Journal of Ongoing Food Research & Technology

Since 2026

ISSN:

Wellcome to the Journal of Ongoing Food Research & Food Technology

This is new journal

Suggestions are welcome at: info@scimatic.org

Certificate of Indexing

This is to certify that

Journal of Ongoing Food Research & Technology
ISSN:

is being indexed by the Journament

Indexing started on: November 5, 2018

Certificate issued on: November 1, 2026

Verification link: https://scimatic.org/index.php/journals/3

Recently Accepted Articles

Acceptability Of Musa Acuminata (Banana Blossoms) Chips As Alternative Snack

Application Of Pulsed Electric Fields For Enhanced Extraction Of Phenolic Compounds From Apple Pomace: Optimization And Characterization Of Extracts For Functional Food Additives

Impact Of High-Pressure Processing On Allergenicity Reduction And Structural Modifications Of Peanut Proteins: A Spectroscopic And Immunological Study

Investigation Of Non-Thermal Plasma Jet Application For Surface Decontamination Of Fresh Strawberries (Fragaria X Ananassa Duch.): Microbial Inactivation And Quality Attributes

Continuous Twin-Screw Extrusion Texturization Of Pea-Faba Bean Protein Blends: Effects Of Barrel Temperature And Moisture Content On Fibrous Anisotropy And Water-Binding Capacity

Controlled Biotransformation Of Oat Bran Inulin By Bifidobacterium Animalis Subsp. Lactis: Kinetics Of Short-Chain Fatty Acid Production And Rheological Changes In Fermented Oat Gels

Supercritical CO2 Foam Mat Drying Of Sea Buckthorn Puree: Kinetic Modeling, Retention Of Carotenoids, And Reconstitution Properties

Shelf-Life Extension Of Fresh-Cut Pears Using Edible Coatings Enriched With Microencapsulated Clove Essential Oil

Enzymatic Modification Of Potato Starch Via Branching Enzyme Treatment: Physicochemical Properties And Digestibility Under In Vitro Gastric Conditions

Solid-State Fermentation Of Brewers' Spent Grain By Aspergillus Oryzae: Enrichment Of Phenolic Profiles And Development Of Functional Composite Flours

Most Read Articles in November

Solid-State Fermentation Of Brewers' Spent Grain By Aspergillus Oryzae: Enrichment Of Phenolic Profiles And Development Of Functional Composite Flours

1

Enzymatic Modification Of Potato Starch Via Branching Enzyme Treatment: Physicochemical Properties And Digestibility Under In Vitro Gastric Conditions

1

Ultrasound-Assisted Extraction Of Anthocyanins From Purple Sweet Potato Peel: Characterization And Application As A Natural Colorant In Active Chitosan Films

1

Impact Of High-Pressure Processing On Allergenicity Reduction And Structural Modifications Of Peanut Proteins: A Spectroscopic And Immunological Study

1

Most Read Articles of All Time

Editorial: Welcome To Journal Of Ongoing Food Research & Technology

131

Solid-State Fermentation Of Brewers' Spent Grain By Aspergillus Oryzae: Enrichment Of Phenolic Profiles And Development Of Functional Composite Flours

123

Controlled Biotransformation Of Oat Bran Inulin By Bifidobacterium Animalis Subsp. Lactis: Kinetics Of Short-Chain Fatty Acid Production And Rheological Changes In Fermented Oat Gels

116

Ultrasound-Assisted Extraction Of Anthocyanins From Purple Sweet Potato Peel: Characterization And Application As A Natural Colorant In Active Chitosan Films

113

Continuous Twin-Screw Extrusion Texturization Of Pea-Faba Bean Protein Blends: Effects Of Barrel Temperature And Moisture Content On Fibrous Anisotropy And Water-Binding Capacity

109

Enzymatic Modification Of Potato Starch Via Branching Enzyme Treatment: Physicochemical Properties And Digestibility Under In Vitro Gastric Conditions

107

Investigation Of Non-Thermal Plasma Jet Application For Surface Decontamination Of Fresh Strawberries (Fragaria X Ananassa Duch.): Microbial Inactivation And Quality Attributes

99

Shelf-Life Extension Of Fresh-Cut Pears Using Edible Coatings Enriched With Microencapsulated Clove Essential Oil

94

Application Of Pulsed Electric Fields For Enhanced Extraction Of Phenolic Compounds From Apple Pomace: Optimization And Characterization Of Extracts For Functional Food Additives

90

Supercritical CO2 Foam Mat Drying Of Sea Buckthorn Puree: Kinetic Modeling, Retention Of Carotenoids, And Reconstitution Properties

87