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ACS Food Science & Technology

IF2.8
论文数322
被引数
期刊论文 322
发表时间
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Toward Port Wine Authenticity: From Spectrum to Signature走向波特酒真实性：从光谱到特征
deleteACS Food Science & Technology
IF2.8
delete2026-09-18
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PREAI
deleteV. S. Fernandes Ferreira; Manuel Lima; Natália Ribeiro; A. C. Silva Ferreira
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Optimization of Single-Screw Extrusion Processing Variables to Develop Valorized Breakfast Cereals Using Brewers’ Spent Grain (BSG) and Cranberry Pomace with Soy Flour and Rice Flour通过优化单螺杆挤出加工变量，利用啤酒糟（BSG）和蔓越莓果渣以及大豆粉和米粉开发高附加值早餐谷物
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IF2.8
delete2026-09-18
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deleteRajesh Dangal; Resha Tandukar; Pranabendu Mitra
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Release of Nanoplastic and Microplastic from Polyethylene and Polylactic Acid Lined Single Use Paper Cups聚乙烯和聚乳酸衬里一次性纸杯中纳米塑料和微塑料的释放
deleteACS Food Science & Technology
IF2.8
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deleteKe Shi; Elvis D. Okoffo; Cassandra Rauert; Kevin V. Thomas
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New Active Corrugated Board With Retarded Release of Carvacrol through a Multilayer Barrier Liner Approach: A Strategy for Increasing the Shelf Life of Strawberries新型活性瓦楞纸板通过多层阻隔衬里方法延缓香荆芥酚释放：延长草莓货架期的策略
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IF2.8
delete2026-09-18
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deleteRene Romero-Lezama; Ramon Peres Brexó; Fernanda Ramalho Procopio; Conny W. T Fukuyama; Giulia Suguimoto Martins; Lucca Lustri de Felipe; Isabelle Desloges; Jérémie Viguié; Maria Eduarda de Almeida Astolfo; Stanislau Bogusz Junior; Marcos David Ferreira; Julien Bras
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Bioactivity of Cabernet Sauvignon Wine Polyphenols: In Vitro and Ex Vivo Insights into Metabolic Syndrome Prevention赤霞珠葡萄酒多酚的生物活性：体外和活体实验对代谢综合征预防的见解
deleteACS Food Science & Technology
IF2.8
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PREAI
deleteTatjana M. Majkić; Ljiljana S. Milovanović; Ljilja D. Torović; Ivana N. Beara
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Postharvest Quality and Functional Stability of White-Fleshed Sweet Potatoes with Cactus Mucilage Coatings and Packaging采后白肉甘薯的质量和功能稳定性：仙人掌黏液涂层与包装
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IF2.8
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deleteAriel Sharon de Araújo Nogueira Marcelino; Valécia Nogueira Santos e Silva; Fred Augusto Lourêdo de Brito; Hugo Rafael Bentzen Santos; Sarah Alencar de Sá; Natanael Lucena Ferreira; Antônio Lourenço Bezerra; Gleison Silva Oliveira; Ivanice da Silva Santos; Adriano Do Nascimento Simões
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Chitosan for Food Packaging: Effects of Added Phenolics壳聚糖用于食品包装：添加酚类物质的影响
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IF2.8
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deleteFan Zhu
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Chemical and Sensory Effects of Skin Contact and Oxidative and Reductive Handling of Albariño Wines皮肤接触及氧化还原处理对阿兰布尼奥葡萄酒的化学和感官影响
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IF2.8
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deleteAmelia Pargellis; Sean Kuster; Biljana Petrova; Jesus Villalobos; James Nelson; Robert E. Coleman; L. Federico Casassa
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Stabilizing the Quality of Fresh Sichuan Pepper (Zanthoxylum bungeanum Maxim.) via Quick- Freezing Preservation Technology and Packaging Methods通过快速冷冻保鲜技术和包装方法稳定新鲜花椒（Zanthoxylum bungeanum Maxim.）的品质
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IF2.8
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deleteXinyuan Zhu; Yanling Qing; Junhang Ye; Xiang Zhu; Xiaoyan Hou; Guanghui Shen; Qiang Cui; Jie Yu; Hong Liu; Jie Wang; Jinliu He; Zhiqing Zhang
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Effects of Kluyveromyces marxianus SP-1 Cofermentation on Fatty Acid Composition and Volatile Compound Profiles in Goat Milk from Two Dairy Goat Breeds克鲁维酵母菌SP-1共发酵对两种奶山羊品种山羊乳中脂肪酸组成和挥发性化合物谱的影响
