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


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


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


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

Evaluation of Qniumucin Properties Extracted from the Jellyfish Catostylus tagi

Pages 169-180


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


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


Isan Izanloo; alireza sadeghi mahoonak

Physicochemical and Rheological Properties of Sangak Bread with Oleaster Flour

Pages 205-214


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


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


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 245-258


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 534
Number of Articles Accepted 151
Acceptance Rate of Articles 28
Reception Time (Day) 131
Number of Authors 905
Number of Volumes 12
Number of Issues 46
Article Views 214,789
PDF Downloads 437.06
Number of Indexing Databases 17


SCImago Journal & Country Rank




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