《Polish Journal Of Food And Nutrition Sciences》雜志的最新年發(fā)文量為36篇。
這表明該刊在每年都會(huì)精選并發(fā)表一定數(shù)量的高質(zhì)量文章，以保持其在食品科技領(lǐng)域的學(xué)術(shù)影響力。
該刊聚焦于農(nóng)林科學(xué)-食品科技領(lǐng)域的前沿研究，致力于推動(dòng)該領(lǐng)域新技術(shù)和新知識(shí)的傳播與應(yīng)用。同時(shí)它積極鼓勵(lì)研究人員詳細(xì)發(fā)表其高質(zhì)量的實(shí)驗(yàn)研究和理論成果。
該刊的平均審稿周期約為 20 Weeks 。
Polish Journal Of Food And Nutrition Sciences 雜志發(fā)文統(tǒng)計(jì)
文章名稱引用次數(shù)
- Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review8
- Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains5
- Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations5
- Comparison of the Biological Activity of Crude Polysaccharide Fractions Obtained from Cedrela sinensis Using Different Extraction Methods5
- The Dose Makes the Poison: Sugar and Obesity in the United States - a Review5
- Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten-Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts5
- Vitamin C, Phenolic Compounds and Antioxidant Capacity of Broccoli Florets Grown under Different Nitrogen Treatments Combined with Selenium4
- Microwave Irradiation Enhances the Germination Rate of Tartary Buckwheat and Content of Some Compounds in Its Sprouts4
- Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation4
- Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus4
國(guó)家/地區(qū)發(fā)文量
- Poland37
- CHINA MAINLAND9
- Italy9
- Croatia8
- Serbia8
- Turkey5
- USA5
- Czech Republic4
- Slovakia4
- Spain4
