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15 de out. de 2013 · Food Bioscience is a peer-reviewed journal that publishes recent developments in the field of bio-related food research. It covers topics such as functional food, natural products, antimicrobial packaging, and gut microbiota, with special attention to ethnic and cultural aspects of food bioresearch.
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Food Bioscience. Supports open access. 6.4 CiteScore. 5.2...
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Food Bioscience. Supports open access. 6.4 CiteScore. 4.8...
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Our Inclusion and Diversity Pledge – Food Bioscience. Food...
- Microbial Diversity, Microbial Resources and The Quality/Safety of Fermented Beverages
The study and innovation of fermented beverages are areas of...
- Accelerating Bio-Technological Innovation to Transition Toward Healthier, Tastier, Safer and More Sustainable Food Products
Linear food system’ encompasses all steps of the food chain,...
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Food spoilage (meat, fish, vegetables), indicators of...
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Browse the latest peer-reviewed articles accepted for publication in Food Bioscience, a journal covering all aspects of food science and technology. Find out the topics, authors, and DOIs of the articles in press, available online from June 2024.
Browse the past and current volumes of Food Bioscience, a peer-reviewed journal covering all aspects of food science and technology. Find the latest articles of Food Bioscience at ScienceDirect.com, Elsevier’s platform of scholarly literature.
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 publishes original articles on the biochemical, biological and molecular aspects of foods, ingredients and components. It covers topics such as functional foods, foodomics, biomaterials and novel technologies in food science.
Food Bioscience is a peer-reviewed journal that publishes recent developments in the field of bio-related food research. It covers topics such as food properties, functional foods, foodomics, biomaterials, and novel technology for foods.
Journal of Food Biochemistry publishes original research and review articles on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.