Paper Review Records
全部论文审稿周期
24 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
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展开收起
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展开收起
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展开收起
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展开收起
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展开收起
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展开收起
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展开收起
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展开收起
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展开收起
作者单位
1. College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China展开收起
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展开收起
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