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h5 指数:66
h5 中位数:90

h5 指数是指在过去整整 5 年中所发表文章的 h 指数。h 指在 2018-2022 年间发表的 h 篇文章每篇至少都被引用过 h 次的最大值。隐藏

出版物的 h5 中位数，是指出版物的 h5 指数所涵盖的所有文章获得的引用次数的中位值。隐藏

#13 Food Science & Technology

标题/作者	引用次数	年份
Consumer acceptance of cultured meat: A systematic review C Bryant, J Barnett Meat Science 143, 8-17	241	2018
Muscle structure, sarcomere length and influences on meat quality: A review P Ertbjerg, E Puolanne Meat Science 132, 139-152	171	2017
Natural antioxidants used in meat products: A brief review JS Ribeiro, MJMC Santos, LKR Silva, LCL Pereira, IA Santos, ... Meat Science 148, 181-188	171	2019
Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles M Zhang, F Li, X Diao, B Kong, X Xia Meat Science 133, 10-18	154	2017
Perceived naturalness and evoked disgust influence acceptance of cultured meat M Siegrist, B Sütterlin, C Hartmann Meat Science 139, 213-219	151	2018
Consumer interest in environmental impact, safety, health and animal welfare aspects of modern pig production: Results of a cross-national choice experiment KG Grunert, WI Sonntag, V Glanz-Chanos, S Forum Meat Science 137, 123-129	147	2018
Meat flavour in pork and beef–From animal to meal MD Aaslyng, L Meinert Meat Science 132, 112-117	143	2017
Advancements in meat packaging KW McMillin Meat Science 132, 153-162	135	2017
Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system M Han, HC Bertram Meat Science 133, 159-165	131	2017
Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms E Dominguez-Hernandez, A Salaseviciene, P Ertbjerg Meat Science 143, 104-113	128	2018
Long-term red meat preservation using chilled and frozen storage combinations: A review CEO Coombs, BWB Holman, MA Friend, DL Hopkins Meat Science 125, 84-94	126	2017
Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products N Nikmaram, S Budaraju, FJ Barba, JM Lorenzo, RB Cox, K Mallikarjunan, ... Meat Science 145, 245-255	125	2018
Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage SS Turgut, F Işıkçı, A Soyer Meat Science 129, 111-119	124	2017
Beef quality attributes: A systematic review of consumer perspectives MM Henchion, M McCarthy, VC Resconi Meat Science 128, 1-7	123	2017
Mexican consumers' perceptions and attitudes towards farm animal welfare and willingness to pay for welfare friendly meat products GC Miranda-de la Lama, LX Estévez-Moreno, WS Sepúlveda, ... Meat Science 125, 106-113	121	2017
Effects of heat stress on animal physiology, metabolism, and meat quality: A review PA Gonzalez-Rivas, SS Chauhan, M Ha, N Fegan, FR Dunshea, ... Meat Science 162, 108025	120	2020
Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour BWB Holman, RJ van de Ven, Y Mao, CEO Coombs, DL Hopkins Meat Science 127, 57-62	116	2017
Practical use of natural antioxidants in meat products in the US: A review NJ Oswell, H Thippareddi, RB Pegg Meat Science 145, 469-479	112	2018
3D printing of meat A Dick, B Bhandari, S Prakash Meat Science 153, 35-44	112	2019
Electronic noses: Powerful tools in meat quality assessment W Wojnowski, T Majchrzak, T Dymerski, J Gębicki, J Namieśnik Meat Science 131, 119-131	111	2017

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