Current Research in Food Science
SCOPUS (2019-2025)SCIE-ISI
2665-9271
Cơ quản chủ quản: Elsevier , Elsevier BV
Lĩnh vực:
Food ScienceBiotechnologyApplied Microbiology and Biotechnology
Các bài báo tiêu biểu
Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review
Tập 5 - Trang 1305-1312 - 2022
Characteristics and osteogenic mechanism of glycosylated peptides-calcium chelate
Tập 5 - Trang 1965-1975 - 2022
Identification of new glycosidic terpenols and norisoprenoids (aroma precursors) in C. arabica L. green coffee by using a high-resolution mass spectrometry database developed in grape metabolomics
Tập 5 - Trang 336-344 - 2022
Ultrasound-assisted pH-shifting remodels egg-yolk low-density lipoprotein to enable construction of a stable aqueous solution of vitamin D3
Tập 5 - Trang 964-972 - 2022
Prediction of banana maturity based on the sweetness and color values of different segments during ripening
Tập 5 - Trang 1808-1817 - 2022
Machine learning techniques for analysis of hyperspectral images to determine quality of food products: A review
Tập 4 - Trang 28-44 - 2021
Effect of piperine on the mitigation of obesity associated with gut microbiota alteration
Tập 5 - Trang 1422-1432 - 2022
“Novel chitosan/alginate hydrogels as carriers of phenolic-enriched extracts from saffron floral by-products using natural deep eutectic solvents as green extraction media”
Tập 6 - Trang 100469 - 2023
Dietary acetic acid suppress high-fat diet-induced obesity in mice by altering taurine conjugated bile acids metabolism
Tập 5 - Trang 1976-1984 - 2022
Eggshell crack detection based on the transient impact analysis and cross-correlation method
Tập 4 - Trang 716-723 - 2021