New: Think Tank Rankings 2025
Field of Research: Engineering » Category: Food Science & Technology
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Food Science & Technology

Trending Papers
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Altmetric Attention Score: 69
Gold Open Access Single-cell RNA sequencing reveals that kimchi dietary intervention modulates human antigen-presenting and CD4⁺ T cells
npj Science of Food 2025-11-22
Altmetric Attention Score: 21
Gold Open Access Curcumin in the Treatment of Kidney Disease: A Systematic Review with a Focus on Drug Interactions
Antioxidants 2025-11-21
Altmetric Attention Score: 18
Gold Open Access Gut microbiota: a new perspective for bioavailability of selenium and human health
npj Science of Food 2025-11-22
Altmetric Attention Score: 17
Gold Open Access Red meat intake and its influences on inflammation and immune function biomarkers in human adults: a systematic review and meta-analysis of randomized
Critical Reviews in Food Science and Nutrition 2025-11-19
Altmetric Attention Score: 15
Immunoregulatory effects of Bifidobacterium animalis subsp. animalis QC08 on cyclophosphamide-induced immunosuppression in mice
Food Science and Biotechnology 2025-11-19
» See top-10
Journals
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Rank Journal TQCC
1 Trends in Food Science & Technology 37
2 Food Hydrocolloids 32
- Annual Review of Food Science and Technology 32
4 Comprehensive Reviews in Food Science and Food Safety 29
5 Food Packaging and Shelf Life 25
(Based on 4-year data; last update: 2025-11-01)
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Statistics
New papers in 'Food Science & Technology' in the past 7 days:
Active Journals
(Past 7 days)
Latest Articles
28
Nov
2025
Contents: Starch ‐ Stärke 10/2025
Starch-Starke
28
Nov
2025
Dual‐Functional Inorganic Polymer‐Starch Composite for High‐Temperature Eco‐Drilling Fluids: Synergistic Enhancement of Thermal Stability and Clay Hyd
Starch-Starke
28
Nov
2025
Issue Information: Starch ‐ Stärke 11/2025
Starch-Starke
28
Nov
2025
UNVEILING THE FUNCTIONAL POTENTIAL OF FAVA BEAN POD POWDER: HOW PARTICLE SIZE SHAPES BIOACTIVE PROPERTIES Gold Open Access
LWT-Food Science and Technology
28
Nov
2025
Bacillus cereus s.l. from Ready-to-Eat Products in Poland: Classical to Whole-Genome Sequencing Approach Gold Open Access
LWT-Food Science and Technology
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