【LetPub】Foods 影响因子5.100分，是几区，2025-2026年期刊投稿经验分享，Foods主页，推荐审稿人、编辑，审稿周期/时间，版面费多少，中国作者发表文章，修改意见

2026年3月最新《新锐期刊分区表》数据已更新，欢迎查询使用。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。

期刊名:	ISSN:	研究方向:	影响因子: -	SCI收录:
大类学科:	小类学科:	新锐期刊分区表:	是否OA期刊:	结果排序:

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Foods期刊基本信息Hello，您是该期刊的第487765位访客

基本信息

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期刊名字

Foods

FOODS
（此期刊被最新的JCR期刊SCIE收录）

LetPub评分

8.1

149人评分

我要评分

声誉

8.4

影响力

7.5

速度

8.7

期刊ISSN

2304-8158

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2024-2025最新影响因子
（数据来源于搜索引擎）

5.1 点击查看影响因子趋势图

实时影响因子

截止2026年5月06日：5.94

2024-2025自引率

9.8%点击查看自引率趋势图

五年影响因子

5.6

JCI期刊引文指标

0.96

h-index

暂无h-index数据

CiteScore
（ 2025年最新版）

CiteScore

SJR

SNIP

CiteScore排名

8.70

1.021

1.270

学科	分区	排名	百分位
大类：Health Professions 小类：Health Professions (miscellaneous)	Q1	1 / 91
大类：Health Professions 小类：Health (social science)	Q1	17 / 376
大类：Health Professions 小类：Plant Science	Q1	40 / 534
大类：Health Professions 小类：Food Science	Q1	52 / 404
大类：Health Professions 小类：Microbiology	Q1	39 / 188

期刊简介

Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:

manuscripts regarding research proposals and research ideas will be particularly welcomed
electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material
we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds

期刊官方网站

https://www.mdpi.com/journal/foods

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期刊投稿格式模板

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期刊投稿网址

https://login.mdpi.com/login?_target_path=https%3A%2F%2Fsusy.mdpi.com%2Fuser%2Flogin%3FauthAll%3Dtrue

稿件规范性与完整性预检开始检查>>

该期刊中国学者近期发文 - New

Preparation of Specialty Malt Through Explosive Puffing: Characterization of Quality Attributes and Its Effect on Beer Quality
Author: Pan, Qi; Zhu, Jiangyu; Yin, Yongqi; Yang, Zhengfei
Journal: FOODS. 2026; Vol. 15, Issue 6, pp. -. DOI: 10.3390/foods15061113

Semi-Quantitative Detection of Borax Adulteration in Wheat Flour Based on Microwave Non-Destructive Testing and Machine Learning
Author: Kang, Mei; Yang, Jiming; Ren, Ya; Bai, Xue
Journal: FOODS. 2026; Vol. 15, Issue 6, pp. -. DOI: 10.3390/foods15061107

Microwave Pretreatment of Soybeans Prior to Soaking Enhances Mechanical and Rehydration Properties of Yuba
Author: Li, Weiyu; Zhan, Siyu; Sun, Ke; Song, Chunli; Ren, Jian
Journal: FOODS. 2026; Vol. 15, Issue 6, pp. -. DOI: 10.3390/foods15061094

Genomic and Metabolic Features of the Lactobacillus sakei HRB10 Isolated from Traditional Dry Sausage in Northeast China Based on Whole Genome Sequencing Technology
Author: Chen, Qian; Bai, Yunlong; Fan, Yingying; Lu, Jiasheng; Sui, Yumeng; Kong, Baohua; Hu, Yingying
Journal: FOODS. 2026; Vol. 15, Issue 6, pp. -. DOI: 10.3390/foods15061089

期刊语言要求

Language
To facilitate proper peer-reviewing of your manuscript, it is essential that it is submitted in grammatically correct English.
MDPI provides minor English editing by native English speakers for all accepted papers, included in the APC. The APC does not cover extensive English editing. Your paper could be returned to you at the English editing stage of the publication process if extensive editing is required. You may choose to use a paid language-editing service before submitting your paper for publication.

