特色封面：封面图像，第90卷，第7期

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-07-28 DOI:10.1111/1750-3841.70442

Manfred Choo-Yong Ku, Faith Xinying Yeo, Xiangning Liu, Shao-Quan Liu

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引用次数: 0

摘要

封面图片基于原创文章《大豆蛋白水解物强化了角豆黑巧克力的可可样风味属性》，作者：Shao Quan Liu等人，https://doi.org/10.1111/1750-3841.70423

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Featured Cover: Cover Image, Volume 90, Issue 7

查看原文本刊更多论文

Featured Cover: Cover Image, Volume 90, Issue 7

The cover image is based on the Original Article Soy Protein Hydrolysate Accentuates the Cocoa-Like Flavor Attributes of Carob-Based Dark Chocolate by Shao Quan Liu et al., https://doi.org/10.1111/1750-3841.70423

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.