《Food Science And Human Wellness》雜志的最新年發文量為233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 10 Weeks 。
Food Science And Human Wellness 雜志發文統計
文章名稱引用次數
- Microalgae: A potential alternative to health supplementation for humans48
- A critical review on the health promoting effects of mushrooms nutraceuticals19
- Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants17
- Fermentation-enabled wellness foods: A fresh perspective15
- A critical review on phytochemical profile and health promoting effects of mung bean (Vigna radiata)14
- Oral microbiota: A new view of body health14
- Anticancer effect of curcumin on breast cancer and stem cells12
- Biochemical and histopathological profiling of Wistar rat treated with Brassica napus as a supplementary feed12
- Comparative analysis of antioxidant activities of essential oils and extracts of fennel (Foeniculum vulgare Mill.) seeds from Egypt and China12
- Role of calpain system in meat tenderness: A review12
國家/地區發文量
- CHINA MAINLAND73
- USA18
- India7
- Japan6
- Canada5
- Egypt5
- Nigeria5
- Taiwan5
- Brazil4
- England4
