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

同类著名期刊名称 h-index CiteScore TRENDS IN FOOD SCIENCE & TECHNOLOGY 162 8.78 COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 82 9.78 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 135 6.44 FOOD HYDROCOLLOIDS 132 6.32 FOOD CHEMISTRY 221 5.80 MOLECULAR NUTRITION & FOOD RESEARCH 114 4.71 FOOD RESEARCH INTERNATIONAL 134 4.18 FOOD QUALITY AND PREFERENCE 100 4.57 JOURNAL OF FOOD AND DRUG ANALYSIS 41 4.47 Innovative Food Science & Emerging Technologies 96 4.40

中科院JCR同大类学科的热搜期刊 浏览次数 此期刊未被最新的JCR收录