发文分析
近年国家/地区发文量统计
| 国家/地区 | 数量 |
|---|---|
| CHINA MAINLAND | 518 |
| USA | 131 |
| Spain | 72 |
| Italy | 70 |
| Brazil | 68 |
| Thailand | 66 |
| Poland | 55 |
| New Zealand | 53 |
| Australia | 40 |
| India | 38 |
近年机构发文量统计
| 机构 | 数量 |
|---|---|
| SOUTH CHINA UNIVERSITY OF TECHNOLOGY | 68 |
| CHINESE ACADEMY OF AGRICULTURAL SCIENCES | 49 |
| JIANGNAN UNIVERSITY | 41 |
| LINCOLN UNIVERSITY | 35 |
| CONSEJO NACIONAL DE INVESTIGACIONES CIENTIFICA... | 31 |
| NORTHWEST A&F UNIVERSITY - CHINA | 26 |
| LOUISIANA STATE UNIVERSITY SYSTEM | 24 |
| BEIJING TECHNOLOGY & BUSINESS UNIVERSITY | 23 |
| CIRAD | 22 |
| UNIVERSITE DE MONTPELLIER | 22 |
近年文章引用他刊数据
| 文章名称 | 引用次数 |
|---|---|
| Non-thermal technologies and its current and future appl... | 44 |
| Gluten-free bakery and pasta products: prevalence and qu... | 20 |
| Identification of antioxidant and anti-inflammatory pept... | 19 |
| Food waste as a source of value-added chemicals and mate... | 17 |
| Valorisation of grape pomace: an approach that is increa... | 17 |
| Stability of the phenolic compounds and antioxidant capa... | 16 |
| Reducing the glycaemic index and increasing the slowly d... | 16 |
| Inhibition of the in vitro activities of alpha-amylase, ... | 15 |
| Pomegranate seed powder as a functional component of glu... | 14 |
| Inulin-based emulsion-filled gel as a fat replacer in pr... | 14 |
近年被他刊引用数据
| 期刊名称 | 引用次数 |
|---|---|
| INT J FOOD SCI TECH | 464 |
| J FOOD PROCESS PRES | 441 |
| LWT-FOOD SCI TECHNOL | 408 |
| FOOD CHEM | 407 |
| FOOD RES INT | 266 |
| FOODS | 251 |
| J FOOD SCI TECH MYS | 233 |
| FOOD HYDROCOLLOID | 210 |
| MOLECULES | 200 |
| J SCI FOOD AGR | 188 |