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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

2023年12月最新中科院分区表数据已经更新，欢迎查询！ 如果您对期刊系统有任何需求或者问题，欢迎点击此处反馈给我们。

按期刊名首写字母查看 CRIT REV FOOD S最新评论：000 (2024-04-03)


期刊名:   ISSN:   研究方向:   影响因子: -   SCI收录:
大类学科:   小类学科:   中科院分区:   是否OA期刊:   结果排序:

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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION期刊基本信息Hello，您是该期刊的第162005位访客

基本信息 登录收藏
期刊名字CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

CRIT REV FOOD SCI
（此期刊被最新的JCR期刊SCIE收录）

LetPub评分
8.5
79人评分
我要评分

声誉
9.0

影响力
8.0

速度
8.5

期刊ISSN1040-8398
微信扫码收藏此期刊
E-ISSN1549-7852
2022-2023最新影响因子
（数据来源于搜索引擎）		10.2 点击查看影响因子趋势图
实时影响因子 截止2024年3月26日：8.487
2022-2023自引率4.90%点击查看自引率趋势图
五年影响因子11.8
h-index 135
CiteScore
CiteScoreSJRSNIPCiteScore排名
23.601.8622.751
学科分区排名百分位
大类：Engineering
小类：Industrial and Manufacturing Engineering		Q11 / 355
大类：Engineering
小类：Food Science		Q14 / 359

期刊简介
The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source.

Reviews include issues of national concern, especially to food scientists, nutritionists, and health professionals, including:

Diet and disease
Antioxidants
A llergenicity and food coloring
Microbiological concerns
Flavor chemistry
The role of nutrients and their bioavailability
Pesticides
Toxic chemicals and regulation
Reviews also cover risk assessment, food safety, food processing, government regulation and policy, nutrition, fortification, new food products/ingredients and technologies, food and behavior, effects of processing on nutrition, food labeling, functional/bioactive foods, and diet and health.
期刊官方网站http://www.tandfonline.com/toc/bfsn20/current#.UzugdaLHmL0
期刊投稿网址http://mc.manuscriptcentral.com/bfsn
期刊语言要求经LetPub语言功底雄厚的美籍native English speaker精心编辑的稿件，不仅能满足CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION的语言要求，还能让CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION编辑和审稿人得到更好的审稿体验，让稿件最大限度地被CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION编辑和审稿人充分理解和公正评估。LetPub的专业SCI论文编辑服务（包括SCI论文英语润色，同行资深专家修改润色，SCI论文专业翻译，SCI论文格式排版，专业学术制图等）帮助作者准备稿件，已助力全球15万+作者顺利发表论文。部分发表范例可查看：服务好评 论文致谢 。
提交文稿
是否OA开放访问No
通讯方式TAYLOR & FRANCIS INC, 325 CHESTNUT ST, SUITE 800, PHILADELPHIA, USA, PA, 19106
出版商Taylor and Francis Ltd.
涉及的研究方向工程技术-食品科技
出版国家或地区UNITED STATES
出版语言English
出版周期Bimonthly
出版年份1980
年文章数 663点击查看年文章数趋势图
Gold OA文章占比6.63%
研究类文章占比：
文章 ÷（文章 + 综述）		0.00%
WOS期刊SCI分区
（ 2022-2023年最新版）		WOS分区等级：1区

按学科分区JIF分区JIF排名JIF百分位
学科：FOOD SCIENCE & TECHNOLOGY
类别：SCIE		Q16/142
学科：NUTRITION & DIETETICS
类别：SCIE		Q12/88
中科院《国际期刊预警
名单（试行）》名单 		2024年02月发布的2024版：不在预警名单中

