Catálogo de publicaciones

Compartir en
redes sociales


Navegación

Tipo

Acceso

Plataformas

Temática

Mostrando 10 de 486 registro(s)

Filtros tipo temática quitar todos
revistas Acceso Abierto

Con Texte

Identificadores:  ISSN 2561-4770 (en línea)

Accesos/Suscripciones

Este recurso está disponible en las siguientes plataformas

Cobertura temática

revistas Acceso Abierto

Croatian Journal of Food Science and Technology

Identificadores:  ISSN 1847-3466 (impreso) 1848-9923 (en línea)

Accesos/Suscripciones

Este recurso está disponible en las siguientes plataformas

Cobertura temática

revistas Acceso Abierto

Croatian Journal of Food Technology, Biotecnology and Nutrition

Identificadores:  ISSN 1847-3423 (impreso) 1847-7461 (en línea)

Accesos/Suscripciones

Este recurso está disponible en las siguientes plataformas

Cobertura temática

revistas Acceso Abierto

CT&F: Ciencia, Tecnología y Futuro

Identificadores:  ISSN 0122-5383 (impreso)

Accesos/Suscripciones

Este recurso está disponible en las siguientes plataformas

Cobertura temática

revistas

Cuadernos del CEAgro

Identificadores:  ISSN 1514-8467 (impreso)

Accesos/Suscripciones

Este recurso está disponible en las siguientes plataformas

Cobertura temática

revistas

Current Opinion in Chemical Engineering

Identificadores:  ISSN 2211-3398 (en línea)

Accesos/Suscripciones

Este recurso está disponible en las siguientes plataformas

Cobertura temática

Current Opinion in Chemical Engineering is devoted to bringing forth short and focused review articles written by experts on current advances in different areas of chemical engineering. Only invited review articles will be published.

The goals of each review article in Current Opinion in Chemical Engineering are:
1. To acquaint the reader/researcher with the most important recent papers in the given topic.
2. To provide the reader with the views/opinions of the expert in each topic.

The reviews are short (about 2500 words or 5-10 printed pages with figures) and serve as an invaluable source of information for researchers, teachers, professionals and students. The reviews also aim to stimulate exchange of ideas among experts.

Themed sections:
Each review will focus on particular aspects of one of the following themed sections of chemical engineering:
1. Nanotechnology
2. Energy and environmental engineering
3. Biotechnology and bioprocess engineering
4. Biological engineering (covering tissue engineering, regenerative medicine, drug delivery)
5. Separation engineering (covering membrane technologies, adsorbents, desalination, distillation etc.)
6. Materials engineering (covering biomaterials, inorganic especially ceramic materials, nanostructured materials).
7. Process systems engineering
8. Reaction engineering and catalysis.

Selection of the topics to be reviewed:
Section Editors of each themed section are authorities in the field and are selected by the Editors of the journal. They divide their section into a number of topics ensuring that the field is comprehensively covered and that all issues of current importance are emphasized. Section Editors commission reviews from authorities on each topic that they have selected. Each issue of the journal will focus on two themed sections. There will be four issues of the journal per year covering each themed section once per year.

Reviews:
Authors write short review articles in which they present most recent developments in their subject, emphasizing the aspects that, in their opinion, are most important. In addition, they provide short annotations to the papers that they consider to be most interesting from all those published in their topic over the previous three to four years. The review articles undergo internal review by the Section Editors, Editorial Board members and the Editors.

Editorial Overview:
Section Editors write a short overview at the beginning of the section to introduce the reviews and to draw the reader's attention to any particularly interesting developments.
revistas

Current Opinion in Food Science

Identificadores:  ISSN 2214-7993 (impreso) 2214-8000 (en línea)

Accesos/Suscripciones

Este recurso está disponible en las siguientes plataformas

Cobertura temática

The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. In Current Opinion in Food Science, we help the reader by providing in a systematic manner: The views of experts on current advances in food science in a clear and readable form. Evaluations of the most interesting papers, annotated by experts, from the great wealth of original publications. Division of the subject into sections

The subject of food science is divided into themed sections, each of which is reviewed once a year. Food Physics and Materials Science Food Engineering and Processing Food Toxicology Food Chemistry and Biochemistry Food Bioprocessing Food Microbiology Food Safety Food Mycology Sensory Sciences and Consumer Behavior Functional Foods and Nutrition Foodomics Technologies Innovations in Food Science Section Editors, who are major authorities in the field, are appointed by the Editors of the journal. They divide their section into a number of topics, ensuring that the field is comprehensively covered and that all issues of current importance are emphasized. Section Editors commission reviews from authorities on each topic that they have selected.

Reviews

Authors write short review articles in which they present recent developments in their subject, emphasizing the aspects that, in their opinion, are most important. In addition, they provide short annotations to the papers that they consider to be most interesting from all those published in their topic over the previous year.

Editorial Overview

Section Editors write a short overview at the beginning of the section to introduce the reviews and to draw the reader's attention to any particularly interesting developments.

Invited authors are encouraged to visit our Guide for Authors for information on article submission.
revistas Acceso Abierto

Current Research in Food Science

Identificadores:  ISSN 2665-9271 (en línea)

Accesos/Suscripciones

Este recurso está disponible en las siguientes plataformas

Cobertura temática

revistas Acceso Abierto

CYTA: Journal of food

Identificadores:  ISSN 1947-6337 (impreso) 1947-6345 (en línea)

Accesos/Suscripciones

Este recurso está disponible en las siguientes plataformas

Cobertura temática

CyTA - Journal of Food publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include chemical analysis of food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; quality control in food; and food engineering and technology.
revistas Acceso Abierto

Czech Journal of Food Sciences

Identificadores:  ISSN 1212-1800 (impreso)

Accesos/Suscripciones

Este recurso está disponible en las siguientes plataformas

Cobertura temática