Current Opinion In Food Science

杂志介绍

Current Opinion In Food Science杂志介绍

《Current Opinion In Food Science》是一本以English为主的未开放获取国际优秀期刊，中文名称食品科学的当前观点，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8.9，最新CiteScore 指数为18.4。

本刊近期中国学者发表的论文主要有：

• Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition

  Author: Zhu, Yiwen; Liu, Jing; Liu, Yuan

• Nondestructive detection of the bioactive components and nutritional value in restructured functional foods

  Author: Shi, Jiyong; Liang, Jing; Pu, Juncheng; Li, Zhihua; Zou, Xiaobo

• The effects of microbiota-targeted approaches in inflammatory bowel disease: probiotics, probiotic foods, and prebiotics

  Author: Xia, Bing; Liu, Xiaoning; Li, Zhiqing; Ren, Jiaoyan; Liu, Xuebo

• Astaxanthin with different configurations: sources, activity, post modification, and application in foods

  Author: Sun, Jianan; Yan, Jiao; Dong, Hao; Gao, Kunpeng; Yu, Kexin; He, Chenxi; Mao, Xiangzhao

英文介绍

Current Opinion In Food Science杂志英文介绍

The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. In Current Opinion in Food Science, we help the reader by providing in a systematic manner:

The views of experts on current advances in food science in a clear and readable form.

Evaluations of the most interesting papers, annotated by experts, from the great wealth of original publications.

Division of the subject into sections

The subject of food science is divided into themed sections, each of which is reviewed once a year.

Food Physics and Materials Science,

Food Engineering and Processing,

Food Toxicology,

Food Chemistry and Biochemistry,

Food Bioprocessing,

Food Microbiology,

Food Safety,

Food Mycology,

Sensory Sciences and Consumer Behavior,

Functional Foods and Nutrition,

Foodomics Technologies,

Innovations in Food Science.