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Journal of Food Science and Technology

AFTSI - Association of Food Scientists and Technologists (India)

Springer (Germany)

Journal's website Information for authors Other link

Technology: multidisciplinary

Food sciences

Open access

Author-paid optional open access

Self-archiving

Sherpa Romeo

Publication languages

English

Journal reputation

Abbreviated title (ISO)

J. Food Sci. Technol.-Mysore

ISSN L

0022-1155

Frequency

12 issues/year (Monthly)

Article types

Research articles
Reviews
Book analyses
Short articles

Publishing costs

Cost of optional open access

3090 € (updated 13/01/2025)

Research data access policy

Deposit recommended

Data repositories recommended by the journal

https://www.springernature.com/gp/authors/research-data-policy/recommended-repositories

Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content. Akoa S.P., Boulanger R., Manga Ndjaga J., Effa Onomo P., Lebrun M., Eyenga E.F., Morel G., Nkongho R.N., Djocgoue P.F.. 2024. Journal of Food Science and Technology, 61(12) DOI : 10.1007/s13197-024-05998-y

Flash vacuum expansion: An alternative with potential for Ataulfo and Manila mango processing. Marin-Castro U.R., Salgado-Cervantes M., Pallet D., Vargas Ortiz M.A., Servent A.. 2022. Journal of Food Science and Technology, 59(8) DOI : 10.1007/s13197-022-05479-0

Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate. Kouassi A.D.D., Koné K.M., Assi-Clair B.J., Lebrun M., Maraval I., Boulanger R., Fontana A., Guehi T.S.. 2022. Journal of Food Science and Technology, 59 DOI : 10.1007/s13197-022-05526-w

Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors. Mukumbo F., Arnaud E., Collignan A., Hoffman L.C., Descalzo A.M., Muchenje V.. 2018. Journal of Food Science and Technology, 55(12) DOI : 10.1007/s13197-018-3417-2

Oxidative status of a yogurt-like fermented maize product containing phytosterols. Descalzo A.M., Rizzo S.A., Servent A., Rossetti L., Lebrun M., Pérez C.D., Boulanger R., Mestres C., Pallet D., Dhuique-Mayer C.. 2018. Journal of Food Science and Technology, 55(5) DOI : 10.1007/s13197-018-3102-5

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Last updated : 13/01/2025

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