Home | Journal of Food Research

Journal of Food Research (JFR) is an international, double-blind peer-reviewed, open-access journal, published by the Canadian Center of Science and Education. It publishes original research, applied, and educational articles in all areas of food science and technology. The journal is under the editorial leadership of Antonello Santini, PhD, Professor of Food Chemistry, Department of Pharmacy, University of Napoli "Federico II", Napoli, Italy. Authors are encouraged to submit complete, unpublished, original works that are not under review in any other journals. The journal is publishe... Read More

Announcements

JFR, Vol. 11, No. 2, May 2022: Call for Papers

Posted on Jan 9, 2022 Journal of Food Research (JFR) is calling for papers for the Vol. 11, No. 2, May 2022 issue (Deadline: April 1, 2022). Read More
Publishing Statistics 2021 Released

Posted on Jan 7, 2022 CCSE Publishing Statistics in 2021 has been released, please find the details at http://www.ccsenet.org/journal/index.php/jfr/announcements/reports Read More
JFR Indexed in ERA

Posted on Jul 5, 2019 Journal of Food Research (JFR) has been indexed in ERA, Excellence in Research for Australia, Australia’s national research evaluation framework. ERA identifies and promotes excellence across the full spectrum of research activity in Australia’s higher ed Read More

Current: Vol. 11, No. 1 (2022)

- Risk Communication under Conflicting Information: The Role of Confidence in Subjective Risk Assessment
- - Takashi Ishida
  - Atsushi Maruyama
  - Shinichi Kurihara
  - p1
- Culinary Properties of Raw Versus Conventional Soy Sauce during Tuna Preparation
- - Mami Ando
  - Akio Obata
  - Wen Jye Mok
  - Satoshi Kitao
  - p10
- Study of Knowledge of Breastfeeding Practices in Infants from 0 to 6 Months
- - Y. P. Adepo
  - S. Soro
  - B. J. J. Touzou
  - K. O. Chatigre
  - G. H. Biego
  - K. E. Koffi
  - C. S. Kati
  - p23
- Technological and Nutritional Aspects of Incorporating Jamun (Syzygium cumini (L.) Skeels) Fruit Extract into Yoghurt
- - Emam AO
  - Heba AS El-Nashar
  - p28
- Effects of Extrusion Processing on the Proximate Compositions of Aerial Yam (Dioscorea bulbifera)-soybean (Glycine max) Flour Blends Using Response Surface Methodology
- - Enobong O. Umoh
  - Madu O. Iwe
  - p38
- Reviewer Acknowledgements for Journal of Food Research, Vol. 11 No. 1
- - Bella Dong
  - p53

Journal Publishing Workflow

Please see the workflow for the article publication:

Paper Selection and Publication Process

a) Upon receipt of paper submission, the Editor sends an E-mail of confirmation to the corresponding author within 1-3 working days. If you fail to receive this confirmation, your submission/e-mail may be missed. Please contact the Editor in time for that.

b) Peer review. We use double-blind system for peer-review; both reviewers and authors’ identities remain anonymous. The paper will be peer-reviewed by three experts; two reviewers from outside and one editor from the journal typically involve in reviewing a submission. The review process may take 4-10 weeks.

c) Notification of the result of review by E-mail.

d) If the submission is accepted, the authors revise accordingly and pay the article processing charge (formatting and hosting).

e) A PDF version of the article is available for download on the journal’s webpage free of charge.

f) From July 1, 2018, we will not automatically provide authors free print journals. We will provide free print copies for authors who really need them. Authors are requested to kindly fill an application form to request free print copies. Additionally, we are happy to provide the journal’s eBook in PDF format for authors, free of charge. This is the same as the printed version.

NOTE:

The publisher and journal have a policy of “Zero Tolerance on the Plagiarism”. We check the plagiarism issue through two methods: reviewer check and plagiarism prevention tool (ithenticate.com).

All submissions will be checked by iThenticate before being sent to reviewers.

Journal of Food Research has been included by the following Abstracting and Indexing databases:

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