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Trends in Food Science & Technology EI CA PubMed AJ SCIE 中科院1区 JCR:Q1
发文量 7,166
被引量 405,178
影响因子(2023) 11.897

Trends in Food Science & Technology is one of the premier international peer-reviewed journals publishing critical reviews and commentaries of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way. Topics include novel food materials such as bioactive substances, alternative protein and novel food ingredients; advances in food engineering and manufacturing technologies including processing, preservation, packaging and digital transformation; molecular, micro- and macro-structure of foods; new developments in food security, sustainability and/or waste management; advanced technological applications including nanoscience and biotechnology; quality assurance including advanced methodology and applications of various -omics techniques; food traceability and authenticity; food safety including the risk assessment of chemical and/or biological hazards; food allergies and intolerances; food function and its relationships with food structure, food composition, nutrition and health benefits; consumer attitude, and policy/regulation. This journal primarily publishes critical reviews (i.e., not a mere collection of recent literature), it does not publish original research papers. Subjects not considered for publication: Reviews on plant science, agronomics, plant breeding, veterinary issues or on non-food applications such as drug development, cosmetics, pharmacology, pharmacognosy, medical/health orientated papers, or bibliometric analysis as such will not be considered.

  • 主办单位： ELSEVIER SCIENCE LONDON
  • 出版周期： 不定期
  • 别名： 食品科技趋势
  • 国际标准连续出版物号： ISSN 0924-2244
  • 创刊时间： 1990年
热门主题：

FoodReviewa ReviewApplicationApplicationsPotentialFoodsQualityProductionEffectsAdvancesSTUDIESPropertiesChallengesthe Food IndustryMethodsCalendarHealthTECHNOLOGIESFindings

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封面
2015年02期
共：19篇

      不详

    • Kerch, Garry

      159-166

    • PerezTorrado, RobertoGamero, EstherGomezPastor, RocioGarre, ElenaAranda, AgustinMatallana, Emilia

      167-175

    • Barlow, Susan M.Boobis, Alan R.Bridges, JimCockburn, AndrewDekant, WolfgangHepburn, PaulHouben, Geert F.Koenig, JuergenNauta, Maarten J.Schuermans, JeroenBanati, Diana

      176-188
    • 189-198

    • He, HongJuSun, DaWen

      199-210

    • Porep, Jan U.Kammerer, Dietmar R.Carle, Reinhold

      211-230

    • Lana, AlessandroZolla, Lello

      231-241

    • De Boeck, E.Jacxsens, L.Bollaerts, M.Vlerick, P.

      242-251

    • Guo, LujiaFeng, JinsongFang, ZecongXu, JieLu, Xiaonan

      252-263

    • Nicoli, Maria CristinaAnese, MonicaPinton, Roberto

      265-266

    • Tomasi, NicolaPinton, RobertoCosta, Luisa DallaCortella, GiovanniTerzano, RobertoMimmo, TanjaScampicchio, MatteoCesco, Stefano

      267-276

    • Martini, MartaMoruzzi, SerenaErmacora, PaoloLoi, NaziaFirrao, Giuseppe

      277-285

    • Manzocco, LaraIgnat, AlexandraAnese, MonicaBot, FrancescaCalligaris, SoniaValoppi, FabioNicoli, Maria Cristina

      286-294

    • Gorni, ChiaraAllemand, DonatellaRossi, DarioMariani, Paola

      295-301

    • Siroli, LorenzoPatrignani, FrancescaSerrazanetti, Diana I.Gardini, FaustoLanciotti, Rosalba

      302-310

    • Patrignani, FrancescaSiroli, LorenzoSerrazanetti, Diana I.Gardini, FaustoLanciotti, Rosalba

      311-319

    • Cortellino, GiovannaGobbi, SerenaBianchi, GiuliaRizzolo, Anna

      320-330

    • Giovenzana, V.Beghi, R.Civelli, R.Guidetti, R.

      331-338

    • Sillani, SandroNassivera, Federico

      339-345
2015年02期

2015年02期

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