Most Viewed Articles

NUTRITIONAL HEALTH BENEFIT OF COCONUT WATER
 133
THE EFFECT OF STORAGE ON VITAMIN C STABILITY OF LOCALLY GROWN FRUITS IN BRUNEI DARUSSALAM
 74
PROCESS STANDARDIZATION & PREPARATION OF COOKIES BY INCORPORATION OF DIFFERENT LEVELS OF OAT BRAN
 28
HPLC Method Development for Simultaneous Estimation of Sodium Benzoate and Potassium Sorbate in Food Products
 28
EFFECT OF PROCESSING ON THE CHEMICAL COMPOSITION, PHYTOCHEMICAL CONTENTS AND FUNCTIONAL PROPERTIES OF YELLOW FLESHED AERIAL YAM (DIOSCOREA BULBIFERA) FLOUR
 26

Innovare Journal of Food Sciences is peer-reviewed, bimonthly (Onwards April 2016) Journal. The Journal publishes original research work that contributes significantly to disseminate the knowledge in Food Science and its scope is with emphasis on food nutrition, food microbiology, food analysis, probiotics and microbial protein, food chemistry, food safety and weight management. The Journal publishes communicated work as an Original Article or as a Short Communication and also publishes Review Articles on a current topic in the field. 

Abstracting and Indexing- OAI, CNKI (China Knowledege Resource Integrated Database), LOCKKS, Open J-Gate, Google Scholar, OCLC (World Digital Collection Gateway), UIUC

*applied