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
Tập 11 Số 4 - Trang 697-702 - 2010
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
Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages
Tập 38 - Trang 116-123 - 2016
Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters
Tập 4 Số 4 - Trang 377-385 - 2003
Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques
Tập 48 - Trang 228-239 - 2018
Flavonoid contents and antioxidant activities from Cinnamomum species
Tập 10 Số 4 - Trang 627-632 - 2009