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deleteSameh A. Korma; Elham Saeed; Nan Zhang; Pengzhan Liu; Li Li
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Evaluation of Carotenoid Bioaccessibility in Selected Dietary Sources Using a Modified INFOGEST In Vitro Digestion Protocol使用改良的INFOGEST体外消化方案评估选定膳食来源中的类胡萝卜素生物可及性
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IF2.8
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deleteElena Rodríguez-Rodríguez; Begoña Olmedilla-Alonso; Rocío Estévez-Santiago; Milagros Sánchez-Prieto
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Peptide Profiling of Sparkling Wines after In Vitro Gastrointestinal Digestion: Structural Signatures and Functional Prediction香槟酒的体外胃肠道消化后肽谱分析：结构特征及功能预测
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IF2.8
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deleteJosé Ricardo Machado dos Santos; Rafaela Ansiliero; Aniela Pinto Kempka
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Anti-Inflammatory Potential of Bioactive Metabolites of Lactobacillus-Fermented Milk and Their Analysis through Machine Learning乳酸菌发酵牛奶中生物活性代谢物的抗炎潜力及其通过机器学习的分析
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deleteRamses Cruz-Valencia; Román Rodríguez-Ramírez; María del Carmen Estrada-Montoya; Verónica Mata-Haro; Luis Mojica; Lourdes Santiago-López; Adrián Hernández-Mendoza; Belinda Vallejo-Córdoba; Aarón F. González-Córdova
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Application of Soybean Oil Organogel as a Cryoprotectant in Frozen Sourdough: Rheological and Textural Characterization大豆油有机凝胶作为冷冻酸面包的低温保护剂：流变学和质构表征
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deleteMariela Menchaca-Armenta; Jesús E. Gerardo-Rodríguez; Daniel A. Carranza-Cruz; Nydia E. Buitimea-Cantúa; Ariadna T. Bernal-Mercado; Jesús E. Chan-Higuera; Ramón F. Dórame-Miranda; José L. Espinoza-Acosta
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Dielectric Barrier Discharge Plasma-Degraded Strawberry Polysaccharides: Structural Characterization and Protective Effects against Mitochondrial Oxidative Damage介质阻挡放电等离子体降解的草莓多糖：结构表征及对线粒体氧化损伤的保护作用
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deleteLing Zhu; Junwen Liu; Yaqin Xu; Xindi Zhang; Yaxi Han; Kunlun Wang; Ye Zhou; Xinmiao Yao; Bo Li; Libo Wang; Lijun Guan
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Farnesol, a Natural Alternative for Food Preservation: Sources, Mechanisms, and Niche Incorporation Strategies法尼醇：食品保藏的自然替代品——来源、机制和特定应用策略
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IF2.8
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deleteAbarna Kamalakannan; Meenakshi Sundaram Muthuraman
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Mechanistic Insights into Solvent-Dependent Ultrasound-Assisted Extraction of Hemp Phytochemicals: From Decarboxylation to Oil-Based Systems溶剂依赖的超声辅助提取大麻植物化学物质的机理研究：从脱羧反应到油基系统
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IF2.8
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deletePinyada Jaroenkunpanit; Juraithip Wungsintaweekul; Pakamas Chetpattananondh
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Xanthones from Mangosteen Pericarp (Garcinia mangostana L.) Are Effective Natural Antioxidants for Mitigating Sensory Deterioration in Lemon Beverages by Slowing Citral Oxidation山竹果皮（Garcinia mangostana L.）中的黄烷酮通过减缓香茅醇氧化，是缓解柠檬饮料感官劣化的有效天然抗氧化剂
deleteACS Food Science & Technology
IF2.8
delete2026-08-21
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deleteWei Ling Ang; Ningping Zhan; Xianmin Jiang; Joanne Yi Hui Toy; Dejian Huang
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Hydrocolloid-Mediated Modulation of Textural and Physicochemical Properties in 3D-Printed Soy-Based Meat Analogues胶凝剂介导的3D打印大豆基肉类模拟品的质构和物理化学性质调控
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deleteThiraphong Aumasa; Loraine C. Bainto-Ancheta; Masatsugu Tamura; Yukiharu Ogawa
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Classical vs Modified Folin–Ciocalteu Assay for Total Phenolic Content Determination in Honey经典与改良的Folin–Ciocalteu法测定蜂蜜中的总酚含量
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IF2.8
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deleteAndriy Fastovets; Rostyslav Barabash; Oleksandr Syrotchuk; Sergei Alekseev; Mykola Ischenko
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