Catálogo de publicaciones - revistas
Journal of Food Science
Resumen/Descripción – provisto por la editorial en inglés
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.Palabras clave – provistas por la editorial
Food chemistry; food engineering; food microbiology; sensory science; food safety; food processing a
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde ene. 1997 / hasta dic. 2023 | Wiley Online Library |
Información
Tipo de recurso:
revistas
ISSN impreso
0022-1147
ISSN electrónico
1750-3841
Editor responsable
John Wiley & Sons, Inc. (WILEY)
País de edición
Estados Unidos
Fecha de publicación
1961-
Cobertura temática
Tabla de contenidos
Pesticide residues and dietary risk assessment in radishes in Shandong
Ying Jiang
; Maoqiang Zhuang; Peirui Xiao; Kebo Wang; Jian Song; Hui Liu; Jinshan Zhao; Zunhua Chu
Palabras clave: Food Science.
Pp. No disponible
Research on traceability strategy of food supply chain considering delay effect
Yan‐Ping Zhou; Xiao‐Jie Zhao; Lu Sun
Palabras clave: Food Science.
Pp. No disponible
Investigation of non‐ Saccharomyces yeasts with intracellular β‐glycosidase activity for wine aroma modification
Felix M. R. Graf; Heike E. Weber; Markus Buchhaupt
Palabras clave: Food Science.
Pp. No disponible
Preparation and characterization of Perilla essential oil composite microcapsule based on the complex coacervation and interface polymerization
Yanhong Liu; Wanqi Cao; Jiahao Wang; Lingling Zhang; Yajiao Yang; Mengyao Liu; Hui Wang; Shuo Wang
Palabras clave: Food Science.
Pp. No disponible
Distribution and bioaccumulation of polychlorinated dibenzo‐ p ‐dioxins and dibenzofurans in the tissues of Yorkshire pig
Xuli Zhang; Liang Wang; Xiaofang Liu; Xiao Liu; Wencheng Cao; Jingyi He; Jingli Fan; Sheng Wen; Yan Zhou
Palabras clave: Food Science.
Pp. No disponible
Optimization of fermentation conditions of synbiotic legume‐based beverages and study of their antimicrobial and proteolytic activity
Smriti Chaturvedi; Snehasis Chakraborty
Palabras clave: Food Science.
Pp. No disponible
Food safety risk‐assessment systems utilized by China, Australia/New Zealand, Canada, and the United States
Sieh Ng; Shuyan Shao; Nan Ling
Palabras clave: Food Science.
Pp. No disponible
Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies
Sophie Barker; Matthew B. McSweeney
Palabras clave: Food Science.
Pp. No disponible
Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation
J. Alejadro Aldrete‐Tapia; Pilar Escalante‐Minakata; Dalia Elizabeth Miranda‐Castilleja; Montserrat Hernández‐Iturriaga
Palabras clave: Food Science.
Pp. No disponible
Optimization and comparison of nonconventional extraction techniques for soluble phenolic compounds from brocade orange ( Citrus sinensis ) peels
Zhirong Wang; Bing Yang; Xuhui Chen; Pimiao Huang; Kewei Chen; Yuan Ma; Israel Emiezi Agarry; Jianquan Kan
Palabras clave: Food Science.
Pp. No disponible