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Foods的语言要求，还能让Foods编辑和审稿人得到更好的审稿体验，让稿件最大限度地被Foods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（2篇）论文致谢（3篇）。
提交文稿

是否OA开放访问

Yes

OA期刊相关信息

文章处理费：需要（ CHF2900; ）
文章处理费豁免：查看说明
其他费用：没有
期刊主题关键词：food sciences
相关链接：Aims & Scope Author Instructions Editorial Board Anonymous peer review

通讯方式

ST ALBAN-ANLAGE 66, BASEL, SWITZERLAND, CH-4052

出版商

MDPI (Basel, Switzerland)

涉及的研究方向

Immunology and Microbiology-Microbiology

出版国家或地区

Switzerland

出版语言

English

出版周期

出版年份

2012

年文章数

4133点击查看年文章数趋势图

Gold OA文章占比

99.98%

研究类文章占比：
文章 ÷（文章 + 综述）

88.02%

WOS期刊JCR分区
（ 2024-2025年最新版）

WOS分区等级：1区

按JIF指标学科分区	收录子集	JIF分区	JIF排名	JIF百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	43/182

按JCI指标学科分区	收录子集	JCI分区	JCI排名	JCI百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	44/182

期刊分区表预警名单

2026年03月发布的新锐学术版：不在预警名单中

2025年03月发布的2025版：不在预警名单中

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

《新锐期刊分区表》
（ 2026年3月发布）

点击查看期刊分区表趋势图

大类学科

小类学科

Top期刊

综述期刊

农林科学 2区

FOOD SCIENCE & TECHNOLOGY
食品科技

2区

是

N/A

期刊分区表
（ 2025年3月升级版）

大类学科

小类学科

Top期刊

综述期刊

农林科学 2区

FOOD SCIENCE & TECHNOLOGY
食品科技

2区

否

期刊分区表
（ 2023年12月旧的升级版）

大类学科

小类学科

Top期刊

综述期刊

农林科学 2区

FOOD SCIENCE & TECHNOLOGY
食品科技

2区

否

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)
Directory of Open Access Journals (DOAJ)

PubMed Central (PMC)链接

http://www.ncbi.nlm.nih.gov/nlmcatalog?term=2304-8158%5BISSN%5D

平均审稿速度

期刊官网数据：
平均15.83天
网友分享经验：
11 Weeks

平均录用比例

网友分享经验：

版面费/APC文章处理费信息

文章处理费：需要（ CHF2900; ）
文章处理费豁免：查看说明
其他费用：没有
LetPub提供文章处理费（APC）支持服务，可以用人民币支付版面费啦！

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Foods顺利发表。
快看看作者怎么说吧：服务好评（2篇）论文致谢（3篇）。
提交文稿

期刊常用信息链接

同领域相关期刊	Foods期刊近年CiteScore指标趋势图
该杂志的自引率趋势图	Foods期刊分区表趋势图
该杂志的年文章数趋势图	同领域作者分享投稿经验
Foods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
期刊分区表趋势图
年文章数趋势图
该期刊中国学者近期发文
期刊分区表相关期刊

同类著名期刊名称	h-index	CiteScore
Nature Microbiology	40	27.60
npj Biofilms and Microbiomes	13	13.40
Emerging Microbes & Infections	31	13.90
Environmental Microbiome	0	7.40
Virulence	52	10.50
Microbial Biotechnology	55	9.90
Frontiers in Cellular and Infection Microbiology	53	9.00
mLife	0	4.20
Probiotics and Antimicrobial Proteins	20	10.80
Virus Evolution	0	9.90

期刊分区表同大类学科的热搜期刊	浏览次数
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY	1582952
Food Chemistry	1539076
INDUSTRIAL CROPS AND PRODUCTS	921746
CATENA	838822
Food & Function	728222
FOOD RESEARCH INTERNATIONAL	681125
LWT-FOOD SCIENCE AND TECHNOLOGY	595492
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE	552976
PLANT AND SOIL	550672
COMPUTERS AND ELECTRONICS IN AGRICULTURE	527484

