Food Chemistry: X
SCOPUS (2019-2023)SCIE-ISI
2590-1575
2590-1575
Anh Quốc
Cơ quản chủ quản: Elsevier Ltd. , Elsevier
Lĩnh vực:
Food ScienceAnalytical Chemistry
Các bài báo tiêu biểu
Effect of coating on flavor metabolism of fish under different storage temperatures
Tập 13 - Trang 100256 - 2022
Mechanistic understanding of the effect of zein–chlorogenic acid interaction on the properties of electrospun nanofiber films
Tập 16 - Trang 100454 - 2022
Predicting the optimum harvesting dates for different exotic apple varieties grown under North Western Himalayan regions through acoustic and machine vision techniques
Tập 19 - Trang 100754 - 2023
In-tube dynamic extraction for analysis of volatile organic compounds in honey samples
Tập 14 - Trang 100337 - 2022
Profiling of polyphenols for in-depth understanding of Tartary buckwheat sprouts: Correlation between cultivars and active components, dynamic changes and the effects of ultraviolet B stress
Tập 14 - Trang 100295 - 2022
New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes
Tập 19 - Trang 100801 - 2023
Physicochemical properties of soybean β-conglycinin-based films affected by linoleic acid
Tập 17 - Trang 100609 - 2023
Verifying origin claims on dairy products using stable isotope ratio analysis and random forest classification
Tập 19 - Trang 100858 - 2023
Texture and digestion properties of hybrid rice: A comparison between two cultivars released 18 years apart
Tập 13 - Trang 100215 - 2022