Innovative Food Science & Emerging Technologies
SCOPUS (2000-2023)SCIE-ISI
1466-8564
Cơ quản chủ quản: ELSEVIER SCI LTD , Elsevier BV
Lĩnh vực:
Chemistry (miscellaneous)Industrial and Manufacturing EngineeringFood Science
Các bài báo tiêu biểu
Applications and opportunities for ultrasound assisted extraction in the food industry — A review
Tập 9 Số 2 - Trang 161-169 - 2008
Potential and challenges of insects as an innovative source for food and feed production
Tập 17 - Trang 1-11 - 2013
Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées
Tập 10 Số 3 - Trang 308-313 - 2009
Physical properties of edible modified starch/carboxymethyl cellulose films
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Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées
Tập 10 Số 1 - Trang 16-22 - 2009
The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice
Tập 5 Số 2 - Trang 135-149 - 2004
Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages
Tập 38 - Trang 116-123 - 2016