内容标题
×
内容
绑定机构
扫描成功
请在APP上操作
打开万方数据APP，点击右上角"扫一扫"，扫描二维码即可将您登录的个人账号与机构账号绑定，绑定后您可在APP上享有机构权限，如需更换机构账号，可到个人中心解绑。
登录机构账号
登录 / 注册
登录 / 注册
机构登录
复制成功
设置
万方会员
暂未开通会员
开通即享超值福利、会员权益
优质内容推荐
立即开通
个人中心
我的智研
订阅
收藏
退出登录
简
繁
学术导航
学术期刊
学位论文
会议论文
科技报告
专利
标准
科技成果
法律法规
智研平台
会员
这是测试提示消息
首页
>
期刊导航
>
美食研究
美食研究
Journal of Researches on Dietetic Science and Culture 양주대학팽학보
AMI入库(2022)
北大核心(2023)
曾用名：
扬州大学烹饪学报 中国烹饪研究
主办单位：
扬州大学
主编：
周晓燕
出版周期：
季刊
语种：
中文
国际刊号：
2095-8730
国内刊号：
32-1854/TS
影响因子：
1.73
文献量：
2352
被引量：
9173
下载量：
100239
基金论文量：
604
电话：
0514-87978025
邮政编码：
225127
地址：
江苏省扬州市华扬西路196号29信箱
文章浏览
特色栏目
统计分析
期刊简介
征稿启事
DOI服务
[{"name":"饮食文化","count":335,"id":1},{"name":"烹饪工艺","count":154,"id":2},{"name":"餐饮管理","count":146,"id":3},{"name":"烹饪教育","count":119,"id":4},{"name":"烹饪营养与卫生","count":97,"id":5},{"name":"食品科学","count":82,"id":6},{"name":"烹饪工艺学","count":77,"id":7},{"name":"其它","count":61,"id":8},{"name":"烹饪科学","count":59,"id":9},{"name":"烹饪饮食文化","count":58,"id":10},{"name":"美食营养","count":58,"id":11},{"name":"饮食文化研究","count":56,"id":12},{"name":"烹饪生理生化","count":45,"id":13},{"name":"烹饪史论","count":42,"id":14},{"name":"烹饪原料与工艺","count":32,"id":15},{"name":"烹饪原料","count":28,"id":16},{"name":"餐饮市场与企业管理","count":28,"id":17},{"name":"现代烹饪与食品科学","count":26,"id":18},{"name":"美食旅游","count":26,"id":19},{"name":"饮食保健","count":26,"id":20},{"name":"烹饪改革","count":25,"id":21},{"name":"烹饪营养与卫生学","count":23,"id":22},{"name":"美食旅游研究","count":20,"id":23},{"name":"烹饪化学","count":19,"id":24},{"name":"烹饪教育与教学","count":19,"id":25},{"name":"美食消费","count":19,"id":26},{"name":"烹饪营养卫生","count":17,"id":27},{"name":"烹饪原料学","count":16,"id":28},{"name":"美食传播","count":15,"id":29},{"name":"餐饮管理学","count":14,"id":30},{"name":"烹饪保健学","count":13,"id":31},{"name":"饮食保健学","count":13,"id":32},{"name":"淮扬菜研究","count":12,"id":33},{"name":"烹饪营养学","count":12,"id":34},{"name":"其他","count":11,"id":35},{"name":"国外烹饪介绍","count":10,"id":36},{"name":"烹饪卫生","count":10,"id":37},{"name":"饮食民俗学","count":10,"id":38},{"name":"中国烹饪改革讨论","count":9,"id":39},{"name":"地方菜研究","count":9,"id":40},{"name":"烹饪教学研究","count":9,"id":41},{"name":"烹饪教育学","count":9,"id":42},{"name":"烹饪民俗学","count":9,"id":43},{"name":"烹饪理论研究","count":9,"id":44},{"name":"简讯","count":9,"id":45},{"name":"饮食企业管理","count":9,"id":46},{"name":"文摘","count":8,"id":47},{"name":"烹饪古籍研究","count":8,"id":48},{"name":"烹饪美学","count":8,"id":49},{"name":"烹饪营养卫生学","count":8,"id":50},{"name":"典型经验","count":7,"id":51},{"name":"烹饪文化","count":7,"id":52},{"name":"烹饪辞条选登","count":7,"id":53},{"name":"创刊十周年纪念","count":6,"id":54},{"name":"清真饮食文化专栏","count":6,"id":55},{"name":"烹饪典型经验","count":6,"id":56},{"name":"饮食养生理论","count":6,"id":57},{"name":"中国烹饪改革","count":5,"id":58},{"name":"餐饮企业家论坛","count":5,"id":59},{"name":"饮食安全与卫生","count":5,"id":60},{"name":"中国快餐业发展问题探讨","count":4,"id":61},{"name":"互联网+美食研究","count":4,"id":62},{"name":"国外烹饪研究","count":4,"id":63},{"name":"来稿摘登","count":4,"id":64},{"name":"烹饪原料与工艺研究","count":4,"id":65},{"name