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| 基本信息 | 登录收藏 | |||||||||||||||||
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期刊名字 | Food Science and Human Wellness FOOD SCI HUM WELL （此期刊被最新的JCR期刊SCIE收录） LetPub评分 7.6
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声誉 8.2 影响力 6.7 速度 8.4 | |||||||||||||||||
| 期刊ISSN | 2213-4530 | 微信扫码收藏此期刊 | ||||||||||||||||
| 2022-2023最新影响因子 （数据来源于搜索引擎） | 7 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：5.576 | |||||||||||||||||
| 2022-2023自引率 | 5.70%点击查看自引率趋势图 | |||||||||||||||||
| 五年影响因子 | 8.3 | |||||||||||||||||
| h-index | 暂无h-index数据 | |||||||||||||||||
| CiteScore |
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| 期刊简介 |
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| 期刊官方网站 | https://www.sciencedirect.com/journal/food-science-and-human-wellness | |||||||||||||||||
| 期刊投稿网址 | https://www.editorialmanager.com/FSHW/default.aspx | |||||||||||||||||
| 作者指南网址 | http://www.keaipublishing.com/en/journals/food-science-and-human-wellness/guide-for-authors/ | |||||||||||||||||
| 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 Science and Human Wellness的语言要求，还能让Food Science and Human Wellness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 Science and Human Wellness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 | Yes | |||||||||||||||||
OA期刊相关信息 | 文章处理费：需要（ CNY8000; EUR1050; USD1200; ） 文章处理费豁免：没有 其他费用：没有 期刊主题关键词：food biochemistry、food microbiology、nutrition and immunology、food safety、food safety and toxicology 相关链接：Aims & ScopeAuthor InstructionsEditorial BoardDouble anonymous peer review | |||||||||||||||||
| 通讯方式 | TSINGHUA UNIV PRESS, B605D, XUE YAN BUILDING, BEIJING, PEOPLES R CHINA, 100084 | |||||||||||||||||
| 出版商 | Elsevier | |||||||||||||||||
| 涉及的研究方向 | Agricultural and Biological Sciences-Food Science | |||||||||||||||||
| 出版国家或地区 | PEOPLES R CHINA | |||||||||||||||||
| 出版语言 | English | |||||||||||||||||
| 出版周期 | Quarterly | |||||||||||||||||
| 出版年份 | 2012 | |||||||||||||||||
| 年文章数 | 277点击查看年文章数趋势图 | |||||||||||||||||
| Gold OA文章占比 | 95.09% | |||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 96.39% | |||||||||||||||||
| WOS期刊SCI分区 （ 2022-2023年最新版） | WOS分区等级：1区
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| 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
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| 中科院SCI期刊分区 （ 2022年12月升级版） |
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| 中科院SCI期刊分区 （ 2021年12月旧的升级版） |
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| 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=2213-4530%5BISSN%5D | |||||||||||||||||
| 平均审稿速度 | 网友分享经验： 10 Weeks | |||||||||||||||||
| 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 Science and Human Wellness顺利发表。
快看看作者怎么说吧：服务好评 论文致谢 | |||||||||||||||||
| 编辑信息 |
Editor-in-Chief Bin Cong Hebei Medical University, China Founding Editor-in-Chief Rui-Hai Liu Cornell University, USA Associate Editors-in-Chief Ning Chen Wuhan Sports University, China Qing-Wu Shen Hunan Agricultural University, China Bao-Jun(Bruce) Xu Beijing Normal University-Hong Kong Baptist University United International College, China Alexander M. Gosslau City University of New York, USA Hui-Min Wang National Chung Hsing University,Taiwan, China Hao Jing China Agricultural University, China Geoffrey Ivan Neil Waterhouse University of Auckland, New Zealand Zhao Wang Tsinghua University, China Wen-Yi Kang Henan University, China Guo-Xun Chen The University of Tennessee, USA Qi-Xiao Zhai Jiangnan University, China Yan Zhang Hebei Food Inspection and Research Institute, China Hui Zhao Tianjin University of Commerce, China Nan Shang China Agricultural University, China | |||||||||||||||||
