Field of Research: Chemistry » Category: Food Science & Technology
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Food Science & Technology

Trending Papers
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Altmetric Attention Score: 94
Gold Open Access Food odour perception and affective response in Virtual spacecraft and microgravity body posture (1-G) – Potential ground-based simulations
Food Research International 2024-11-24
Altmetric Attention Score: 70
Gold Open Access The mechanical and sensory signature of plant-based and animal meat
npj Science of Food 2024-11-17
Altmetric Attention Score: 60
Gold Open Access Enhancing the nutritional value of black soldier fly larvae through the nutrient amino acid transporter suppression in the excretion system
Journal of Insects As Food and Feed 2024-11-03
Altmetric Attention Score: 57
Gold Open Access A new method for protein extraction from sea lettuce (Ulva fenestrata) via surfactants and alkaline aqueous solutions
Food Chemistry 2024-11-14
Altmetric Attention Score: 49
Gold Open Access Myokines and Their Potential Protective Role Against Oxidative Stress in Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD)
Antioxidants 2024-11-12
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Journals
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Rank Journal TQCC
1 Trends in Food Science & Technology 42
2 Annual Review of Food Science and Technology 28
3 Comprehensive Reviews in Food Science and Food Safety 27
4 Food Hydrocolloids 26
5 Global Food Security-Agriculture Policy Economics and Environment 23
(Based on 4-year data; last update: 2024-11-01)
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New papers in 'Food Science & Technology' in the past 7 days:
Active Journals
(Past 7 days)
Latest Articles
3
Dec
2024
Editorial Board
Food and Chemical Toxicology
3
Dec
2024
Metal ion-induced multi-layer coatings improves gastrointestinal resistance of Lactiplantibacillus plantarum and biosafety evaluation
Food Hydrocolloids
3
Dec
2024
The Formation Mechanism of Zein Gel Induced by Amyloid-like Fibrils
Food Hydrocolloids
3
Dec
2024
Review paper: Recent development in Pickering emulsion gel technology for food and beverage applications
Food Hydrocolloids
3
Dec
2024
Adsorption mechanism of soy protein amyloid fibrils with different morphological structures at the interface of oil-in-water emulsion
Food Hydrocolloids
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