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.

Archiving

Volume 4, Issue 1, February 2021

Open Access
Designing a Greek coffee company's introduction into the US market: Critical marketing factors for a successful penetration in the coffee shop industry
Eustathios Kanellopoulos, Chrysa Agapitou, Aggeliki Konstantoglou, Dimitrios Folinas
Abstract: This paper aims to analyze the marketing strategies and the challenges for successful penetration into the coffee shop industry in the United States, the leading coffee consumer in the world. The study, critically reviewing the existing literature and statistics, aims to imprint marketing tools and strategies adopted by the
Abstract       References PDF (329 k) 172 Downloads     1624 Views     DOI: 10.54647/food55043

Volume 3, Issue 1, February 2020

Open Access
Inadequate Feeding Practices Persist in Burkina Faso
Bernard DEMBELE, Mouftaou AMADOU SANNI
Abstract: In Burkina Faso, undernutrition remains a public health issue. The food quality for under 23-month-old children constitutes a key pillar of child nutritional status. The objective of this study is to assess the adequacy of child feeding practices in Burkina based on the norms framed jointly by WHO/Unicef in 2011. The datase
Abstract       References PDF (295 k) 212 Downloads     1893 Views     DOI:

Volume 2, Issue 1, February 2019

Open Access
Introduction of the Wine Making Process by Gravity and the Château Designed by this Toncept
KONG Weifu, ZHANG Xiaoshuan, LI Hongjuan
Abstract: The wine making technology by gravity and the process design full using gravity were summarized. It focuses on the process types of the wine making by gravity, and fully displays the perfect combination of the making design by gravity and the architectural design of the model Château, and provides a reference for the design
Abstract       References PDF (1651 k) 259 Downloads     2539 Views     DOI:

Volume 1, Issue 2, December 2016

Open Access
Analysis on different grades of highly-rated Jamaica Blue Mountain coffees compared to easily available originated coffee beans
Seung-Hun Lee, Rakesh Jaiswal, Nikolai Kuhnert
Abstract: Abstract Origin and coffee grades are major factors determining the price of coffee beans. Jamaica Blue Mountain coffee achieves among the highest prices in coffee trading due to its assumed high quality. In this contribution we show the first chemical composition analysis of Jamaica Blue Mountain using LC-MS methods. In pa
Abstract       References PDF (465 k) 379 Downloads     3555 Views     DOI:

Volume 1, Issue 1, October 2016

Open Access
Study of Natural and Artificial Radioactivity in some Food Grains
Jannatul Ferdous, Projit Roy, Aleya Begum, M. Habibul Ahsan
Abstract: Background: Food is indispensable to human life, thus an important parameter of environmental science. The presence of radionuclides in food grains poses a number of health hazards, especially when these radionuclides are deposited in the human body, through food. The main objective of this study is to determine the radioac
Abstract       References PDF (886 k) 490 Downloads     3392 Views     DOI: