Innovative Food Science and Emerging Technologies : Impact Factor & More
eISSN: 1878-5522pISSN: 1466-8564
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Key Metrics
CiteScore 
9.7
Impact Factor
5 - 10
Scite Index
0.94 5-Year SI
SNIP
1.72
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Innovative Food Science and Emerging Technologies Journal Specifications
| Overview | |
| Publisher | ELSEVIER SCI LTD |
| Language | English |
| Frequency | Bi-monthly |
| General Details | |
| Language | English |
| Frequency | Bi-monthly |
| Publication Start Year | 2000 |
| Publisher URL | Visit website |
| Website URL | Visit website |
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Recently Published Papers in Innovative Food Science and Emerging Technologies
TiO2 Alternative Coatings for Ferric Pyrophosphate Premixes: Stability and Bioaccessibility Relative to Ferrous Fumarate
- 1 Jul 2026
- Innovative Food Science & Emerging Technologies
Quantification of PEF-induced membrane permeabilization in carrot tissue using electrical impedance spectroscopy and Cole–Cole modeling
- 1 Jul 2026
- Innovative Food Science & Emerging Technologies
Effects of high-humidity hot air impingement blanching (HHAIB) on enzyme activity, drying kinetics, physicochemical properties, and volatile components of daylily (Hemerocallis citrina Baroni)
- 1 Jul 2026
- Innovative Food Science & Emerging Technologies
Heat-load–guided microbial decontamination of wheat flour and grains: Balancing safety and baking performance across vacuum steam, microwave, and radio-frequency treatments
- 1 Jul 2026
- Innovative Food Science & Emerging Technologies
Bovine plasma alginate (bPA) gel beads as edible microcarriers for cultivated meat applications
- 1 Jul 2026
- Innovative Food Science & Emerging Technologies
A novel coaxial 3D printed reduced-fat cheese incorporating resistant starch as inner core material
- 1 Jul 2026
- Innovative Food Science & Emerging Technologies
TiO2 Alternative Coatings for Ferric Pyrophosphate Premixes: Stability and Bioaccessibility Relative to Ferrous Fumarate
- 1 Jul 2026
- Innovative Food Science & Emerging Technologies
Quantification of PEF-induced membrane permeabilization in carrot tissue using electrical impedance spectroscopy and Cole–Cole modeling
- 1 Jul 2026
- Innovative Food Science & Emerging Technologies
Effects of high-humidity hot air impingement blanching (HHAIB) on enzyme activity, drying kinetics, physicochemical properties, and volatile components of daylily (Hemerocallis citrina Baroni)
- 1 Jul 2026
- Innovative Food Science & Emerging Technologies
Heat-load–guided microbial decontamination of wheat flour and grains: Balancing safety and baking performance across vacuum steam, microwave, and radio-frequency treatments
- 1 Jul 2026
- Innovative Food Science & Emerging Technologies
Bovine plasma alginate (bPA) gel beads as edible microcarriers for cultivated meat applications
- 1 Jul 2026
- Innovative Food Science & Emerging Technologies
A novel coaxial 3D printed reduced-fat cheese incorporating resistant starch as inner core material
- 1 Jul 2026
- Innovative Food Science & Emerging Technologies
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