2024年6月最新影响因子数据已经更新，欢迎查询！ 如果您对期刊系统有任何需求或者问题，欢迎反馈给我们。
 |
| 基本信息 | 登录收藏 | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
期刊名字 | Food Bioscience FOOD BIOSCI （此期刊被最新的JCR期刊SCIE收录） LetPub评分 7.8
125人评分
我要评分
声誉 8.2 影响力 7.0 速度 8.8 | |||||||||||||||||||||
| 期刊ISSN | 2212-4292 | 微信扫码收藏此期刊 | ||||||||||||||||||||
| E-ISSN | 2212-4306 | |||||||||||||||||||||
| 2023-2024最新影响因子 （数据来源于搜索引擎） | 4.8 点击查看影响因子趋势图 | |||||||||||||||||||||
| 实时影响因子 | 截止2024年10月29日：4.313 | |||||||||||||||||||||
| 2023-2024自引率 | 10.40%点击查看自引率趋势图 | |||||||||||||||||||||
| 五年影响因子 | 5.1 | |||||||||||||||||||||
| JCI期刊引文指标 | 1.09 | |||||||||||||||||||||
| h-index | 19 | |||||||||||||||||||||
| CiteScore （ 2024年最新版） |
| |||||||||||||||||||||
| 期刊简介 |
| |||||||||||||||||||||
| 期刊官方网站 | https://www.journals.elsevier.com/food-bioscience | |||||||||||||||||||||
| 期刊投稿网址 | https://www.editorialmanager.com/FBIO | |||||||||||||||||||||
| 期刊语言要求 | Language Please write your text in good English (American or British usage is accepted, but not a mixture of these). Authors who feel their English language manuscript may require editing to eliminate possible grammatical or spelling errors and to conform to correct scientific English may wish to use the English Language Editing service. 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Food Bioscience的语言要求，还能让Food Bioscience编辑和审稿人得到更好的审稿体验，让稿件最大限度地被Food Bioscience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（1篇） 。 提交文稿 | |||||||||||||||||||||
| 是否OA开放访问 | No | |||||||||||||||||||||
| 通讯方式 | RADARWEG 29, AMSTERDAM, NETHERLANDS, 1043 NX | |||||||||||||||||||||
| 出版商 | Elsevier BV | |||||||||||||||||||||
| 涉及的研究方向 | Biochemistry, Genetics and Molecular Biology-Biochemistry | |||||||||||||||||||||
| 出版国家或地区 | NETHERLANDS | |||||||||||||||||||||
| 出版语言 | English | |||||||||||||||||||||
| 出版周期 | ||||||||||||||||||||||
| 出版年份 | 0 | |||||||||||||||||||||
| 年文章数 | 1132点击查看年文章数趋势图 | |||||||||||||||||||||
| Gold OA文章占比 | 6.90% | |||||||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 96.38% | |||||||||||||||||||||
| WOS期刊SCI分区 （ 2023-2024年最新版） | WOS分区等级：1区
| |||||||||||||||||||||
| 中国科学院《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 | |||||||||||||||||||||
| 中国科学院SCI期刊分区 （ 2023年12月最新升级版） | 点击查看中国科学院SCI期刊分区趋势图
| |||||||||||||||||||||
| 中国科学院SCI期刊分区 （ 2022年12月升级版） |
| |||||||||||||||||||||
| 中国科学院SCI期刊分区 （ 2021年12月旧的升级版） |
| |||||||||||||||||||||
| 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=2212-4292%5BISSN%5D | |||||||||||||||||||||
| 平均审稿速度 | 网友分享经验： | |||||||||||||||||||||
| 平均录用比例 | 网友分享经验： | |||||||||||||||||||||
| 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Food Bioscience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 |
| |||||||||||||||||||||
|
|
| |
| 中国学者近期发表的论文 | |
| 1. | Changes in structure, functional properties and volatile compounds of Cinnamomum camphora seed kernel protein by Maillard reaction Author: Yan, Xianghui; Gong, Xiaofeng; Zeng, Zheling; Wan, Dongman; Xia, Jiaheng; Ma, Maomao; Zhao, Junxin; Wang, Pengbo; Zhang, Shuhong; Yu, Ping; Gong, Deming Journal: FOOD BIOSCIENCE. 2023; Vol. 53, Issue , pp. -. DOI: 10.1016/j.fbio.2023.102628 DOI |
