发文分析
近年国家/地区发文量统计
| 国家/地区 | 数量 |
|---|---|
| CHINA MAINLAND | 176 |
| USA | 82 |
| Australia | 43 |
| Italy | 41 |
| India | 35 |
| Mexico | 35 |
| Canada | 34 |
| Japan | 26 |
| Turkey | 24 |
| Brazil | 22 |
近年机构发文量统计
| 机构 | 数量 |
|---|---|
| UNITED STATES DEPARTMENT OF AGRICULTURE (USDA) | 28 |
| JIANGNAN UNIVERSITY | 25 |
| HENAN UNIVERSITY OF TECHNOLOGY | 17 |
| PURDUE UNIVERSITY SYSTEM | 17 |
| UNIVERSITY OF QUEENSLAND | 17 |
| CHINESE ACADEMY OF AGRICULTURAL SCIENCES | 16 |
| CGIAR | 15 |
| CONSEJO NACIONAL DE INVESTIGACIONES CIENTIFICA... | 15 |
| INDIAN COUNCIL OF AGRICULTURAL RESEARCH (ICAR) | 15 |
| UNIVERSITY OF MANITOBA | 12 |
近年文章引用他刊数据
| 文章名称 | 引用次数 |
|---|---|
| Ageing of rice: A review | 24 |
| Resistant starch could be decisive in determining the gl... | 22 |
| Physicochemical and functional properties of dietary fib... | 20 |
| Do ancient types of wheat have health benefits compared ... | 19 |
| Sorghum polyphenols and other bioactive components as fu... | 19 |
| Physicochemical and functional properties of Thai organi... | 18 |
| Predictive models of the rheological properties and opti... | 17 |
| Agronomic biofortification of upland rice with selenium ... | 15 |
| Comparison of pregelatinization methods on physicochemic... | 15 |
| Improving whole wheat dough tenacity and extensibility: ... | 15 |
近年被他刊引用数据
| 期刊名称 | 引用次数 |
|---|---|
| FOOD CHEM | 615 |
| J CEREAL SCI | 520 |
| CEREAL CHEM | 273 |
| FOOD HYDROCOLLOID | 273 |
| LWT-FOOD SCI TECHNOL | 238 |
| INT J BIOL MACROMOL | 235 |
| J FOOD SCI TECH MYS | 214 |
| FOODS | 184 |
| INT J FOOD SCI TECH | 155 |
| J SCI FOOD AGR | 152 |