World Journal of Food Science and Engineering（食品科学与工程）
ISSN Online: 2996-198X | 期刊DOI: 10.57237/j.wjfse |开放获取期刊|半年刊
World Journal of Food Science and Engineering ( 食品科学与工程 ) 是一本关注食品科学与食品工程最新进展和相关技术研究的国际学术期刊。本刊采用开放获取（Open Access）模式，经过专业严格的同行评审，致力于发表食品科学与工程基础学科、食品生物技术、食品的加工贮藏与食品安全卫生等相关领域的原创研究论文。旨在反映食品科学与工程前沿进展及水平，推进学科专业化进程，为国内外的专家、学者、科研人员提供一个良好的传播、分享和交流的平台。World Journal of Food Science and Engineering ( 食品科学与工程 ) 欢迎相关领域内的原创文章、最新评论文章和案例研究在该期刊上发表。
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2025年6月，第4卷，第1期
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页码：1-10
录用日期：2024-12-18
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出版日期：2025-04-17
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Abstract: A novel quantitative method for the determination of ethylene oxide (EO) residues indairy products and ice cream by gas chromatography tandem mass spectrometry (GC-MS/MS) was established. The method was based on the "A-B" mode, and the external standard was used for quantitative analysis through the ethylene oxide matrix -fortified standard curve. ... 展开更多 -
页码：11-19
录用日期：2025-09-19
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出版日期：2025-10-16
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Abstract: In this paper, the edible quality of five commercial rabbit meat products was explored by using sensomics method, and the purpose of this experiment was to provide a reference for the precise analysis of rabbit meat processing and the quality of rabbit meat products. The results showed that the five products performed differently, and Y4 had the be... 展开更多
