2008年创刊的Food and Bioprocess Technology《食品与生物工艺技术》,ISSN: 1935-5130,季刊,美国(SPRINGER, 233 SPRING ST, NEW YORK, USA, NY, 10013)出版,2009年入选 Web of Science的Science Citation Index Expanded,目前在SCI数据库可以检索到该期刊2008年的第1卷1-4期到2010年第3卷第1-2期共130篇论文。
1. 标题: Bacterial Keratinases: Useful Enzymes for Bioprocessing Agroindustrial Wastes and Beyond
作者: Brandelli A
来源出版物: FOOD AND BIOPROCESS TECHNOLOGY卷: 1期: 2页: 105-116出版年: JUN 2008
被引频次: 12
2. 标题: Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry
作者: Norton T, Sun DW
来源出版物: FOOD AND BIOPROCESS TECHNOLOGY卷: 1期: 1页: 2-34出版年: MAR 2008
被引频次: 8
3. 标题: Wavelet Analysis of Signals in Agriculture and Food Quality Inspection
作者: Singh CB, Choudhary R, Jayas DS, et al.
来源出版物: FOOD AND BIOPROCESS TECHNOLOGY卷: 3期: 1页: 2-12出版年: FEB 2010
被引频次: 7
4. 标题: Inactivation of Oxidative Enzymes by High-Intensity Pulsed Electric Field for Retention of Color in Carrot Juice
作者: Quitao-Teixeira LJ, Aguilo-Aguayo I, Ramos AM, et al.
来源出版物: FOOD AND BIOPROCESS TECHNOLOGY卷: 1期: 4页: 364-373出版年: DEC 2008
被引频次: 7
5. 标题: Supervised Multivariate Analysis of Hyper-spectral NIR Images to Evaluate the Starch Index of Apples
作者: Menesatti P, Zanella A, D'Andrea S, et al.
会议信息: 3rd International Symposium of 6th Section of the CIGR on Food and Agricultural Products - Processing and Innovations, SEP 24-26, 2007 Naples, ITALY
来源出版物: FOOD AND BIOPROCESS TECHNOLOGY卷: 2期: 3页: 308-314出版年: SEP 2009
被引频次: 6
6. 标题: Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying
作者: Gokmen V, Palazoglu TK
来源出版物: FOOD AND BIOPROCESS TECHNOLOGY卷: 1期: 1页: 35-42出版年: MAR 2008
被引频次: 6
7. 标题: GAB Generalized Equation for Sorption Phenomena
作者: Blahovec J, Yanniotis S
来源出版物: FOOD AND BIOPROCESS TECHNOLOGY卷: 1期: 1页: 82-90出版年: MAR 2008
被引频次: 6
8. 标题: The Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice
作者: Walkling-Ribeiro M, Noci F, Riener J, et al.
来源出版物: FOOD AND BIOPROCESS TECHNOLOGY卷: 2期: 4页: 422-430出版年: DEC 2009
被引频次: 5
9. 标题: Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity
作者: Woodcock T, Fagan CC, O'Donnell CP, et al.
来源出版物: FOOD AND BIOPROCESS TECHNOLOGY卷: 1期: 2页: 117-129出版年: JUN 2008