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International Journal of Food Science 封面图

International Journal of Food Science

IF3.1
论文数266
被引数2329
期刊论文 266
发表时间
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Ultrasound-Assisted Recovery of Chlorogenic Acid From Artichoke (Cynara scolymus L.) Leaves: Process Optimization by Response Surface Methodology and Antioxidant Evaluation of the Optimized Extract超声辅助从洋蓟(Cynara scolymus L.)叶片中回收绿原酸：响应面法优化工艺及优化提取物的抗氧化评价
deleteInternational Journal of Food Science
IF3.1
delete2026-10-22
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deleteLatifa Thabti; Hamza Ben Abdallah; Rim Hamdi; Amira Horchani; Aimen Abbassi; Amine Trabelsi
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1‐Methylcyclopropene Inhibits Enzymatic Browning in Lanzhou Lily Bulbs: Involvement of the Ascorbate–Glutathione Cycle in Antioxidant Regulation and Membrane Stabilization1-甲基环丙烯抑制兰州百合鳞茎中的酶促褐变：抗坏血酸-谷胱甘肽循环参与抗氧化调节和膜稳定化
deleteInternational Journal of Food Science
IF3.1
delete2026-10-19
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PREAI
deleteJiajia Su; Lihua Duan; Xiaokun Qiu; Jiaxuan Zheng; Ping Li; Runlei Kou; Xia Liu; Qingbin Guo
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Rosemary Essential Oil as a Natural Preservative in Fermented Thick Cream: Effects on Microbial Stability, Physicochemical Properties, and Sensory Quality迷迭香精油作为发酵浓奶油中的天然防腐剂：对微生物稳定性、理化性质和感官品质的影响
deleteInternational Journal of Food Science
IF3.1
delete2026-10-18
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PREAI
deleteKarima Maaroufi; Baya Mhamdi; Chedia Aouadhi; Karim Hosni; Hichem Sebai
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Physicochemical Properties and Sensory Quality of Marine Plant–Based Seasoning From Red Seaweed ( Gracilaria sp.) Combined With Mushroom ( Agaricus bisporus )红藻（Gracilaria sp.）与蘑菇（Agaricus bisporus）复合的海藻基调味品的理化性质与感官品质
deleteInternational Journal of Food Science
IF3.1
delete2026-10-08
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PREAI
deleteMuhammad Yusuf; Sidney Akumu Odongo; Siti Zaharah Rosli
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How Important Are the Perceptions and Barriers to Implementing On‐Farm Food Safety Practices Among Salad Vegetable Farmers Evidence From Eastern Region, Ghana关于沙拉蔬菜种植者在东地区实施农场食品安全实践的认知和障碍有多重要：加纳东地区的证据
deleteInternational Journal of Food Science
IF3.1
delete2026-10-08
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deleteRegina Ofori Asante; Prosper Kaangmenpuo Kayelle
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Integrated SERS and Chemometric Characterization of Ultrasound-Induced Quality Changes in Stevia-Sweetened Aguaymanto (Physalis peruviana L.) Nectar集成SERS和化学计量学表征超声诱导甜叶菊甜化的Aguaymanto (Physalis peruviana L.) 果汁质量变化
deleteInternational Journal of Food Science
IF3.1
delete2026-10-08
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deleteBetzabeth Brígida Huamán Estrada; Franklin Oré Areche; Peter Llimpe Perez; Norma Elvira Muguruza Crispin; Jorge Luis Rojas Paz; Fiorella Victoria Luperdi Rios; Jacqueline Roxana Reaño Rivera; Tania Jakeline Choque Rivera; Genaro Christian Pesantes Arriola; Carmen del Pilar Alvarez Quinteros
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Roles of Cold Plasma Treatment on the Functional Properties of Plant-Based Proteins冷等离子体处理对植物基蛋白质功能特性的影响
deleteInternational Journal of Food Science
IF3.1
delete2026-10-06
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deleteAishat O. Adejoh; Linda A. Kpomblekou; Flora G. C. Ekezie; Titilayo O. Bamidele; Alberta N. A. Aryee; John O. Onuh
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Nutritional Composition, Amino Acid, Fatty Acid Profiles and Total Polyphenols of Sweet Apricot Kernels甜杏仁的营养成分、氨基酸组成、脂肪酸组成和总多酚含量
deleteInternational Journal of Food Science
IF3.1
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deleteJamila Smanalieva; Janyl Iskakova; Nurzat Shaikieva; Anke Foerster; Anne Hellwig; Thomas Henle
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The Effect of Various Fruit Juices Preservation Methods on Their Antioxidant Properties不同水果汁保存方法对其抗氧化特性的影响
deleteInternational Journal of Food Science
IF3.1
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deleteDariusz Nowak; Michał Gośliński; Julia Soja; Magdalena Wudzińska; Emilia Rumińska
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From By-Product to Value: Impact of Spent Myrtle Berries on the Quality of Sheep-Milk Yoghurt从副产品到价值：废弃越橘对羊奶酸奶品质的影响
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IF3.1
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deleteAngela Carboni; Roberto Cabizza; Pietro Paolo Urgeghe; Francesco Fancello; Massimo Pes; Alessio Silvio Dedola; Severino Zara; Alessandra Del Caro
