Journal of Food Stability (JFS)

The Journal of Food Stability is an international peer-reviewed open-access journal that focuses on research related to the stability, quality, and safety of food systems. It publishes studies covering food chemistry, preservation techniques, food processing, and nutritional stability of food products. The journal aims to provide a platform for scientists working in food science, agriculture, nutrition, and related disciplines to share research findings that contribute to improving food quality and extending shelf life. The journal covers topics such as the effects of processing on food composition, food additives, functional foods, nutraceuticals, crop production, and feed formulation. It also includes research on biochemical and microbiological factors influencing food stability and safety. The journal is structured into volumes and issues and publishes multiple issues annually, typically following a quarterly or continuous publication model. Published by FTD Resources Publisher in Cameroon, the journal is relatively new and has been active since the late 2010s to early 2020s. It operates as an open-access journal, making research freely available to readers worldwide. However, detailed editorial information such as a fixed editor-in-chief or official contact details is not consistently provided across indexing platforms. The journal continues to serve as a platform for emerging research in food stability and applied food sciences.

Journal of Food Stability (JFS) is :-

• International, Peer-Reviewed, Open Access, Refereed, Food, Nutrition and Health, Food Technology, Food Microbiology, Food Processing, Food Composition, Food Materials and Food Engineering, Food Chemistry, Food Safety and Quality, Food Formulation, Functional Foods, Nutraceuticals and Supplements, Food Preservation, Food Security, Sensory and Consumer Sciences, Antioxidants and Phytochemicals in Foods and Health, Food science and food chemistry, Food stability and shelf-life studies, Food processing and preservation, Nutrition and functional foods , Online or Print , Quarterly Journal

• UGC Approved, ISSN Approved: P-ISSN P-ISSN: 2664-5513, E-ISSN: 2663-1741, Established: 2019,
• Does Not Provide Crossref DOI

• Not indexed in Scopus, WoS, DOAJ, PubMed, UGC CARE