| 期刊常用信息链接 |
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| 中国学者近期发表的论文 | |
| 1. | Physicochemical properties and biological activities of polysaccharides from the peel of Dioscorea opposita Thunb. extracted by four different methods Author: Zhao, Zuowei; Wang, Li; Ruan, Yuan; Wen, Chunnan; Ge, Menghuan; Qian, Yanyan; Ma, Bingji Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 130-139. DOI: 10.1016/j.fshw.2022.07.0312213-4530 DOI |
| 2. | Virtual screening, molecular docking and identification of umami peptides derived from Oncorhynchus mykiss Author: Zhao, Wenzhu; Su, Lijun; Huo, Shitong; Yu, Zhipeng; Li, Jianrong; Liu, Jingbo Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 89-93. DOI: 10.1016/j.fshw.2022.07.026 DOI |
| 3. | Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model Author: Zhang, Mingcheng; Zhao, Xiaocao; Liu, Dengyong; Wang, Guan Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 275-282. DOI: 10.1016/j.fshw.2022.07.008 DOI |
| 4. | Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide Author: Zhang, Junmiao; Du, Hengjun; Ma, Ning; Zhong, Lei; Ma, Gaoxing; Pei, Fei; Chen, Hui; Hu, Qiuhui Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 183-191. DOI: 10.1016/j.fshw.2022.07.006 DOI |
| 5. | Edible mushrooms as a potent therapeutics of subclinical thyroid dysfunction among adults, especially in obese individuals: a prospective cohort study Author: Zhang, Juanjuan; Rayamajhi, Sabina; Thapa, Amrish; Meng, Ge; Zhang, Qing; Liu, Li; Wu, Hongmei; Gu, Yeqing; Zhang, Shunming; Zhang, Tingjing; Wang, Xuena; Cao, Zhixia; Dong, Jun; Zheng, Xiaoxi; Zhang, Xu; Dong, Xinrong; Wang, Xing; Sun, Shaomei; Zhou, Ming; Jia, Qiyu; Song, Kun; Niu, Kaijun Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 295-302. DOI: 10.1016/j.fshw.2022.07.0192213-4530 DOI |
| 6. | Effect of cooking processes on tilapia aroma and potential umami perception Author: Zhang, Danni; Ayed, Charfedinne; Fisk, Ian D.; Liu, Yuan Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 35-44. DOI: 10.1016/j.fshw.2022.07.016 DOI |
| 7. | Process optimization, texture and microstructure of novel kelp tofu Author: Ye, Xianjiang; Chen, Li; Su, Zhichen; Lin, Xiaojuan; Chen, Jicheng Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 111-118. DOI: 10.1016/j.fshw.2022.07.0292213-4530 DOI |
| 8. | Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers Author: Xu, Na; Zeng, Xianming; Li, Lingyun; Zhang, Xinyue; Wang, Peng; Han, Minyi; Xu, Xinglian Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 242-253. DOI: 10.1016/j.fshw.2022.07.0042213-4530 DOI |
| 9. | Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage Author: Xu, Lirong; Wu, Gangcheng; Huang, Jianhua; Zhang, Hui; Jin, Qingzhe; Wang, Xingguo Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 140-150. DOI: 10.1016/j.fshw.2022.07.032 DOI |
| 10. | Energy status regulated umami compound metabolism in harvested shiitake mushrooms (Lentinus edodes) with spores triggered to release Author: Xia, Rongrong; Zhao, Xuemei; Xin, Guang; Sun, Libin; Xu, Heran; Hou, Zhenshan; Li, Yunting; Wang, Yafei Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 303-311. DOI: 10.1016/j.fshw.2022.07.0202213-4530 DOI |
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