Comprehensive Reviews in Food Science and Food Safety

Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.

Comprehensive Reviews in Food Science and Food Safety（CRFSFS）（《食品科学与食品安全综合评论》）是一份创刊于2002年的在线同行评审期刊，旨在为科学家提供独特而全面的综述，涵盖食品科学与技术的各个方面。该期刊出版深度综述，内容涉及食品的化学、微生物、物理、感官和营养特性，以及食品加工、工程、分析方法和包装。稿件应为相关主题的科学知识提供新的见解和建议，优先考虑最新进展，并鼓励对实验设计和结果解释进行批判性评估。与食品安全相关的主题，如预防性控制、成分污染物、贮藏、食品真实性和掺假等也在考虑之列。有关食品危害的综述必须证明在真实食品系统中的有效性和可靠性，而不仅仅是在模型系统中。此外，有关营养特性的评论应从现实的角度阐述食品如何影响健康，并考虑加工和储存对生物活性的影响。