":"烹饪史学","count":4,"id":66},{"name":"陕菜专栏","count":4,"id":67},{"name":"饮食地理","count":4,"id":68},{"name":"世界中国饮食文化学术研讨会论文选登","count":3,"id":69},{"name":"中国快餐业","count":3,"id":70},{"name":"国外烹论研究","count":3,"id":71},{"name":"大学生习作选","count":3,"id":72},{"name":"烹饪卫生学","count":3,"id":73},{"name":"烹饪工艺与食品安全","count":3,"id":74},{"name":"烹饪工艺研究","count":3,"id":75},{"name":"烹饪教育研究","count":3,"id":76},{"name":"烹饪文学理论","count":3,"id":77},{"name":"饮食企业经营管理学","count":3,"id":78},{"name":"饮食安全","count":3,"id":79},{"name":"饮食民俗","count":3,"id":80},{"name":"\"一带一路\"与美食","count":2,"id":81},{"name":"专栏","count":2,"id":82},{"name":"中国烹饪史论","count":2,"id":83},{"name":"互联网+美食","count":2,"id":84},{"name":"关食旅游","count":2,"id":85},{"name":"发展问题探讨","count":2,"id":86},{"name":"宴会设计","count":2,"id":87},{"name":"烹任教育研究","count":2,"id":88},{"name":"烹饪信息","count":2,"id":89},{"name":"烹饪原科学","count":2,"id":90},{"name":"烹饪管理学","count":2,"id":91},{"name":"现代烹饪与食品科学研究","count":2,"id":92},{"name":"酒文化研究","count":2,"id":93},{"name":"餐饮企业管理","count":2,"id":94},{"name":"餐饮论坛","count":2,"id":95},{"name":"饮食企业经营管理","count":2,"id":96},{"name":"饮食养生","count":2,"id":97},{"name":"饮食器具与美食","count":2,"id":98},{"name":"饮食文化理论","count":2,"id":99},{"name":"饮食营养与卫生","count":2,"id":100},{"name":"饮食行业","count":2,"id":101},{"name":"饮食风俗","count":2,"id":102},{"name":"专论","count":1,"id":103},{"name":"书评","count":1,"id":104},{"name":"人物评传","count":1,"id":105},{"name":"国外饮食介绍","count":1,"id":106},{"name":"学术争鸣","count":1,"id":107},{"name":"总目次","count":1,"id":108},{"name":"消息","count":1,"id":109},{"name":"烹饪工艺美术","count":1,"id":110},{"name":"烹饪科学基础理论研究","count":1,"id":111},{"name":"烹饪科学理论研究","count":1,"id":112},{"name":"烹饪营养","count":1,"id":113},{"name":"烹饪饮食企业管理","count":1,"id":114},{"name":"餐饮业企业家论坛","count":1,"id":115},{"name":"饪烹教学研究","count":1,"id":116},{"name":"饮食文化地理","count":1,"id":117},{"name":"饮食民俗化","count":1,"id":118},{"name":"饮食消费","count":1,"id":119},{"name":"饮食消费研究","count":1,"id":120}]
全部
近一年
近三年
近五年
查看更多栏目
<
1
/
1
>
排序：
年/期
被引
下载
批量选择
（已选择）
0
条
清除
导出
共有
335
篇文献
题名
论近代城市民众膳食健康理念的发展——以天津为视角
文摘阅读
0
下载
0
第三方链接
0
被引
0
作者: 白中阳
年/期：2025/4
被引：0
下载：0
臭味食物的传统认知及其现代价值
文摘阅读
0
下载
0
第三方链接
0
被引
0
作者: 王思婷
年/期：2025/4
被引：0
下载：0
食在热带:环境史视角下海南岛椰子饮食研究
文摘阅读
45
下载
8
第三方链接
0
被引
0
作者: 石令奇
年/期：2025/3
被引：0
下载：8
徐州秃尾不足忆——漕运时代的徐州美食意象研究
文摘阅读
35
下载
4
第三方链接
0
被引
0
作者: 胡其伟 陈真 鲁凡喆
年/期：2025/3
被引：0
下载：4
毛泽东的饮食文化观及其当代启示
文摘阅读
183
下载
11
第三方链接
0
被引
0
作者: 景文清 戴玉琴
年/期：2025/2
被引：0
下载：11
中国古代甘蔗文化探析
文摘阅读
58
下载
8
第三方链接
0
被引
0
作者: 王正刚 何岩清
年/期：2025/2
被引：0
下载：8
重阳菊花酒礼俗以及菊花酒制法研究
文摘阅读
45
下载
9
第三方链接
0
被引
0
作者: 徐桁 姜辉
年/期：2025/2
被引：0
下载：9
器礼与文道:火锅的源流重溯和内涵再探
文摘阅读
51
下载
19
第三方链接
0
被引
0
作者: 肖键
年/期：2025/2
被引：0
下载：19
快速城市化下中国饮食文化景观演化特征
文摘阅读
49
下载
22
第三方链接
0
被引
0
作者: 陈菁 崔文静 林灵茵
年/期：2025/2
被引：0
下载：22
福建传统鱼露文化研究
文摘阅读
63
下载
13
第三方链接
0
被引
0
作者: 林诗钧 图力古日
年/期：2025/1
被引：0
下载：13
1
2
3
4
5
6
7
下一页
src='', frameborder='0',name='_blank', scrolling='no')
分享到微信朋友圈
打开微信，点击底部的“发现”，使用“扫一扫”即可将网页分享到我的朋友圈。