2023年01月发布的2023版：不在预警名单中

2021年12月发布的2021版：不在预警名单中

2020年12月发布的2020版：不在预警名单中
中科院SCI期刊分区
（ 2023年12月最新升级版） 		点击查看中科院SCI期刊分区趋势图
大类学科小类学科Top期刊综述期刊
农林科学 3区1区2区
FOOD SCIENCE & TECHNOLOGY
食品科技		3区2区2区
NUTRITION & DIETETICS
营养学		4区4区2区
是是
中科院SCI期刊分区
（ 2022年12月升级版）
大类学科小类学科Top期刊综述期刊
农林科学 4区1区1区
FOOD SCIENCE & TECHNOLOGY
食品科技		2区1区1区
NUTRITION & DIETETICS
营养学		1区3区1区
是是
中科院SCI期刊分区
（ 2021年12月旧的升级版）
大类学科小类学科Top期刊综述期刊
工程技术 1区1区2区
FOOD SCIENCE & TECHNOLOGY
食品科技		4区4区1区
NUTRITION & DIETETICS
营养学		2区2区1区
是是
SCI期刊收录coverage Science Citation Index Expanded (SCIE) (2020年1月，原SCI撤销合并入SCIE，统称SCIE)
Scopus (CiteScore)
PubMed Central (PMC)链接http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1040-8398%5BISSN%5D
平均审稿速度网友分享经验：
平均3.0个月
平均录用比例网友分享经验：
较难
LetPub助力发表经LetPub编辑的稿件平均录用比例是未经润色的稿件的1.5倍，平均审稿时间缩短40%。众多作者在使用LetPub的专业SCI论文编辑服务（包括SCI论文英语润色，同行资深专家修改润色，SCI论文专业翻译，SCI论文格式排版，专业学术制图等）后论文在CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION顺利发表。
快看看作者怎么说吧：服务好评 论文致谢
期刊常用信息链接
同领域相关期刊 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION期刊近年CiteScore指标趋势图
该杂志的自引率趋势图 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION中科院SCI期刊分区趋势图
该杂志的年文章数趋势图 同领域作者分享投稿经验
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION上中国学者近期发表的论文  
  • 同领域相关期刊
  • 期刊CiteScore趋势图
  • 期刊自引率趋势图
  • 中科院SCI期刊分区趋势图
  • 年文章数趋势图
  • 该期刊中国学者近期发表论文
  • 中科院SCI期刊分区相关期刊
  • 同类著名期刊名称 h-index CiteScore
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16225.20
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8221.70
    FOOD HYDROCOLLOIDS13219.30
    Food Chemistry22114.90
    FOOD RESEARCH INTERNATIONAL13412.00
    MEAT SCIENCE14212.60
    Innovative Food Science & Emerging Technologies9611.10
    FOOD CONTROL10310.60
    LWT-FOOD SCIENCE AND TECHNOLOGY1159.60
    FOOD REVIEWS INTERNATIONAL6213.00
    中科院SCI期刊分区同大类学科的热搜期刊 浏览次数
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY1105156
    Food Chemistry1033366
    INDUSTRIAL CROPS AND PRODUCTS540893
    Food & Function496589
    CATENA467973
    FOOD RESEARCH INTERNATIONAL422238
    LWT-FOOD SCIENCE AND TECHNOLOGY419947
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE406241
    PLANT AND SOIL400683
    Geoderma364953
  •  

    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
    我来预测明年：
    稳步上升 表现平稳 逐渐下降　 刷新
  •  

    		  
  •  

    		  
  •  

    		  
  • 中国学者近期发表的论文
    1.Wheat authentication:An overview on different techniques and chemometric methods

    Author: Liu, Hong-Yan; Wadood, Syed Abdul; Xia, Yu; Liu, Yi; Guo, Huan; Guo, Bo-Li; Gan, Ren-You
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 1, pp. 33-56. DOI: 10.1080/10408398.2021.1942783        PubMed      DOI
    2.Dietary polysaccharides exert biological functions via epigenetic regulations: Advance and prospectives

    Author: Guo, Tianyi; Akan, Otobong Donald; Luo, Feijun; Lin, Qinlu
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 1, pp. 114-124. DOI: 10.1080/10408398.2021.1944974        PubMed      DOI
    3.Dietary interventions for better management of osteoporosis: An overview

