《Innovative Food Science & Emerging Technologies》雜志的最新年發文量為224篇。
年發文量趨勢圖
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，以保持其在食品科技領域的學術影響力。
該刊聚焦于農林科學-食品科技領域的前沿研究，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3.0個月 約6.7周。
Innovative Food Science & Emerging Technologies 雜志發文統計
文章名稱引用次數
- Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques34
- Effect of novel technologies on polyphenols during food processing27
- Potential application of essential oils as antimicrobial preservatives in cheese26
- Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts26
- Nisin and other antimicrobial peptides: Production, mechanisms of action, and application in active food packaging24
- Physical properties of 3D printed baking dough as affected by different compositions24
- Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation23
- Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours23
- Validation of coffee by-products as novel food ingredients22
- Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry22
國家/地區發文量
- Spain103
- CHINA MAINLAND88
- USA64
- Brazil48
- France39
- Ireland39
- Italy35
- GERMANY (FED REP GER)26
- Canada24
- Turkey24