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Dietary Polyphenols in Plant Foods: Diversity, Biosynthetic Pathways, Distribution, and Antioxidant Mechanisms植物性食物中的膳食多酚：多样性、生物合成途径、分布及抗氧化机制
deleteInternational Journal of Food Science
IF3.1
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deleteZihad Al Foysal; Mahmuda Tasnim; Md. Nahidul Islam; Abul Foysal Shuvo; Md. Ruhul Amin
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Melon Peel Incorporation in Soy Protein–Maize Starch Extrudates: Effects of Formulation and Extrusion Variables on Chemical Composition, Antioxidant and Sensory Properties瓜皮在大豆蛋白-玉米淀粉挤压物中的添加：配方和挤压变量对化学成分、抗氧化和感官特性的影响
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IF3.1
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deleteBetsabé Hernández-Santos; Jesús Rodríguez-Miranda; Juan G. Torruco-Uco; José M. Juárez-Barrientos; Cecilia E. Martínez-Sánchez; José M. Rivadeneyra-Rodríguez; Andrea Ángeles-Hernández; Enrique Ramírez-Figueroa
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Functional Wet Noodles Based on Modified Cassava Flour and Pumpkin Flour: Physicochemical, Bioactive, Structural, and Starch Digestibility Characteristics基于木薯粉和南瓜粉改性的功能型湿面条：理化特性、生物活性、结构特性及淀粉消化特性
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IF3.1
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deleteAgus Slamet; Wafit Dinarto; Sundari Sundari
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Purple Basil (Ocimum basilicum L.): A Source of Bioactive Molecules for Functional Foods and Dietary Strategies紫罗勒（Ocimum basilicum L.）：功能性食品和膳食策略中生物活性分子的来源
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IF3.1
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deleteRosane Patricia Ferreira Chaves; Elivaldo Nunes Modesto Junior; Gustavo Araujo Pereira; Rosinelson da Silva Pena
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Comparative Analysis of the Nutrient Composition and Polyphenol Content of Organic and Sulphured Dried Apricots From Central Asia中亚有机与硫磺处理杏干的营养成分和酚类化合物含量的比较分析
deleteInternational Journal of Food Science
IF3.1
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deleteJamila Smanalieva; Janyl Iskakova; Nurzat Shaikieva; Anke Foerster; Anne Hellwig; Uwe Schwarzenbolz; Thomas Henle
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Effect of Olive Fruit Paste on the Physicochemical Characteristics, Antioxidant Potential, Shelf Stability, and Sensorial Quality of Cheddar-Type Cheese橄榄果泥对切达型奶酪的理化特性、抗氧化潜力、货架稳定性和感官品质的影响
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IF3.1
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deleteMunahil Mahmood; Tahir Mahmood Qureshi; Mehrooz Ishfaq; Rana Muhammad Bilal; Muhammad Nadeem; Haile Welearegay; Mestawet Taye
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Process Optimization and Uncertainty Analysis of IoT-Integrated Cyclic Microwave-Assisted Extraction (CMAE) for Vanillin Recovery物联网集成循环微波辅助提取(CMAE)法提取香兰素的过程优化与不确定性分析
deleteInternational Journal of Food Science
IF3.1
delete2026-09-29
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deleteNarongrit Tipcompor; Thanapon Saengsuwan; Narathip Sujinda; Sujitra Funsueb; Watcharaporn Thaharn
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Effects of Starter Concentration and Fermentation Time on Microbiological, Physicochemical, Nutritional, and Sensory Properties of Young Coconut Drink–Based Yogurtstarters and fermentation time on the microbiological, physicochemical, nutritional, and sensory properties of young coconut drink-based yogurt
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IF3.1
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deleteJeallyza Muthia Azra; Novelina Novelina; Zuraidah Nasution
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Critical Gaps in Hygiene Practices Among Meat Handlers in Algerian Butcheries: A Cross-Sectional Study Integrating SWOT Analysis阿尔及利亚肉铺肉类处理人员卫生实践中的关键差距：一项整合SWOT分析的横断面研究
deleteInternational Journal of Food Science
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deleteSomia Hallaci; Rabah Zebsa; Zinette Bensakhri; Moussa Houhamdi; Francisco Ceacero; Arkadiusz Józef Zakrzewski
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Valorisation of Freshwater Fish By-Products: A Review on Extraction Technologies, Stability, Functional Food Applications and Prospects淡水鱼类副产物的高值化利用：关于提取技术、稳定性、功能性食品应用及前景的综述
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deleteTan Yi-Li; Abu Bakar Asyrul-Izhar; Nurul Izzah Khalid; Rahmi Nurdiani; Nurul Huda; Yongyong Li; Mohammad Rashedi Ismail-Fitry
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