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As the flagship journal of the Institute of Food Technologists, the Journal of Food Science provides a platform for researchers, scientists, and food industry professionals to share knowledge of advancements in food science and technology. The journal offers scientists an international forum in which to publishing research across all aspects of food science, including the interface between production agriculture and food, as well as how food science influences health and nutrition.
Articles
Analysis of dynamic flavor changes of volatile and non-volatile fractions analysis of black qingke (Hordeum vulgare L. var. nudum Hook. f.) during steaming process
-  10 February 2025
Nova fails to appreciate the value of plant‐based meat and dairy alternatives in the diet
-  10 February 2025
Impact of ultra‐processed meat products on human health: Review and outlook
-  10 February 2025
Effects of different extraction methods on the chemical composition, antioxidant activity and flavor of bayberry (Myrica rubra Sieb. et Zucc.) kernel oil
-  10 February 2025
Improved Method for Determining Food Protein Degree of Hydrolysis
-  642-646
-  20 July 2006
Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation
-  R1231-R1249
-  2 June 2014
Understanding Kombucha Tea Fermentation: A Review
-  580-588
-  6 March 2018
Nova fails to appreciate the value of plant‐based meat and dairy alternatives in the diet
- Journal of Food Science
-  10 February 2025
Germinated/fermented legume flours as functional ingredients in wheat‐based bread: A review
- Journal of Food Science
-  7 February 2025
Mushroom mycelia as sustainable alternative proteins for the production of hybrid cell‐cultured meat: A review
- Journal of Food Science
-  7 February 2025
Investigation of the quality, antimicrobial, and antioxidant effects of commercial carob molasses and determination of phenolic acids by using HPLC
- Journal of Food Science
-  6 February 2025
Compatibility and interference of food simulants and organic solvents with the in vitro toxicological assessment of food contact materials
- Journal of Food Science
-  4 February 2025
Alkaloid profile of Italian alpine milk
- Journal of Food Science
-  4 February 2025
High‐intensity ultrasound‐assisted extraction for functionalized pistachio meal protein concentrate
- Journal of Food Science
-  4 February 2025
Conjugated linoleic acid in cheese: A review of the factors affecting its presence
- Journal of Food Science
-  3 February 2025