来源：学术之家整理 2025-03-18 15:38:11
《Food Science And Technology Research》中文名称：《食品科技研究》，创刊于1999年，由Japanese Society for Food Science and Technology出版商出版，出版周期Quarterly。
《食品科学与技术研究》由日本食品科学技术学会出版，刊登有关基础和应用食品研究的评论以及原创和技术文章。
旨在及时、准确、全面地报道国内外FOOD SCIENCE & TECHNOLOGY工作者在该领域的科学研究等工作中取得的经验、科研成果、技术革新、学术动态等。
| 文章引用名称 | 引用次数 |
| Influence of Ultrasonication... | 6 |
| Red Grape Marc Flour as Food... | 5 |
| Water and Freezing in Food | 4 |
| Effects of pH Values on Phys... | 4 |
| Effects of Drying Process wi... | 4 |
| Fast and Sensitive Real-time... | 3 |
| Combined Lowering Effect of ... | 3 |
| Preventive Effects of Lactob... | 3 |
| A Low-Molecular Weight Maill... | 3 |
| Isolation and Purification o... | 3 |
| 被引用期刊名称 | 数量 |
| FOOD SCI TECHNOL RES | 89 |
| others | 82 |
| FOOD CHEM | 49 |
| LWT-FOOD SCI TECHNOL | 43 |
| MOLECULES | 34 |
| INT J BIOL MACROMOL | 32 |
| FOOD HYDROCOLLOID | 27 |
| J FOOD SCI TECH MYS | 26 |
| FOOD RES INT | 25 |
| FOODS | 23 |
| 引用期刊名称 | 数量 |
| J AGR FOOD CHEM | 183 |
| FOOD CHEM | 182 |
| others | 122 |
| FOOD SCI TECHNOL RES | 89 |
| J FOOD SCI | 71 |
| BIOSCI BIOTECH BIOCH | 62 |
| J FOOD ENG | 55 |
| LWT-FOOD SCI TECHNOL | 49 |
| J JPN SOC FOOD SCI | 43 |
| FOOD RES INT | 36 |
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