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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.
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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

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Optimization of functional wheat-based bread formulation using mixture response surface methodology
Ibidapo, O.P., Henshaw, F.O. and Shittu, T.A. 
This study showed the potential of wheat, malted millet, and okara flour blends in the development of functional bread with acceptable sensorial qualities, and enhanced antioxidant properties. 
Distribution, concentration, and risk assessment of trace metals in surface water of Gazipur, Bangladesh
Akter, M., Hosen M.A. and Islam, M.M.
The purpose of this research was to evaluate the contamination levels and ecological risks of TTMs in the surface water of the Gazipur industrial area, a tropical urban region of Bangladesh.
Formulation and evaluation of plant-based burger patty incorporated with Gracilaria changii​
Elango, D.D. and Abu Bakar, M.F.
This study developed a plant-based burger patty incorporating Gracilaria changii to enhance its nutritional and functional properties.
Total phenolic content, antioxidant activity and sensory analysis of bidara leaves (tea) infusion (Ziziphus mauritiana)
Mohd Nahar, D., Nazri, F.R., Nooh, H.M. and Musa, N.
This study aimed to evaluate the total phenolic content, antioxidant activity, and sensory acceptance of bidara leaf infusions prepared from different maturity stages (shoot and matured leaves) and processing methods (fresh and processed leaves) of bidara leaves.  
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