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Foods is a peer-reviewed scientific journal covering various aspects of food science. It is published by MDPI and was established in 2012. The editor-in-chief is Arun K. Bhunia (Purdue University). [1] The journal publishes research articles, reviews, and commentaries related to food research, including food chemistry, food toxicology, food ...
0889-1575. LCCN. 88659215. OCLC no. 231045263. Links. Journal homepage. Online access. The Journal of Food Composition and Analysis is a peer-reviewed scientific journal focusing on human food composition.
Food Research International is a monthly peer-reviewed scientific journal covering various aspects of food science. It is published by Elsevier and was established in 1992. The editor-in-chief is Anderson Sant'Ana ( University of Campinas ).
2009208857. OCLC no. 297176959. Links. Journal homepage. Journal of Functional Foods is a monthly peer-reviewed scientific journal covering various aspects of food research. It is published by Elsevier and was established in 2009. The editor-in-chief is Vincenzo Fogliano (Wageningen University) and Mingfu Wang (Shenzhen University). [1]
Food Sci. Food Saf. Comprehensive Reviews in Food Science and Food Safety is an online peer-reviewed scientific journal published by the Institute of Food Technologists (Chicago, Illinois) that was established in 2002. Its main focus is food science and food safety. This includes nutrition, genetics, food microbiology, food chemistry, history ...
FOCHD. ISSN. 0308-8146. OCLC no. 2728297. Links. Online access. Food Chemistry is a peer-reviewed scientific journal. It was established in 1976 and is published monthly by Elsevier.
The Annual Review of Food Science and Technology is a peer-reviewed scientific journal published by Annual Reviews. It releases an annual volume of review articles relevant to the field of food science. It has been in publication since 2010. The editor is David J. McClements. As of 2023, Annual Review of Food Science and Technology is being ...
The Journal of Food Quality is a peer-reviewed scientific journal that publishes research "on the handling of food from a quality and sensory perspective." [1] It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011. [2]