发文分析
近年国家/地区发文量统计
| 国家/地区 | 数量 |
|---|---|
| CHINA MAINLAND | 57 |
| USA | 42 |
| Iran | 22 |
| Japan | 18 |
| England | 17 |
| Australia | 16 |
| Brazil | 16 |
| France | 16 |
| Canada | 12 |
| Spain | 9 |
近年机构发文量统计
| 机构 | 数量 |
|---|---|
| ZHEJIANG GONGSHANG UNIVERSITY | 17 |
| INRAE | 13 |
| UNIVERSITY OF QUEENSLAND | 9 |
| CENTRE NATIONAL DE LA RECHERCHE SCIENTIFIQUE (... | 7 |
| DALIAN POLYTECHNIC UNIVERSITY | 7 |
| ISLAMIC AZAD UNIVERSITY | 7 |
| CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICA... | 6 |
| UNIVERSITE BOURGOGNE FRANCHE-COMTE (COMUE) | 6 |
| SHIRAZ UNIVERSITY | 5 |
| UNIVERSIDADE ESTADUAL DE CAMPINAS | 5 |
近年文章引用他刊数据
| 文章名称 | 引用次数 |
|---|---|
| Aging-related changes in quantity and quality of saliva:... | 19 |
| Human oral processing and texture profile analysis param... | 16 |
| Perception and measurement of food texture: Solid foods | 12 |
| Effects of whey and soy protein addition on bread rheolo... | 11 |
| Comparison of gelling properties and flow behaviors of m... | 10 |
| Effects of concentrated and dephytinized wheat bran and ... | 9 |
| Clinical applications of IDDSI framework for texture rec... | 8 |
| Effect of transglutaminase on quality and gel properties... | 7 |
| Investigation of sweet potato starch as a structural enh... | 7 |
| Identification of a melting type variant among peach (P-... | 6 |
近年被他刊引用数据
| 期刊名称 | 引用次数 |
|---|---|
| FOOD HYDROCOLLOID | 148 |
| J TEXTURE STUD | 104 |
| FOOD RES INT | 96 |
| LWT-FOOD SCI TECHNOL | 94 |
| J FOOD ENG | 89 |
| FOODS | 81 |
| FOOD CHEM | 43 |
| FOOD QUAL PREFER | 40 |
| INT J BIOL MACROMOL | 38 |
| J FOOD SCI TECH MYS | 34 |