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文献信息
Food Physics mainly publishes papers on the food physical processing technologies and physical characteristics of food.
Physicochemical PropertiesFunctional PropertiesBioactive CompoundsUltrasound-assisted ThawingInterdisciplinary InnovationUltrasonic ThawingMicrowave HeatingNon-thermal TechnologyRheological PropertiesVariety IdentificationFood ScienceVolatile Flavor CompoundsChinese Rice WineProperties of StarchPrinted FoodUltrasound TreatmentMicrobial ControlQuality PropertiesSeed VarietiesPulsed Electric Field
vol.3 (2026)
vol.2 (2025)
vol.1 (2024)
Kour, RajvinderSharma, SeeratUbaid, MohammadSheikh, ImranSheikh, Mohd AaqibAhmed, Naseer
Isusi, Gabriela I. SaavedraPernice, LauridsGlubrecht, ValentinStahl, Valerie L.Leister, Nico
Gorde, Pratik MadhukarSaini, Charanjiv Singh