目前Critical Reviews in Food Science and Nutrition 已被SCIE、Scopus、Chemical Abstract Service、IndexMedicus and Ebsco、BIOSIS Database等国际知名数据库收录。 影响因子 根据JCR显示, 2021年的影响因子是11.208,近5年影响因子逐年递增,近3年增长比例超过40% 期刊在食品科技领域排名6/144 在营养学领域排名3/90 ...
阿肯色大学Ali Ubeyitogullari在Critical Reviews in Food Science and Nutrition发表题目为“Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds”综述论文(设计未来食品:利用3D食品打印技术封装...
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION的国际标准连续出版物编号(Issn号)是1040-8398。 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION目前的主编是R. Paul Singh 2.影响因子 《CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION》的影响因子近几年有所波动,稳定在10分左右,2022年影响因子为10.2分。 3.分...
近日,华南理工大学食品科学与工程学院现代食品工程研究中心孙大文教授课题组在食品领域的国际权威期刊《Critical Reviews in Food Science and Nutrition》(IF:11.208)在线刊发了题为“Applications of machine learning techniques for enhancing nondestructive food quality and safety detection”的综述文章,系统阐述机器学习...
近日,中国海洋大学食品科学与工程学院薛长湖教授、魏子淏教授(通讯作者)在国际食品领域顶级期刊《Critical Reviews in Food Science and Nutrition》(影响因子11.176)在线发表了题为“Chitosanand its composites-based delivery systems: advances and applications in food science and nutrition sector”的综述论文。
《Critical Reviews in Food Science and Nutrition》是中科院1区,JCR1区TOP期刊,影响因子10.5。 01 基本信息 期刊ISSN:1040-8398 收稿方向:《Critical Reviews in Food Science and Nutrition》的收稿方向包括饮食与疾病、抗氧化剂、过敏性和食用色素、微生物学问题、风味化学、营养素的作用及其生物利用度、农药、有...
Critical Reviews in Food Science and Nutrition is an authoritative source of critical viewpoints on current technology, food science, and human nutrition.The journal aims to thoroughly address issues of national concern, especially to food scientists, nutritionists, and health professionals. ...
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《食品科学与营养学评论》(Critical Reviews In Food Science And Nutrition)是一本以工程技术-食品科技综合研究为特色的国际期刊。该刊由Taylor and Francis Ltd.出版商创刊于1980年,刊期Bimonthly。该刊已被国际重要权威数据库SCIE收录。期刊聚焦工程技术-食品科技领域的重点研究和前沿进展,及时刊载和报道该领域的研究...