International Journal of Biotechnology and Food Sciences
ejmbs Cover
Current Issue
October 2019




Editor-in-Chief:
Prof. Xiangkai Li
Frequency:
Monthly
Category:
Open Acess
Language:
English
Start year:
2013
Abbreviation:
J. Int. J. Biotechnol. Food Sci.
ISSN
2384-7344
doi
10.33495/ijbfs
The International Journal of Biotechnology and Food Science (IJBFS) is a peer reviewed journal that aims to disseminate knowledge, provide a learned reference and source of information in the field of Biotechnology and food science. IJBFS will establish channels of communication between academic and research experts, policy makers and executives in industry, commerce and investment institutions. Secondly, the journal will publish exciting research that falls within its scope and to provide the most rapid turn-around time possible for reviewing and publishing, and to disseminate the articles freely for teaching and reference purposes. Original experimental papers may have the form of full-length articles, short communications or Review article. Besides them also, case reports on various scientific events are accepted.
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Article Submission

Submit your original research articles, reviews as well as short communications as e-mail attachment to the Editorial Office at ijbfs@sciencewebpublishing.net or ijbfs.scienceweb@gmail.com.

A manuscript number will be mailed to the corresponding author  within 48 hours. Authors are informed to check the instruction for authors as regards proper formatting before submitting articles to reduce the processing time.

All other questions or enquiries are also welcome.



Indexing;



    


 
Recent Articles

Comparative assessment of the antibacterial profile of Onion (Allium cepa) and Garlic (Allium sativum) against Pseudomonas aeruginosa, Staphylococcus aureus and Candida albicans

 

Akubuenyi Felix Chinedu

 

Research Article | Published December 27, 2019

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Developing molecular tools capable of identifying, characterizing and distinguishing phytoplasma strains responsible for the emerging lethal yellowing disease (LYD) of coconut in Nigeria

 

Ekhorutomwen O. E., Udoh M. E., Umaru F. F., Aghayedo C. O. and Iserhienrhien A.

 

Research Article | Published October 29, 2019

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Utilization of bioactive peptides derived from camel milk proteins as biopreservatives in Kareish cheese

 

Mervet M. El-Bayoumi

 

Research Article | Published October 17, 2019

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Physicochemical, functional and pasting properties of starch from breadfruit (Artocarpus altilis) in gurudi snack production

 

Eke-Ejiofor, J. and Friday, U. B.

 

Research Article | Published July 26, 2019

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Effect of germination and pre-gelatinization on the proximate composition and pasting properties of maize flour a base ingredient for cereal-based infant complementary food

 

Patience C. Obinna-Echem, Lucretia I. Barber and Peace C. Jonah

 

Research Article | Published July 11, 2019

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Preparation and evaluation of food grade preservatives from shells of locally available shellfishes

 

Eke-Ejiofor, J and Moses, R. E

 

Research Article | Published March 29, 2019

 

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