Food Research International

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Food Research International Journal

publication venue for

GC-O-MS volatilomics combined lipidomics revealed the key volatile flavor compounds and their precursor in fermented cream driven by Lactiplantibacillus plantarum B22. 222. 2025
Oxidation of oleic acid under pulsed electric field processing. 44:1463-1467. 2011
Dual-enzymatic synthesis of lactulose in organic-aqueous two-phase media. 43:716-722. 2010
Pinto bean hull extract supplementation favorably affects markers of bone metabolism and bone structure in mice. 43:560-566. 2010

category

FOOD SCIENCE & TECHNOLOGY Category

International Standard Serial Number (ISSN)

0963-9969

Electronic International Standard Serial Number (EISSN)

1873-7145