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.

Editorial Board
Dr. Soheila Abachi （United States)
University of Missouri, Columbia, MO, USA
Prof. Omer Ibrahim Ahmed Hamid （Others)
Department of Dairy Science and Technology, Sudan University of Science and Technology, Khartoum, Sudan
Prof. Concepción Pérez Lamela （Spain)
Analytical Chemistry and Food Dept, University of Vigo, Campus of Ourense, Ourense, Spain
Dr. Yaaser Q. Almulaiky （Saudi Arabia)
Chemistry Department, Faculty of Sciences and Arts, University of Jeddah, Khulais, Saudi Arabia
Prof. ANTONIO SCOPA （Italy)
Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali Università degli Studi della Basilicata - Potenza
Prof. Chung-Yi Chen （Taiwan)
Fooyin University
Prof. Marco Giammanco （Italy)
Department BioNec, University of Palermo,Palermo, Italy
Dr. Dragan Žnidarčič （Slovenia)
University of Ljubljana, Biotechnical faculty, Slovenia
Prof. Wojciech Ciesielski （Poland)
Jan Dlugosz University in Czestochowa
Dr. Mohammad Anvari （United States)
School of Food Science, University of Idaho, Moscow, 83844, Idaho, USA
Prof. sílvia pinhao （Portugal)
Faculty of Food and Nutrition Sciences, Porto University