雜志介紹

Journal Of Food Quality雜志介紹

《Journal Of Food Quality》是一本以English為主的開放獲取國際優秀期刊，中文名稱食品質量雜志，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2.6，最新CiteScore 指數為5.9。

本刊近期中國學者發表的論文主要有：

• Exploring the Mechanism of Antioxidant Action of Bitter Almond Based on Network Pharmacology and Molecular Docking Techniques

  Author: Feng, Xuehua; Niu, Jingya; Song, Zurong; Tao, Ali; Zong, Rumin; Pei, Wenqing; Gong, Panpan

• Characterization of Arrowhead-Derived Type 3 Resistant Starch Prepared by Ultrasound-Assisted alpha-Amylase Degradation

  Author: Sun, Jian; Sun, Liangge; Chen, Xinxiang; Raza, Husnain; Wu, Gangshan; Liang, Qiufang; Ren, Xiaofeng

• Evaluation of Antibacterial and Antibiofilm Properties of Kojic Acid against Aeromonas sobria and Staphylococcus saprophyticus

  Author: Ye, Jing-Xin; Qian, Yun-Fang; Lan, Wei-Qing; Xie, Jing

• Systematic Characterization of the Chemical Components of Canna edulis Ker-Gawl Based on UHPLC Q-Exactive Orbitrap MS Technology

  Author: Lv, Liqiao; Zhang, Chi; Wu, Jiahui; Zhang, Dachuan; Zhao, Fangyuan; Aga, Lv Bu; Wang, Nan; Li, Junling; Tang, Leimengyuan; Zhao, Baosheng; Wang, Chunguo; Wang, Xueyong

英文介紹

Journal Of Food Quality雜志英文介紹

Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.