Paper Review Records
全部论文审稿周期
25 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
156
天
Performance and Application of Quaternary Cellulose Nanofiber‐Based Antimicrobial Preservation Systems for Hairtail
作者
Ping Zhang; Ruoyun Liu; Jinming Du; Qi Liu; Xinyu You展开收起
作者单位
1. School of Materials Science and Engineering NingboTech University Ningbo China; 2. School of Materials Science and Engineering Zhejiang Sci‐Tech University Hangzhou China; 3. Bank of Ningbo Ningbo China展开收起
65
天
Upcycling of Mixed Fruit Juice By‐Products for Flour Production and Application in Plant‐Based Burgers
作者
Letícia da Cunha Espinosa; Tainara de Moraes Crizel; Paola de Souza; Giovanna Ribeiro Varesano; Aldrey Nathália Ribeiro Corrêa; Cecília Roratto Köhn; Adriano Brandelli; Simone Hickmann Flôres; Alessandro de Oliveira Rios展开收起
作者单位
1. Bioactive Compounds Laboratory Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Rio Grande do Sul Brazil; 2. Laboratory of Nanotechnology and Applied Microbiology Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Rio Grande do Sul Brazil展开收起
84
天
116
天
104
天
Zein/Hyaluronic Acid/Propylene Glycol Alginate Nanoparticle‐Stabilized Pickering Emulsion for the Encapsulation of Astaxanthin as a Delivery System
作者
Shanfu Wang; Yan Zhao; Fuge Niu; Huien Zhang; Jiayan Zheng; Zhongfa Chen; Jian Zhang展开收起
作者单位
1. Zhejiang Provincial Top Discipline of Biological Engineering (Level A), College of Biological and Environmental Sciences Zhejiang Wanli University Ningbo China; 2. Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China; 3. College of Advanced Agricultural Sciences Zhejiang Wanli University Ningbo China展开收起
82
天
Synergistic Preservation of Chilled Pork Using Bilayer Films: Tea Tree Oil Pickering Emulsion as Active Core and Nano‐ZnO Gelatin as Protective Barrier
作者
Shuping Liu; Peizhao Li; Xiuwen Peng; Xing Guo; Yuxiao Liu; Haitao Cai; Baishuo Dong; Chang Liu; Yue Li展开收起
作者单位
1. College of Tourism and Culinary Harbin University of Commerce Harbin People's Republic of China展开收起
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