Journal overview
Critical Reviews in Food Science and Nutrition is an authoritative source of critical viewpoints on current technology, food science, and human nutrition.
The journal aims to thoroughly address issues of national concern, especially to food scientists, nutritionists, and health professionals.
Critical Reviews in Food Science and Nutrition covers these topics as they relate to nutrition, functional foods, food safety, and food science and technology. Research areas may include:
- Diet and disease
- Antioxidants
- Allergenicity and food coloring
- Microbiological concerns
- Flavor chemistry
- The role of nutrients and their bioavailability
- Pesticides
- Toxic chemicals and regulation
- Risk assessment and food safety
- New food products/ingredients and technologies
Critical Reviews in Food Science and Nutrition publishes original articles.
The journal operates a single-anonymized peer review policy. Authors can choose to publish gold open access in this journal.
Explore articles
Explore the most recently published articles
Yujin Jang et al.
Review Article |
Published online: 23 Jul 2024
Boyong Hu et al.
Review Article |
Published online: 23 Jul 2024
Xin Li et al.
Review Article |
Published online: 18 Jul 2024
Fengge Wen et al.
Review Article |
Published online: 18 Jul 2024
Yuandong Lin et al.
Review Article |
Published online: 17 Jul 2024
Raman Kumar et al.
Review Article |
Published online: 16 Jul 2024