Journal of Food Science 食品科学杂志

ISSN: 0022-1147 CN: 830B0002 出版社: Blackwell Publishers, Inc. 收录年限: 1936-2025
学科分类: Agriculture, Aquaculture & Food Science(农业，水产养殖与食品科学)|Food Science & Technology(食品科学与技术)
期刊历史: (until 1961):Food Research(美国)(0095-974X)
26162
总文献数
642
卷期数
3.167
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期刊简介

《食品科学杂志》刊载基础研究、应用科学和工程学领域的论文和札记，涉及肉类、蔬菜、类脂物与蛋白质的生物化学、生物物理学、营养学、化学与物理特性分析与测定、食品加工、污染控制等。

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Issue Information

期刊文献
Journal of Food Science ISSN: 0022-1147, 2025 年, 90 卷, 4 期, DOI: 10.1111/1750-3841.70251
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Effects of ohmic heating thawing under an appropriate electric field on the quality and structure of duck breast meat

期刊文献
Zhongwen Cao [1];Chengcheng Xie (https://orcid.org/0009-0003-3222-6418) [2];Cheng Yang [3];Xingyu Liu [4];Xiangren Meng (https://orcid.org/0000-0003-1255-1216) [5];
Journal of Food Science ISSN: 0022-1147, 2025 年, 90 卷, 4 期, DOI: 10.1111/1750-3841.70098
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Characterization of a traditional ripened cheese, Kurdish Kope cheese: Proteolysis, microstructural, and rheological characteristics

期刊文献
Peiman Esmaeilzadeh (https://orcid.org/0000-0002-8236-8372) [1];Maryam Mizani (https://orcid.org/0000-0003-4259-5391) [2];Mohammad Reza Ehsani [3];Mohammad Hadi Givianrad (https://orcid.org/0000-0002-9329-9384) [4];
Journal of Food Science ISSN: 0022-1147, 2025 年, 90 卷, 4 期, DOI: 10.1111/1750-3841.70107
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Oxidative stability and affective/descriptive sensory properties of cashew nut (Anacardium occidentale L.) oil during accelerated storage conditions

期刊文献
Amanda Rodrigues Leal (https://orcid.org/0000-0003-1737-3017) [1];Gilleno Ferreira de Oliveira [2];Emilly Kaiane Maia da Silva [3];Ana Jady Cavalcanti Araújo [4];Idila Maria da Silva Araújo [5];Hilton César Rodrigues Magalhães [6];Paulo Riceli Vasconcelos Ribeiro [7];Arthur Claudio Rodrigues de Souza [8];Ana Paula Dionísio (https://orcid.org/0000-0002-4282-6383) [9];Paulo Henrique Machado de Sousa (https://orcid.org/0000-0001-7005-6227) [10];
Journal of Food Science ISSN: 0022-1147, 2025 年, 90 卷, 4 期, DOI: 10.1111/1750-3841.70176
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Effect of dietary carnosine during in vitro digestion of a burger meal combo model including ascorbic acid as an antioxidant and fructose as a pro‐oxidant

期刊文献
Yi Yao Li (https://orcid.org/0009-0004-6005-0365) [1];Varoujan Yaylayan [2];Marie‐France Palin [3];Tania M. Ngapo [4];Simon Cliche [5];Fleur Gagnon [6];Claude Gariépy (https://orcid.org/0000-0001-7205-9122) [7];
Journal of Food Science ISSN: 0022-1147, 2025 年, 90 卷, 4 期, DOI: 10.1111/1750-3841.70181
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Physicochemical, thermal, and digestive properties of achira starch modified through single and dual chemical modifications

期刊文献
Vicente Espinosa‐Solis [1];Cesar Roldan‐Cruz [2];Walfred Rosas‐Flores [3];Yunia Veronica Garcia‐Tejeda [4];Heidi Andrea Fonseca‐Florido (https://orcid.org/0000-0002-6861-2412) [5];
Journal of Food Science ISSN: 0022-1147, 2025 年, 90 卷, 4 期, DOI: 10.1111/1750-3841.70193
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Relationship between sensory perceptions and volatile and phenolic compounds of fresh basil (Ocimum basilicum L.) evaluated by multivariate statistics

期刊文献
Lara J. Brindisi (https://orcid.org/0000-0003-0325-5861) [1];Regina O'Brien [2];Bernadette K. Hayes [3];Shashikant Kotwal [4];Qingli Wu [5];James E. Simon [6];Beverly J. Tepper (https://orcid.org/0000-0002-5033-6632) [7];
Journal of Food Science ISSN: 0022-1147, 2025 年, 90 卷, 4 期, DOI: 10.1111/1750-3841.70194
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Low‐protein diet supplemented with isomalto‐oligosaccharide reduces diarrhea rate of weaned piglets by regulating intestinal function

期刊文献
Kaidi Ma [1];Fuyong Li [2];Bin Su [3];Liudan Liu [4];Shizhe Xiang [5];Shijian Zhou [6];Jinxi Luo [7];Wenyu Xiong [8];Zhaowei Bian [9];Jiayi Yan [10];Guanbao Liu [11];Shenghuang Cai [12];Tong Zhou [13];Xide Liang [14];Facai Li [15];Chengquan Tan (https://orcid.org/0000-0001-9290-1807) [16];Li Wang [17];
Journal of Food Science ISSN: 0022-1147, 2025 年, 90 卷, 4 期, DOI: 10.1111/1750-3841.70200
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Special issue on ultra‐processed food

期刊文献
Journal of Food Science ISSN: 0022-1147, 2025 年, 90 卷, 4 期, DOI: 10.1111/1750-3841.70196
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Consumers’ attitudes toward 3D food printing: A South African context

期刊文献
Nicole Cunningham [1];Adeyemi Ayotunde Adeyanju [2];Oluwafemi Ayodeji Adebo [3];
Journal of Food Science ISSN: 0022-1147, 2025 年, 90 卷, 4 期, DOI: 10.1111/1750-3841.70198
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