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

同类著名期刊名称 h-index CiteScore Nature Reviews Materials 61 37.75 Nature Energy 61 26.88 NATURE MATERIALS 403 26.43 PROGRESS IN MATERIALS SCIENCE 144 28.12 Nature Nanotechnology 286 23.86 Energy & Environmental Science 279 32.34 PROGRESS IN ENERGY AND COMBUSTION SCIENCE 161 29.72 ADVANCED MATERIALS 447 23.77 MATERIALS SCIENCE & ENGINEERING R-REPORTS 129 27.24 Materials Today 138 7.17

中科院JCR同大类学科的热搜期刊 浏览次数 ACS Applied Materials & Interfaces 1514197 CHEMICAL ENGINEERING JOURNAL 1202124 IEEE Access 1169652 APPLIED SURFACE SCIENCE 1163681 JOURNAL OF ALLOYS AND COMPOUNDS 1038601 JOURNAL OF MATERIALS SCIENCE 872060 MATERIALS LETTERS 796865 Nanoscale 704624 ADVANCED MATERIALS 670225 Journal of Materials Chemistry A 646088