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JOURNAL OF FOOD PROCESSING AND PRESERVATION 期刊封面

农林科学

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JOURNAL OF FOOD PROCESSING AND PRESERVATION

Hindawi / Wiley SCIE 非OA

2026新锐 3区2025中科院 4区2025 JCR Q3

查看审稿周期计算与数据来源报告数据问题

255平均天数

238中位天数

111最短天数

440最长天数

1972025发文量

Paper Review Records

全部论文审稿周期

11 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

247 天

Comparative Study of Different Drying Techniques on Phytochemicals and Antioxidant Activity in Edible Seaweeds

收稿 2025-12-01 录用 2026-08-05 发表 2026-08-19

作者Tahmina Haque Urmi; Ashrafi Hossain; Kazi Ahsan Habib; Naoshin Tabassum

作者单位1. Sher-e-Bangla Agricultural University

PDF源文件 DOI 网页

111 天

Dietary Sources, Estimated Intake, and Health Risks of Industrial Trans‐Fats in Lebanon: Findings From the LEBANON National Food Consumption Survey (LEBANON‐FCS)

收稿 2026-04-03 录用 2026-07-23 发表 2026-08-07

作者Maroun Khattar; The L. E. B. A. N. O. N.-F. C. S. Group; Hussein F. Hassan; Maha Hoteit

作者单位1. Lebanese University; 2. Lebanese American University; 3. University of Nicosia; 4. Institut National de Santé Publique

PDF源文件 DOI 网页

128 天

A Preliminary Examination of the Relationship Between Nutrient Formulation, Harvest Time, and Postharvest Processing for Antioxidant Response in Broccoli Microgreens

收稿 2026-03-05 录用 2026-07-11 发表 2026-07-24

作者Breanne Semenko; Ruchira Nandasiri; Stephanie Cook; Champa Wijekoon; Miyoung Suh

作者单位1. St. Boniface Hospital; 2. University of Manitoba; 3. Silesian Institute in Opole; 4. Agriculture and Agri-Food Canada

PDF源文件 DOI 网页

199 天

Effects of Subzero Isochoric Cooling at Low‐ and High‐Pressure Conditions on the Shelf Life and Physicochemical Qualities of Cut Bell Peppers

收稿 2025-11-25 录用 2026-06-12 发表 2026-07-01

作者Valerie S. McGraw; Sumeyye Atci; Jiayuan Li; Matthew J. Powell‐Palm; Boris Rubinsky; Cristina Bilbao-Sáinz

作者单位1. Western Regional Research Center; 2. University of California, Berkeley; 3. Texas A&M University

PDF源文件 DOI 网页

393 天

Sustainable Processing of Duckweed (Lemnaceae) for Protein Recovery: Preservation Strategies and Emerging Green Extraction Technologies

收稿 2025-03-07 录用 2026-04-04 发表 2026-06-05

作者Jack Prendeville; Marcel A. K. Jansen; Brijesh K. Tiwari

作者单位1. Teagasc - The Irish Agriculture and Food Development Authority; 2. University College Cork

PDF源文件 DOI 网页

155 天

A Preliminary Study on the Physicochemical and Bioactive Characterization of Anatomical Structures of Raw and Nixtamalized Native Maize Landraces

收稿 2025-11-17 录用 2026-04-21 发表 2026-05-19

作者Itandehui Arriaga-González; Lilia L. Méndez-Lagunas

作者单位1. Instituto Tecnológico de Oaxaca

PDF源文件 DOI 网页

222 天

Maturity Grading of Cucumber Based on Hyperspectral Imaging and Deep Learning

收稿 2025-08-21 录用 2026-03-31 发表 2026-05-14

作者Fanghong Liu; Ning Zhang; Shixin Ma; Hesheng Yin; Bo Huang; Xiujuan Chai

作者单位1. Harbin Institute of Technology; 2. Agricultural Information Institute

PDF源文件 DOI 网页

440 天

Physicochemical, Rheological, and Sensory Properties of Tomato Ketchup Stabilized by Thickener Blends

