《Food Engineering Reviews》雜志的最新年發文量為36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 12周，或約稿 。
Food Engineering Reviews 雜志發文統計
文章名稱引用次數
- Zeta Potential of Food Matrices18
- Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging16
- New Development in Radio Frequency Heating for Fresh Food Processing: a Review14
- Improving Oil Extraction from Canola Seeds by Conventional and Advanced Methods13
- Applications of 3D Printing in Food Processing12
- Novel Drying Techniques for Spices and Herbs: a Review11
- Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing10
- Biodegradable Films for Fruits and Vegetables Packaging Application: Preparation and Properties10
- Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality9
- Potassium Permanganate-Based Ethylene Scavengers for Fresh Horticultural Produce as an Active Packaging7
國家/地區發文量
- USA16
- Mexico14
- CHINA MAINLAND11
- Canada10
- Brazil6
- India6
- Spain6
- GERMANY (FED REP GER)5
- Australia4
- France4
