Volume 4, Number 1 (2021)
Year Launched: 2016
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Home > Journals > SCIREA Journal of Food > About the Journal

SCIREA Journal of Food — Open Access Journal

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.

Latest Articles
Open Access
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 [...] Read more.
Abstract   PDF (329 K)   March 8, 2021    101 Downloads   828 Views   DOI: 10.54647/food55043
Open Access
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 [...] Read more.
Abstract   PDF (295 K)   March 9, 2020    151 Downloads   1199 Views   
Open Access
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 [...] Read more.
Abstract   PDF (1651 K)   August 10, 2019    201 Downloads   1903 Views   
Open Access
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 [...] Read more.
Abstract   PDF (465 K)   December 20, 2016    316 Downloads   2807 Views   
Open Access
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 [...] Read more.
Abstract   PDF (886 K)   November 21, 2016    396 Downloads   2643 Views   
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