缩写名/全名 |
FOOD SCI TECHNOL INT
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL |
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ISSN号 | 1082-0132 | ||||||||||||||||||||||||
研究方向 | 工程技术-食品科技 | ||||||||||||||||||||||||
影响因子 | 2015:0.991, 2016:0.991, 2017:1.081, 2018:1.221, 2019:1.654, | ||||||||||||||||||||||||
出版国家 | ENGLAND | ||||||||||||||||||||||||
出版周期 | Bimonthly | ||||||||||||||||||||||||
年文章数 | 67 | ||||||||||||||||||||||||
出版年份 | 1995 | ||||||||||||||||||||||||
是否OA | No | ||||||||||||||||||||||||
审稿周期(仅供参考) | 较慢,18-36周 |
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录用比例 | 容易 | ||||||||||||||||||||||||
投稿链接 | https://us.sagepub.com/en-us/nam/journal/food-science-and-technology-international#submission-guidelines | ||||||||||||||||||||||||
投稿官网 | http://fst.sagepub.com/content/current | ||||||||||||||||||||||||
h-index | 52 | ||||||||||||||||||||||||
CiteScore |
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PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1082-0132%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. | Evaluation of antibacterial and anti-biofilm properties of kojic acid against five food-related bacteria and related subcellular mechanisms of bacterial inactivation. Author: Wu Y1,2, Shi YG1,2, Zeng LY1,2, Pan Y1,2, Huang XY1,2, Bian LQ1,2, Zhu YJ1,2, Zhang RR1,2, Zhang J3. Journal: Food Sci Technol Int. 2019 Jan;25(1):3-15. doi: 10.1177/1082013218793075. Epub 2018 Aug 16. PubMed DOI |
2. | Effects of infrared radiation combined with heating on grape seeds and oil quality. Author: Fu R1,2, Xiao Z3, Pan Z2,4, Wang H1. Journal: Food Sci Technol Int. 2019 Mar;25(2):160-170. doi: 10.1177/1082013218808902. Epub 2018 Nov 14. PubMed DOI |
3. | Effect of low frequency ultrasound thawing method on the quality characteristics of Peru squid ( Dosidicus gigas). Author: Li XX1,2,3, Sun P1,2,3, Jia JZ1,2,3, Cai LY1,2,3, Li JR1,2,3, Lv YF1,2,3. Journal: Food Sci Technol Int. 2019 Mar;25(2):171-181. doi: 10.1177/1082013218809556. Epub 2018 Nov 14. PubMed DOI |
4. | Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats. Author: Dong JL1,2, Yang M1,2, Shen RL1,2, Zhai YF1,2, Yu X1,2, Wang Z1,2. Journal: Food Sci Technol Int. 2019 Jun;25(4):282-294. doi: 10.1177/1082013218817705. Epub 2018 Dec 14. PubMed DOI |
5. | New evidence on pectin-related instantaneous pressure softening mechanism of asparagus lettuce under high pressure processing. Author: Sun Y1,2,3, Yao J1,2,3, Zhang L1,2,3, Chen F1,2,3, Hu X1,2,3, Zhang Y1,2,3. Journal: Food Sci Technol Int. 2019 Jun;25(4):337-346. doi: 10.1177/1082013219825989. Epub 2019 Jan 23. PubMed DOI |
6. | The effect of high-power ultrasound on the quality of carrot juice. Author: Chen L1, Bi X1, Guo D1, Xing Y1, Che Z1. Journal: Food Sci Technol Int. 2019 Jan 29:1082013219825736. doi: 10.1177/1082013219825736. [Epub ahead of print] PubMed DOI |
7. | Effect of micronization on the physicochemical properties of insoluble dietary fiber from citrus (Citrus junos Sieb. ex Tanaka) pomace. Author: Ye F, Tao B, Liu J, Zou Y, Zhao G. Journal: Food Sci Technol Int. 2016 Apr;22(3):246-55. doi: 10.1177/1082013215593394. Epub 2015 Jun 30. PubMed |
8. | Effect of high hydrostatic pressure on the microbiological, biochemical characteristics of white shrimp Litopenaeus vannamei. Author: Li XX, Tian X, Li JR. Journal: Food Sci Technol Int. 2016 Jun;22(4):302-12. doi: 10.1177/1082013215596650. Epub 2015 Jul 20. PubMed |
9. | The evaluation of kefir pure culture starter: Liquid-core capsule entrapping microorganisms isolated from kefir grains. Author: Wang L, Zhong H, Liu K, Guo A, Qi X, Cai M. Journal: Food Sci Technol Int. 2016 Feb 27. pii: 1082013216628311. [Epub ahead of print] PubMed |
10. | Property and structure changes of myofibril protein in pork treated by high pressure combined with heat. Author: Huang Y, Guo L, Xiong S, Li A. Journal: Food Sci Technol Int. 2016 Apr 18. pii: 1082013216642610. [Epub ahead of print] PubMed |
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