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 |