open access

The Research and Innovation in Food Science and Technology (JRIFST) is a scientific ranked, peer-reviewed journal, publishing new development in Food Science & Technology. The work submitted should be innovative and practical either in the approach or in the methods used. Original research articles as well as review articles as they relate to Food Science & Technology are welcomed.

  • Journal: Research and Innovation in Food Science and Technology
  • Publisher: Research Institute of Food Science and Technology
  • Research and Innovation in Food Science and Technology (JRIFST) will be   published with the cooperation of Iranian Probiotics and Functional Foods Society as of winter 2021.
  • Ethics in Publishing: This journal is following of Committee on Publication Ethics (COPE) and complies with the highest ethical standards in accordance with ethical laws.
  • License: Creative Commons Attribution 4.0 International (CC-BY 4.0)
  • Open Access: Articles are freely available.
  • Scientific Rank: The journal was rated as “International”, having been assessed by Commission Reviewing  Scientific Journals affiliated with the Ministry of Science, Research and Technology.
  • Impact Factor: 0.125 (Q3) base on Islamic World Science Citation Center (ISC).
  • Types of Papers: Research,  Review and Short Research Papers.
  • Language: English
  • The process of submission and reviewing of the manuscripts has been thoroughly carried out by the Journal Management System (Powered by Sinaweb) since 2018.
  • Publication Cost: The cost of editing and page layout will be charged after the reviewing process and the issuance of “Certificate of Acceptance ”, (full Research and Review: 6,000,000 Rials and Short Research: 4,000,000 Rials).
  • Authors coming from countries other than the Islamic Republic of Iran,  no cost is charged for the publication of their paper.
  • Time of Pre-screening of manuscript is 10 days.
  • Time Period of Review is 2 to 4 months.
  • Full Peer Review: All manuscripts submitted to the journal undergo anonymous peer review at least by 3 referees (Double blind peer review).
  • In order to promote quality and to protect intellectual property and rights of researchers and authors the "iThentictae" software are used for English articles, respectively.
  • The journal has already received the initial approval of such international data bases as EBSCO and CABI  to be indexed by them.

 

Seeking further information contact: +98 9366705437

International authors are kindly required to contact +98 9363317957 on  Telegram.

Estimation of Fisetin in Strawberry (Fragaria ananassa) by UV-Vis Spectrophotometry

Pages 1-4

10.22101/jrifst.2022.341609.1363

Subhadip Chakraborty; Nalanda Baby Revu; Gita Surisetty


Box-Wilson Design and Analysis for Extraction of Gelatin from Black Kingfish Skin

Pages 5-10

10.22101/jrifst.2022.360993.1391

Selvaraju Sivamani; Balakrishna Pillai Sankari Naveen Prasad; Azucena Cuento


Development of Pastilles containing Fermented Garlic to Improve Acceptability and Health Benefits for the Elderly in a Post-Vaccination Program

Pages 11-16

10.22101/jrifst.2023.363603.1398

Annis Catur Adi; Heni Rachmawati; Emyr Reisha Ishaura; Farapti Farapti; Wizara Salisa; Mohammad Fahmi Rasyidi; Nuthathai Sutthiwong


Kinetic modelling of Okra and Gracilaria corticata hydrocolloid mucilage polysaccharides

Pages 17-22

10.22101/jrifst.2023.349221.1378

Ramesh Subramani; Charumathi Pushparaj; Archana Ganesan


Occurrence of Enterobacteriaceae in Raw Chicken Meat Samples with Identification of Salmonella enterica subsp. Diarizonae as the First Report in Iraq

Pages 23-26

10.22101/jrifst.2023.357467.1388

Ameer Salem Al-Esawi; Zeina Taleb Al-Salami; Salah Mahdi Al-Jannah; Khawlah Abdallah Salman

Occurrence of Enterobacteriaceae in Raw Chicken Meat Samples with Identification of <i>Salmonella enterica</i> subsp. <i>Diarizonae</i> as the First Report in Iraq


Nutritional Profile, Antioxidant Capacity and Physicochemical Properties of Processed Labeo bata

Pages 27-36

10.22101/jrifst.2023.353563.1381

Kumarakuru K; Vasanthakumari Paarree; Sundar K; Javith Hussain A


Effect of In ovo Injection of Flaxseed Oil on Broiler Breast Meat in Chicken Embryo Model: Meat Quality, Antioxidant Capacity and Fatty Acid Profile

Pages 37-42

10.22101/jrifst.2023.368949.1406

Sara Balvayeh; Razieh Partovi; Behrokh Marzban Abbasabadi; Shohreh Alian Samakkhah


Physicochemical and Retrogradation Properties of Fermented Melinjo (Gnetum gnemon) Seed Flour

Pages 43-48

10.22101/jrifst.2023.374001.1415

Tri Ardyati; Keizo Hosokawa; Akihiro Ohara; Tri Agus Siswoyo

Physicochemical and Retrogradation Properties of Fermented Melinjo (<i>Gnetum gnemon</i>) Seed Flour


Research and Innovation in Food Science and Technology

ISO Abbreviation:

Res. Innovation Food Sci. Technol.

              

Facts & Figures

Number of Articles Submitted 556
Number of Articles Accepted 161
Acceptance Rate of Articles 29
Reception Time (Day) 130
Number of Authors 912
   
Number of Volumes 13
Number of Issues 48
Article Views 230,515
PDF Downloads 464.45
Number of Indexing Databases 17

 

SCImago Journal & Country Rank

 

Certificate-jrifst

 

Publisher

Director-in-Charge Editor-in-Chief English Text Editor Executive Director
Frequency
Quarterly
Print ISSN
Online ISSN

Keywords Cloud