來(lái)源：學(xué)術(shù)之家整理 2025-03-18 15:40:45
《Food Science & Nutrition》中文名稱(chēng)：《食品科學(xué)與營(yíng)養(yǎng)》，創(chuàng)刊于2012年，由John Wiley and Sons Ltd出版商出版，出版周期6 issues/year。
《食品科學(xué)與營(yíng)養(yǎng)》是一本同行評(píng)審期刊，旨在快速傳播食品科學(xué)和營(yíng)養(yǎng)各個(gè)領(lǐng)域的研究成果。該期刊將考慮提交描述與人類(lèi)食品和營(yíng)養(yǎng)各個(gè)方面相關(guān)的基礎(chǔ)和應(yīng)用研究成果的優(yōu)質(zhì)論文，以及橫跨這兩個(gè)領(lǐng)域的跨學(xué)科研究。
旨在及時(shí)、準(zhǔn)確、全面地報(bào)道國(guó)內(nèi)外FOOD SCIENCE & TECHNOLOGY工作者在該領(lǐng)域的科學(xué)研究等工作中取得的經(jīng)驗(yàn)、科研成果、技術(shù)革新、學(xué)術(shù)動(dòng)態(tài)等。
| 機(jī)構(gòu)名稱(chēng) | 發(fā)文量 |
| ISLAMIC AZAD UNIVERSITY | 50 |
| GOVERNMENT COLLEGE UNIV... | 33 |
| BEIJING TECHNOLOGY & BU... | 31 |
| CHINESE ACADEMY OF AGRI... | 30 |
| TARBIAT MODARES UNIVERS... | 24 |
| SARI AGRICULTURAL SCIEN... | 19 |
| UNIVERSITY OF THE GAMBI... | 19 |
| JIANGSU UNIVERSITY | 17 |
| SHIRAZ UNIVERSITY | 17 |
| UNITED STATES DEPARTMEN... | 17 |
| 國(guó)家/地區(qū) | 發(fā)文量 |
| CHINA MAINLAND | 558 |
| Iran | 212 |
| USA | 102 |
| South Korea | 83 |
| Nigeria | 62 |
| Japan | 59 |
| Pakistan | 44 |
| Canada | 36 |
| Taiwan | 31 |
| Kenya | 27 |
| 文章引用名稱(chēng) | 引用次數(shù) |
| Fermentation and germination... | 37 |
| Content of phenolic compound... | 24 |
| Evaluation of Thymus vulgari... | 22 |
| Physicochemical properties, ... | 20 |
| Chlorogenic acid alleviates ... | 19 |
| Preparation of bioactive pep... | 16 |
| Resveratrol: A miraculous na... | 15 |
| Review on nutritional compos... | 15 |
| Effects of age and extractio... | 14 |
| Effect of medicinal plant ty... | 14 |
| 被引用期刊名稱(chēng) | 數(shù)量 |
| FOOD SCI NUTR | 79 |
| MOLECULES | 47 |
| J FOOD PROCESS PRES | 43 |
| LWT-FOOD SCI TECHNOL | 41 |
| NUTRIENTS | 41 |
| FOODS | 40 |
| FOOD CHEM | 34 |
| J FOOD SCI TECH MYS | 26 |
| J FOOD PROCESS ENG | 25 |
| J FOOD SCI | 25 |
| 引用期刊名稱(chēng) | 數(shù)量 |
| FOOD CHEM | 920 |
| J AGR FOOD CHEM | 497 |
| LWT-FOOD SCI TECHNOL | 288 |
| J FOOD SCI | 265 |
| J FOOD ENG | 254 |
| FOOD RES INT | 219 |
| MEAT SCI | 177 |
| J SCI FOOD AGR | 158 |
| INT J FOOD SCI TECH | 144 |
| FOOD HYDROCOLLOID | 139 |
聲明：該作品系作者結(jié)合互聯(lián)網(wǎng)公開(kāi)知識(shí)整合。如有錯(cuò)漏請(qǐng)聯(lián)系我們，我們將及時(shí)更正。
