifying gaps in the available data on the three subspecies.
      PubDate: 2024-06-28T00:00:00Z
       
  • Feeding the Body Through the Skin: Ethosomes and Transethosomes as a New
           Topical Delivery System for Bioactive Compounds

    • Free pre-print version: Loading...

      Authors: Elisabetta Esposito; Alessandra Pecorelli, Francesca Ferrara, Mary Ann Lila Giuseppe Valacchi
      Abstract: Because the feeding of our body through the oral route can be associated with many drawbacks due to the degradation of natural molecules during transit in the gastrointestinal tract, a transdermal delivery strategy, usually employed in the pharmaceutical field, can present an effective alternative for delivery of bioactives and nutrients from foods. In this review, the chance to feed the body with nutritive and bioactive molecules from food through transdermal administration is discussed. Various nanotechnological devices employed for topical and transdermal delivery of bioactive compounds are described. In addition, mechanisms underlying their potential use in the delivery of nutritive molecules, as well as their capability to efficaciously reach the dermis and promote systemic distribution, are detailed.
      PubDate: 2024-06-28T00:00:00Z
       
  • Next-Generation Plant-Based Foods: Challenges and Opportunities

    • Free pre-print version: Loading...

      Authors: David Julian McClements; Lutz Grossmann
      Abstract: Owing to environmental, ethical, health, and safety concerns, there has been considerable interest in replacing traditional animal-sourced foods like meat, seafood, egg, and dairy products with next-generation plant-based analogs that accurately mimic their properties. Numerous plant-based foods have already been successfully introduced to the market, but there are still several challenges that must be overcome before they are adopted by more consumers. In this article, we review the current status of the science behind the development of next-generation plant-based foods and highlight areas where further research is needed to improve their quality, increase their variety, and reduce their cost, including improving ingredient performance, developing innovative processing methods, establishing structure–function relationships, and improving nutritional profiles.
      PubDate: 2024-06-28T00:00:00Z
       
 
JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762
 


Your IP address: 18.97.9.172
 
Home (Search)
API
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-
JournalTOCs
 
