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农林科学
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全部论文审稿周期
19 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
94
天
119
天
Distinct Temporal Mouthfeel in Dairy and Plant‐Based Milk Is Related to Their Rheological and Tribological Spectra
作者James Makame; Gunalan Dhamodharan; Hitarthi More; Joe Biju Joseph; Jonathan P. Rothstein; Alissa A. Nolden
作者单位1. Department of Food Science University of Massachusetts Amherst Massachusetts USA; 2. Department of Mechanical and Industrial Engineering University of Massachusetts Amherst Massachusetts USA
37
天
126
天
Effects of Extrusion Conditions and Oil Addition on the Characteristics of Cheese‐Flavored Corn Snacks and Food Bolus Formation and Properties
作者Juliana de Carvalho Marchesin; Christian Salles; Ana Carolina Conti
作者单位1. Department of Food Engineering and Technology Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Campus São José do Rio Preto, São Paulo State University (UNESP) São José do Rio Preto São Paulo Brazil; 2. Institut Agro, CNRS, INRAE, UMR CSGA, Université Bourgogne Europe Dijon France
322
天
Food Classification for Swallowing Disorders Perception by Senior Population
作者Kovan Ismael‐Mohammed; Laura Laguna; Mireia Bolívar‐Prados; Pere Clavé; Amparo Tarrega
作者单位1. Institute of Agrochemistry and Food Technology (IATA, CSIC) Paterna Spain; 2. Gastrointestinal Physiology Laboratory, Hospital de Mataró Universitat Autònoma de Barcelona Mataró Spain; 3. Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd) Barcelona Spain
118
天
Improving the Quality of Unwashed Spanish Mackerel ( Scomber japonicus ) Surimi Using Psyllium Husk Powder: Effects on Gel Properties and Myofibrillar Protein Structure
作者Qiming Zang; Jing Yang; Shumin Yi; Jianrong Li; Xuepeng Li; Hongbo Mi
作者单位1. College of Food Science and Technology National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R&D Branch Center of Surimi and Surimi Products Processing Bohai University Jinzhou Liaoning China
101
天
Texture and Oral Processing Changes Driven by Pectin or Xanthan Shape Liking for Agar‐Plum Hydrogels: Sensory and Chewing Effects
作者Daria S. Khramova; Fedor V. Vityazev; Natalya V. Zueva
作者单位1. Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences” Syktyvkar Russia
234
天
Synergistic Enhancement of Gel Properties in Unwashed Silver Carp Surimi by Hydroxypropyl Starch, Gallic Acid, and Xylitol
作者Yujing Yang; Zhan Li; Haonan Li; Gongmin Guo; Aijun Hu; Zhihan Dai; Chenjing Sun; Jie Zheng; Wenjie Wang
作者单位1. College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
402
天
Comparative Effects of Inulin, Psyllium Husk, and Carob Seed Germ Flour as Fiber‐Enriching Ingredients on the Quality of Baromi‐2 Rice Flour‐Based Gluten‐Free Bread
作者Yun‐Ju Jang; Nurul Saadah Said; Yoo‐Jin Na; Won‐Young Lee
作者单位1. School of Food Science and Technology, Kyungpook National University Daegu Korea; 2. Institute of Tailored Food Technology, Kyungpook National University Daegu Korea
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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？
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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。
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样本口径2026 年最近 5 篇有效论文样本
平均审稿96.4 天
中位数77 天