Riddet Institute

本机构学者在这里署名、按本站篇数

合作机构同一篇文章里的其他机构

1. Macalester College美国1
2. China Agricultural University中国1
3. İstanbul Sabahattin Zaim Üniversitesi土耳其1
4. Duy Tan University越南1
5. Ministry of Health and Medical Education伊朗1
6. University of Waterloo加拿大1
7. University of Otago新西兰1
8. American University of Rome意大利1

按月发文

逐年被引

最新文献

1. 1
   Revisiting the Nutritional and Health‐Promoting Properties of Soy Protein‐Based Food Formulations for Infants and AdultsComprehensive Reviews in Food Science and Food Safety20264
2. 2
   Multi-scalar policy uptake of the six-dimensional food security frameworkFood Policy202510
3. 3
   Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerationsComprehensive Reviews in Food Science and Food Safety202184
4. 4
   Meat analogs: Protein restructuring during thermomechanical processingComprehensive Reviews in Food Science and Food Safety2021187
5. 5
   Destructuring and restructuring of foods during gastric digestionComprehensive Reviews in Food Science and Food Safety202058
6. 6
   Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A ReviewComprehensive Reviews in Food Science and Food Safety201966

高被引文献

1. 1
   Meat analogs: Protein restructuring during thermomechanical processingComprehensive Reviews in Food Science and Food Safety2021187
2. 2
   Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerationsComprehensive Reviews in Food Science and Food Safety202184
3. 3
   Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A ReviewComprehensive Reviews in Food Science and Food Safety201966
4. 4
   Destructuring and restructuring of foods during gastric digestionComprehensive Reviews in Food Science and Food Safety202058
5. 5
   Multi-scalar policy uptake of the six-dimensional food security frameworkFood Policy202510
6. 6
   Revisiting the Nutritional and Health‐Promoting Properties of Soy Protein‐Based Food Formulations for Infants and AdultsComprehensive Reviews in Food Science and Food Safety20264

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