| 2. | Research progress on postharvest sweet potato spoilage fungi Ceratocystis fimbriata and control measures Author: Liu, Man; Meng, Qianchu; Wang, Sen; Yang, Kunlong; Tian, Jun Journal: FOOD BIOSCIENCE. 2023; Vol. 53, Issue , pp. -. DOI: 10.1016/j.fbio.2023.102627 DOI |
| 3. | Deterioration of muscle quality caused by ammonia exposure in rainbow trout (Oncorhynchus mykiss) Author: Wu, Yiwen; Zhao, Manman; Xia, Yuting; Sun, Weiqing; Xiong, Guangquan; Shi, Liu; Qiao, Yu; Wu, Wenjing; Ding, Anzi; Chen, Lang; Wang, Lan; Chen, Sheng Journal: FOOD BIOSCIENCE. 2023; Vol. 53, Issue , pp. -. DOI: 10.1016/j.fbio.2023.102609 DOI |
| 4. | Microbial metabolic transformation and antioxidant activity evaluation of polyphenols in kombucha Author: Shi, Shengyang; Wei, Yanjun; Lin, Xinping; Liang, Huipeng; Zhang, Sufang; Chen, Yingxi; Dong, Liang; Ji, Chaofan Journal: FOOD BIOSCIENCE. 2023; Vol. 51, Issue , pp. -. DOI: 10.1016/j.fbio.2022.102287 DOI |
| 5. | Comparison of eugenol and dihydromyricetin loaded nanofibers by electro-blowing spinning for active packaging Author: Liu, Songqi; Chen, Zaihan; Zhang, Huange; Li, Yuanli; Maierhaba, Taxipalati; An, Jianhui; Zhou, Zhi; Deng, Lingli Journal: FOOD BIOSCIENCE. 2023; Vol. 51, Issue , pp. -. DOI: 10.1016/j.fbio.2022.102294 DOI |
| 6. | Gastrodin ameliorates exercise-induced fatigue via modulating Nrf2 pathway and inhibiting inflammation in mice Author: Zhou, Yaping; Wu, Qi; Yu, Wen; Ye, Fan; Cao, Yunyun; Akan, Otobong D.; Wu, Xiuxiu; Xie, Tiantian; Lu, Han; Cao, Fuliang; Luo, Feijun; Lin, Qinlu Journal: FOOD BIOSCIENCE. 2023; Vol. 51, Issue , pp. -. DOI: 10.1016/j.fbio.2022.102262 DOI |
| 7. | Effectiveness of L-arginine/L-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles Author: Li, Mengmeng; He, Shufeng; Sun, Yangying; Pan, Daodong; Zhou, Changyu; He, Jun Journal: FOOD BIOSCIENCE. 2023; Vol. 51, Issue , pp. -. DOI: 10.1016/j.fbio.2022.102302 DOI |
| 8. | Effects of citrus fiber on the emulsifying properties and molecular structure of mutton myofibrillar protein: An underlying mechanisms study Author: Zhu, Chenyan; Zhang, Shunliang; Zhu, Ning; Wu, Qianrong; Du, Manting; He, Xiangli; Bai, Yanhong; Wang, Shouwei Journal: FOOD BIOSCIENCE. 2023; Vol. 51, Issue , pp. -. DOI: 10.1016/j.fbio.2022.102304 DOI |
| 9. | Non-targeted cellular metabolomics revealing the metabolomic features and anti-tumor mechanisms of cyanidin-3-O-arabinoside on Caco-2 cells Author: Xu, Ge; Xue, Wenjun; Zhang, Dan; Yu, Zhipeng; Liu, Jingbo; Zhao, Wenzhu Journal: FOOD BIOSCIENCE. 2023; Vol. 51, Issue , pp. -. DOI: 10.1016/j.fbio.2022.102296 DOI |
| 10. | Whey protein peptide PEW attenuates hyperuricemia and associated renal inflammation in potassium oxonate and hypoxanthine-induced rat Author: Qi, Xiaofen; Ma, Yanfeng; Guan, Kaifang; Liu, Chunhong; Wang, Rongchun; Ma, Ying; Niu, Tianjiao Journal: FOOD BIOSCIENCE. 2023; Vol. 51, Issue , pp. -. DOI: 10.1016/j.fbio.2022.102311 DOI |
|
|
|
|
联系我们 | 站点地图 | 友情链接 | 授权代理商 | 加入我们
© 2010-2024 中国: LetPub上海 网站备案号：沪ICP备10217908号-1 
沪公网安备号：31010402006960 （网站）31010405000484 （蝌蝌APP）
增值电信业务经营许可证：沪B2-20211595 网络文化经营许可证：沪网文[2023]2004-152号
礼翰商务信息咨询（上海）有限公司 办公地址：上海市徐汇区漕溪北路88号圣爱大厦1803室
安全保密
