发文地区与机构
近年国家 / 地区发文量统计
| 国家 / 地区 | 发文量 |
|---|---|
| CHINA MAINLAND | 40 |
| USA | 20 |
| Brazil | 18 |
| GERMANY (FED REP GER) | 15 |
| Iran | 12 |
| Australia | 11 |
| New Zealand | 8 |
| England | 7 |
| Spain | 7 |
| Argentina | 6 |
近年机构发文量统计
| 机构 | 发文量 |
|---|---|
| MASSEY UNIVERSITY | 7 |
| ZHEJIANG GONGSHANG UNIVERSITY | 7 |
| JIANGNAN UNIVERSITY | 6 |
| ROYAL MELBOURNE INSTITUTE OF TECHNOLOGY... | 6 |
| UNIVERSITY HOHENHEIM | 6 |
| UNIVERSITY OF MASSACHUSETTS SYSTEM | 6 |
| UNIVERSITY OF QUEENSLAND | 6 |
| CONSEJO NACIONAL DE INVESTIGACIONES CIE... | 5 |
| UNIVERSIDADE FEDERAL DE PELOTAS | 5 |
| WAGENINGEN UNIVERSITY & RESEARCH | 5 |
文章引用情况
1
Effect of Tween Emulsifiers on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions Stabilized By Sodium Caseinate2
Formation, Stability and In Vitro Digestion of beta-carotene in Oil-in-Water Milk Fat Globule Membrane Protein Emulsions3
Avocado Oil Incorporated in Ultrafine Zein Fibers by Electrospinning4
Continuously Distributed Glass Transition of Maca (Lepidium meyenii Walpers) Powder and Impact on Caking Properties5
Physical-Mechanical and Antifungal Properties of Pectin Nanocomposites / Neem Oil Nanoemulsion for Seed Coating6
The Synergistic Antibacterial Properties of Glycinin Basic Peptide against Bacteria via Membrane Damage and Inactivation of Enzymes7
Effect of -Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread8
Effect of Ohmic Heating on the Formation and Texture of Acid Milk Gels9
Physical and Textural Properties of Mayonnaise Prepared Using Virgin Coconut Oil/Fish Oil Blend10
Saccharomyces cervisiae as an Efficient Carrier for Delivery of Bioactives: a Review