缩写名/全名 |
FOOD SCI BIOTECHNOL
FOOD SCIENCE AND BIOTECHNOLOGY |
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ISSN号 | 1226-7708 | ||||||||||||||||||||||||
研究方向 | FOOD SCIENCE & TECHNOLOGY- | ||||||||||||||||||||||||
影响因子 | 2015:0.699, 2016:0.699, 2017:0.786, 2018:0.888, 2019:1.513, | ||||||||||||||||||||||||
出版国家 | SOUTH KOREA | ||||||||||||||||||||||||
出版周期 | Bimonthly | ||||||||||||||||||||||||
年文章数 | 209 | ||||||||||||||||||||||||
出版年份 | 1998 | ||||||||||||||||||||||||
是否OA | No | ||||||||||||||||||||||||
审稿周期(仅供参考) | 平均2.0个月 |
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录用比例 | 约50% | ||||||||||||||||||||||||
投稿链接 | http://fsnb.inforang.com/submission/Login.html | ||||||||||||||||||||||||
投稿官网 | http://www.fsnb.or.kr/ | ||||||||||||||||||||||||
h-index | 30 | ||||||||||||||||||||||||
CiteScore |
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PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1226-7708%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) |
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中国学者近期发表的论文 | |
1. | Effect of ground ginger on dough and biscuit characteristics and acrylamide content Author: Huaijie Yang, Lin Li, Yongpo Yin, Bing Li, Xia Zhang, Wenjuan Jiao, Yi Liang Journal: FOOD SCIENCE AND BIOTECHNOLOGY, 2019, Vol., , DOI:10.1007/s10068-019-00592-x DOI |
2. | Effects of ultrasonic treatment on the gel properties of microbial transglutaminase crosslinked soy, whey and soy–whey proteins Author: Qiang Cui, Xibo Wang, Guorong Wang, Rui Li, Xiaodan Wang, Shuang Chen, Jingnan Liu, Lianzhou Jiang Journal: FOOD SCIENCE AND BIOTECHNOLOGY, 2019, Vol., , DOI:10.1007/s10068-019-00583-y DOI |
3. | Main parameters and the dynamics of volatile compounds during the fermentation of Chinese <Emphasis Type="Italic">Mao</Emphasis>-<Emphasis Type="Italic">tofu</Emphasis> from Huangshan region Author: Shoubao Yan, Dong Dong Journal: FOOD SCIENCE AND BIOTECHNOLOGY, 2019, Vol., , DOI:10.1007/s10068-019-00581-0 DOI |
4. | Effects of roasting on composition of chili seed and storage stability of chili seed oil Author: Run-Yang Zhang, Hua-Min Liu, Yu-Xiang Ma, Xue-De Wang Journal: FOOD SCIENCE AND BIOTECHNOLOGY, 2019, Vol., , DOI:10.1007/s10068-019-00578-9 DOI |
5. | Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulin Author: Feng Gao, Xuefei Zhang, Hao Wang, Xiaomeng Sun, Jiaqi Wang, Cuina Wang Journal: FOOD SCIENCE AND BIOTECHNOLOGY, 2019, Vol., , DOI:10.1007/s10068-019-00577-w DOI |
6. | A fluorescent probe for colorimetric detection of bisulfite and application in sugar and red wine Author: Haitao Chen, Xiaoming Wu, Jialin Wang, Hao Wang, Feiyan Tao, Shaoxiang Yang, Hongyu Tian, Yongguo Liu, Baoguo Sun Journal: FOOD SCIENCE AND BIOTECHNOLOGY, 2019, Vol., , DOI:10.1007/s10068-019-00571-2 DOI |
7. | Protein and polyphenols involved in sediment formation in cloudy litchi juice Author: Dan Zeng, Gengsheng Xiao, Yujuan Xu, Bo Zou, Jijun Wu, Yuanshan Yu Journal: FOOD SCIENCE AND BIOTECHNOLOGY, 2019, Vol., , DOI:10.1007/s10068-019-00567-y DOI |
8. | Comparison of volatile components in fresh and dried <Emphasis Type="Italic">Zanthoxylum bungeanum</Emphasis> Maxim Author: Wenlin Zhang, Si Tan, Wanpeng Xi, Jianlei Yang, Qinhong Liao, Jianbin Lan, Yukui Lv, Jianmin Tang Journal: FOOD SCIENCE AND BIOTECHNOLOGY, 2019, Vol., , DOI:10.1007/s10068-019-00562-3 DOI |
9. | Glycyrrhetic acid monoglucuronide: sweetness concentration–response and molecular mechanism as a naturally high-potency sweetener Author: Yongan Yang, Yuangang Wei, Xiaonan Guo, Pengfei Qi, Hailiang Zhu, Wenjian Tang Journal: FOOD SCIENCE AND BIOTECHNOLOGY, 2019, Vol., , DOI:10.1007/s10068-019-00559-y DOI |
10. | Application of near-infrared spectroscopy for screening the potato flour content in Chinese steamed bread Author: Hui Wang, Du Lv, Nan Dong, Sijie Wang, Jia Liu Journal: FOOD SCIENCE AND BIOTECHNOLOGY, 2019, Vol., , DOI:10.1007/s10068-018-00552-x DOI |
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