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EM-T3Comprehensive Reviews in Food Science and Food Safety201918(5): 1388-1402Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial WastewaterHonglin Chen, Hua Zhang, Jinhu Tian, John Shi 等 7 人被引 64高影响力 前 10%基金食品科学
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EM-T3Comprehensive Reviews in Food Science and Food Safety202625(5): e70596-e70596High‐Pressure Homogenization (HPH)‐Based Bioactive‐Loaded Nanocarriers in the Food Industry: Principles, Applications, and ChallengesUsman Majeed, Hamid Majeed, Kashmala Haroon, Afshan Shafi 等 6 人被引 1阅读 3高影响力 前 10%基金开放获取食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202120(6): 5616-5640Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy productsGiovanni Barone, Saeed Rahimi Yazdi, Søren K. Lillevang, Lı́lia Ahrné被引 47阅读 2高影响力 前 10%食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202120(5): 4480-4510Whey allergens: Influence of nonthermal processing treatments and their detection methodsMati Ullah Khan, Hong Lin, Ishfaq Ahmed, Yan Chen 等 8 人被引 49阅读 2高影响力 前 10%免疫与过敏
EM-T3Comprehensive Reviews in Food Science and Food Safety201514(6): 755-770Fate of Foodborne Viruses in the “Farm to Fork” Chain of Fresh ProduceDan Li, Ann De Keuckelaere, Mieke Uyttendaele被引 65阅读 1高影响力 前 10%基金开放获取生物技术
A+American Economic ReviewFT502016106(6): 1402-1436Domestic Value Added in Exports: Theory and Firm Evidence from ChinaHiau Looi Kee, Heiwai Tang Z被引 570阅读 1高影响力 前 1%经济学综合
EM-T3Comprehensive Reviews in Food Science and Food Safety201716(2): 330-344Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood ProcessingSarah A. Lynch, Anne Maria Mullen, Eileen O’Neill, Carlos Álvarez García被引 115高影响力 前 10%基金食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202423(3): e13359-e13359Valorization applications of pineapple and papaya byproducts in food industryRodrigo Oliver‐Simancas, Lara Labrador‐Fernández, Carlos Abellán‐Diéguez, Abigail García‐Villegas 等 7 人被引 20高影响力 前 10%基金开放获取补充与替代医学
EM-T3Comprehensive Reviews in Food Science and Food Safety202221(3): 2335-2362Adzuki bean ( Vigna angularis ): Chemical compositions, physicochemical properties, health benefits, and food applicationsHang Li, Liang Zou, Xin‐Yan Li, Ding‐Tao Wu 等 7 人被引 59阅读 1高影响力 前 10%食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202019(4): 1969-2012Valorization of pomelo ( Citrus grandis Osbeck) peel: A review of current utilization, phytochemistry, bioactivities, and mechanisms of actionRestituto Tocmo, Jennifer T. Peña-Fronteras, Kriza Faye Calumba, Melanie Mendoza 等 5 人被引 210阅读 1高影响力 前 10%基金医学生物化学
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