Journal Of Food Quality

杂志介绍

Journal Of Food Quality杂志介绍

《Journal Of Food Quality》是一本以English为主的开放获取国际优秀期刊，中文名称食品质量杂志，本刊主要出版、报道农林科学-FOOD SCIENCE & TECHNOLOGY领域的研究动态以及在该领域取得的各方面的经验和科研成果，介绍该领域有关本专业的最新进展，探讨行业发展的思路和方法，以促进学术信息交流，提高行业发展。该刊已被国际权威数据库SCIE收录，为该领域相关学科的发展起到了良好的推动作用，也得到了本专业人员的广泛认可。该刊最新影响因子为2.6，最新CiteScore 指数为5.9。

本刊近期中国学者发表的论文主要有：

• 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

英文介绍

Journal Of Food Quality杂志英文介绍

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.