中国学者近期发表的论文
1.	Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage Author: Mingcheng Zhang, Xiufang Xia, Qian Liu, Qian Chen, Baohua Kong Journal: MEAT SCIENCE, 2019, Vol., , DOI:10.1016/j.meatsci.2019.01.002    DOI
2.	Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage Author: Mingming Huang, Jiamei Wang, Hong Zhuang, Wenjing Yan, Jianying Zhao, Jianhao Zhang Journal: MEAT SCIENCE, 2018, Vol.149, 107-113, DOI:10.1016/j.meatsci.2018.11.016    DOI
3.	Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle Author: Xiao Lu, Yimin Zhang, Lixian Zhu, Xin Luo, David L. Hopkins Journal: MEAT SCIENCE, 2018, Vol.149, 79-84, DOI:10.1016/j.meatsci.2018.11.014    DOI
4.	Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir Author: Yimin Zhang, Xiaokai Ji, Yanwei Mao, Xin Luo, Lixian Zhu, David L. Hopkins Journal: MEAT SCIENCE, 2018, Vol.149, 47-54, DOI:10.1016/j.meatsci.2018.11.011    DOI
5.	Detection of adulteration with duck meat in minced lamb meat by using visible near-infrared hyperspectral imaging Author: Xiaochun Zheng, Yongyu Li, Wensong Wei, Yankun Peng Journal: MEAT SCIENCE, 2018, Vol.149, 55-62, DOI:10.1016/j.meatsci.2018.11.005    DOI
6.	Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaks Author: Ce Wang, Hang Wang, Xia Li, Chunhui Zhang Journal: MEAT SCIENCE, 2018, Vol.148, 189-197, DOI:10.1016/j.meatsci.2018.10.001    DOI
7.	Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages Author: Pengxue Liu, Shouwei Wang, Huan Zhang, Haitang Wang, Baohua Kong Journal: MEAT SCIENCE, 2018, Vol.148, 96-104, DOI:10.1016/j.meatsci.2018.10.008    DOI
8.	Effect of oxidized lipids stored under different temperatures on muscle protein oxidation in Sichuan-style sausages during ripening Author: Binbin Li, Ye Xu, Jing Li, Shuhui Niu, Chengtao Wang, Nan Zhang, Min Yang, Kang Zhou, Shujuan Chen, Li He, Shuliang Liu, Sheng Yin, Yong Yang Journal: MEAT SCIENCE, 2018, Vol.147, 144-154, DOI:10.1016/j.meatsci.2018.09.008    DOI
9.	A dual-mode sensor for colorimetric and fluorescent detection of nitrite in hams based on carbon dots-neutral red system Author: Xuetao Hu, Jiyong Shi, Yongqiang Shi, Xiaobo Zou, Haroon Elrasheid Tahir, Mel Holmes, Wen Zhang, Xiaowei Huang, Zhihua Li, Yiwei Xu Journal: MEAT SCIENCE, 2018, Vol.147, 127-134, DOI:10.1016/j.meatsci.2018.09.006    DOI
10.	Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods Author: Fangfei Li, Bo Wang, Qian Liu, Qian Chen, Hongwei Zhang, Xiufang Xia, Baohua Kong Journal: MEAT SCIENCE, 2018, Vol.147, 108-115, DOI:10.1016/j.meatsci.2018.09.003    DOI

同类著名期刊名称 h-index CiteScore TRENDS IN FOOD SCIENCE & TECHNOLOGY 162 14.20 COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 82 15.10 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 135 13.20 FOOD HYDROCOLLOIDS 132 10.60 FOOD CHEMISTRY 221 10.70 MOLECULAR NUTRITION & FOOD RESEARCH 114 8.60 FOOD RESEARCH INTERNATIONAL 134 6.20 FOOD QUALITY AND PREFERENCE 100 7.90 JOURNAL OF FOOD AND DRUG ANALYSIS 41 7.40 Innovative Food Science & Emerging Technologies 96 8.10

中科院JCR同大类学科的热搜期刊 浏览次数 ACS Applied Materials & Interfaces 1539514 CHEMICAL ENGINEERING JOURNAL 1226773 IEEE Access 1197488 APPLIED SURFACE SCIENCE 1184097 JOURNAL OF ALLOYS AND COMPOUNDS 1054483 JOURNAL OF MATERIALS SCIENCE 885165 MATERIALS LETTERS 805952 Nanoscale 715881 ADVANCED MATERIALS 680840 Journal of Materials Chemistry A 658762