欢迎您加入月均活跃用户100万＋的科研社区！如您有任何系统建议，请；如有合作推广需求，请点此洽谈。
| 近期推荐： | 热 全流程投稿协助套餐服务 | 热 SCI论文AI润色+人工QC服务 | 热 Springer Nature特刊征稿 |
 |
| 基本信息 | 登录收藏 | |||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
期刊名字 | Foods FOODS （此期刊被最新的JCR期刊SCIE收录） LetPub评分 8.1
139人评分
我要评分
声誉 8.5 影响力 7.5 速度 8.8 | |||||||||||||||||||||||||||||||||
| 期刊ISSN | 2304-8158 | 
蝌蝌APP，让您与同行交流更轻松
 立即下载 | ||||||||||||||||||||||||||||||||
| 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2025年5月19日：5.06 | |||||||||||||||||||||||||||||||||
| 2024-2025自引率 | 9.80%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） |
| |||||||||||||||||||||||||||||||||
| 期刊简介 |
| |||||||||||||||||||||||||||||||||
| 期刊官方网站 | https://www.mdpi.com/journal/foods | |||||||||||||||||||||||||||||||||
期刊投稿格式模板 VIP专享 |
| |||||||||||||||||||||||||||||||||
| 期刊投稿网址 | https://login.mdpi.com/login?_target_path=https%3A%2F%2Fsusy.mdpi.com%2Fuser%2Flogin%3FauthAll%3Dtrue | |||||||||||||||||||||||||||||||||
| 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 & ScopeAuthor InstructionsEditorial BoardAnonymous 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 | 99.93% | |||||||||||||||||||||||||||||||||
| 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
| |||||||||||||||||||||||||||||||||
| 中国科学院《国际期刊预警 名单（试行）》名单 | 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 | |||||||||||||||||||||||||||||||||
| 中国科学院期刊分区 （ 2025年3月最新升级版） | 点击查看中国科学院期刊分区趋势图
| |||||||||||||||||||||||||||||||||
| 中国科学院期刊分区 （ 2023年12月升级版） |
| |||||||||||||||||||||||||||||||||
| 中国科学院期刊分区 （ 2022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) 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 |
| |||||||||||||||||||||||||||||||||
|
|
| |
| 中国学者近期发表的论文 | |
| 1. | Design of Ready-to-Use Ball-in-Ball Staphylococcus aureus Microsphere Based on Novel Cryoprotectant and Drop Freeze-Drying Technology: Effective Preservation and Application Author: Wang, Zile; Chen, Dongdong; Zheng, Xiaomei; Li, Yuqing; Jiang, Shaoqian; Chen, Yanfei; Jia, Jingjian; Yu, Libo; Peng, Tao Journal: FOODS. 2025; Vol. 14, Issue 12, pp. -. DOI: 10.3390/foods14122142 PubMed DOI |
| 2. | The Effects of Ultra-High Pressure Combined with Egg White Protein on the Gel Physical Properties of Reduced-Salt Shrimp Surimi Author: Wang, Yefan; Zhai, Zisheng; Yu, Xinchi; Li, Deyang Journal: FOODS. 2025; Vol. 14, Issue 12, pp. -. DOI: 10.3390/foods14122144 PubMed DOI |
| 3. | The Role of Hydroxyl Modification of Peptidoglycan to Reduce the TTX Toxicity via Superior Absorption Author: Wang, Chang'e; Guo, Yi; Zhang, Lili; Miao, Junjian; Lu, Ying Journal: FOODS. 2025; Vol. 14, Issue 12, pp. -. DOI: 10.3390/foods14122145 PubMed DOI |
| 4. | Effects of Tricholoma Matsutake-Derived Insoluble Fiber on the Pasting Properties, Structural Characteristics, and In Vitro Digestibility of Rice Flour Author: Qiu, Qin; Chen, Jing; Sun, Dafeng; Ma, Yongshuai; Zhong, Yujie; Yi, Junjie; Du, Ming; Zhou, Man; Wang, Tao Journal: FOODS. 2025; Vol. 14, Issue 12, pp. -. DOI: 10.3390/foods14122143 PubMed DOI |
| 5. | Non-Destructive Detection of Fruit Quality: Technologies, Applications and Prospects Author: Liu, Jingyi; Sun, Jun; Wang, Yasong; Liu, Xin; Zhang, Yingjie; Fu, Haijun Journal: FOODS. 2025; Vol. 14, Issue 12, pp. -. DOI: 10.3390/foods14122137 PubMed DOI |
| 6. | 3D Printability of Lysine-Modified Myofibrillar Protein Emulsions Author: Liao, Lin; Feng, Zilan; Yow, Yoon-Yen; Song, Yajie; Liu, Yuxiao; Qin, Lixiang; Wu, Xiaofei; Pei, Zhisheng; Xue, Changfeng Journal: FOODS. 2025; Vol. 14, Issue 12, pp. -. DOI: 10.3390/foods14122138 PubMed DOI |
| 7. | Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation Process Author: Han, Meiyi; Zhao, Hongkui; Liu, Zhihua; Liu, Jing; Liu, Xi; Hang, Fangxue; Li, Kai; Xie, Caifeng Journal: FOODS. 2025; Vol. 14, Issue 12, pp. -. DOI: 10.3390/foods14122136 PubMed DOI |
| 8. | Preparation, Characterization, and In Vitro Stability Analysis of Deer Sinew Peptide-Zinc Chelate Author: Yang, Shan; Liu, Tianyuan; Chen, Weijia; Zong, Ying; Geng, Jianan; Zhao, Yan; He, Zhongmei; Du, Rui Journal: FOODS. 2025; Vol. 14, Issue 12, pp. -. DOI: 10.3390/foods14122131 PubMed DOI |
| 9. | Effect of TGase Crosslinking on the Structure, Emulsification, and Gelling Properties of Soy Isolate Proteins Author: Peng, Ziqi; Liu, Kunlun; Liao, Ning Journal: FOODS. 2025; Vol. 14, Issue 12, pp. -. DOI: 10.3390/foods14122130 PubMed DOI |
| 10. | Formation Mechanisms and Kinetic Modeling of Key Aroma Compounds During Qidan Tea Roasting Author: Gao, Xing; Wang, Siyuan; Wang, Ying; Song, Huanlu Journal: FOODS. 2025; Vol. 14, Issue 12, pp. -. DOI: 10.3390/foods14122125 PubMed DOI |
|
|
|
|
联系我们 | 站点地图 | 友情链接 | 授权代理商 | 加入我们
© 2010-2025 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
