发文分析
近年国家/地区发文量统计
| 国家/地区 | 数量 |
|---|---|
| Spain | 33 |
| England | 27 |
| Denmark | 22 |
| Turkey | 15 |
| Brazil | 13 |
| Italy | 13 |
| Mexico | 8 |
| Sweden | 8 |
| France | 7 |
| Japan | 7 |
近年机构发文量统计
| 机构 | 数量 |
|---|---|
| UNIVERSITY OF OXFORD | 22 |
| UNIVERSITY OF COPENHAGEN | 17 |
| KITCHEN THEORY | 9 |
| MONDRAGON UNIBERTSITATEA | 7 |
| INRAE | 4 |
| UNIVERSIDAD DE CADIZ | 4 |
| UNIVERSIDAD DE CORDOBA | 4 |
| UNIVERSITY OF SOUTHERN DENMARK | 4 |
| INSTITUTO POLITECNICO NACIONAL - MEXICO | 3 |
| KRISTIANSTAD UNIVERSITY | 3 |
近年文章引用他刊数据
| 文章名称 | 引用次数 |
|---|---|
| Physiochemical changes in sous-vide and conventionally c... | 12 |
| Factors determining neophobia and neophilia with regard ... | 11 |
| World cuisine of seaweeds: Science meets gastronomy | 10 |
| The role of typeface curvilinearity on taste expectation... | 9 |
| A smooth wine? Haptic influences on wine evaluation | 9 |
| Stability of low-fat oil in water emulsions obtained by ... | 7 |
| From expert knowledge and sensory science to a general m... | 7 |
| Characterization of taste and micronutrient content of r... | 6 |
| Making sustainable foods (such as jellyfish) delicious | 6 |
| Why is piquant/spicy food so popular? | 6 |
近年被他刊引用数据
| 期刊名称 | 引用次数 |
|---|---|
| INT J GASTRON FOOD S | 54 |
| FOOD QUAL PREFER | 19 |
| FOOD RES INT | 15 |
| FOODS | 10 |
| MULTISENS RES | 8 |
| INT J FOOD SCI TECH | 7 |
| MEAT SCI | 7 |
| TRENDS FOOD SCI TECH | 7 |
| FOOD CHEM | 6 |
| LWT-FOOD SCI TECHNOL | 6 |