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Open Access Food Science and Technology

at Taylor & Francis

We feel strongly about representing a broad range of topics in the food science research we publish. With one preliminary glance at our portfolio, you can find articles on genomic modification of crops and food, nutrition, food biotechnology, food properties, food additives and contaminants, and culinary science.

Our expert editors and editorial board members are highly regarded faculty members of major universities and research centers throughout the world who are dedicated to obtaining papers that reflect cutting edge research and the latest innovations in the commercial realm. However, the one element that truly propels these journals is open access.

Open access means rapid publication, and increased visibility and discoverability. This research is available to anyone, around the world. For our authors, greater visibility can result in increased readership and citations, and a chance to make an impact beyond their field. Open access research informs policymakers, media, and more.

Our publishing staff work diligently to ensure rigorous peer review and high production quality for these manuscripts to ensure that the seamless process we offer our authors results in the most accurate and enlightening journals for our readers. We welcome you to explore these journals and discover what Taylor & Francis can do for you, your research, and the global community.

Gloria Klaiman, Managing Editor

International Journal of Food Properties

2017 Impact Factor 1.398

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The International Journal of Food Properties is a peer reviewed, fully open access journal dedicated to bringing together all research discussing the properties of food.

The journal is essential reading for food scientists, technologists, and engineers; and publishes original research, narrative reviews, book reviews, letters to the editor, and conference papers. Submit your research.

CyTA Journal of Food

The official journal of the Sociedad Mexicana de Nutrición y Tecnología de Alimentos (SOMENTA)

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Journal of Food publishes research on a wide range of subjects which are essential to the food scientist and technologist.

Topics include chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; and food microbiology and biotechnology. Submit your research.

Food and Agricultural Immunology

2018 Impact Factor 2.398

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Food and Agricultural Immunology is an international open access journal publishing original immunological research with applications in food, agricultural, environmental and veterinary science.

Submissions describing the use of immunological techniques and methods are particularly welcomed. The journal aims to expand our understanding of the interactions at the interface of food and immune systems. Submit your research.

Cogent Food and Agriculture

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Cogent Food & Agriculture, part of the Taylor & Francis Group, is a multidisciplinary open access journal, publishing scientifically sound peer-reviewed research, including replication studies, in food, nutrition, veterinary and agricultural sciences. The journal provides a fast, flexible and reliable option for open access publishing, helping authors share their work across disciplines and with a global audience.

Our editors, each a specialist in their subject area, assess manuscripts objectively and fairly and provide quality, constructive and timely peer review. Rather than accepting manuscripts based on their level of importance or impact, editors assess manuscripts objectively, accepting valid, scientific research with sound rigorous methodology. Article-level metrics let the research speak for itself. Submit your research.

Most-Cited Articles

Click on the links below to navigate the most cited articles from across Food Science.

Article TitleAuthor(s)
Nano-Emulsion Production by Sonication and Microfluidization—A ComparisonSeid Mahdi Jafari , Yinghe He & Bhesh Bhandari
Viscosity and Specific Heat of Vegetable Oils as a Function of Temperature: 35°C to 180°CO.O. Fasina & Z. Colley
Antioxidant activity and polyphenol content of Turkish thyme monitored by liquid chromatography and tandem mass spectrometryEkrem Köksal, Ercan Bursal, İlhami Gülçin, Mustafa Korkmaz, Cüneyit Çağlayan, Ahmet C. Gören & Saleh H. Alwasel
Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficaciesJaruporn Rakmai, Benjamas Cheirsilp, Ana Torrado-Agrasar, Jesús Simal- Gándara & Juan Carlos Mejuto
Potential of plantain peels flour (Musa paradisiaca L.) as a source of dietary fiber and antioxidant compoundE. Agama-Acevedo, J.A. Sañudo-Barajas, R. Vélez De La Rocha, G.A. González- Aguilar & L.A. Bello-Peréz
Development of a monoclonal antibody-based immunochromatographic strip for cephalexinJingnan Guo, Liqiang Liu, Feng Xue, Changrui Xing, Shanshan Song, Hua Kuang & Chuanlai Xu
Development of indirect competitive ELISA and lateral-flow immunochromatographic assay strip for the detection of sterigmatocystin in cereal productsDezhao Kong, Zhengjun Xie, Liqiang Liu, Shanshan Song, Hua Kuang, Gang Cui & Chuanlai Xu
Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolateGuanhao Bu , Yongkang Luo , Zhe Zheng & Hai Zheng
Portraying mechanics of plant growth promoting rhizobacteria (PGPR): A reviewDweipayan Goswami, Janki N. Thakker and Pinakin C. Dhandhukia
Food crops face rising temperatures: An overview of responses, adaptive mechanisms, and approaches to improve heat toleranceNeeru Kaushal, Kalpna Bhandari, Kadambot H.M. Siddique and Harsh Nayyar

Why Publish Open Access

Publishing open access can increase the reach and readership of your research, helping you make an impact beyond the Academy.
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Fully Open Access and Hybrid Open Access

The food science journals featured here are all fully open access. If you are interested in publishing outside of open access, we offer many hybrid titles.
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