Paper Review Records
全部论文审稿周期
20 篇有效样本 · 按发表日期由新到旧排列
审稿天数=录用日期-收稿日期;保留 PDF/DOI/网页源链接
68
天
Agricultural By‐Products as Secondary Risk Matrices: Hazard Occurrence, Contaminant Fate, Mitigation Strategies, and Regulatory Considerations in Food Systems
作者
Vinothini Boopathi; Jaehyeon Kwon; Jiwoo Jung; Su Been Park; Soyoung Gwon; Hyang Sook Chun; Hyun‐Gyun Yuk展开收起
作者单位
1. Department of Food Science and Biotechnology Chung‐Ang University Anseong Republic of Korea; 2. GreenTech‐Based Food Safety Research Group, BK21 Four Chung‐Ang University Anseong Republic of Korea展开收起
115
天
Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation
作者
Samiah Khalaf Alshammari; Asgar Farahnaky; Ayman Allahham; Billy Lo; Nilesh Nirmal; Mahsa Majzoobi展开收起
作者单位
1. Department of Food Technology and Nutrition School of Science RMIT University, Bundoora West Campus Melbourne Australia; 2. Department of Community Health College of Applied Medical Sciences Northern Border University Arar Saudi Arabia; 3. Department of Pharmacy School of Health and Biomedical Science RMIT University, Bundoora West Campus Melbourne Australia; 4. Institute of Nutrition Mahidol University Salaya, Nakhon Pathom Thailand展开收起
207
天
Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods
作者
Na Li; Ao Zhang; Jiarong Hu; Mengting Yu; Yaao Zhou; Kai Liang; Juan J. Román‐Camacho; Yanbing Shen; Jia Song; Min Wang; Yu Zheng展开收起
作者单位
1. State Key Laboratory of Bio‐Based Fiber Materials, School of Biological Engineering Tianjin University of Science and Technology Tianjin China; 2. Shanxi Province Key Laboratory of Vinegar Fermentation Science and Engineering Shanxi Zilin Vinegar Industry Co. Ltd. Taiyuan China; 3. Department of Agricultural Chemistry, Edaphology, and Microbiology, Microbiology Area, Severo Ochoa Building (C6), Campus of Rabanales, Agrifood Campus of International Excellence CeiA3 University of Córdoba Córdoba Spain展开收起
104
天
Microbial Survival, Sublethal Injury, and Recovery in Frozen Food Systems: Implications for Safety, Quality Deterioration, and Cold‐Chain Control
作者
Anqi Chen; Tianzhi Qu; Jianghua Li; Guocheng Du; Jian Chen展开收起
作者单位
1. Science Center for Future Foods Jiangnan University Wuxi China; 2. School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education Jiangnan University Wuxi China; 3. State Key Laboratory of Food Science and Resources Jiangnan University Wuxi China展开收起
108
天
Surface‐Engineered Selenium Nanozymes for Food Safety: Photoregulated Catalysis, Multimodal Antibacterial Mechanisms, and Emerging Applications in Food Processing, Packaging, and Biosensing
作者
An‐qi Wang; Yi‐ran Wang; Ze‐yu Shi; Yu‐hao Zhang; Kai Han; Li Yang; Qian‐qian Wang; Cui‐fang Mo; Tao Shen; Chi Zhang; Zheng‐ren Wang; Yu‐gang Shi; Bo Jiang; Rammile Ettelaie; Qing Gu展开收起
作者单位
1. School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou Zhejiang China; 2. Institute of Food Microbiology Zhejiang Gongshang University Hangzhou Zhejiang China; 3. Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China; 4. Department of Ophthalmology The First Affiliated Hospital Zhejiang University School of Medicine Hangzhou China; 5. School of Food Science and Nutrition University of Leeds Leeds UK展开收起
188
天
Melon Seed Proteins: From Waste to Wellness—Functionality and Opportunities in Future Foods
作者
Jincan Wu; Jingjing Xu; Zexu Li; Xinjie Shang; Shiyu Lin; Shu Li; Zhaohui Xu; Rui Yang展开收起
作者单位
1. College of Food Science and Engineering Tianjin University of Science & Technology Tianjin City PR China; 2. School of Food and Biological Engineering Bengbu University Bengbu Anhui Province PR China展开收起
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