收稿 2025-01-03 录用 2026-03-19 发表 2026-04-17

作者Fidelis M. Kpodo; Otilia A. Adzinyo; Jacob K. Agbenorhevi; Delight P. Hattoh; Ruth K. Dzieketey; Selina Amanttesse; Belinda D. Agbosoo

作者单位1. University of Health and Allied Sciences; 2. Ho Technical University; 3. Kwame Nkrumah University of Science and Technology

PDF源文件 DOI 网页

403 天

Physicochemical Properties and Sensory Evaluation of Nutrient‐Rich Cookies: Substitution of Wheat Flour With Composite Flour of Pumpkin Seed, Chickpea, and Oats

收稿 2025-02-13 录用 2026-03-23 发表 2026-04-15

作者Munmun Akter; Anjim Aktar Borna

作者单位1. Daffodil International University

PDF源文件 DOI 网页

238 天

Combined Effect of Blanching and Composite Antibrowning Agents on Color Retention of Fresh‐Cut Apples

收稿 2025-07-23 录用 2026-03-18 发表 2026-03-31

作者Jinwei Xu; Wenjie Feng

作者单位1. Zhejiang Technical Institute of Economics

PDF源文件 DOI 网页

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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》
数据库初筛: Environmental Technology & Innovation

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

JOURNAL OF FOOD PROCESSING AND PRESERVATION

全部论文审稿周期

Comparative Study of Different Drying Techniques on Phytochemicals and Antioxidant Activity in Edible Seaweeds

Dietary Sources, Estimated Intake, and Health Risks of Industrial Trans‐Fats in Lebanon: Findings From the LEBANON National Food Consumption Survey (LEBANON‐FCS)

A Preliminary Examination of the Relationship Between Nutrient Formulation, Harvest Time, and Postharvest Processing for Antioxidant Response in Broccoli Microgreens

Effects of Subzero Isochoric Cooling at Low‐ and High‐Pressure Conditions on the Shelf Life and Physicochemical Qualities of Cut Bell Peppers

Sustainable Processing of Duckweed (Lemnaceae) for Protein Recovery: Preservation Strategies and Emerging Green Extraction Technologies

A Preliminary Study on the Physicochemical and Bioactive Characterization of Anatomical Structures of Raw and Nixtamalized Native Maize Landraces

Maturity Grading of Cucumber Based on Hyperspectral Imaging and Deep Learning

Physicochemical, Rheological, and Sensory Properties of Tomato Ketchup Stabilized by Thickener Blends

Physicochemical Properties and Sensory Evaluation of Nutrient‐Rich Cookies: Substitution of Wheat Flour With Composite Flour of Pumpkin Seed, Chickpea, and Oats

Combined Effect of Blanching and Composite Antibrowning Agents on Color Retention of Fresh‐Cut Apples

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JOURNAL OF FOOD PROCESSING AND PRESERVATION

全部论文审稿周期

Comparative Study of Different Drying Techniques on Phytochemicals and Antioxidant Activity in Edible Seaweeds

Dietary Sources, Estimated Intake, and Health Risks of Industrial Trans‐Fats in Lebanon: Findings From the LEBANON National Food Consumption Survey (LEBANON‐FCS)

A Preliminary Examination of the Relationship Between Nutrient Formulation, Harvest Time, and Postharvest Processing for Antioxidant Response in Broccoli Microgreens

Effects of Subzero Isochoric Cooling at Low‐ and High‐Pressure Conditions on the Shelf Life and Physicochemical Qualities of Cut Bell Peppers

Sustainable Processing of Duckweed (Lemnaceae) for Protein Recovery: Preservation Strategies and Emerging Green Extraction Technologies

A Preliminary Study on the Physicochemical and Bioactive Characterization of Anatomical Structures of Raw and Nixtamalized Native Maize Landraces

Maturity Grading of Cucumber Based on Hyperspectral Imaging and Deep Learning

Physicochemical, Rheological, and Sensory Properties of Tomato Ketchup Stabilized by Thickener Blends

Physicochemical Properties and Sensory Evaluation of Nutrient‐Rich Cookies: Substitution of Wheat Flour With Composite Flour of Pumpkin Seed, Chickpea, and Oats

Combined Effect of Blanching and Composite Antibrowning Agents on Color Retention of Fresh‐Cut Apples

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