The Institute of Food Technologists has issued this Scientific Status Summary to update readers on food packaging and its impact on the environment.
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Wiley
Journal of Food Science Template
Write in a clean editor, then format for Journal of Food Science in one click — DocuGuru applies the official Wiley template with author–year references and exports a submission-ready PDF plus the editable LaTeX source. Free to start.
About the Journal of Food Science format
Journal of Food Science is a peer-reviewed journal published by Wiley, covering Meat and Animal Product Quality, Proteins in Food Systems, Food composition and properties.
| Publisher | Wiley |
|---|---|
| Reference style | Author–year (Chicago) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Journal of Food Science 12 (3): 45–58.
Formats any DOI in Journal of Food Science style. No sign-up. |
| Publishes research in | Meat and Animal Product Quality Proteins in Food Systems Food composition and properties Postharvest Quality and Shelf Life Management Phytochemicals and Antioxidant Activities |
| ISSN | 0022-1147 |
| Citation impact (2-yr) | 3.62 |
| h-index | 251 |
| i10-index | 18,788 |
| Total citations | 931,615 |
| Article processing charge | $4,120 |
| Top institutions publishing here | Cornell University |
| Journal website | www.wiley.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Papers published in Journal of Food Science per year
Citation impact of Journal of Food Science by publication year
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Most-cited papers in Journal of Food Science
ABSTRACT When producing hydrolyzed proteins, it is important to determine the degree of hydrolysis (DH). The trinitro‐benzene‐sulfonic acid (TNBS) method is well established with regard to enzymatic hydrolysis. However, this method is laborious, cannot be used to follow a hydrolysis reaction continuously, and includes hazardous and unstable chemicals. This paper describes a method based on…
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ABSTRACT: The susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids than for bulk lipids. This article reviews the current understanding of the lipid oxidation mechanism in oil‐in‐water emulsions. It also discusses the major factors…
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SUMMARY 2‐Thiobarbituric acid (TBA) values of raw pork were determined by distillation and extraction methods and those of raw beef were determined by the latter method during storage at 4° and –20°C. TBA values of these tissues were low compared to values usually reported for cooked tissue from these animals in similar environments. There were…
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Deep-fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep-fat frying. The reactions in deep-fat frying depend on factors such as replenishment of fresh oil, frying conditions, original quality…
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Related journal templates
Journal of Food Science template — frequently asked questions
How do I write a paper in the Journal of Food Science format?
In DocuGuru you write your manuscript in a normal editor — no LaTeX setup required — and select the Journal of Food Science template. When you export, DocuGuru compiles the paper into the official Wiley format and hands you a submission-ready PDF along with the editable LaTeX source.
What reference style does Journal of Food Science use?
Journal of Food Science uses Author–year (Chicago) references, shown as author–year markers such as (Smith, 2023) in the text. DocuGuru formats every in-text citation and the reference list in this exact style automatically. A reference appears like this: Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Journal of Food Science 12 (3): 45–58.
Do I need to know LaTeX to submit to Journal of Food Science?
No. DocuGuru generates the USG LaTeX class and compiles the PDF for you in the background, so you get a Wiley-ready Journal of Food Science document without writing any LaTeX. If you do want it, the LaTeX source is included in the export.
Can I import an existing draft into the Journal of Food Science template?
Yes. Paste or upload your current manuscript — Word, LaTeX, Markdown, or plain text — and DocuGuru reflows it into the Journal of Food Science format with correct headings, figures, tables, and author–year citations.
Who publishes Journal of Food Science?
Journal of Food Science is a multidisciplinary journal published by Wiley. DocuGuru's Journal of Food Science template matches Wiley's official submission format.
Can I export a submission-ready Journal of Food Science PDF?
Yes — DocuGuru produces a PDF built with the official Journal of Food Science template (the USG class) that is ready to submit to Wiley, together with the matching LaTeX source files.
How much does the Journal of Food Science template cost?
You can start writing in the Journal of Food Science template for free. Exporting the final submission-ready Journal of Food Science PDF and LaTeX source is part of DocuGuru's paid plans — see the app for current pricing.