Journal of Food Science

Journal of Food Science

Abstract

The Journal of Food Science, a peer-reviewed journal, is the official publication of the Institute of Food Technologists. It was founded under the name Food Research in 1936 in Illinois, and all the issues from its inception to present day are now available online to subscribers. It concentrates on original research and extensive reviews on the topics of food microbiology, nutrition, food safety, food quality, and more. Its impact factor from 2013 is 1.791, an increase from previous years. The current editor-in-chief is Edward Allen Foegeding of North Carolina State University.

Featured Herbs

  • Avocado, Heat-induced off-flavor in avocado flesh, 1970
  • Caffeine in Tea, Distribution of Catechins, Theaflavins, Caffeine, and Theobromine in 77 Teas Consumed in the United States, 2005
  • Cooking With Turmeric, Choleretic activity of turmeric and its active ingredients, 2016
  • Dill, Chemical Constituents, Antimicrobial Investigations, and Antioxidative Potentials of Anethum graveolens L. Essential Oil and Acetone Extract, 2006
  • Fresh, Raw Turmeric, Choleretic activity of turmeric and its active ingredients, 2016
  • Is Turmeric Good for You?, Choleretic activity of turmeric and its active ingredients, 2016
  • Mate, A comprehensive review on chemistry, health implications, and technological considerations on Ilex paraguarensis, 2007
  • Pecan, Efficacy of Antimicrobials Extracted from Organic Pecan Shell for Inhibiting the Growth of Listeria spp., 2013
  • Savory, Antioxidant activities of the supercritical and conventional Satureja montana extracts, 2009
  • Turmeric Benefits and Side Effects, Choleretic activity of turmeric and its active ingredients, 2016
  • Turmeric for Liver Health, Choleretic activity of turmeric and its active ingredients, 2016
  • Turmeric Paste, Choleretic activity of turmeric and its active ingredients, 2016
  • Turmeric Research and Studies, Choleretic activity of turmeric and its active ingredients, 2016