International Journal of Food Science

主题词：Food composition and properties; Phytochemicals and Antioxidant Activities; Meat and Animal Product Quality; Proteins in Food Systems; Probiotics and Fermented Foods; Polysaccharides Composition and Applications; Microencapsulation and Drying Processes; Microbial Metabolites in Food Biotechnology; Protein Hydrolysis and Bioactive Peptides; Seed and Plant Biochemistry; Food Safety and Hygiene; Postharvest Quality and Shelf Life Management; Food Drying and Modeling; Essential Oils and Antimicrobial Activity; Food Chemistry and Fat Analysis; African Botany and Ecology Studies; Food and Agricultural Sciences; Nanocomposite Films for Food Packaging; Listeria monocytogenes in Food Safety; GABA and Rice Research; Cassava research and cyanide; Botanical Research and Applications; Bee Products Chemical Analysis; Fermentation and Sensory Analysis; Polysaccharides and Plant Cell Walls