缩写名/全名 |
FOOD ENG REV
Food Engineering Reviews |
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ISSN号 | 1866-7910 | ||||||||||||||||
研究方向 | FOOD SCIENCE & TECHNOLOGY- | ||||||||||||||||
影响因子 | 2015:4.375, 2016:3.571, 2017:4.833, 2018:4.217, 2019:3.294, | ||||||||||||||||
出版国家 | UNITED STATES | ||||||||||||||||
出版周期 | |||||||||||||||||
年文章数 | 18 | ||||||||||||||||
出版年份 | 0 | ||||||||||||||||
是否OA | No | ||||||||||||||||
审稿周期(仅供参考) | >12周,或约稿 |
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录用比例 | 较易 | ||||||||||||||||
投稿链接 | https://www.editorialmanager.com/fere/default.aspx | ||||||||||||||||
投稿官网 | http://www.springer.com/food+science/journal/12393 | ||||||||||||||||
h-index | 37 | ||||||||||||||||
CiteScore |
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PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1866-7910%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. | Berry Drying: Mechanism, Pretreatment, Drying Technology, Nutrient Preservation, and Mathematical Models Author: Yanan Sun, Min Zhang, Arun Mujumdar Journal: Food Engineering Reviews, 2019, Vol., , DOI:10.1007/s12393-019-9188-3 DOI |
2. | New Development in Radio Frequency Heating for Fresh Food Processing: a Review Author: Chaofan Guo, Arun S. Mujumdar, Min Zhang Journal: Food Engineering Reviews, 2019, Vol., , DOI:10.1007/s12393-018-9184-z DOI |
3. | Effect of pH on Color and Texture of Food Products Author: A. Andrés-Bello, V. Barreto-Palacios, P. García-Segovia, J. Mir-Bel, J. Martínez-Monzó Journal: Food Engineering Reviews, 2013, Vol.5, 158-170, DOI:10.1007/s12393-013-9067-2 DOI |
4. | An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions Author: Shabbar Abbas, Khizar Hayat, Eric Karangwa, Mohanad Bashari, Xiaoming Zhang Journal: Food Engineering Reviews, 2013, Vol.5, 139-157, DOI:10.1007/s12393-013-9066-3 DOI |
5. | <Emphasis Type="Italic">Stevia rebaudiana</Emphasis> Bertoni: An alternative Sugar Replacer and Its Application in Food Industry Author: Mohammed Abdalbasit A. Gasmalla, Ruijin Yang, Xiao Hua Journal: Food Engineering Reviews, 2014, Vol.6, 150-162, DOI:10.1007/s12393-014-9080-0 DOI |
6. | Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages Author: Natalia Szerman, Wei Li Rao, Xin Li, Yang Yang, Sergio R. Vaudagna, De Quan Zhang Journal: Food Engineering Reviews, 2014, Vol.7, 241-249, DOI:10.1007/s12393-014-9092-9 DOI |
7. | Recent Advances for Rapid Identification of Chemical Information of Muscle Foods by Hyperspectral Imaging Analysis Author: Yu-Nan Chen, Da-Wen Sun, Jun-Hu Cheng, Wen-Hong Gao Journal: Food Engineering Reviews, 2016, Vol.8, 336-350, DOI:10.1007/s12393-016-9139-1 DOI |
8. | Partial Least Squares Regression (PLSR) Applied to NIR and HSI Spectral Data Modeling to Predict Chemical Properties of Fish Muscle Author: Jun-Hu Cheng, Da-Wen Sun Journal: Food Engineering Reviews, 2016, Vol.9, 36-49, DOI:10.1007/s12393-016-9147-1 DOI |
9. | The Application of Image Acquisition and Analysis Techniques to the Field of Drying Author: Jie Li, Zuo-Qin Qian Journal: Food Engineering Reviews, 2016, Vol.9, 13-35, DOI:10.1007/s12393-016-9146-2 DOI |
10. | Novel Drying Techniques for Spices and Herbs: a Review Author: Wei Jin, Arun S. Mujumdar, Min Zhang, Weifeng Shi Journal: Food Engineering Reviews, 2017, Vol.10, 34-45, DOI:10.1007/s12393-017-9165-7 DOI |
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