EM-T3Comprehensive Reviews in Food Science and Food Safety201918(6): 1898-1912Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A ReviewSirada Sungsinchai, Chalida Niamnuy, Pattra Wattanapan, Manop Charoenchaitrakool 等 5 人被引 163阅读 2高影响力 前 1%基金言语与听力
EM-T3Comprehensive Reviews in Food Science and Food Safety202524(6): e70302-e70302Facing the Texture Challenge of Pulses From a Cell Wall Point of View: Science, Strategies, and PerspectivesDongyan Chen, Kai Hu, Xiumin Chen, Yuqing Duan 等 5 人被引 7阅读 3高影响力 前 10%基金植物科学
EM-T2BMC Public Health202626(1)Household soybean processing, protein content, and caregiver acceptability of complementary porridges in rural MalawiEmmanuel Chilanga被引 0开放获取营养与膳食
EM-T3Journal of Business & Industrial Marketing202238(4): 724-735Investigating information processing paradigm to predict performance in emerging firms: the mediating role of technological innovationZulqurnain Ali被引 15阅读 1战略与管理
EM-T2Process Safety and Environmental Protection2024183: 437-445PFAS in textile wastewater: An integrated scenario analysis for interventions prioritization to reduce environmental riskBeatrice Cantoni, Giovanni Bergna, Enrica Baldini, Francesca Malpei 等 5 人被引 38阅读 1高影响力 前 10%基金开放获取环境化学
EM-T3Comprehensive Reviews in Food Science and Food Safety202120(6): 6057-6088Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural propertiesAnisa Heck, Johannes Schäfer, Stefan Nöbel, Jörg Hinrichs被引 17阅读 1开放获取食品科学
A+Management ScienceUTD24FT50202571(12): 10579-10602Is Relevancy Everything? A Deep-Learning Approach to Understand the Effect of Image-Text CongruenceJingcun Cao, Xiaolin Li, Lingling Zhang被引 22阅读 4高影响力 前 1%基金开放获取市场营销
EM-WoSExpert Systems with Applications2024254: 124427-124427Comparing Natural Language Processing and Quantum Natural Processing approaches in text classification tasksDavid Peral García, Juan Cruz-Benito, Francisco José García‐Peñalvo被引 22阅读 2高影响力 前 10%开放获取人工智能金融风险与机器学习
EM-T2Journal of Patient Safety202117(8): e834-e836Realizing the Power of Text Mining and Natural Language Processing for Analyzing Patient Safety Event Narratives: The Challenges and Path ForwardAllan Fong被引 14基金分子生物学金融风险与机器学习
EM-T3Comprehensive Reviews in Food Science and Food Safety202221(4): 3436-3454Research progress in fluid and semifluid microwave heating technology in food processingYiran Wu, Rongyi Mu, Guohua Li, Mengge Li 等 5 人被引 52阅读 1高影响力 前 10%有机化学
EM-WoSExpert Systems with Applications2022201: 117193-117193A pipeline and comparative study of 12 machine learning models for text classificationAnnalisa Occhipinti, Louis Rogers, Claudio Angione被引 91阅读 3高影响力 前 1%基金开放获取信息系统金融风险与机器学习
EM-T3Quality Assurance and Safety of Crops & Foods202618(2): 236-248Effects of marination and high-pressure processing on the physicochemical and sensory quality of ready-to-cook yellowfin (Thunnus albacares) tuna steakTan Yi-Li, Nurul Hanisah Juhari, Nuzul Noorahya Jambari, Rozzamri Ashari 等 10 人被引 2阅读 2高影响力 前 10%开放获取动物科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202423(6): e70073-e70073Superheated steam technology: Recent developments and applications in food industriesHuang Zhang, Feiying Yu, Junjie Yi, Xueming Xu 等 5 人被引 41阅读 1高影响力 前 10%基金开放获取生物技术
EM-T3Comprehensive Reviews in Food Science and Food Safety202120(3): 2941-2967Understanding the oral processing of solid foods: Insights from food structureQing Quan Guo被引 67阅读 1高影响力 前 10%基金营养与膳食
A+Strategic Management JournalUTD24FT50202244(2): 491-519Using supervised machine learning for large‐scale classification in management research: The case for identifying artificial intelligence patentsMilan Miric, Nan Jia, Kenneth Guang-Lih Huang被引 214阅读 14高影响力 前 1%开放获取社会科学综合金融风险与机器学习
A+INFORMS Journal on ComputingUTD242020Sparse Solutions by a Quadratically Constrained ℓq (0 <q< 1) Minimization ModelShan Jiang, Shu‐Cherng Fang, Qingwei Jin被引 2阅读 4计算力学金融风险与机器学习
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(5): e70577-e70577Ultrasonic Regulation of Wheat Flour Product Quality: Mechanisms, Multi‐Scale Effects, and Synergistic TechnologiesKaili Meng, Denglin Luo, Zhouya Bai, Chonghui Yue 等 7 人被引 2阅读 2高影响力 前 10%基金开放获取营养与膳食
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(3): e70460-e70460综述Techno‐Functional Properties of Plant‐Based Milk Alternatives and Beverages: A Systematic ReviewKritika Kuksal, Abhilasha Sharma, Aman Sharma, Amisha Rani 等 7 人被引 6阅读 2高影响力 前 10%食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202525(1): e70357-e70357Unraveling Health Benefits of Garlic ( Allium sativum L.): Investigating the Influence of Processing MethodsHuang Jian, Urszula Trych, Krystian Marszałek被引 5阅读 1开放获取植物科学
EM-WoSExpert Systems with Applications2024258: 125247-125247Self-supervised memory learning for scene text image super-resolutionKehua Guo, Xiangyuan Zhu, Gerald Schaefer, Rui Ding 等 5 人被引 10阅读 1基金开放获取计算机视觉与模式识别金融风险与机器学习
