《Food Reviews International》雜志的最新年發文量為112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 24周，或約稿 。
Food Reviews International 雜志發文統計
文章名稱引用次數
- Pea protein isolates: Structure, extraction, and functionality60
- Functional properties and health benefits of bioactive peptides derived from Spirulina: A review21
- Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry21
- New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers15
- Natural red pigments from plants and their health benefits: A review14
- Advances in Nondestructive Methods for Meat Quality and Safety Monitoring14
- Hemp (Cannabis Sativa L.) Extract: Anti-Microbial Properties, Methods of Extraction, and Potential Oral Delivery12
- The chemistry of bread making: The role of salt to ensure optimal functionality of its constituents12
- Fiber from fruit pomace: A review of applications in cereal-based products12
- Microencapsulation using starch as wall material: A review12
國家/地區發文量
- CHINA MAINLAND28
- India24
- Brazil20
- Iran17
- Spain15
- Portugal11
- Australia10
- Italy10
- Mexico10
- Pakistan10
