发文分析
近年国家/地区发文量统计
| 国家/地区 | 数量 |
|---|---|
| USA | 101 |
| CHINA MAINLAND | 62 |
| Canada | 44 |
| Australia | 31 |
| Mexico | 18 |
| India | 15 |
| South Korea | 15 |
| Brazil | 13 |
| Turkey | 13 |
| Italy | 12 |
近年机构发文量统计
| 机构 | 数量 |
|---|---|
| UNITED STATES DEPARTMENT OF AGRICULTURE (USDA) | 38 |
| UNIVERSITY OF SASKATCHEWAN | 22 |
| NORTH DAKOTA STATE UNIVERSITY FARGO | 19 |
| CHARLES STURT UNIVERSITY | 16 |
| UNIVERSITY OF ARKANSAS SYSTEM | 14 |
| NSW DEPARTMENT OF PRIMARY INDUSTRIES | 13 |
| CHINESE ACADEMY OF AGRICULTURAL SCIENCES | 12 |
| UNIVERSITY OF MANITOBA | 11 |
| WASHINGTON STATE UNIVERSITY | 11 |
| AGRICULTURE & AGRI FOOD CANADA | 10 |
近年文章引用他刊数据
| 文章名称 | 引用次数 |
|---|---|
| Nutritional, physicochemical, and functional quality of ... | 12 |
| Wheat breeding for quality: A historical review | 11 |
| Association between gluten protein composition and bread... | 9 |
| Influence of drying temperature on the structural and co... | 8 |
| Effects of parboiling and other hydrothermal treatments ... | 7 |
| Blending studies using wheat and lentil cotyledon flour-... | 7 |
| Stability and antioxidant activities of corn protein hyd... | 7 |
| Advances in present-day frozen dough technology and its ... | 7 |
| Isoflavone aglycones enrichment in soybean sourdough bre... | 6 |
| Influence of particle size on flour and baking propertie... | 6 |
近年被他刊引用数据
| 期刊名称 | 引用次数 |
|---|---|
| FOOD CHEM | 474 |
| CEREAL CHEM | 406 |
| J CEREAL SCI | 337 |
| FOOD HYDROCOLLOID | 267 |
| INT J BIOL MACROMOL | 251 |
| J FOOD SCI TECH MYS | 243 |
| COMPR REV FOOD SCI F | 178 |
| LWT-FOOD SCI TECHNOL | 170 |
| TRENDS FOOD SCI TECH | 163 |
| STARCH-STARKE | 149 |