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: August 18, 2026

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

Recently Accepted Articles

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

Editorial: Welcome To Journal Of Ongoing Food Research & Technology

Most Read Articles in August

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

18

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

16

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

16

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

14

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

13

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

11

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

11

Editorial: Welcome To Journal Of Ongoing Food Research & Technology

8

Most Read Articles of All Time

Editorial: Welcome To Journal Of Ongoing Food Research & Technology

61

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

35

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

33

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

26

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

24

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

22

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

18

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

14