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Food Reviews International presents state-of-the-art technical reviews concerned with food safety, production, processing, acceptability, and nutritional values. Articles, written primarily by researchers and practitioners, examine the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Submissions other than technical reviews will not be considered for publication.Recently published reviews include:
vol.41 (2025)
vol.40 (2024)
vol.39 (2023)
vol.38 (2022)
vol.37 (2021)
vol.36 (2020)
vol.35 (2019)
vol.34 (2018)
vol.33 (2017)
vol.32 (2016)
vol.31 (2015)
vol.30 (2014)
vol.29 (2013)
vol.28 (2012)
vol.27 (2011)
vol.26 (2010)
vol.25 (2009)
vol.24 (2008)
vol.23 (2007)
vol.22 (2006)
vol.21 (2005)
vol.20 (2004)
vol.19 (2003)
vol.18 (2002)
vol.17 (2001)
vol.16 (2000)
vol.15 (1999)
vol.14 (1998)
vol.13 (1997)
vol.12 (1996)
vol.11 (1995)
vol.10 (1994)
vol.9 (1993)
vol.8 (1992)
vol.7 (1991)
vol.6 (1990)
vol.5 (1989)
vol.4 (1988)
vol.3 (1987)
vol.2 (1986)
vol.1 (1985)
不详
Wu, YongshiDing, TaoLi, ZhuZhang, ShanshanFan, Xiang
Zhong, YujieLiu, ZhijiaWang, YanfeiCai, ShengbaoQiao, ZhuHu, XiaosongWang, TaoYi, Junjie
Li, JunWu, PengWang, JingMeng, Xiangren
Salama, MohamedLi, XiaomengSun, HaoyangKhalifa, IbrahimZahran, Hamdy A.Sheng, LongCai, Zhaoxia
Zhang, HuaqiuZhao, XiangyingZhang, JiaxiangLiu, LipingLiu, Jianjun
Huang, YuyangLiu, JiyuanZhu, YingSun, BingyuLiu, LinlinZheng, BaoningLv, MingshouLi, YangZhu, Xiuqing
Huang, FangMa, JunWeiYe, ZhenFaHuang, JuanZheng, MingJingHuang, YanYanZeng, XinAn