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.	Preparation of Specialty Malt Through Explosive Puffing: Characterization of Quality Attributes and Its Effect on Beer Quality Author: Pan, Qi; Zhu, Jiangyu; Yin, Yongqi; Yang, Zhengfei Journal: FOODS. 2026; Vol. 15, Issue 6, pp. -. DOI: 10.3390/foods15061113 PubMed DOI
2.	Semi-Quantitative Detection of Borax Adulteration in Wheat Flour Based on Microwave Non-Destructive Testing and Machine Learning Author: Kang, Mei; Yang, Jiming; Ren, Ya; Bai, Xue Journal: FOODS. 2026; Vol. 15, Issue 6, pp. -. DOI: 10.3390/foods15061107 PubMed DOI
3.	Microwave Pretreatment of Soybeans Prior to Soaking Enhances Mechanical and Rehydration Properties of Yuba Author: Li, Weiyu; Zhan, Siyu; Sun, Ke; Song, Chunli; Ren, Jian Journal: FOODS. 2026; Vol. 15, Issue 6, pp. -. DOI: 10.3390/foods15061094 PubMed DOI
4.	Genomic and Metabolic Features of the Lactobacillus sakei HRB10 Isolated from Traditional Dry Sausage in Northeast China Based on Whole Genome Sequencing Technology Author: Chen, Qian; Bai, Yunlong; Fan, Yingying; Lu, Jiasheng; Sui, Yumeng; Kong, Baohua; Hu, Yingying Journal: FOODS. 2026; Vol. 15, Issue 6, pp. -. DOI: 10.3390/foods15061089 PubMed DOI
5.	Comparative Analysis of Quality Attributes in Restructured Steam-Cooked Chicken, Pork, and Beef System as Affected by Freeze-Drying Duration Author: Yu, Hongbo; Chen, Long; Jin, Zhengyu Journal: FOODS. 2026; Vol. 15, Issue 6, pp. -. DOI: 10.3390/foods15060989 PubMed DOI
6.	Occurrence of Tin in Foods and Dietary Exposure Assessment in Zhejiang Province, China Author: Ye, Shufeng; Chen, Jiang; Zhang, Ronghua; Wu, Pinggu; Zhao, Dong; Pan, Xiaodong; Wang, Jikai; Zhang, Hexiang; Qi, Xiaojuan; Lu, Zijie; Ji, Qing; Zhou, Biao Journal: FOODS. 2026; Vol. 15, Issue 6, pp. -. DOI: 10.3390/foods15060982 PubMed DOI
7.	Preparation of Low-Molecular-Weight Fucoidan by Irradiation-Induced Degradation and Its Protective Effect Against H2O2-Induced Oxidative Stress in RAW 264.7 Cells Author: Meng, Yuan; Wei, Tuantuan; Zhao, Jinwen; Wu, Shuangshuang; Ma, Yichao; Liu, Shu; He, Yunhai; Ren, Dandan; Wang, Qiukuan Journal: FOODS. 2026; Vol. 15, Issue 5, pp. -. DOI: 10.3390/foods15050969 PubMed DOI
8.	Process Optimization of GABA Instant White Tea Based on Response Surface Methodology and Analysis of Key Flavor Substances Author: Yang, Dihan; Wang, Teng; Jiao, Wenwen; Chen, Qiuyue; Bo, Nianguo; Guan, Yiqing; Jiang, Bin; Gao, Hongyan; Tao, Xiaying; Yang, Fan; Liang, Ping; Cai, Bei; Pan, Guanghong; Zhou, Yingling; Zhao, Chunyan; Zhao, Ming Journal: FOODS. 2026; Vol. 15, Issue 5, pp. -. DOI: 10.3390/foods15050967 PubMed DOI
9.	Migration and Safety Assessment of 20 Antioxidants in 39 Disposable Biodegradable Tableware Products Author: Wang, Liqian; Chen, Yuting; Gao, Xiaomeng; Zhou, Wenjun; Ma, Guowei; Zhang, Jingwei; Feng, Di Journal: FOODS. 2026; Vol. 15, Issue 5, pp. -. DOI: 10.3390/foods15050964 PubMed DOI
10.	The Impact of Instantaneous Ultra-High Temperature (INF) Versus Conventional Thermal Processing on Bovine Milk: Nutritional and Physicochemical Perspectives Author: Li, Jiayuan; Kang, Zhiyuan; Sheng, Nan; Yao, Huan; Feng, Xiaoying; Lu, Han; Hettinga, Kasper; Zhang, Lina; Zhou, Peng Journal: FOODS. 2026; Vol. 15, Issue 5, pp. -. DOI: 10.3390/foods15050959 PubMed DOI

同大类学科的其他著名期刊名称	h-index	CiteScore
Nature Food	0	35.60
Annual Review of Entomology	178	34.00
TRENDS IN FOOD SCIENCE & TECHNOLOGY	162	34.20
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY	82	25.50
Journal of Bioresources and Bioproducts	0	31.80
Artificial Intelligence in Agriculture	0	23.00
Annual Review of Food Science and Technology	51	23.80
FOOD HYDROCOLLOIDS	132	21.70
Annual Review of Phytopathology	143	19.20
Reviews in Aquaculture	30	24.80

同分区等级的其他期刊名称	h-index	CiteScore
MMWR Surveillance Summaries	0	81.80
NEW ASTRONOMY REVIEWS	52	21.50
Computational Visual Media	0	28.50
Journal of the National Comprehensive Cancer Network	88	24.70
International Journal of Transgender Health	0	13.20
ENDOCRINE PATHOLOGY	42	17.40
HemaSphere	0	7.20
IEEE Transactions on Intelligent Vehicles	0	17.00
BEHAVIORAL AND BRAIN SCIENCES	148	2.20
CURRENT OPINION IN SOLID STATE & MATERIALS SCIENCE	102	22.40

以上SCI期刊相关数据和信息来源于网络，仅供参考。

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Foods期刊基本信息Hello，您是该期刊的第487765位访客

同领域作者分享投稿经验：共123条