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
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Potential and challenges of insects as an innovative source for food and feed production
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Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées
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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
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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
Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters
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Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques
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Flavonoid contents and antioxidant activities from Cinnamomum species
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