缩写名/全名 |
DAIRY SCI TECHNOL
Dairy Science & Technology |
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ISSN号 | 1958-5586 | ||||||||||||||||||||
研究方向 | 农林科学-食品科技 | ||||||||||||||||||||
影响因子 | 2015:1.435, 2016:1.762, 2017:1.982, 2018:, 2019:, | ||||||||||||||||||||
出版国家 | FRANCE | ||||||||||||||||||||
出版周期 | Bimonthly | ||||||||||||||||||||
年文章数 | 7 | ||||||||||||||||||||
出版年份 | 2008 | ||||||||||||||||||||
是否OA | No | ||||||||||||||||||||
审稿周期(仅供参考) | 平均2月 |
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录用比例 | 约75% | ||||||||||||||||||||
投稿链接 | https://www.editorialmanager.com/dste | ||||||||||||||||||||
投稿官网 | http://www.springer.com/food+science/journal/13594 | ||||||||||||||||||||
h-index | 57 | ||||||||||||||||||||
CiteScore |
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PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1958-5586%5BISSN%5D | ||||||||||||||||||||
中科院SCI期刊分区 ( 2018年新版本) |
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中科院SCI期刊分区 ( 2020年新版本) |
中国学者近期发表的论文 | |
1. | Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review Author: Guanhao Bu, Yongkang Luo, Fusheng Chen, Kunlun Liu, Tingwei Zhu Journal: Dairy Science & Technology, 2013, Vol.93, 211-223, DOI:10.1007/s13594-013-0113-x DOI |
2. | Determination of nucleotides in Chinese human milk by high-performance liquid chromatography–tandem mass spectrometry Author: Gongnian Xiao, Hailong Xiao, Yinbang Zhu, Yuru You Journal: Dairy Science & Technology, 2014, Vol.94, 591-602, DOI:10.1007/s13594-014-0182-5 DOI |
3. | Combination effect of sodium carboxymethyl cellulose and soybean soluble polysaccharides on stability of acidified skimmed milk drinks Author: Arsene Ntazinda, Maureen Jepkorir Cheserek, Lin-Xia Sheng, Jun Meng, Rong-Rong Lu Journal: Dairy Science & Technology, 2014, Vol.94, 283-295, DOI:10.1007/s13594-014-0162-9 DOI |
4. | Comparison of milk samples collected from some buffalo breeds and crossbreeds in China Author: Qi Sun, Jia-ping Lv, Lu Liu, Shu-wen Zhang, Xiao Liang, Jing Lu Journal: Dairy Science & Technology, 2014, Vol.94, 387-395, DOI:10.1007/s13594-013-0159-9 DOI |
5. | Effect of succinylation on the functional properties of yak caseins: a comparison with cow caseins Author: Min Yang, Ying Shi, Pengjie Wang, Hongna Liu, Pengcheng Wen, Fazheng Ren Journal: Dairy Science & Technology, 2014, Vol.94, 359-372, DOI:10.1007/s13594-014-0168-3 DOI |
6. | Heat stability of yak micellar casein as affected by heat treatment temperature and duration Author: Min Yang, Weibing Zhang, Pengcheng Wen, Yan Zhang, Qi Liang Journal: Dairy Science & Technology, 2014, Vol.94, 469-481, DOI:10.1007/s13594-014-0173-6 DOI |
7. | A preliminary study on anti-hypoxia activity of yak milk powder in vivo Author: Wei Zhang, Shaozong Wu, Jialu Cao, Haimei Li, Yan Li, Jiguo He, Liebing Zhang Journal: Dairy Science & Technology, 2014, Vol.94, 633-639, DOI:10.1007/s13594-014-0184-3 DOI |
8. | Isolation and identification of yeast in yak milk dreg of Tibet in China Author: Jun-Jun Yang, Chun-Feng Guo, Wu-Peng Ge, Qian-Ning Wang, Yue Zhang, Ying Chen, Jing Yang, Yuan Ma, Ya-Juan Yuan, Li-Hu Qin Journal: Dairy Science & Technology, 2014, Vol.94, 455-467, DOI:10.1007/s13594-014-0172-7 DOI |
9. | Dynamic changes of the microbial communities during the preparation of traditional Tibetan Qula cheese Author: Bei Zhang, Zhongfang Tan, Yanping Wang, Zongwei Li, Zhen Jiao, Qunce Huang Journal: Dairy Science & Technology, 2014, Vol.95, 167-180, DOI:10.1007/s13594-014-0194-1 DOI |
10. | The bacterial community structure of yond bap, a traditional fermented goat milk product, from distinct Chinese regions Author: Xiao-Feng Liu, Chen-Jian Liu, Hai-Yan Zhang, Fu-Ming Gong, Yi-Yong Luo, Xiao-Ran Li Journal: Dairy Science & Technology, 2015, Vol.95, 369-380, DOI:10.1007/s13594-015-0216-7 DOI |
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