《Food Chemistry-x》雜志的最新年發(fā)文量為505篇。
這表明該刊在每年都會精選并發(fā)表一定數(shù)量的高質(zhì)量文章，以保持其在應(yīng)用化學(xué)領(lǐng)域的學(xué)術(shù)影響力。
該刊聚焦于農(nóng)林科學(xué)-應(yīng)用化學(xué)領(lǐng)域的前沿研究，致力于推動該領(lǐng)域新技術(shù)和新知識的傳播與應(yīng)用。同時它積極鼓勵研究人員詳細(xì)發(fā)表其高質(zhì)量的實驗研究和理論成果。
該刊的平均審稿周期約為 24 Weeks 。
Food Chemistry-x 雜志發(fā)文統(tǒng)計
文章名稱引用次數(shù)
- Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region12
- Formation of disinfection byproducts in wash water and lettuce by washing with sodium hypochlorite and peracetic acid sanitizers11
- Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production10
- Ca2+ involved in GABA signal transduction for phenolics accumulation in germinated hulless barley under NaCl stress9
- Pro-oxidant and lifespan extension effects of caffeine and related methylxanthines in Caenorhabditis elegans9
- XRF techniques to quantify heavy metals in vegetables at low detection limits9
- Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I hairy pectin from sugar beet pulp8
- Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine7
- Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: New routes in the amino acid degradation pathways initiated by lipid oxidation products7
- Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage7
國家/地區(qū)發(fā)文量
- USA11
- France10
- CHINA MAINLAND9
- Spain8
- England7
- Greece4
- Australia3
- Brazil3
- GERMANY (FED REP GER)3
- Italy3
