《International Food Research Journal》雜志的最新年發文量為131篇。
這表明該刊在每年都會精選并發表一定數量的高質量文章，以保持其在食品科技領域的學術影響力。
該刊聚焦于農林科學-食品科技領域的前沿研究，致力于推動該領域新技術和新知識的傳播與應用。同時它積極鼓勵研究人員詳細發表其高質量的實驗研究和理論成果。
該刊的平均審稿周期約為 。
International Food Research Journal 雜志發文統計
文章名稱引用次數
- Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour8
- Potential health risk of heavy metals accumulation in vegetables irrigated with polluted river water8
- Sensory evaluation of ultrasound assisted microwave treated fruit (Haematocarpus validus) juice through fuzzy logic approach7
- Comparing the effect of four different thermal modifications on physicochemical and pasting properties of breadfruit (Artocarpus altilis) starch7
- Resistant starch evaluation and in vitro fermentation of lemantak (native sago starch), for prebiotic assessment7
- Antioxidant activity of roasted and unroasted peanut skin extracts6
- Application of ultrasound to protein extraction from defatted rice bran6
- Factors affecting pineapple market supply in Johor, Malaysia6
- Structural and functional properties of major ingredients of biscuit6
- Effect of chitosan coating on storage stability of tomatoes (Lycopersicon esculentum Mill)5
