Skip to main content Skip to main navigation menu Skip to site footer
  • Home
  • Current
  • Archives
  • Editorial Team
  • About
    • About the Journal
    • Templates and Forms
    • Submissions
    • Privacy Statement
  • Indexes
  • Announcements
  • Contact
Search
  • Register
  • Login
  1. Home /
  2. Archives

Archives

  • Vol. 6 No. 1 (2025)

  • Vol. 5 No. 2 (2024)

  • Vol. 5 No. 1 (2024)

  • Vol. 4 No. 2 (2023)

  • Vol. 4 No. 1 (2023)

  • Vol. 3 No. 2 (2022)

  • Vol. 3 No. 1 (2022)

  • Vol. 2 No. 2 (2021)

  • Vol. 2 No. 1 (2021)

  • Vol. 1 No. 2 (2020)

  • Vol1.Iss.1.2020

    Vol. 1 No. 1 (2020)

Make a Submission

Make a Submission

Information

  • For Readers
  • For Authors
  • For Librarians
Keywords
Most Read Articles
  • Comparative Analysis of Raw and Roasted Peanut Skins: General Composition, Fatty Acids, and Minerals
    163
  • Aroma Evaluation of Juniper Berry (Juniperus drupacea L.) Molasses (Pekmez) by Solvent-Assisted Flavour Evaporation
    149
  • The Importance of Next-Generation Protein Sources for Sustainable Food Futures
    141
  • Non-Thermal Strategies in Dairy Processing: Enhancing the Quality of Cow, Sheep, Goat, and Buffalo Milk via Sonication and Thermosonication
    112
  • Volatile and Chemical Compositions of Freshly Squeezed Sweet Lime (Citrus limetta) Juices
    88

INDEXING

         

LICENSING

Current Issue

  • Atom logo
  • RSS2 logo
  • RSS1 logo

e-ISSN: 2757-8836

The Journal of Raw Materials to Processed Foods was established in 15 December 2019. The aim of Journal of Raw Materials to Processed Foods is to provide rapid publication of originals, case reports, technical notes and invited-reviews, all of high quality. The RPFOODS Journal publishes articles encompassing all the areas of raw materials to processed foods. FOOD ANALYTICA GROUP

More information about the publishing system, Platform and Workflow by OJS/PKP.