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 nond...
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...
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...
critical reviews in food science and nutrition nano-and micro-particles for delivery of catechins: physical and biological performance nano-and micro-particles for delivery of catechins: physical and biological performanceCatechinsmicroencapsulationdelivery...
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...
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 compos…
近期,华中科技大学同济医学院附属同济医院的研究团队在Critical Reviews in Food Science and Nutrition发表一篇基于队列研究的Meta分析[1],发现鱼类和海洋源omega-3 PUFAs分别与整体癌症患者的死亡风险下降13%和19%显着相关,保护作用最显着的为激素敏感性癌症。
critical reviews in food science and nutrition引用格式《Critical Reviews in Food Science and Nutrition》的引用格式通常遵循学术写作中的规范。以下是一种可能的引用格式，以APA格式为例：作者姓氏,作者名字的首字母.(出版年).文章标题.期刊名,卷号(期号),页码范围.具体到《Critical Reviews in Food Science and...
The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and...