雜志介紹

Trends In Food Science & Technology雜志介紹

《Trends In Food Science & Technology》是一本以English為主的未開放獲取國際優(yōu)秀期刊，中文名稱食品科技趨勢，本刊主要出版、報道農林科學-FOOD SCIENCE & TECHNOLOGY領域的研究動態(tài)以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業(yè)的最新進展，探討行業(yè)發(fā)展的思路和方法，以促進學術信息交流，提高行業(yè)發(fā)展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發(fā)展起到了良好的推動作用，也得到了本專業(yè)人員的廣泛認可。該刊最新影響因子為15.1，最新CiteScore 指數為32.5。

本刊近期中國學者發(fā)表的論文主要有：

• Recent advance in the investigation of aquatic ?blue foods? at a molecular level: A proteomics strategy

  Author: Wang, Yanchao; Chang, Yaoguang; Hou, Hu; Wang, Jingfeng; Xue, Changhu

• Galf-containing polysaccharides from medicinal molds: Sources, structures and bioactive properties

  Author: Wang, Nifei; Shan, Zhengxin; Jia, Xing; Wang, Yue; Song, Shuang; Xiao, Dongguang; Wang, Changlu; Guo, Qingbin

• Autophagy and polyphenol intervention strategy in aging

  Author: Gu, Yanpei; Han, Jianzhong

• Potential of green tea EGCG in neutralizing SARS-CoV-2 Omicron variant with greater tropism toward the upper respiratory tract

  Author: Zhang, Zhichao; Hao, Meng; Zhang, Xiangchun; He, Yufeng; Chen, Xiongsheng; Taylor, Ethan Will; Zhang, Jinsong

英文介紹

Trends In Food Science & Technology雜志英文介紹

Trends in Food Science & Technology is one of the premier international peer-reviewed journals publishing critical reviews and commentaries of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.

Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.

Issues include a selection of Reviews, Commentaries, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.