About
Indexed in Google Scholar and Directory of Research Journals Indexing
Journal of Food Science Research is a peer-reviewed journal that publishes original research articles as well as review articles covering theoretical and objects analysed applied aspects of food science. All contributions shall be rigorously refereed and selecting on the basis of quality and originality of the work as well as the breadth of interest to readers.
Aims and scope
The journal aims to provide a platform for scientists and researchers dealing with food science. This peer reviewed Journal publishes novel and high quality reviews, original research, case report and short communications covering the wide range of post-harvest related science, engineering and technological aspects of foods, food products and related by-products.
The journal publishes papers from leading researchers and scholars around the world including but, not limited to the following fields:
• Balanced Eating
• Dangers of poor nutrition
• Diet Therapy
• Diabetes
• Food safety
• Food Hygiene
• Food packaging
• Food microbiology
• Food preservation
• Food engineering
• Food laws and regulations
• Food economics and marketing
• Food chemistry and toxicology
• Nutraceuticals and functional food
• Food physics
• Food physical chemistry
• Human Nutrition
• Food technology
• GMO Food
• Meat Science
Submit manuscript at Online Submission System or send as an e-mail attachment to the Editorial Office editor@tsijournals.com
Yarrak porno gif Grup Seks Porno Geno Pornolar Sikis izle Porno Resim Mobil pornolar Digital Playground Porno Gay
Fast Editorial Execution and Review Process (FEE-Review Process):
Journal of Food Science Research is participating in the Fast Editorial Execution and Review Process (FEE-Review Process) with an additional prepayment of $99 apart from the regular article processing fee. Fast Editorial Execution and Review Process is a special service for the article that enables it to get a faster response in the pre-review stage from the handling editor as well as a review from the reviewer. An author can get a faster response of pre-review maximum in 3 days since submission, and a review process by the reviewer maximum in 5 days, followed by revision/publication in 2 days. If the article gets notified for revision by the handling editor, then it will take another 5 days for external review by the previous reviewer or alternative reviewer.
Acceptance of manuscripts is driven entirely by handling editorial team considerations and independent peer-review, ensuring the highest standards are maintained no matter the route to regular peer-reviewed publication or a fast editorial review process. The handling editor and the article contributor are responsible for adhering to scientific standards. The article FEE-Review process of $99 will not be refunded even if the article is rejected or withdrawn for publication.
The corresponding author or institution/organization is responsible for making the manuscript FEE-Review Process payment. The additional FEE-Review Process payment covers the fast review processing and quick editorial decisions, and regular article publication covers the preparation in various formats for online publication, securing full-text inclusion in a number of permanent archives like HTML, XML, and PDF, and feeding to different indexing agencies.
*2016 Journal Impact Factor was established by dividing the number of articles published in 2014 and 2015 with the number of times they are cited in 2016 based on Google search and the Scholar Citation Index database. If 'X' is the total number of articles published in 2014 and 2015, and 'Y' is the number of times these articles were cited in indexed journals during 2016 then, impact factor = Y/X
h-index
Articles published in Journal of Food Science Research have been cited by esteemed scholars and scientists all around the world. Journal of Food Science Research has got h-index 2 , which means every article in Journal of Food Science Research has got 2 average citations.
Recently Published Papers
Egg White Uses and Health Issues
Author(s): Maneeboon Warapa
Egg white is the clear liquid contained within an egg. Itâ??s made up of layers of secretions from the henâ??s oviductâ??s anterior part during the eggâ??s passage in chickens. It forms..
Editorial, . 2021 Vol: 6( 6)
Food Preservation by Using Traditional Techniques and Modern Industrial Techniques
Author(s): Ludovica Daqun
Food preservation procedures include those that limit the growth of germs like yeasts (although other methods work by adding harmless bacteria or fungus to the food) and reduce the oxidation..
Editorial, . 2021 Vol: 6( 6)
Food and nutrition challenges and opportunities
Author(s): Said Fatouh Hamed
The 17 United Nations Sustainable Development Goals (SDGs) provide out a roadmap for current and future generations to achieve long-term global development. SDG-2 focuses on food security an..
Short communication, . 2021 Vol: 6( 6)
Analysis of Food Safety Issues
Author(s): Castillo Thomas
Food safety is a scientific method field that describes how to handle, prepare, and store food in a way that avoids foodborne illness. A food-borne disease outbreak is defined as the emergen..
Short communication, . 2021 Vol: 6( 6)
The physiological effects of post-harvest banana diseases
Author(s): Shunxin Gary
Banana trees belong to the Musa genus and are enormous perennial herbs native to Southeast Asia. The Musa genus is separated into two segments from a botanical standpoint: edible and wild s..
Short communication, . 2021 Vol: 6( 6)
