[{"name":"基础研究","count":5282,"id":1},{"name":"工艺技术","count":4401,"id":2},{"name":"生物工程","count":3468,"id":3},{"name":"专题论述","count":2934,"id":4},{"name":"分析检测","count":2539,"id":5},{"name":"营养卫生","count":2448,"id":6},{"name":"包装贮运","count":1776,"id":7},{"name":"成分分析","count":1474,"id":8},{"name":"Bioengineering","count":1450,"id":9},{"name":"Reviews","count":1444,"id":10},{"name":"Basic Research","count":1350,"id":11},{"name":"Composition Analysis","count":1204,"id":12},{"name":"安全检测","count":1101,"id":13},{"name":"Safety Detection","count":953,"id":14},{"name":"Food Chemistry","count":938,"id":15},{"name":"食品化学","count":938,"id":16},{"name":"Nutrition and Hygiene","count":825,"id":17},{"name":"分析检验","count":707,"id":18},{"name":"Food Engineering","count":499,"id":19},{"name":"食品工程","count":499,"id":20},{"name":"技术应用","count":395,"id":21},{"name":"Process and Technology","count":368,"id":22},{"name":"Packaging,Storage and Transportation","count":335,"id":23},{"name":"Packaging, Storage and Transportation","count":295,"id":24},{"name":"综述","count":227,"id":25},{"name":"Packaging Storage and Transportation","count":145,"id":26},{"name":"Nutrition & Hygiene","count":109,"id":27},{"name":"包装贮藏","count":89,"id":28},{"name":"加工工艺","count":47,"id":29},{"name":"乡镇企业","count":33,"id":30},{"name":"图书评介","count":26,"id":31},{"name":"包装储运","count":24,"id":32},{"name":"专家约稿","count":19,"id":33},{"name":"生物检测","count":17,"id":34},{"name":"专题论坛","count":16,"id":35},{"name":"烹饪研究","count":14,"id":36},{"name":"包装卫生","count":13,"id":37},{"name":"号题论述","count":13,"id":38},{"name":"Invited Papers","count":12,"id":39},{"name":"信息快递","count":12,"id":40},{"name":"信息","count":11,"id":41},{"name":"分析经验","count":10,"id":42},{"name":"机械设备","count":10,"id":43},{"name":"Egg Science and Processing","count":8,"id":44},{"name":"Machine Learning","count":8,"id":45},{"name":"Nonthermal Food Processing","count":8,"id":46},{"name":"机器学习专栏","count":8,"id":47},{"name":"蛋品科学与加工专栏","count":8,"id":48},{"name":"Review","count":7,"id":49},{"name":"Food Flavor Regulation and Health","count":6,"id":50},{"name":"食品风味调控与健康专栏","count":6,"id":51},{"name":"Flavour and Sensory","count":5,"id":52},{"name":"Medicinal and Edible Plant Compounds and Health","count":5,"id":53},{"name":"本刊讯","count":5,"id":54},{"name":"药食同源植物化合物与健康","count":5,"id":55},{"name":"风味感官专栏","count":5,"id":56},{"name":"食品非热加工专栏","count":5,"id":57},{"name":"Marine Functional Food","count":4,"id":58},{"name":"Nanodelivery System","count":4,"id":59},{"name":"卫装贮运","count":4,"id":60},{"name":"海洋功能食品专栏","count":4,"id":61},{"name":"纳米递送系统专栏","count":4,"id":62},{"name":"Engineering","count":3,"id":63},{"name":"Exploration of Probiotic Resources,Functional Evaluation,and Application","count":3,"id":64},{"name":"Food Allergen Allergenicity","count":3,"id":65},{"name":"Food Authenticity and Traceability","count":3,"id":66},{"name":"Food Physical Processing Technology","count":3,"id":67},{"name":"Intestinal Flora","count":3,"id":68},{"name":"Plant-Based Meat","count":3,"id":69},{"name":"植物基人造肉专栏","count":3,"id":70},{"name":"益生菌资源挖掘、功能评价及应用专栏","count":3,"id":71},{"name":"肠道菌群专栏","count":3,"id":72},{"name":"食品添加剂","count":3,"id":73},{"name":"食品物理加工技术专栏","count":3,"id":74},{"name":"食品真实性及溯源专栏","count":3,"id":75},{"name":"食物过敏原致敏性专栏","count":3,"id":76},{"name":"Intelligent Food Packaging","count":2,"id":77},{"name":"Microbial Protein","count":2,"id":78},{"name":"Packaging,storage and Transportation","count":2,"id":79},{"name":"微生物蛋白专栏","count":2,"id":80},{"name":"贮运包装","count":2,"id":81},{"name":"食品智能包装专栏","count":2,"id":82},{"name":"Expert Commissioned Article","count":1,"id":83},{"name":"企业管理","count":1,"id":84},{"name":"会讯","count":1,"id":85},{"name":"其它","count":1,"id":86},{"name":"包装储藏","count":1,"id":87},{"name":"征稿启事","count":1,"id":88},{"name":"征订启事","count":1,"id":89},{"name":"烹饪","count":1,"id":90},{"name":"粮食加工","count":1,"id":91},{"name":"食品科学年会通知","count":1,"id":92}]
