View Editorial Board
eISSN: 3093-7361

Letters in Food Research
Aim and Scope
Letters in Food Research is an Open Access companion journal to Food Research that publishes peer-reviewed research articles and minireview that merit rapid publication by virtue of their originality, general interest and contribution spanning the research issues and trends shaping agri-food sciences. Letters in Food Research is also indexed in Google Scholar.
​
We welcome research letters of well-designed studies containing robust datasets and insightful analysis describing cross-disciplinary research or addressing emerging scientific, policy, and economic issues, replication studies, niche interest or showing negative results. The editors do not exclude papers based on subjective views of their potential impact and make every effort to ensure rapid and fair reviews resulting in timely publication of accepted manuscripts.
 
The broad scope of Letters in Food Research encompasses research, exploring topics that include (but are not limited to):
  • Primary production, which includes food from agricultural and non-agricultural origins, as well as non-food agricultural products that serve as inputs to other industries
  • Food distribution that links production to consumption
  • Foodways and food security
  • Chemistry, microbiology and biotechnology aspects of food
  • Emerging safety and toxicological issues
  • Food and material engineering
  • Physical, chemical and sensory properties of food
  • Advances in sensory science
  • Food quality and safety
  • Nutraceuticals, functional foods and functional ingredients
  • Biophysical analysis of food or processing operations
  • Applied research related to food nanotechnology
  • Emerging technologies
  • Environmental, safety and sustainability aspects of processing
  • Waste and by-product management in food processing
  • Food laws and regulations
  • Agrochemical residues in food

Articles in Press

VIEW MORE
Assessment of food safety knowledge, attitude and practices of the food handlers in Malaysian public universities
 Jipiu, L.B., Toh, P.S., Rinai, K.R. and Thung, T.Y.
This study’s objective was to validate the knowledge, attitudes, and practices (KAP) regarding individuals' handling of food regarding food safety measures. ​
Physico-chemical properties and sensory evaluation of kombucha tea-based gummy candy
Ismauddin, M.I., Elango, D.D. and Abu Bakar, M.F.
This study aimed to formulate and evaluate gummy candies prepared using kombucha derived from black tea, green tea, and Strobilanthes crispus tea. 
Effects of red dragon fruit (Hylocereus polyrhizus) supplementations on the quality and organoleptic properties of beer
Que, G.T., Vi, L.H.T., Khang, L.M., Nguyen, N.T.T., Phuong, T.N.N., Ngoc, L.N.N., Chau, L.M., Thanh, N.N. and Phong, H.X.
This study investigated the effects of red dragon fruit supplementation on beer quality organoleptic property.
Physicochemical and sensory properties of suji and pandan gummy candy 
Lewerissa, K.B., Palimbong, S., Jovanka, R. and Budi, R.N.
In this study, four concentrations of suji (Pleomele angustifolia) and pandan (Pandanus amaryllifolius Roxb.) leaves extract were incorporated  to develop a functional soft candy with natural coloring and flavoring agents. 
Letters in Food Research is an OPEN ACCESS journal that adheres to the Budapest Open Access Initiative (BOAI) definition of open access. All articles published in Food Research is freely available online and users have the right to read, download, copy, distribute, print, search, or link to the full texts of these articles.

Letters in Food Research