《International Journal Of Food Engineering》雜志的最新年發文量為61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 偏慢,4-8周 。
International Journal Of Food Engineering 雜志發文統計
文章名稱引用次數
- Pullulan - Biopolymer with Potential for Use as Food Packaging10
- Temperature Effects on Thermodynamic Parameters and Solubility of Curcumin O/W Nanodispersions Using Different Thermodynamic Models7
- NIR Spectroscopy Coupled Chemometric Algorithms for Rapid Antioxidants Activity Assessment of Chinese Dates (Zizyphus Jujuba Mill.)7
- Modeling Drying Properties of Pistachio Nuts, Squash and Cantaloupe Seeds under Fixed and Fluidized Bed Using Data-Driven Models and Artificial Neural Networks5
- Effects of High-Pressure Homogenization at Different Pressures on Structure and Functional Properties of Oyster Protein Isolates5
- The Influence of Convective, Microwave Vacuum and Microwave-Assisted Drying on Blueberry Pomace Physicochemical Properties5
- Significance of Temperature and Humidity Control for Agricultural Products Storage: Overview of Conventional and Advanced Options5
- Influence of Ultrasonic Pretreatment with Hot Air Drying on Nutritional Quality and Structural Related Changes in Dried Sweet Potatoes4
- Characterization of Red Seaweed Extracts Treated by Water, Acid and Alkaline Solutions4
- Effects of Pea Protein on the Properties of Potato Starch-Based 3D Printing Materials4
國家/地區發文量
- CHINA MAINLAND104
- Iran17
- Poland14
- Turkey14
- USA10
- Brazil9
- Italy9
- Malaysia8
- South Korea8
- Australia4
