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ORCID: 0000-0002-3006-8220
Journal of Research and Innovation in Food Science
Technology
Iran at Research Institute of Food Science and Technology
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About

Journal Title: Research and Innovation in Food Science and Technology

Journal type: Quarterly

ISSN-Print: 2252-0937; ISSN-Online: 2538-2357

■ Publisher: Research Institute of Food Science and Technology 

■ Editor-in-Chief: Dr. Seyed Ali Mortazavi 

■ Director-in-Charge: Dr. Rassoul Kadkhodaee 

■ Executive Manager: Dr. Sara Naji-Tabasi

This journal has been published since in June 2012, intending to highlight innovations, advances and findings in the field of Food Science and Technology, as well as providing ample opportunity for the researchers to boost their collaborations through discussing their thoughts with each other on topics concerning Food Processing, Food Biotechnology, Food Nanotechnology, Food Engineering and Food Chemistry, having passed the assessment procedure of the Journal done by specialists of the field. 

The abstracts of the papers published in the journal are indexed by Scopus, Food Science and Technology Abstracts (FSTA), Center Agriculture and Bioscinences International (CABI), Scientific Indexing Services (SIS), Directiory of Open Access Journals (DOAJ), American Chemical Society (CAS), Islamic World Science Citation Database (ISC), CIVILICA, Scientific Information Database (SID), and Magiran website. The journal was awarded impact factor from Islamic World Science Citation Database (ISC), the impact factor can be seen at: (Q3) https://jcr.isc.gov.ir/jDetails.aspx. It is also a member of social networks such as Academia, LinkedIn and ResearchGate

The Editorial Board of the journal looking forward to achieving the aforementioned objectives, warmly invites all the professors, researchers and experts in the field to help fulfill the above mentioned objectives. 

Research Interests
The journal publishes innovative and applied research that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. The key focus of the research should be on the following areas: ■ Food Chemistry ■ Food Engineering ■ Food Technology ■ Food Biotechnology ■ Food Nanotechnology
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