open access

Journal of 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
  • The Journal of 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: Persian & 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 do not need to send the abstract of their paper in Farsi; furthermore, no cost is charged for the publication of their paper.
  • English Extended Abstract is requested after final acceptance of the manuscript from the corresponding author.
  • 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 "Hamanandjoo", "Hamyab" and "iThentictae" software are used for Persian and 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.

Dimensional and Experimental Analysis of High Hydrostatic Pressure Process; Case Study: Application of Dimensionless Numbers in Millet Starch Rheological Test

Pages 121-136

10.22101/JRIFST.2022.329733.1328

Mohammad Ali Hesarinejad; Seyyed Mahdi Mirzababaee; Omer Said TOKER; Samira Yeganehzad


Investigation of Physicochemical Properties and Microstructure of Enriched Yogurt with Nanoemulsion Based on Sesame and Sweet Almond Oil

Pages 137-154

10.22101/JRIFST.2022.333324.1335

Masoumeh Heydari Gharehcheshmeh; Akram Arianfar; Elham Mahdian; Sara Naji-Tabasi


A Modified QuEChERS Method for the Extraction of Imidacloprid Insecticide from Date Fruit

Pages 155-168

10.22101/JRIFST.2022.354586.1383

Asiyeh Madadi; Ziba Hosseinpour; Zahra Talebpour; Ghazaleh Abedi; Vahideh Mahdavi


Evaluation of Qniumucin Properties Extracted from the Jellyfish Catostylus tagi

Pages 169-180

10.22101/JRIFST.2022.343702.1364

Najmeh Hamidian; Bahareh Shabanpour; Parastoo Pourashori; Parisa Hossen Khezri


The Effect of Pretreatment of Ultrasound Waves on the Functional Characteristics of Freeze-dried Egg White Powder

Pages 181-190

10.22101/JRIFST.2023.376052.1417

Mehrnoush Borhani Esfahani; Mohammad Goli; Majid Toghyani


The Effect of Ultrasound Pretreatment on Hydrolysis Time of Edible Mushroom (Agaricus bisporus) Proteins by Pancreatin to Produce of Antioxidant Peptides

Pages 191-204

10.22101/JRIFST.2023.346541.1371

Isan Izanloo; alireza sadeghi mahoonak


Physicochemical and Rheological Properties of Sangak Bread with Oleaster Flour

Pages 205-214

10.22101/JRIFST.2023.330383.1393

Zeynab Raftani Amiri; Zaker Aghakeshipour


The Effect of Gelatin and Nanoliposome Citrus (Citrus latifolia) Essential Oil on the Quality Characteristics of Surimi

Pages 215-230

10.22101/JRIFST.2023.373987.1413

Sahar Esmipour Norabadi; Laleh Roomiani


Production of β-Glucans from Oyster Mushroom Pleurotus ostreatus by Submerged Culture Method and Evaluation of Its Extraction Techniques

Pages 231-244

10.22101/JRIFST.2023.371107.1410

Abolfazl pahlevanloo; Mahboobeh Sarabi-Jamab; Mona Kaveh; Seyed Mahdi Ziaratnia


Optimization of the Effect of Halloysite Nanoclay and Bene Extract Concentration on Properties of Rice Starch- Halloysite Nanoclay Nanocomposite Antioxidant Film by Response Surface Methodology

Pages 245-260

10.22101/JRIFST.2023.373985.1411

Mohammad Reza Abdollahi Moghaddam; Mostafa Shahidi Noghabi


Research and Innovation in Food Science and Technology

ISO Abbreviation:

Res. Innovation Food Sci. Technol.

              

Facts & Figures

Number of Articles Submitted 514
Number of Articles Accepted 139
Acceptance Rate of Articles 27
Reception Time (Day) 128
Number of Authors 887
   
Number of Volumes 12
Number of Issues 45
Article Views 206,239
PDF Downloads 427.45
Number of Indexing Databases 17

 

SCImago Journal & Country Rank

 

Certificate-MSRT

Publisher

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

Keywords Cloud