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文献信息
Food Science & Nutrition enables the rapid dissemination of fundamental and applied research related to all aspects of food science and nutrition, as well as interdisciplinary research that spans these two fields. An open access publication, our research is discoverable and accessible to everyone. We publish both papers submitted directly to the journal and those referred from a group of prestigious journals published by Wiley.
Antioxidant ActivityPhysicochemical PropertiesOxidative StressGut MicrobiotaBioactive CompoundsAntioxidant CapacityResponse Surface MethodologyScience &Essential OilAntioxidant ActivitiesAntimicrobial ActivityOxidative StabilityRheological PropertiesFunctional PropertiesFood ScienceSensory EvaluationLipid OxidationAntioxidantDietary FiberPhenolic Content
vol.13 (2025)
vol.12 (2024)
vol.11 (2023)
vol.10 (2022)
vol.9 (2021)
vol.8 (2020)
vol.7 (2019)
vol.6 (2018)
vol.5 (2017)
vol.4 (2016)
vol.3 (2015)
vol.2 (2014)
vol.1 (2013)
Amiri, HadisShabanpour, BaharePourashouri, ParastooTajiknezhad, Samira
Zhang, MingkangWang, YazhiWang, XiujuanZhou, YanMa, YanrongWu, Xin'an
Negassa, BogalechNebiyu, AmsaluGaredew, WeyessaAbbey, LordOfoe, RaphaelAstatkie, TessemaKuyu, Chala Gowe
Yao, HantaoYu, KaiJiang, BulinLiao, YilinZhao, YaoyuChen, JingqiuLi, TingYin, MengjieSheng, YueYe, WengwanyueZhao, BoxuanDu, MinquanJi, Yaoting
Cao, FanWu, HuaHe, ZhenDi, MengxinLiu, BinChen, ZhenweiXie, JiemingZhang, YonghongMa, Xinhua
Luo, AiguoLiu, LifangShi, ShengliLiu, XiaoxiaHu, Bianfang
Yao, HaiyiGu, YuxinZhu, DibinTang, DandanChen, WeiChen, YongxianZhang, JiaojiaoTan, Liqiang