投稿信息
投稿信息
审稿周期
投稿命中率
审稿费用
暂无数据
版面费用
暂无数据
中国人发表比例
2023年中国人文章占该期刊总数量暂无数据 (2022年为100.00%)
自引率
43.6 %
年文章数
3167
作者需知
暂无数据
NCBI查询
期刊简介
稿件收录要求
稿件收录要求
Providing a multidisciplinary, international forum for the rapid dissemination of the latest knowledge, this indispensable new journal offers original research papers devoted to all aspects of food properties from terminology, prediction models, and standardized materials and equipment development to measurement techniques, applications, and future directions. The only periodical focusing entirely on food properties, this stimulating journal considers acoustical, colorimetric, electrical, functional, mass transfer, mass-volume-area-related, mechanical, medical, morphometric, optical, radiative, respiratory, rheological, sensory, surface, thermodynamic, textural, and thermal properties; microbial death-growth-related parameters; and physicochemical constants, in areas such as food product development process and quality control objective texture measurement shelf life prediction process and equipment design marketing and distribution nutritional improvement and much more!
