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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
77
天
Development and validation of an ATP degradation model for predicting K-value progression in chilled greenling under variable temperature conditions
作者Yuji Shinohara; Takeya Yoshioka; Naoto Tsubouchi
作者单位Center for Advanced Research of Energy and Materials, Faculty of Engineering, Hokkaido University, Kita 13, Nishi 8, Kita-ku, Sapporo, Hokkaido, 060-8628, Japan; Research and Development Division, Food Technology Group, Hokkaido Industrial Technology Center, 379 Kikyo-cho, Hakodate, Hokkaido, 041-0801, Japan
113
天
Linking water thermodynamics to carotenoid degradation kinetics in coextruded core–shell paprika oleoresin macrocapsules: A comparative analysis of hot-air drying and freeze-drying
作者Karina Huerta Vera; Alicia Merino González; Ricardo Salazar; Luz Alicia Pascual-Pineda; Martha Paola Rascón-Díaz; Marisol Castillo Morales; Etna Oropeza De la Rosa; Ubaldo Richard Marin Castro; Enrique Flores-Andrade
作者单位Colegio de Postgraduados Campus Montecillo, Carretera Federal México-Texcoco, km 36.5, Montecillo, Texcoco, Estado de México, CP. 56230, Mexico; Facultad de Ciencias Químicas, Universidad Veracruzana, Orizaba, Veracruz, CP. 94340, Mexico; SECIHTI-Universidad Autónoma de Guerrero, Chilpancingo de los Bravo, Guerrero, CP. 39070, Mexico; Centro de Investigación y Desarrollo en Alimentos (CIDEA), Universidad Veracruzana, Xalapa, Veracruz, CP. 91190, Mexico
55
天
Temperature-fluctuation effects on shrimp protein quality assessed via a multi-stage temperature-fluctuation protein convolutional neural network
作者Zhexun Yang; Yiling Zhang; Sili Xiao; Weiteng Weng; Ziqi Xie; Jiayi Li; Wen Jie Li; Ying Deng; Yutao Wei; Yudan Li; Shuangyin Liu; Xuekai Gao; Qiaoyu Liu; Weidong Bai
作者单位Zhongkai University of Agriculture and Engineering, Guangzhou, 510000, China; Foshan University, Foshan, 518000, China; Guangzhou Institute of Engineering Technology, Guangzhou, 510000, China
143
天
Multi-modal fusion of in-situ video data and process parameters for online forecasting of cookie drying readiness
作者Shichen Li; Hao Feng; Chenhui Shao
作者单位Department of Mechanical Science and Engineering, University of Illinois at Urbana-Champaign, Urbana, IL 61801, United States; Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, NC 27411, United States; Department of Mechanical Engineering, University of Michigan, Ann Arbor, MI 48109, United States
68
天
Temperature prediction of heterogeneous beef during radio frequency thawing based on a conditional deep learning framework
作者Bolin Fu; Xuepeng Yuan; Shaojin Wang; Lixia Hou
作者单位College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA, 99164-6120, USA
126
天
276
天
Numerical experimentation on a pilot-scale two-stage drying facility for producing high viability probiotics powder: Lactobacillus rhamnosus GG
作者Shuo Zhang; Jie Xiao; Meng Wai Woo; Xiao Dong Chen
作者单位Suzhou Key Laboratory of Green Chemical Engineering, Particle Engineering Laboratory, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, 215123, China; Institute of Biopharmaceutical and Health Engineering, International School of Postgraduates, Tsinghua University, Shenzhen, 518000, China; Department of Chemical and Materials Engineering, Faculty of Engineering, The University of Auckland, Auckland, 1142, New Zealand
60
天
A simple approach to sesame paste stability via wall effects
作者Jingwen Zhao; Changxiang Huang; Yan Zhang; Haiming Shi; Chunming Liu; Yongjun Xu; Yiguo Zhao; Yapeng Fang
作者单位Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China; Department of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China; Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, No.118 Gaodong Road, Shanghai, 200137, China; Yihai Kerry (Qingdao) Flavor Food Application Innovation Center Co., Ltd., Qingdao, 266321, China
106
天
Development of 3D-printed chocolate fortified with collagen peptides
作者Jinge Shao; Yujin Cao; Zhipeng Zheng; Shaoling Lin; Yi Zhang; Jiamiao Hu
作者单位College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China
58
天
Application of 3D morphology and colour analysis for the assessment of acrylamide and hydroxymethylfurfural content in multi-grain biscuits
作者Alessandro Zanchin; Marta Mesías; Lorenzo Guerrini; Aref Sepehr; Francisco J. Morales
作者单位Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padua, Viale Dell'Università 16, Legnaro, PD, 35020, Italy; Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, José Antonio Novais 6, Madrid, 28040, Spain
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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