SCIREA Journal of Food (ISSN: )

SCIREA Journal of Food is an international, scientific peer-reviewed open access journal published online by SCIREA.

Open Access free for readers, with article processing charges (APC)paid by authors or their institutions.

High visibility: Indexed in the Google Scholar and other databases.

Rapid publication: manuscripts are peer-reviewed and a first decision provided to authors approximately 20 days after submission; acceptance to publication is undertaken in 5 days.

Recognition of reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any SCIREA journal, in appreciation of the work done.


Volume 5, Issue 1, February 2024

Open Access
Zahra Amini, Adib Azizian, Ahmad Eyvazi
Abstract: Milk thistle seed oil has recently been approved as a novel food resource. Despite its growing popularity, there is limited information on the constituents and properties of this oil. This study aims to compare the lipid composition, nutraceutical content, antioxidant activity, and thermal properties of milk thistle seed oi
Abstract       References PDF (593 k) 98 Downloads     1943 Views     DOI: 10.54647/food550062

Volume 4, Issue 1, February 2021

Open Access
Eustathios Kanellopoulos, Chrysa Agapitou, Aggeliki Konstantoglou, Dimitrios Folinas
Abstract: This paper aims to analyze the marketing strategies and the challenges for successful penetration into the coffee shop industry in the United States, the leading coffee consumer in the world. The study, critically reviewing the existing literature and statistics, aims to imprint marketing tools and strategies adopted by the
Abstract       References PDF (329 k) 173 Downloads     2232 Views     DOI: 10.54647/food55043

Volume 3, Issue 1, February 2020

Open Access
Abstract: In Burkina Faso, undernutrition remains a public health issue. The food quality for under 23-month-old children constitutes a key pillar of child nutritional status. The objective of this study is to assess the adequacy of child feeding practices in Burkina based on the norms framed jointly by WHO/Unicef in 2011. The datase
Abstract       References PDF (295 k) 212 Downloads     2436 Views     DOI:

Volume 2, Issue 1, February 2019

Open Access
KONG Weifu, ZHANG Xiaoshuan, LI Hongjuan
Abstract: The wine making technology by gravity and the process design full using gravity were summarized. It focuses on the process types of the wine making by gravity, and fully displays the perfect combination of the making design by gravity and the architectural design of the model Château, and provides a reference for the design
Abstract       References PDF (1651 k) 259 Downloads     3125 Views     DOI:

Volume 1, Issue 2, December 2016

Open Access
Seung-Hun Lee, Rakesh Jaiswal, Nikolai Kuhnert
Abstract: Abstract Origin and coffee grades are major factors determining the price of coffee beans. Jamaica Blue Mountain coffee achieves among the highest prices in coffee trading due to its assumed high quality. In this contribution we show the first chemical composition analysis of Jamaica Blue Mountain using LC-MS methods. In pa
Abstract       References PDF (465 k) 379 Downloads     4127 Views     DOI:

Volume 1, Issue 1, October 2016

Open Access
Jannatul Ferdous, Projit Roy, Aleya Begum, M. Habibul Ahsan
Abstract: Background: Food is indispensable to human life, thus an important parameter of environmental science. The presence of radionuclides in food grains poses a number of health hazards, especially when these radionuclides are deposited in the human body, through food. The main objective of this study is to determine the radioac
Abstract       References PDF (886 k) 490 Downloads     3963 Views     DOI: