Food Research International
Journal Title
- Food Research International
ISSN
- E 1873-7145 | P 0963-9969 | 0963-9969 | 1873-7145
Publisher
- Elsevier BV
- Elsevier
Listed on(Coverage)
| JCR | 1997-2019 |
|---|---|
| SJR | 1999-2019 |
| CiteScore | 2011-2019 |
| SCI | 2010-2019 |
| SCIE | 2010-2021 |
| CC | 2016-2021 |
| SCOPUS | 2017-2020 |
| MEDLINE | 2017-2021 |
| EMBASE | 2017-2020 |
Active
- Active
based on the information
- SCOPUS:2020-10
Country
- NETHERLANDS
Aime & Scopes
- Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published. Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication of research in food science. Topics covered by the journal include: /// food chemistry /// food microbiology and safety /// microbiome /// food toxicology /// materials science of foods /// food engineering /// physical properties of foods /// sensory science /// food quality /// health and nutrition /// food biophysics analysis of foods /// food nanotechnology /// emerging technologies Subjects that will not be considered for publication in Food Research International, and will be rejected as being outside of scope, include : /// Studies testing different formulations and ingredients leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food; /// Optimization studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional and sensorial qualities; /// Studies describing the production of ingredients and only their characterization without a strong mechanistic emphasis; /// Studies describing the biological activity of foods lacking identification of the compounds responsible for the reported activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor components of foods. Compounds of interest need to be characterized at least by mass spectrometry-based methods. /// Studies that do not clearly prove the relationship between the structure of the compounds and their activity; /// Fingerprinting studies lacking molecular insights and validation sets; /// Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular biology approaches to support the findings; /// Development of analytical methods not comprising a validation step in situ that represent the range of conditions faced during their application will not be considered; /// Surveys of chemical, nutritional, physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and supported by adequate chemical or microbiological techniques will be considered; /// Pharmacology and nutritional studies papers focusing in hosts rather than in foods. /// Pharmacology and nutritional studies that do not contain bioavailability or biofunctionality. /// Engineering studies lacking of mathematical verification or validation in situ, when appropriate; /// Fragmented studies, of low scientific quality, or poorly written. /// Studies with no food component.