雜志介紹

European Food Research And Technology雜志介紹

《European Food Research And Technology》是一本以English為主的未開放獲取國際優秀期刊，中文名稱歐洲食品研究與技術，本刊主要出版、報道農林科學-FOOD SCIENCE & TECHNOLOGY領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為3，最新CiteScore 指數為6.6。

本刊近期中國學者發表的論文主要有：

• Chestnut pellicle as a new potential source of antioxidants: antioxidant activity, inhibition on cooking oil oxidation, and identification of phenolic compounds by HPLC-ESI-MS/MS

  Author: Xie, Chenyang; Zhang, Wen; Dang, Zhixiong; Ma, Renyi; Yang, Fang

• Phenolic characterization, antioxidant and alpha-glycosidase inhibitory activities of different fractions from Prinsepia utilis Royle seed shell using in vitro and in silico analyses

  Author: Zheng, Xiuqing; Pan, Fei; Zhao, Shuai; Zhao, Lei; Yi, Junjie; Cai, Shengbao

• Establishment and application of quantitative method for 22 organic acids in honey based on SPE-GC-MS

  Author: Sun, Liping; Shi, Fengfeng; He, Xingjiang; Cai, Yujiao; Yu, Yinglong; Yao, Dan; Zhou, Jinhui; Wei, Xiaoping

• Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception

  Author: Xiao, Zuobing; Zhang, Shenghang; Zhu, Jiancai; Niu, Yunwei; Xiong, Wen; Chen, Feng

英文介紹

European Food Research And Technology雜志英文介紹

The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal's mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:

-chemistry and biochemistry-

technology and molecular biotechnology-

nutritional chemistry and toxicology-

analytical and sensory methodologies-

food physics.

Out of the scope of the journal are:

- contributions which are not of international interest or do not have a substantial impact on food sciences,

- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,

- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.