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
237
天
Comparative effects of plastic, banana‐leaf and rubber‐leaf packaging on the physicochemical, antioxidant, sensory and untargeted chemical profiles of fermented glutinous rice (tapai)
作者
Habiba AbuBakar; Nivetha Rajendran; Anis Nabilah Junaidi; Jasrey Max Suil; Mohd Sabri Pak Dek; Wan Abd Al Qadr Imad Wan‐Mohtar; Muhamad Hafiz Abd Rahim展开收起
作者单位
1. Department of Food Science, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia; 2. Institute of Biological Sciences, Faculty of Science Universiti Malaya Kuala Lumpur Malaysia展开收起
34
天
A highly alkaline pectate lyase from Marinimicrobium sp. EAC58 and improved thermostability by rational design
作者
Na Zhou; Mei Liao; Chenhao Feng; Fanghua Wang; Ren Wei; Dongming Lan; Yonghua Wang展开收起
作者单位
1. School of Food Science and Engineering, State Key Laboratory of Advanced Papermaking and Paper‐based Materials South China University of Technology Guangzhou China; 2. Institute of Applied Microbiology RWTH Aachen University Aachen Germany展开收起
142
天
From grape pomace to stable food colorants: a simplified and sustainable approach to pyranoanthocyanin production and application in yogurt
作者
Renata Bence; M Verónica Baroni; Daniel A Wunderlin; Natividad C. Herrera Cano展开收起
作者单位
1. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), CONICET. Universidad Nacional de Córdoba Córdoba Argentina; 2. Departamento de Química Orgánica, Facultad de Ciencias Químicas Universidad Nacional de Córdoba, Medina Allende y Haya de La Torre, Ciudad Universitaria Córdoba Argentina展开收起
107
天
Molecular mechanisms of whey protein in inhibiting oral pungency perception: insights from sensory evaluation, multispectral techniques and molecular simulations
作者
Junheng Jia; Yuqi Fang; Zeyao Qiao; Lulu Zhang; Hehe Li; Chao Ma展开收起
作者单位
1. Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China; 2. Hebei Province Key Laboratory of Sustainable Utilization and Development of Forest Food Resources Beijing Forestry University Beijing China; 3. School of Agriculture, Food and Ecosystem Sciences, Faculty of Science The University of Melbourne Parkville VIC Australia; 4. School of Food and Health Beijing Technology and Business University Beijing China展开收起
195
天
Antioxidant Cymbopogon efficiency ratio ( ACE ) = (citronellal + citronellol)/(citral + geraniol) to determine the antioxidant capacity of the genus Cymbopogon
作者
Nicolle Stefani Juncos; Carolina Florencia Cravero Ponso; Giuliano Di Francisco; Rubén Horacio Olmedo展开收起
作者单位
1. Facultad de Ciencias Agropecuarias, Laboratorio de Tecnología de Alimentos (LabTA) Universidad Nacional de Córdoba Córdoba Argentina; 2. CONICET. Instituto Multidisciplinario de Biología Vegetal (IMBIV) Córdoba Argentina; 3. Facultad de Ciencias Agropecuarias, Laboratorio de Lactología Universidad Nacional de Córdoba Córdoba Argentina; 4. CONICET. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) Córdoba Argentina展开收起
231
天
Study on the physical, chemical, structural, and functional characteristics of quinoa peptide–zinc chelate
作者
Mingxue Wang; Anqi Sun; Sizhuo Sun; Baiqing Zhang; Fengming Ma; Nijun Jiang; Yaoqing Li展开收起
作者单位
1. College of Food Science Shenyang Agricultural University Shenyang China; 2. Shenyang Food and Drug Inspection Institute Shenyang China展开收起
Expert Matching · Case Demo
把投稿要求，转成可验证的期刊方案
说清专业、时限和作者背景，CrushSCI 结合真实审稿样本，给出拟题方向、期刊初筛与周期判断。
客户询问
我是环境工程专业，需要一篇 SCI，希望 3 个月内见刊。没有基金，也没有大牛挂名，可以投哪些期刊？
CrushSCI回复
可以。先按 90 天时限做可行性筛选，同步查找无基金、无知名作者挂靠的典型论文案例，作为选刊依据。重点核对研究质量与期刊 scope。
- 拟题建议
- 《融合机器学习与生命周期评价的城市污水处理碳排放预测与优化》
样本口径2026 年最近 5 篇有效论文样本
平均审稿62 天
中位数65 天