《Food Chemistry》雜志的最新年發文量為2572篇。
這表明該刊在每年都會精選并發表一定數量的高質量文章，以保持其在應用化學領域的學術影響力。
該刊聚焦于農林科學-應用化學領域的前沿研究，致力于推動該領域新技術和新知識的傳播與應用。同時它積極鼓勵研究人員詳細發表其高質量的實驗研究和理論成果。
該刊的平均審稿周期約為 約5.3個月 。
Food Chemistry 雜志發文統計
文章名稱引用次數
- Carotenoid extraction methods: A review of recent developments85
- Edible films and coatings in seafood preservation: A review71
- Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?69
- Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review63
- Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness56
- A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications56
- Antioxidant properties of catechins: Comparison with other antioxidants55
- Anti-inflammatory effects of flavonoids54
- Phenolic compounds as beneficial phytochemicals in pomegranate (Punica granatum L.) peel: A review49
- Improving the antifungal activity of clove essential oil encapsulated by chitosan nanoparticles49
國家/地區發文量
- CHINA MAINLAND2381
- USA532
- Spain515
- Brazil383
- Italy344
- France227
- South Korea194
- Canada189
- Australia177
- India177
