Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.
创新食品科学和新兴技术（IFSET）旨在提供最高质量的原创性贡献，并在食品科学和新兴食品加工技术方面提供很少的评论和高度创新的发展。必须说明研究结果对科学界或工业研发团体的重要性。提交的论文必须具有最高的科学质量，只有那些推进当前科学知识和理解或具有技术相关性的论文才会被考虑。
Radio-frequency treatment for stabilization of wheat germ: Storage stability and physicochemical properties
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2018.12.002
Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.03.004
Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.102214
Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-glucosidase activity
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2018.03.018
Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.)
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2018.05.003
Encapsulation of coriander essential oil in cyclodextrin nanosponges: A new strategy to promote its use in controlled-release active packaging
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.102177
Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared, ultrasound, pulsed electric fields and high-voltage electrical discharges
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.102212
Electrospraying assisted by pressurized gas as an innovative high-throughput process for the microencapsulation and stabilization of docosahexaenoic acid-enriched fish oil in zein prolamine
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2018.04.007
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.05.008
Influence of plasma characteristics on the efficacy of Cold Atmospheric Plasma (CAP) for inactivation of Listeria monocytogenes and Salmonella Typhimurium biofilms
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.01.013
Ohmic heating of blended citrus juice: Numerical modeling of process and bacterial inactivation kinetics
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.01.012
Production of a β-d-glucan-rich extract from Shiitake mushrooms (Lentinula edodes) by an extraction/microfiltration/reverse osmosis (nanofiltration) process
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2018.04.003
Effect of high pressure processing on the safety, shelf life and quality of raw milk
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.01.009
Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.102191
Effect of ultrasound technology combined with binary mixtures of ethanol and water on antibacterial and antiviral activities of Erodium glaucophyllum extracts
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2018.12.009
Combined radio frequency-vacuum and hot air drying of kiwifruits: Effect on drying uniformity, energy efficiency and product quality
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.102182
Some new findings on the potential use of biocompatible silver nanoparticles in winemaking
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2018.04.017
Microwave heat treatment application to pasteurization of human milk
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2018.11.005
UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.01.005
Effect of cold plasma treatment on the antigenicity of peanut allergen Ara h 1
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.02.001
Investigation of hot air-assisted radio frequency heating as a simultaneous dry-blanching and pre-drying method for carrot cubes
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.102181
Olive mill wastewater as a potential source of antibacterial and anti-inflammatory compounds against the food-borne pathogen Campylobacter
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2018.05.013
Enhancement of anti-inflammatory and antioxidant activities of prickly pear fruits by high hydrostatic pressure: A chemical and microstructural approach
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.04.002
Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.102195
A systematic analysis on tomato powder quality prepared by four conductive drying technologies
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.03.013
Low humidity air drying of apple slices: Effect of EMR pretreatment on mass transfer parameters, energy efficiency and quality
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.05.006
UV‑C irradiation as an alternative treatment technique: Study of its effect on microbial inactivation, cytotoxicity, and sensory properties in cranberry-flavored water
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2018.11.002
Effect of cold plasma on the techno-functional properties of animal protein food ingredients
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.102205
Big issues for a small technology: Consumer trade-offs in acceptance of nanotechnology in food
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.102210
In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.04.005
Extraction of phytochemicals from tomato leaf waste using subcritical carbon dioxide
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.102204
Effects of different cryoprotectants on microemulsion freeze-drying
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2018.12.007
Enrichment in phenolic compounds of black ripe olives through nano-filtration and vacuum evaporation techniques
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2018.03.010
Bactericidal effect of cold plasma on microbiota of commercial fish balls
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.01.019
Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.02.006
Slow-release chlorine dioxide gas treatment as a means to reduce Salmonella contamination on spices
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.01.003
A novel system for drying of agro-industrial acerola (Malpighia emarginata D. C.) waste for use as bioactive compound source
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.01.018
Effects of cold plasma treatments on spot-inoculated Escherichia coli O157:H7 and quality of baby kale (Brassica oleracea) leaves
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2018.12.010
Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.04.004
Effect of high hydrostatic pressure on the structure of the soluble protein fraction in Porphyridium cruentum extracts
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/j.ifset.2019.102226
Production of value-added product from pineapple peels using solid state fermentation
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.102193
Towards understanding the enhancement of moisture diffusion during intermediate-infrared drying of peach pomace based on the glass transition theory
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.04.003
Quantitative microbial assessment for Escherichia coli after treatment by high voltage gas phase plasma
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2018.08.007
Modeling the inactivation of pectin methylesterase in pineapple puree during combined high-pressure and temperature treatments
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.01.008
Computational investigation of the effect of orientation and rotation of shell egg on radio frequency heating rate and uniformity
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/j.ifset.2019.102238
Synergistic effect of 3,4-dihydroxyphenylglycol with hydroxytyrosol and α-tocopherol on the Rancimat oxidative stability of vegetable oils
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2018.08.001
Several melanosis-inhibiting formulas to enhance the quality of deepwater pink shrimp (Parapenaeus longirostris)
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2018.07.008
Coupling of pressure-driven membrane technologies for concentrating, purifying and fractionizing betacyanins in cactus pear (Opuntia dillenii Haw.) juice
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2018.12.008
Effect of high pressure and treatment time on nutraceuticals and antioxidant properties of Lonicera japonica Thunb
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.05.005
The role of water in the impact of high pressure on the myrosinase activity and glucosinolate content in seedlings from Brussels sprouts
来源期刊：Innovative Food Science and Emerging TechnologiesDOI：10.1016/J.IFSET.2019.102208
