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).
  • 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.

Study the Possibility of Physical Assessment and Grading of Mazafati Dates Using Digital Image Processing and Support Vector Machines

Pages 259-272


Meghdad Takallouzadeh; Mohebbat Mohebbi; Masoud Taghizadeh

Studying Release Kinetic of Cinnamaldehyde Microencapsulated with High Amylose Corn Starch in Simulated Mouth Conditions and During Storage and Optimizing Microcapsules Properties using Parametric Sweep

Pages 273-290


Nargess Samanian; Mohebbat Mohebbi; Seyed Mohammad Ali Razavi; Mahdi Varidi; Javad Abolfazl Esfahani

The Effect of Cast Iron, Ceramic and Clay Baking Substrate on Thermal, Textural, Sensory Characteristics and the Heavy Metals in Bread

Pages 291-304


Najmeh Mazhari; Alireza Sadeghian; Hosein Zamani; Samira Yeganehzad; Abbas Afrasiabi

Effect of Ultrasound-vacuum Pretreatment on Drying Kinetics and Physical Characteristics of Hot Green Pepper

Pages 305-312


Samin Iravani; Mahshid Jahadi; Moloud Nourani

Effect of Zein Nanofiber Containing Barije Essential Oil on Increasing the Storage Time of shrimp (Litopenaeus vannamei) at Refrigerated Temperature (4±1 °C)

Pages 313-328


Mojtaba Heydari-Majd; Mahdieh Shafeghat; Fatemeh Ghofran-Makshouf

Optimization of Determined Pathogenes Deactivation and Investigating the Quality of Bottled Milk under Cold-Plasma Treatment

Pages 329-342


Azadeh Ranjbar Nedamani

Investigation the Effects Using Arvaneh Plant Extract on Quality Attributes of Ice cream

Pages 343-354


Mohammad Reza Radnia; Elham Mahdian; Ali Mohammadi Sani; Mohammad Ali Hesarinejad

Investigating the Effect of Heat Treatment on the Compounds and Antimicrobial Properties of Shirazi Thyme and Cinnamon Essential Oils

Pages 355-368


Sayyed Javad Hosseini; Mahboobe Sarabi-Jamab; Mostafa Shahidi Noghabi; Hossein Zamani; Gholam hossein Zohuri

Prediction of Shelf life of Vannamei Shrimp (Litopenaeus vannamei) Fillet in Freezing Conditions Based on Arrhenius Model and Artificial Neural Network

Pages 369-384


Elham Esvand Heydari; Laleh Roomiani

Improving Texture Properties and Increasing Viability of Yogurt Probiotics by Gelatin-Maltodextrin Microcapsules Loaded with α-Tocopherol

Pages 385-396


Behnam Nami; Akram Yadi; Mohammad Molaveisi

Research and Innovation in Food Science and Technology

ISO Abbreviation:

Res. Innovation Food Sci. Technol.


Facts & Figures

Number of Articles Submitted 548
Number of Articles Accepted 159
Acceptance Rate of Articles 29
Reception Time (Day) 130
Number of Authors 907
Number of Volumes 12
Number of Issues 47
Article Views 227,556
PDF Downloads 457.35
Number of Indexing Databases 17


SCImago Journal & Country Rank





Director-in-Charge Editor-in-Chief English Text Editor Executive Director
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