International Journal of Food Science
129
Days
Average time from submission to acceptance
33
Days
Average time from acceptance to publication
Most Viewed Articles
| Roots and tuber crops as functional foods: A review on phytochemical constituents and their potential health benefits | 11,021 |
| Food processing and Maillard reaction products : Effect on human health and nutrition | 9,664 |
| Food safety challenges towards safe, healthy and nutritious street foods in Bangladesh | 9,538 |
| Changes in Acidity, TSS and Sugar Content at Different Storage Periods of the Postharvest Mango (Mangifera Indica L.) Influenced by Bavistin DF | 8,024 |
| Microbes Associated with Freshly Prepared Juices of Citrus and Carrots | 7,504 |
| Microbiological Quality Assessment of Frozen Fishes and Fish Processing Materials from Bangladesh | 6,265 |
| Mineral Properties and Dietary Value of Raw and Processed Stinging Nettle (Urtica dioica L.) | 5,997 |
| Microbiological, Nutritional and Sensory Quality of Bread Produced from Wheat and Potato flour Blends | 4,924 |
| Fruit Leathers: Method of Preparation and Effect of Different Conditions on Qualities | 4,739 |
| Ethoxyquin - an antioxidant used in animal feed | 3,543 |
