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农林科学
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
84
天
Polyphenol-enriched ethylcellulose oleogels with rice bran oil: properties, oxidative stability, and application in Harbin red sausage
作者Yudi Wang; Rongrong Yang; Weijing Xu; Ye Liu; Yinying Luo; Meijia Shi; Lele Shao
作者单位Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, PR China; Zhoushan Institute for Food and Drug Control, Zhoushan 316012, PR China
165
天
Replacing maize grain with self-fermented agro-waste in total mixed ration improves fatty acid profile, oxidative stability and meat quality traits in goats
作者Rajat Bagdas; Gauri Jairath; Varun; Suman Bishnoi; Yashavanth Basavapatna Subbanna; Gorakh Mal; Ashim K. Biswas; Triveni Dutt; Arup Ratan Sen; Randhir Singh Bhatt; Lalit Kumar Soni; Birbal Singh; Rinku Sharma; Devi Gopinath; Ajayta Rialch; Eric N. Ponnampalam
作者单位ICAR-Indian Veterinary Research Institute, Regional Station, Palampur 176061, H.P, India; Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar 124001, Haryana, India; ICAR-National Academy of Agricultural Research Management, Hyderabad 500030, Telangana, India; ICAR-Indian Veterinary Research Institute, Izatnagar 243122, UP, India; ICAR-Central Sheep and Wool Research Institute, Avikanagar 304501, Rajasthan, India; School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria 3010, Australia
114
天
Nitrite stress acclimation of Pediococcus pentosaceus improves nitrite degradation in fermented sausages: from phenotype to transcriptomic mechanism
作者Meijun Zeng; Yanan Zhou; Xiaoping Yu; Zhe Bai; Lili Ji; Jiamin Zhang; Wei Wang
作者单位Meat Processing Key Laboratory of Sichuan Province; Sichuan Provincial Engineering Research Center of Meat Quality Improvement and Safety Control Technology; College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
109
天
Artichoke bracts silage in the finishing diet of beef steers: microbial, volatile, and sensory dynamics during dry aging
作者Lucrezia Forte; Giuseppe Natrella; Igor Tomasevic; David L. Hopkins; Elisabetta Bonerba; Alessio Manfredi; Pasquale De Palo; Aristide Maggiolino
作者单位Department of Veterinary Medicine, University of Bari Aldo Moro, Strada Provinciale per Casamassima Km 3, Valenzano, Bari 70010, Italy; Department of Soil, Plant and Food Science DiSSPA, University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; Canberra, Australian Capital Territory 2903, Australia
120
天
Debaryomyces hansenii and rosemary to control the hazard linked to ochratoxin A during the ripening of “chorizo” and “salchichón”
作者Elia Roncero; María J. Andrade; Eva Cebrián; Belén Peromingo; Micaela Álvarez
作者单位Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, 10003 Cáceres, Spain; Sección Departamental de Nutrición y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
126
天
Effect of dietary supplementation with antioxidants and flavouring prototypes based on acorn and olive on the volatile profile of pork
作者Lisha Wang; Eline Kowalski; Marijke Aluwé; Sam Millet; Els Vossen; Stefaan De Smet
作者单位Ghent University, Laboratory for Animal Nutrition and Animal Product Quality (LANUPRO), Department of Animal Sciences and Aquatic Ecology, Ghent, Belgium; Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, Merelbeke, Melle, Belgium
84
天
Evaluating carcass measurements and dissection results as alternatives to visual pig carcass conformation assessment
作者Toon Rombouts; Marc Seynaeve; Stefaan De Smet
作者单位Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, 9000 Gent, Belgium
106
天
Preliminary characterization of Yunnan dry-cured beef using lipidomics and volatilomics
作者Shuai Tang; Jiayan Tan; Jiao Li; Wen Xun; Nannan Zhou; Yanfei Du; Yucai Yang; Chunying Weng; Keshi Yang; Huiwen Dong; Guozhou Liao; Guiying Wang
作者单位College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
126
天
Deciphering S-nitrosylation-regulated metabolic networks in postmortem beef based on label-free modificomics: Identification of ferroptosis as a novel quality-related pathway
作者Jiaxin Wu; Zhuangli Kang; Wangang Zhang; Qin Hou
作者单位Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, China; State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
124
天
High vs. low human edible input diets: Effects on meat quality and sustainability in dairy beef
作者Emanuele Lilli; Viviana Bolletta; Bernardo Valenti; Biancamaria Torquati; Massimo Chiorri; Laura Pecorari; Silvia Calisti; Mariano Pauselli
作者单位University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
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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