Food Reviews International

雜志介紹

Food Reviews International雜志介紹

《Food Reviews International》是一本以English為主的未開放獲取國際優秀期刊，中文名稱國際食品評論，本刊主要出版、報道農林科學-FOOD SCIENCE & TECHNOLOGY領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為5.3，最新CiteScore 指數為11.5。

本刊近期中國學者發表的論文主要有：

• Recent Approaches and Methods for the Formulation of a Risk Free Infant Formula: Review

  Author: Hussain, Muhammad; Li, Xiaodong; Wang, Lina; Qayum, Abdul; Liu, Lu; Zhang, Xiuxiu; Hussain, Abid; Koko, Marwa; Baigalmaa, Purevsuren

• Prospects for Proanthocyanidins from Grape Seed: Extraction Technologies and Diverse Bioactivity

  Author: An, Qi; Gong, Xuxiao; Le, Liqing; Zhu, Dazhou; Xiang, Dabing; Geng, Fang; Zhu, Hong; Peng, Lianxin; Zou, Liang; Zhao, Gang; Wan, Yan

• Effects and Mechanisms of Tea on Parkinson's Disease, Alzheimer's Disease and Depression

  Author: Luo, Min; Gan, Ren-You; Li, Bang-Yan; Mao, Qian-Qian; Shang, Ao; Xu, Xiao-Yu; Li, Hang-Yu; Li, Hua-Bin

• The Role of Probiotics in Purine Metabolism, Hyperuricemia and Gout: Mechanisms and Interventions

  Author: James, Armachius; Ke, Hengming; Yao, Ting; Wang, Yousheng

英文介紹

Food Reviews International雜志英文介紹

Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for:

?food scientists and technologists

?food and cereal chemists

?chemical engineers

?agriculturists

?microbiologists

?toxicologists

?nutritionists