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投稿预审
International Journal of Food Science
中科院3区 JCR:Q2 ESCI PubMed JST
International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, food sustainability, alternative proteins, nutraceuticals, 3D printing, AI/future food, microbiology, and nutritional research.
- 主办单位： WILEY
- 出版地区： HOBOKEN
- 出版周期： 连续出版
- 别名： INT J FOOD SCI;Int. J. Food Sci.;International Journal of Food Science;INTERNATIONAL JOURNAL OF FOOD SCIENCE
- 国际标准连续出版物号/电子版： ISSN 2356-7015 / EISSN 2314-5765
- 创刊时间： 2013年
热门主题：
Antioxidant ActivityPhysicochemical PropertiesBioactive CompoundsAntioxidant CapacityNutritional CompositionSensory EvaluationLactic Acid BacteriaQuality CharacteristicsWheat FlourResponse Surface MethodologyLipid OxidationFunctional PropertiesPhenolic ContentAntioxidant Activitiesthe Shelf LifeDPPH Radical Scavenging ActivityDietary FiberRheological PropertiesAntioxidantAntinutritional Factors
期刊信息
- 主办单位：WILEY
- 主 编：Giorgia Spigno
- 地 址： HOBOKEN
- 电子邮件： ijfs@hindawi.com(Editorial enquiries)；help@hindawi.com(General enquiries)
期刊简介
International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, food sustainability, alternative proteins, nutraceuticals, 3D printing, AI/future food, microbiology, and nutritional research.