Journal of Ongoing Food Research & Technology

Since 2026

ISSN:

This journal in numbers

11 Articles

544 Total reads

49 Reads / article

11 Authors

What it publishes about

Physicochemical Properties 1

In Vitro Digestibility 1

Potato Starch 1

Branching enzyme 1

Enzymatic modification 1

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: September 10, 2026

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

Recently Accepted Articles

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

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

Most Read Articles in September

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

23

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

19

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

18

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

17

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

15

Editorial: Welcome To Journal Of Ongoing Food Research & Technology

14

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

13

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

12

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

11

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

11

Most Read Articles of All Time

Editorial: Welcome To Journal Of Ongoing Food Research & Technology

88

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

68

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

65

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

52

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

52

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

48

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

47

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

44

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

41

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

30