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Food Bioscience offers authors two choices to publish their research: Articles are freely available to both subscribers and the wider public with permitted reuse. Articles are made available to subscribers as well as developing countries and patient groups through our access programs. An open access publication fee is payable by authors, or ...
《Food Bioscience》发布于爱科学网，并永久归类相关SCI期刊导航类别中，本站只是硬性分析 "《FOOD BIOSCI》" 杂志的可信度。学术期刊真正的价值在于它是否能为科技进步及社会发展带来积极促进作用。"《FOOD BIOSCI》" 的价值还取决于各种因素的综合分析。
Food protein processing, Food Hydrocolloid and emulsion, Food Enzyme, Probiotic encapsulation. All members of the Editorial Board have identified their affiliated institutions or organizations, along with the corresponding country or geographic region. Elsevier remains neutral with regard to any jurisdictional claims.
26 de mai. de 2024 · Dr. Joe Regenstein is a Professor Emeritus in the Department of Food Science at Cornell University. His main research areas include food science, protein chemistry, and fish by-products, especially gelatin. As one of the senior founding editors of Food Bioscience, Joe served as its co-Editors-in-Chief for 8 years, from 2012 to 2020.
Visual early warning and prediction of fresh food quality deterioration: Research progress and application in supply chain. Jiangshan Qiao, Min Zhang, Liqing Qiu, Arun S. Mujumdar, Yamei Ma. Article 103671. View PDF.
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. 《Food Bioscience》是一本由ELSEVIER出版商出版的 ...
select article Expression of concern: “Nervonic acid suppresses MPTP-induced Parkinson's disease in an adult zebrafish model by regulating the MAPK/NF-κB signaling pathway, inflammation, apoptosis, and oxidative stress” [Food Bioscience Volume 59, June 2024, 103777]
