雜志介紹

Foods雜志介紹

《Foods》是一本(ben)以English為主的(de)(de)(de)開(kai)放(fang)獲取國際優秀期刊(kan)，中文名(ming)稱(cheng)食品(pin)，本(ben)刊(kan)主要出版、報道(dao)農林科學-FOOD SCIENCE & TECHNOLOGY領(ling)域的(de)(de)(de)研究動態以及在(zai)該(gai)(gai)領(ling)域取得的(de)(de)(de)各方面的(de)(de)(de)經驗和科研成果，介紹(shao)該(gai)(gai)領(ling)域有關(guan)本(ben)專業(ye)的(de)(de)(de)最(zui)新進展(zhan)，探討行業(ye)發(fa)展(zhan)的(de)(de)(de)思(si)路(lu)和方法，以促進學術信息交流，提高行業(ye)發(fa)展(zhan)。該(gai)(gai)刊(kan)已(yi)被國際權威(wei)數據庫SCIE收(shou)錄(lu)，為該(gai)(gai)領(ling)域相關(guan)學科的(de)(de)(de)發(fa)展(zhan)起到了(le)良好的(de)(de)(de)推動作(zuo)用，也得到了(le)本(ben)專業(ye)人員的(de)(de)(de)廣泛認可。該(gai)(gai)刊(kan)最(zui)新影響(xiang)因子為4.7，最(zui)新CiteScore 指數為7.4。

本(ben)刊近期中(zhong)國學者(zhe)發(fa)表的(de)論(lun)文主要有(you)：

• Reduction of Cd Uptake in Rice (Oryza sativa) Grain Using Different Field Management Practices in Alkaline Soils

  Author: Zveushe, Obey Kudakwashe; Ling, Qin; Li, Xing; Sajid, Sumbal; de Dios, Victor Resco; Nabi, Farhan; Han, Ying; Dong, Faqin; Zeng, Fang; Zhou, Lei; Shen, Songrong; Zhang, Wei; Li, Zhi

• Purification, Characterization and Bioactivity of Different Molecular-Weight Fractions of Polysaccharide Extracted from Litchi Pulp

  Author: Zou, Xiaoqin; Cai, Jiaxin; Xiao, Jiaxi; Zhang, Mingwei; Jia, Xuchao; Dong, Lihong; Hu, Kun; Yi, Yang; Zhang, Ruifen; Huang, Fei

• Preparation Process Optimization of Peptides from Agaricus blazei Murrill, and Comparison of Their Antioxidant and Immune-Enhancing Activities Separated by Ultrafiltration Membrane Technology

  Author: Zou, Xian-Guo; Chi, Yun; Cao, Yu-Qin; Zheng, Miao; Deng, Ze-Yuan; Cai, Ming; Yang, Kai; Sun, Pei-Long

• Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage

  Author: Zou, Jing; Hu, Yinghong; Li, Kuo; Liu, Yang; Li, Miao; Pan, Xinyuan; Chang, Xuedong

英文介紹

Foods雜志英文介紹

Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:

? manuscripts regarding research proposals and research ideas will be particularly welcomed

? electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material

? we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds