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Critical Reviews in Food Science and Nutrition is a food science journal published monthly by Taylor & Francis. It was originally established in 1970 as Critical Reviews in Food Technology , but changed to its current name in 1975.
This category is for academic (including scientific) journals published by Taylor & Francis. As of June 2015 [update] , the complete journal list contains 2,258 titles. [ 1 ]
Taylor & Francis Group is an international company originating in England that publishes books and academic journals. Its parts include Taylor & Francis, CRC Press, Routledge, F1000 Research and Dovepress. [6] It is a division of Informa plc, a United Kingdom-based publisher and conference company. [7]
It was established in 1975 and in 1998 was split into Part A: Current Issues and Part B: Critical Reviews. According to the Journal Citation Reports, Part A has a 2012 impact factor of 1.733, [1] whereas Part B has a 2012 impact factor of 3.896. [2]
Stefani consulted Good Housekeeping food and nutrition experts when compiling this list, including on-staff chefs, food science professionals and registered dietitians. You Might Also Like 67 Best ...
Comprehensive Reviews in Food Science and Food Safety is an online peer-reviewed scientific journal published by the Institute of Food Technologists (Chicago, Illinois) that was established in 2002. Its main focus is food science and food safety. This includes nutrition, genetics, food microbiology, food chemistry, history, and food engineering.
The current criteria, established in 1994, is "very outdated," Claudine Kavanaugh, director of the FDA's Human Food Program's Office of Nutrition and Food Labeling, said at the news conference.
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