International Research Journals  is an International, Scholarly open access publisher that currently provides worldwide research publications. IRJ offers a broad range of  options for authors and researchers, enabling authors to publish their material in our quality open access journals with a high degree of rigorous peer review integrity and transparency. Our dedicated technical and editorial team members ensure the quality of the published research articles.  We have very reputable and dedicated editorial board members from different academic fields which ensures the quality and review standards according to the international research publishing standards and quick publication of research articles. All accepted and published articles are provided online with free access to provide the academic community with latest and quality research free. All Journals in International Research Journals subscribe to the principles of the Committee on Publication Ethics (COPE). Support us today by submitting your manuscripts to any of our Journals. We hope you will choose to submit your best work to us for publicity through our journals. International Research Journals is currently a member of Crossref.

 

Recently Published Articles

Research Article Florence Abolaji Bello and Adiaha Abigail Henry Storage effects and the postharvest quality of African star apple fruits (Chrysophyllum africanum) under ambient conditions [View Abstract] [Full Article - PDF] [Download Full Text] pp. 35-43 (155 KB) Afr. J. Food Sci. Technol. 2015;Vol.6,No1 DOI: http://dx.doi.org/10.14303/ajfst.2015.011
Research Article Leonard M.P. Rweyemamu, AthumaniYusuph, Godwill D. Mrema Physical properties of extruded snacks enriched with soybean and moringa leaf powder [View Abstract] [Full Article - PDF] [Download Full Text] pp. 28-34 (292 KB) Afr. J. Food Sci. Technol. 2015;Vol.6,No1 DOI: http://dx.doi.org/10.14303/ajfst.2015.010
Research Article Michael O. Ashaolu and Julius O Akinbiyi Effects of chips sizes on thin layer drying characteristics of some plantain varieties (Dwarf cavendish and Musa sapientum) [View Abstract] [Full Article - PDF] [Download Full Text] pp. 18-27 (917 KB) Afr. J. Food Sci. Technol. 2015;Vol.6,No1 DOI: http://dx.doi.org/10.14303/ajfst.2014.106
Research Article Alobo, Arubi P and Arueya, Gibson L. Effect of Grewia venusta(‘Ururu’) mucilage on the physicochemical and sensory properties of fried cake (‘akara’) prepared from bambara groundnut seed flour [View Abstract] [Full Article - PDF] [Download Full Text] pp. 12-17 (213 KB) Afr. J. Food Sci. Technol. 2015;Vol.6,No1 DOI: http://dx.doi.org/10.14303/ajfst.2014.109
Research Article Offia Olua, Blessing I. and Madubuike, Ugochukwu B. The dehulling efficiency and physicochemical properties of pre-conditioned mungbean (vigna radiata (l). wilczek) seeds and flour [View Abstract] [Full Article - PDF] [Download Full Text] pp. 1-11 (120 KB) Afr. J. Food Sci. Technol. 2015;Vol.6,No1 DOI: http://dx.doi.org/10.14303/ajfst.2014.104

Our Mission

Our mission is to  contribute to the progress and application of scientific discoveries, by  providing free access to research information online without financial, legal or technical barriers. All International Research Journals articles will be freely distributed and available from multiple websites.

Open Access Journal


Open Access is a publication model that enables the dissemination of research findings to the global community without restriction. Thus, all articles published under open access can be accessed by anyone with internet connection.

Sign up to receive our Newsletters