International forum of peer-reviewed original articles that advance the practice of this spectroscopic technique. Includes studies of macromolecular dynamics and conformation, intracellular chemistry and photon migration in tissues.

Journal of Food Allergy is a scientific journal about food allergies, current research and treatments.

The Journal of Food Engineering is a magazine owned by Elsevier which covers topics such as food engineering properties, process modeling, AI-driven innovations, packaging, sustainability, and industrial-scale applications with a focus on engineering rigor and practical relevance.

Covers engineering aspects of post-production handling, storage, processing, packaging and distribution of food. Emphasizes processes and design and discussion of the properties of processed foods associated with transport of products, as well as with food texture. Research on the thermal properties of processed food as needed in the design of processing equipment is also key. Process engineering operations, such as freezing, evaporation, dehydration, equilibrium and mechanical separation and packaging, as well as equipment cleaning and sanitation, are described. The journal publishes the best original research on applications of engineering principles and concepts to food and food processes with emphasis on process simulation, including mathematical models to describe processes and to allow for scale-up of processes for food manufacturing. Manuscript submissions are accepted. Detailed submission guidelines are available via the website.

Written for food industry researchers and professionals. Covers the latest knowledge and advances in the processing and preservation of food with a balance between fundamental and applied processing procedures. The outlet offers RSS (Really Simple Syndication.)

Written for food marketing specialists. Editorial includes topics related to marketing, brand building and general food industry guidelines. For submissions use this link: https://accounts.taylorfrancis.com/identity/#/login?authorize=true&client_id=59f21242bb410562f60413514f5108d80ede3086581e834d9027687f7a875502&response_type=code&scope=mail&redirect_uri=http:%2F%2Fnew-api.taylorfrancis.com%2Fuser-auth%2Fcallback%2F100.65.16.155&state=&flow=new&journal=Journal%20of%20Food%20Products%20Marketing&brand=rptnf

Established in 1937 and consists of up-to-date, original research reports in food science and technology. Articles detail the results of research on food protection and allow the reader to share in the findings from scientists on the cutting edge of food research worldwide. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality.

Journal of Food Quality publishes original research on issues of food quality, including the handling of food from a quality and sensory perspective and covers both medical and functional foods.

Scientific publication of the Institute of Food Technologists. Publishes original research in all aspects of food science- from post-harvest to the consumer- that concern the basic and applied aspects of the preparation, nutrition and safety of the food supply. Along with Concise Reviews and Hypothesis papers (both open access), research areas include: Food Chemistry, Toxicology, Engineering, Physical Properties, Microbiology, Safety, Sensory, Nanoscience, Health, and Nutrition.

Journal of Foodservice Business Research is a quarterly journal published by Haworth Press, Inc., for foodservice business professionals. The journal covers importance of distributor selection criteria to independent restaurant operators, the perceived value of value meals, and effectiveness of competitive strategies in fast food markets.