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Current Research in Food Science
中科院1区 JCR:Q1 SCIE PubMed JST
Current Research in Food Science (CRFS) is a new primary research, gold open access journal from Elsevier. CRFS publishes original papers and short communications - including viewpoints and perspectives - resulting from research carried out on food systems and their components.
- 主办单位： ELSEVIER
- 出版地区： AMSTERDAM
- 出版周期： 连续出版
- 别名： CURR RES FOOD SCI;Curr. Res. Food Sci.;CURRENT RESEARCH IN FOOD SCIENCE
- 创刊时间： 2019年
热门主题：
Physicochemical PropertiesAntioxidant ActivityGut MicrobiotaRheological PropertiesBioactive CompoundsVolatile CompoundsLactic Acid BacteriaFunctional PropertiesBioactive PeptidesPhenolic CompoundsPea ProteinMeat AnaloguesGas Chromatography-Ion Mobility SpectrometryAntioxidant CapacityLipid OxidationMachine LearningTextural PropertiesHyperspectral ImagingSoy Protein IsolateMolecular Docking
期刊信息
- 主办单位：ELSEVIER
- 主 编：Alejandro G. Marangoni
- 地 址： AMSTERDAM
期刊简介
Current Research in Food Science (CRFS) is a new primary research, gold open access journal from Elsevier. CRFS publishes original papers and short communications - including viewpoints and perspectives - resulting from research carried out on food systems and their components.