    Author: Guo, Danjun; Zhao, Mengge; Xu, Wei; He, Hui; Li, Bin; Hou, Tao
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 1, pp. 125-144. DOI: 10.1080/10408398.2021.1944975        PubMed      DOI
    4.Structure/function relationships of bean polysaccharides: A review

    Author: Liu, He; Xu, Jiaxin; Xu, Xinyue; Yuan, Zhiheng; Song, Hong; Yang, Lina; Zhu, Danshi
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 3, pp. 330-344. DOI: 10.1080/10408398.2021.1946480        PubMed      DOI
    5.Process and applications of alginate oligosaccharides with emphasis on health beneficial perspectives

    Author: Zhang, Chunhua; Li, Mingxi; Rauf, Abdur; Khalil, Anees Ahmed; Shan, Zhiguo; Chen, Chuying; Rengasamy, Kannan R. R.; Wan, Chunpeng
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 3, pp. 303-329. DOI: 10.1080/10408398.2021.1946008        PubMed      DOI
    6.Enhancement of bioavailability and bioactivity of diet-derived flavonoids by application of nanotechnology: a review

    Author: Teng, Hui; Zheng, Yimei; Cao, Hui; Huang, Qun; Xiao, Jianbo; Chen, Lei
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 3, pp. 378-393. DOI: 10.1080/10408398.2021.1947772        PubMed      DOI
    7.Recent development in Se-enriched yeast, lactic acid bacteria and bifidobacteria

    Author: Yang, Jingpeng; Yang, Hong
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 3, pp. 411-425. DOI: 10.1080/10408398.2021.1948818        PubMed      DOI
    8.Recent advancement in nano-optical strategies for detection of pathogenic bacteria and their metabolites in food safety

    Author: Xu, Yi; Hassan, Md Mehedi; Sharma, Arumugam Selva; Li, Huanhuan; Chen, Quansheng
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 4, pp. 486-504. DOI: 10.1080/10408398.2021.1950117        PubMed      DOI
    9.Effects of probiotics, prebiotics, and synbiotics on polycystic ovary syndrome: a systematic review and meta-analysis

    Author: Li, Yuling; Tan, Yong; Xia, Guicheng; Shuai, Jiaqi
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 4, pp. 522-538. DOI: 10.1080/10408398.2021.1951155        PubMed      DOI
    10.Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)

    Author: Zou, Liang; Wu, Dingtao; Ren, Guixing; Hu, Yichen; Peng, Lianxin; Zhao, Jianglin; Garcia-Perez, Pascual; Carpena, Maria; Prieto, Miguel A.; Cao, Hui; Cheng, Ka-Wing; Wang, Mingfu; Simal-Gandara, Jesus; John, Oliver D.; Rengasamy, Kannan R. R.; Zhao, Gang; Xiao, Jianbo
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 5, pp. 657-673. DOI: 10.1080/10408398.2021.1952161        PubMed      DOI
  • 同大类学科的其他著名期刊名称 h-index CiteScore
    Annual Review of Entomology17838.60
    Nature Food016.70
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16225.20
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8221.70
    Annual Review of Food Science and Technology5124.20
    Annual Review of Animal Biosciences2623.50
    Reviews in Fisheries Science & Aquaculture5420.50
    FOOD HYDROCOLLOIDS13219.30
    Reviews in Aquaculture3020.10
    Annual Review of Phytopathology14318.40
    同分区等级的其他期刊名称 h-index CiteScore
    CA-A CANCER JOURNAL FOR CLINICIANS144642.90
    LANCET700133.20
    NEW ENGLAND JOURNAL OF MEDICINE933134.40
    JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION62245.40
    NATURE REVIEWS DRUG DISCOVERY289123.80
    NATURE REVIEWS MOLECULAR CELL BIOLOGY386164.40
    BMJ-British Medical Journal015.30
    BMJ-British Medical Journal015.30
    NATURE REVIEWS IMMUNOLOGY35183.00
    NATURE REVIEWS MICROBIOLOGY25060.20


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