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农林科学
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全部论文审稿周期
10 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
50
天
Synergistic optimization of thawing efficiency and water-holding capacity in chicken breast via magneto-electric coupling: A MISO-based predictive modeling approach
作者Qianrui Xia; Shiwei Yan; Ming Huang; Kunjie Chen; Jichao Huang
作者单位College of Engineering, Nanjing Agricultural University, Nanjing, 210095, PR China; Institute of Future Food Technology, JITRI, Yixing, 214200, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
61
天
Pork and salmon diets differentially modulate lipid oxidation along the gastrointestinal tract in rats, with limited effects on gut microbiota
作者Núria Elias Masiques; Jo De Vrieze; Yannick Gansemans; Dieter Deforce; Filip Van Nieuwerburgh; Stefaan De Smet; Thomas Van Hecke
作者单位Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, Ghent, B-9000, Belgium; Center for Microbial Ecology and Technology (CMET), Ghent University, Coupure Links 653, Gent, B-9000, Belgium; Centre for Advanced Process Technology for Urban Resource Recovery (CAPTURE), P.O. Frieda Saeysstraat 1, Gent, B-9000, Belgium; Laboratory of Pharmaceutical Biotechnology, Faculty of Pharmaceutical Sciences, Ghent University, Ottergemsesteenweg 460, Ghent, B-9000, Belgium
48
天
Roles of polysaccharide charge and viscosity in soy protein–polysaccharide stabilized high internal phase emulsions for plant-based patties
作者Ying Chen; Jiamei Yu; Lin Zhang; Qingqing Xu; Yu Du; Yongjun Yuan
作者单位School of Food and Bioengineering, Xihua University, Chengdu, 610039, China; School of Life Sciences, Huzhou Normal University, Huzhou, 313000, China; School of Public Health, Qilu Medical University, Zibo, 255300, China
80
天
In vitro protein digestibility and colonic fermentation of mycoprotein-based meat analogues
作者Renata M.C. Ariëns; Katarzyna Polanowska; Dianne Somhorst; Anouk Boudewijn; Laurice Pouvreau; Govardus A.H. de Jong; Shanna Bastiaan-Net
作者单位Wageningen Food & Biobased Research, Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands; ENOUGH BV, Nijverheidsstraat 7, Sas Van Gent, 4551 LA, the Netherlands; Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, Poznan, 60-624, Poland
62
天
Curcumin-mediated photodynamic inactivation of Vibrio parahaemolyticus biofilms on stainless steel: Oxidative damage and degradation of exopolysaccharides
作者Xiulian Huang; Lu Chen; Shiying Tang; Zhiyun Peng; Zihao Lin; Konglong Feng; Langhong Wang; Yong Zhao; Qiaohui Zeng; Jing Jing Wang
作者单位Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, 528225, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Clinical Trails Center, The Affiliated Hospital of Guizhou Medical University, Guiyang, China; Guang Zhou Institute for Food Inspection, Guangzhou, 511410, China
37
天
Phytase modulates amino acid and mineral ion release kinetics: Ingredient-specific responses in plant protein ingredients
作者Javaria Waheed; Aftab Qamar; Jiaxuan Zhang; Rujie Liu; Zewei Sun; Qingzhen Zhong
作者单位College of Animal Science and Technology, Jilin Agricultural University, No. 2888, Xincheng Street, Changchun, 130118, China; Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, No. 2888, Xincheng Street, Changchun, 130118, China
57
天
Humidity-driven lactose crystallization on milk powders: a surface-level study
作者Jennifer Burgain; Elise Germain; Ummuhani Ugur; Serafim Bakalis; Mogens Andersen; Anni Bygvrå Hougaard; Alireza Naseri; Kirsten Gade Malmos; Claire Gaiani
作者单位Université de Lorraine, LIBio, Nancy, F-54000, France; Department of Food Science, University of Copenhagen, Frederiksberg, 1958, Denmark; Lactosan A/S, Ringe, 5750, Denmark; Arla Foods Amba, Aarhus, Denmark; Institut Universitaire de France (IUF), Paris, France
55
天
Dietary pectin enhances intestinal antimicrobial protein expression via a tuft cell–ILC2–STAT6 signaling axis
作者Chisato Yanagi; Yoshiki Ishii; Shodai Ishikawa; Ryo Inoue; Dina Mustika Rini; Takuya Suzuki
作者单位Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, 739-8528, Japan; Faculty of Agriculture, Setsunan University, 45-1 Nagaotoge-cho, Hirakata, 573-0101, Japan
106
天
Modeling of enzyme inactivation and quality changes during blanching of green beans
作者Ruud G.M. van der Sman; Sophie M. Delbaere; Rian A.H. Timmermans
作者单位Wageningen-Food & Biobased Research, The Netherlands; Food Process Engineering, Wageningen University & Research, The Netherlands; Ardo, Belgium
81
天
Quantitative liquid-state1H NMR as a tool to map phase diagrams of oleogels
作者Senem Yilmazer; Katia Pina Chagas; Duncan Schwaller; Jean-Philippe Lamps; Bruno Vincent; Emeric Wasielewski; Michael Moir; Philippe J. Mésini
作者单位Institut Charles Sadron, Université de Strasbourg – CNRS, 23 Rue Du Loess, Strasbourg, FR-67000, France; Service de R.M.N, Université de Strasbourg – CNRS Fédération de Chimie Le Bel, 1, Rue Blaise Pascal, Strasbourg, 67008, France; Plateforme RMN Cronenbourg, CNRS UMR 7042 LIMA, 25 Rue Becquerel, Strasbourg 2, FR-67087, France; National Deuteration Facility, ANSTO, New Illawarra Rd, Lucs Heights, NSW, 2234, Australia
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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