 
  Subjects -> FOOD AND FOOD INDUSTRIES (Total: 395 journals)
    - BEVERAGES (18 journals)
    - FISH AND FISHERIES (100 journals)
    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 3)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 3)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 10)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 62)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 6)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 17)
Agricultural and Food Science     Open Access   (Followers: 18)
Agriculture & Food Security     Open Access   (Followers: 24)
Agriculture and Food Sciences Research     Open Access   (Followers: 12)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 14)
Agrosearch     Open Access  
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Technology     Open Access   (Followers: 10)
Amino Acids     Hybrid Journal   (Followers: 6)
Animal Production Science     Hybrid Journal   (Followers: 8)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Applied Food Research     Open Access   (Followers: 3)
Archiva Zootehnica     Open Access   (Followers: 1)
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: 4)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Asian Journal of Crop Science     Open Access   (Followers: 4)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 1)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 7)
British Food Journal     Hybrid Journal   (Followers: 16)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 4)
Cogent Food & Agriculture     Open Access   (Followers: 1)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 29)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 4)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 25)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 3)
Current Research in Dairy Sciences     Open Access   (Followers: 4)
Current Research in Food Science     Open Access   (Followers: 1)
Current Research in Microbiology     Open Access   (Followers: 20)
Current Research in Nutrition and Food Science     Open Access   (Followers: 7)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 2)
EFSA Supporting Publications     Open Access  
EUREKA : Life Sciences     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 8)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 4)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 3)
Focusing on Modern Food Industry     Open Access   (Followers: 3)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 37)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 8)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 2)
Food Analytical Methods     Hybrid Journal   (Followers: 2)
Food and Applied Bioscience Journal     Open Access  
Food and Bioprocess Technology     Hybrid Journal   (Followers: 5)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 16)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 4)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 7)
Food and Nutrition Sciences     Open Access   (Followers: 25)
Food and Public Health     Open Access   (Followers: 11)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 2)
Food Biophysics     Hybrid Journal   (Followers: 2)
Food Bioscience     Hybrid Journal   (Followers: 1)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chemistry     Hybrid Journal   (Followers: 16)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 5)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 11)
Food Digestion     Hybrid Journal   (Followers: 6)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 3)
Food Hydrocolloids     Hybrid Journal   (Followers: 2)
Food Hydrocolloids for Health     Open Access  
Food Microbiology     Hybrid Journal   (Followers: 16)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 2)
Food Quality and Preference     Hybrid Journal   (Followers: 4)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 6)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 62)
Food Science and Biotechnology     Hybrid Journal   (Followers: 5)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 4)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 13)
Food Structure     Hybrid Journal   (Followers: 4)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 12)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access   (Followers: 3)
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 22)
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 3)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Open Access   (Followers: 4)
Grain & Oil Science and Technology     Open Access  
Grasas y Aceites     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access   (Followers: 1)
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 3)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 1)
International Journal of Dairy Science     Open Access   (Followers: 5)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 17)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 21)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 5)
International Journal of Food Science and Agriculture     Open Access   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 7)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access   (Followers: 1)
International Journal of Poultry Science     Open Access   (Followers: 5)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
Investigación Pecuaria     Open Access   (Followers: 2)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 1)
JDS Communications     Open Access   (Followers: 2)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Agriculture and Food Research     Open Access   (Followers: 3)
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of AOAC International     Hybrid Journal   (Followers: 3)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 3)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 3)
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 3)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 1)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 1)
Journal of Food Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Industry     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Process Engineering     Hybrid Journal  
Journal of Food Processing & Beverages     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 2)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 1)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 12)
Journal of Food Science     Hybrid Journal   (Followers: 8)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 4)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 4)
Journal of Food Studies     Open Access   (Followers: 6)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal  
Journal of Functional Foods     Hybrid Journal   (Followers: 2)
Journal of Future Foods     Full-text available via subscription   (Followers: 4)
Journal of Halal Product and Research     Open Access  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)
Journal of Medicinal Food     Hybrid Journal   (Followers: 1)
Journal of Medicinal Herbs and Ethnomedicine     Open Access  
Journal of Muscle Foods     Hybrid Journal  
Journal of Plant Stress Physiology     Open Access   (Followers: 3)
Journal of Sensory Studies     Hybrid Journal  
Journal of Spices and Aromatic Crops     Open Access   (Followers: 2)
Journal of Texture Studies     Hybrid Journal   (Followers: 1)
Journal of the Science of Food and Agriculture     Hybrid Journal   (Followers: 15)
JSFA reports     Full-text available via subscription   (Followers: 1)
Jurnal Teknologi & Industri Hasil Pertanian     Open Access  
Jurnal Teknologi Dan Industri Pangan     Open Access  
Latin American Perspectives     Hybrid Journal   (Followers: 15)
Lebensmittelchemie     Hybrid Journal   (Followers: 1)
Legume Science     Open Access  
LWT - Food Science and Technology     Open Access   (Followers: 4)
Measurement : Food     Open Access   (Followers: 3)
Meat and Muscle Biology     Open Access  
Meat Science     Hybrid Journal   (Followers: 2)
Meyve Bilimi     Open Access  
Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi     Open Access  
NFS Journal     Open Access  
Nigerian Food Journal     Full-text available via subscription   (Followers: 2)
NJAS : Wageningen Journal of Life Sciences     Hybrid Journal  
npj Science of Food     Open Access   (Followers: 1)
Nutrition and Dietary Supplements     Open Access   (Followers: 15)
Nutrition Bulletin     Hybrid Journal   (Followers: 11)
Oilseeds and fats, Crops and Lipids     Open Access  
Open Bioactive Compounds Journal     Open Access  
Open Food Science Journal     Open Access  
Pakistan Journal of Nutrition     Open Access   (Followers: 1)
PHAGE     Full-text available via subscription   (Followers: 4)
Renewable Agriculture and Food Systems     Open Access   (Followers: 15)
Research Journal of Seed Science     Open Access   (Followers: 1)

        1 2     

Similar Journals
Similar Journals
HOME > Browse the 73 Subjects covered by JournalTOCs  
SubjectTotal Journals
 
 
JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762
 


Your IP address: 18.97.9.172
 
Home (Search)
API
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-