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: July 29, 2026

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

Recently Accepted Articles

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

Editorial: Welcome To Journal Of Ongoing Food Research & Technology

Most Read Articles in July

Editorial: Welcome To Journal Of Ongoing Food Research & Technology

27

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

19

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

17

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

13

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

10

Most Read Articles of All Time

Editorial: Welcome To Journal Of Ongoing Food Research & Technology

52

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

19

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

17

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

13

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

10

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

0