Paper Review Records
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
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展开收起
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展开收起
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展开收起
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展开收起
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展开收起
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展开收起
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展开收起
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展开收起
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