《Food Bioscience》雜志的最新年發文量為1132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 。
Food Bioscience 雜志發文統計
文章名稱引用次數
- Potential non-dairy probiotic products - A healthy approach32
- Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods - A review24
- Extraction of phenolic compounds from lime peel waste using ultrasonic-assisted and microwave-assisted extractions24
- Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films22
- The impact of oolong and black tea polyphenols on human health17
- Prebiotics and synbiotics: Recent concepts in nutrition16
- The effect of plasticizers on the functional properties of biodegradable gelatin-based film: A review14
- Development and physico-chemical characterization of microencapsulated bifidobacteria in passion fruit juice: A functional non-dairy product for probiotic delivery14
- Effect of beeswax and carnauba wax addition on properties of gelatin films: A comparative study13
- Polyphenol composition and antimicrobial activity of various solvent extracts from different plant parts of Moringa oleifera11
國家/地區發文量
- CHINA MAINLAND158
- Brazil39
- India39
- USA34
- Thailand30
- Iran25
- Tunisia25
- South Korea23
- Turkey21
- Spain19
