Journal of Food Science and Technology 食品科学与技术杂志

ISSN: 0022-1155 CN: 830HA051 出版社: Springer - India 收录年限: 2010-2025
学科分类: Chemistry(化学)
6129
总文献数
168
卷期数
2.701
影响因子
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期刊简介

《食品科学与技术杂志》刊载食品科学与技术领域的研究论文和札记。

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2025年
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导航&检索条件: 2025年62卷5期 共计: 17篇
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参考译文

A review on the role of functional foods and derivatives for diabetes management

期刊文献
Aswathy Nair [1];Rajamohanan Jalaja Anish [2];S. Narayana Moorthy (https://orcid.org/0000-0002-4470-1349) [3];
Journal of Food Science and Technology ISSN: 0022-1155, 2025 年, 62 卷, 5 期, 799-809 页, DOI: 10.1007/s13197-025-06234-x
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An analysis on detection of artificially ripened fruits

期刊文献
N. Renugadevi (https://orcid.org/0000-0002-3795-6423) [1];Cherukuri V. L. N. Kartheek [2];Karthik Nivedhan [3];Raahath Shaik [4];Vikash Baabhu [5];
Journal of Food Science and Technology ISSN: 0022-1155, 2025 年, 62 卷, 5 期, 810-823 页, DOI: 10.1007/s13197-025-06250-x
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Potential antioxidant activities and bioactive compounds in probiotic tiger nut date palm yogurt fermented with lactic acid bacteria

期刊文献
Kolawole Banwo (0000-0003-4154-3688) [1];Oluwatosin Timothy Taiwo [2];
Journal of Food Science and Technology ISSN: 0022-1155, 2025 年, 62 卷, 5 期, 919-929 页, DOI: 10.1007/s13197-024-06081-2
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Screening of fermentation resources of Actinidia arguta wine based on principal component analysis combined with a fuzzy mathematical sensory evaluation method

期刊文献
Guang Xin [1];Huanyu Wang [2];Yinhong Zhi [3];Song Pan [4];Guanlin Qian [5];Miao Yan [6];Tingcai Yan (0000-0002-8720-7498) [7];Heran Xu [8];
Journal of Food Science and Technology ISSN: 0022-1155, 2025 年, 62 卷, 5 期, 930-939 页, DOI: 10.1007/s13197-024-06083-0
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Reduced allergenicity of hydrolysed whey protein concentrate complexed with iron: the effect of different enzymes, degree of hydrolysis and ascorbic acid

期刊文献
Smitha J. Lukose (0000-0001-7636-6795) [1];M. P. Divya [2];A. K. Beena [3];S. N. Rajakumar [4];P. Sudheer Babu [5];
Journal of Food Science and Technology ISSN: 0022-1155, 2025 年, 62 卷, 5 期, 940-951 页, DOI: 10.1007/s13197-024-06085-y
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Physico-chemical characterization and fuzzy logic sensory evaluation of Kaalan: a dairy product of Kerala

期刊文献
K. B. Divya (0000-0002-3569-8758) [1];S. N. Rajakumar [2];A. K. Beena [3];M. P. Divya [4];P. Sudheerbabu [5];V. Ramnath [6];B. Sheela Karalam [7];P. Sujith [8];
Journal of Food Science and Technology ISSN: 0022-1155, 2025 年, 62 卷, 5 期, 952-963 页, DOI: 10.1007/s13197-024-06087-w
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Evaluation of food wastes as a medium to produce chitin-glucan nanofiber from Aspergillus niger

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Özge Aslan [1];Arzu Cagri-Mehmetoglu (0000-0001-6967-7288) [2];
Journal of Food Science and Technology ISSN: 0022-1155, 2025 年, 62 卷, 5 期, 964-975 页, DOI: 10.1007/s13197-024-06088-9
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Probiotic lychee wine fermented by Saccharomyces boulardii: addition influence of yerba mate on physicochemical and sensory characteristics

期刊文献
Marcela Moreira Terhaag (0000-0002-3558-9199) [1];Wilma Aparecida Spinosa [2];Sandra Helena Prudencio [3];
Journal of Food Science and Technology ISSN: 0022-1155, 2025 年, 62 卷, 5 期, 976-988 页, DOI: 10.1007/s13197-024-06089-8
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Drying characteristics of Caridean shrimp with modern methods and the effect of ultrasonic pre-treatment

期刊文献
Ali Can Ersan [1];Azmi Seyhun Kipcak [2];Nurcan Tugrul (0000-0002-1242-704X) [3];
Journal of Food Science and Technology ISSN: 0022-1155, 2025 年, 62 卷, 5 期, 989-998 页, DOI: 10.1007/s13197-024-06131-9
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The multifaceted therapeutic properties of camel milk: from neuroprotection to anti-cancer effects

期刊文献
Bhavya Sharma [1];Priya Verma [2];Anamika Singh [3];T. P. Singh [4];Sujata Sharma [5];Pradeep Sharma [6];
Journal of Food Science and Technology ISSN: 0022-1155, 2025 年, 62 卷, 5 期, 824-840 页, DOI: 10.1007/s13197-025-06264-5
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