|
Literature / Source Database:
Current Research in Food Science
Description
Current Research in Food Science (CRFS) is a new primary research, gold open access journal from Elsevier. CRFS publishes original papers and short communications - including viewpoints and perspectives - resulting from research carried out on food syste
| Title (short) |
Curr. Res. Food Sci. |
| Title (abbrev) |
CRFS |
| Languages |
English |
| First year |
2019 |
|
|
|
Status
active
Subject
Source type
Journal
Publisher
ISBN ISSN
2665-9271
First volume
1
Last volume
5
Homepage
| Resources |
|
Availability |
|
|
|
|
|
| Text PDF |
 |
free access |
|
| Text Html |
 |
for subscriber |
 |
| References |
|
not available |
|
| Abstracts |
|
|
|
| TOC |
|
|
|
|
|
|
|
Description
Current Research in Food Science is a peer-reviewed gold open access (OA) journal and upon acceptance all articles are permanently and freely available. It is a companion to the highly regarded review journal Current Opinion in Food Science (2019 CiteScore 7.6) and is part of the Current Opinion and Research (CO+RE) suite of journals. All CO+RE journals leverage the Current Opinion legacy-of editorial excellence, high-impact, and global reach-to ensure they are a widely read resource that is integral to scientists' workflow.
Topics covered in Current Research in Food Science include food chemistry, physics, microbiology, nutrition and nutraceuticals, process and package engineering, materials science, food sustainability, and food security.
Related links:
|
