Journal of Food Science and Technology (Iran)

Aims & Scope

The Journal of Food Science and Technology is the national publication of Tarbiat Modares University and Association of Food Scientists and Technologists of Iran (AFSTI).

The Journal is dedicated to the publication of original research papers, review papers and short communications on wide range of food science and technology including: Post-harvest technology, novel food process technology, enzyme technology in food, microbiological and biotechnology aspects in food, functional foods, advanced food analysis, meat technology, nanotechnology, food packaging, cereal technology, food processing and engineering, rheology of food, quality or shelf life of foods, environmental and sustainability of food process and food waste managemt.

The scientific quality of allpapers submitted for the journal initially assessed by the editor for suitability for the journal.

Papers deemed suitable are then typically sent to at least two independent expert reviewers to assess the scientific quality of the paper in double blind style.

The Editor is responsible for the final decision regarding acceptance or rejection of articles.

Metrics & Ranking

Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Directory of Open Access Journals (DOAJ)

Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, designed to support cutting-edge academic discovery.

Licensing & Copyright

This journal operates under an Open Access model. Articles are freely accessible to the public immediately upon publication. The content is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0), allowing users to share and adapt the work with proper attribution.

Copyright remains with the author(s), and no permission is required for non-commercial use, provided the original source is cited.

Policy Links

This section provides access to essential policy documents, guidelines, and resources related to the journal’s publication and submission processes.

• Aims scope
• Homepage
• Oa statement
• Author instructions
• License terms
• Review url
• Board url
• Copyright url
• Apc url
• License

APC Details

The journal’s Article Processing Charge (APC) policies support open access publishing in Agricultural and Biological Sciences, ensuring accessibility and quality in research dissemination.

This journal requires an Article Processing Charge (APC) to support open access publishing, covering peer review, editing, and distribution. The current APC is 5,000,000.00 IRR. Learn more.

Explore journals without APCs for alternative publishing options.

Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits

  Citation: 8

  Authors: Sona, Forogh, Mohammad Reza

• Shelf life modeling of Badami's fresh pistachios coated with chitosan under modified atmosphere packaging conditions

  Citation: 7

  Authors: Farnaz, Nasser, Samira, Atena, Mohammad Ali

• Evaluation of the effect of aqueous and ethanolic extraction methods on extraction yield, phenolic compounds, and antioxidant and antimicrobial activity of Stachys schtschegleevii extract

  Citation: 7

  Authors: Mohammad, Behrooz, Samira

• The Effect of Dunaliella salina on Physicochemical and Sensory Properties of Yogurt

  Citation: 6

  Authors: Mojtaba, Amireghbal, Mohammad Ali

• The combined effect of the combined Fennel and Clove essential oils on Staphylococcus epidermidis, Bacillus cereus, Salmonella typhi and Enterobacter aerogenes using Checkerboard assay (fractional inhibitory concentration index)

  Citation: 6

  Authors: Behrooz, Mohammad, Fereshteh

• Utilization of Withania coagulans extrac as rennet replacer on color and physicochemical characteristics of ultrafilterated Iranian white cheese

  Citation: 6

  Authors: Hossein, Ahmad, Mohammad, Behzad

• A review: New Approach to Enrich Pasta with fruits and vegetables

  Citation: 6

  Authors: amir pouya, Leila, Mohammad Hossein, Mahdi, Mohammad, Matin

• Effect of Basil Seed Hydrocolloid on Physicochemical and Sensory properties of low-fat Yogurt

  Citation: 5

  Authors: Nasim, Jafar, Leila

• Response surface optimization of low fat fried zucchini slices production conditions (Balangu seed gum ‎concentration, frying time and temperature)‎

  Citation: 5

  Authors: Ashraf, Narjes, Amir

• Chemical Analysis and Identifying Dominant Essential Oils Compositions from Sage (Salvia officinalis L.)

  Citation: 5

  Authors: Ali, Mohammad Taghi, Mohammad