Healthy Food Evaluation Research Center, SCU
四川大学 轻纺与食品学院 健康食品科学评价体系研究中心
China
1 December 2019 - 30 November 2020
Principal institution: College of Light Industry, Textile and Food Engineering, SCU
Region: Global
Subject/journal group: All
The table to the right includes counts of all research outputs for Healthy Food Evaluation Research Center, SCU published between 1 December 2019 - 30 November 2020 which are tracked by the Nature Index.
Hover over the donut graph to view the FC output for each subject. Below, the same research outputs are grouped by subject. Click on the subject to drill-down into a list of articles organized by journal, and then by title.
Note: Articles may be assigned to more than one subject area.
| Count | Share |
|---|---|
| 9 | 2.22 |
Outputs by subject (Share)
| Subject | Count | Share | |
|---|---|---|---|
| Chemistry | 9 | 2.22 | |
Top articles by Altmetric score in current window
Redox-Triggered Chirality Switching and Guest-Capture/Release with a Pillar[6]arene-Based Molecular Universal Joint
Angewandte Chemie International Edition
2020-01-20
Supramolecular enantiomeric and structural differentiation of amino acid derivatives with achiral pillar[5]arene homologs
Chemical Communications
2019-12-17
Understanding the nature of quinoidal and zwitterionic states in carbazole-based diradicals
Chemical Communications
2020-04-07
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