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FOOD RESEARCH INTERNATIONAL

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，欢迎点击此处反馈给我们。

按期刊名首写字母查看 FOOD RES INT最新评论：9.28 提交 9.28 with editor 10.3 under review 邀请9个 10.5 两个审稿人接受邀请 10.6 邀请增加到15 个 一共三个接受邀请... (2024-11-21)


期刊名:   ISSN:   研究方向:   影响因子: -   SCI收录:
大类学科:   小类学科:   中国科学院分区:   是否OA期刊:   结果排序:
 
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FOOD RESEARCH INTERNATIONAL期刊基本信息Hello，您是该期刊的第483528位访客


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期刊名字FOOD RESEARCH INTERNATIONALFOOD RESEARCH INTERNATIONAL

FOOD RES INT
（此期刊被最新的JCR期刊SCIE收录）

LetPub评分
8.1
225人评分
我要评分

声誉
8.3

影响力
7.8

速度
7.5

期刊ISSN0963-9969
微信扫码收藏此期刊
E-ISSN1873-7145
2023-2024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10月29日：5.87
2023-2024自引率7.10%点击查看自引率趋势图
五年影响因子7.4
JCI期刊引文指标 1.51
h-index 134
CiteScore
（ 2024年最新版）
CiteScoreSJRSNIPCiteScore排名
12.501.4951.653
学科分区排名百分位
大类：Agricultural and Biological Sciences
小类：Food Science		Q117 / 389

期刊简介
Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.
期刊官方网站https://www.journals.elsevier.com/food-research-international
期刊投稿网址https://www.editorialmanager.com/FOODRES
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 RESEARCH INTERNATIONAL的语言要求，还能让FOOD RESEARCH INTERNATIONAL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 RESEARCH INTERNATIONAL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（7篇） 。
提交文稿
是否OA开放访问No
通讯方式ELSEVIER SCIENCE BV, PO BOX 211, AMSTERDAM, NETHERLANDS, 1000 AE
出版商Elsevier 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Monthly
出版年份1992
年文章数 1357点击查看年文章数趋势图
Gold OA文章占比16.13%
研究类文章占比：
文章 ÷（文章 + 综述）		92.04%
WOS期刊SCI分区
（ 2023-2024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 & TECHNOLOGYSCIEQ113/173
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 & TECHNOLOGYSCIEQ111/173
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
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		4区2区1区
是否
中国科学院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 2区1区4区
FOOD SCIENCE & TECHNOLOGY
食品科技		2区3区1区
是否
中国科学院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
农林科学 2区1区4区
FOOD SCIENCE & TECHNOLOGY
食品科技		1区4区1区
是否
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)
PubMed Central (PMC)链接http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0963-9969%5BISSN%5D
平均审稿速度网友分享经验：
平均2.3个月
来源Elsevier官网：
平均3.6周
平均录用比例网友分享经验：
约36.66%
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 RESEARCH INTERNATIONAL顺利发表。
快看看作者怎么说吧：服务好评 论文致谢
在线出版周期来源Elsevier官网：
平均9周
期刊常用信息链接
同领域相关期刊 FOOD RESEARCH INTERNATIONAL期刊近年CiteScore指标趋势图
该杂志的自引率趋势图 FOOD RESEARCH INTERNATIONAL中国科学院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
FOOD RESEARCH INTERNATIONAL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
  • 中国科学院分区趋势图
  • 年文章数趋势图
  • 该期刊中国学者近期发文
  • 中国科学院分区相关期刊
  • 同类著名期刊名称 h-index CiteScore
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16232.50
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8226.20
    FOOD HYDROCOLLOIDS13219.90
    Food Chemistry22116.30
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION13522.60
    Innovative Food Science & Emerging Technologies9612.00
    LWT-FOOD SCIENCE AND TECHNOLOGY11511.80
    MEAT SCIENCE14213.00
    FOOD CONTROL10312.20
    Food and Bioprocess Technology699.50
    中国科学院SCI期刊分区同大类学科的热搜期刊 浏览次数
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY1220957
    Food Chemistry1173148
    INDUSTRIAL CROPS AND PRODUCTS623714
    Food & Function557000
    CATENA529694
    LWT-FOOD SCIENCE AND TECHNOLOGY466417
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE450113
    PLANT AND SOIL440751
    Geoderma397519
    COMPUTERS AND ELECTRONICS IN AGRICULTURE370109
  •  

    FOOD RESEARCH INTERNATIONAL FOOD RESEARCH INTERNATIONAL
    我来预测明年：
    稳步上升 表现平稳 逐渐下降　 刷新
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  • 中国学者近期发表的论文
    1.The differences in carbohydrate utilization ability between six rounds of Sauce-flavor Daqu

    Author: Zhu, Qi; Chen, Liangqiang; Peng, Zheng; Zhang, Qiaoling; Huang, Wanqiu; Yang, Fan; Du, Guocheng; Zhang, Juan; Wang, Li
    Journal: FOOD RESEARCH INTERNATIONAL. 2023; Vol. 163, Issue , pp. -. DOI: 10.1016/j.foodres.2022.112184        PubMed      DOI
    2.Characterization of effects of chitooligosaccharide monomer addition on immunomodulatory activity in macrophages

    Author: Chen, Jiajun; Yang, Youcheng; Xu, Zizheng; Li, Feng; Yang, Minxuan; Shi, Fei; Lin, Li; Qin, Zhendong
    Journal: FOOD RESEARCH INTERNATIONAL. 2023; Vol. 163, Issue , pp. -. DOI: 10.1016/j.foodres.2022.112268        PubMed      DOI
    3.Inulin intervention attenuates hepatic steatosis in rats via modulating gut microbiota and maintaining intestinal barrier function

    Author: Yang, Zhandong; Su, Huihui; Lv, Yunjuan; Tao, Heqing; Jiang, Yonghong; Ni, Ziyan; Peng, Liang; Chen, Xueqing
    Journal: FOOD RESEARCH INTERNATIONAL. 2023; Vol. 163, Issue , pp. -. DOI: 10.1016/j.foodres.2022.112309        PubMed      DOI
    4.Analysis of flavonoid-related metabolites in different tissues and fruit developmental stages of blackberry based on metabolome analysis

    Author: Wu, Yaqiong; Huang, Xin; Yang, Hao; Zhang, Shanshan; Lyu, Lianfei; Li, Weilin; Wu, Wenlong
    Journal: FOOD RESEARCH INTERNATIONAL. 2023; Vol. 163, Issue , pp. -. DOI: 10.1016/j.foodres.2022.112313        PubMed      DOI
    5.Effects of amino acids on the formation and distribution of glycerol core aldehydes during deep frying

    Author: Huang, Jianhua; Wang, Lijun; Guo, Yanjun; Chen, Chuying; Song, Zhihua; Wang, Xingguo
    Journal: FOOD RESEARCH INTERNATIONAL. 2023; Vol. 163, Issue , pp. -. DOI: 10.1016/j.foodres.2022.112257        PubMed      DOI
    6.New insights into the persistent effect of transient cinnamaldehyde vapor treatment on the growth and aflatoxin synthesis of Aspergillus flavus

    Author: Niu, Ajuan; Wu, Hongying; Hu, Xinyue; Tan, Song; Wu, Yajie; Yin, Xiaoyu; Chen, Yuping; Sun, Xinyang; Wang, Guangyu; Qiu, Weifen
    Journal: FOOD RESEARCH INTERNATIONAL. 2023; Vol. 163, Issue , pp. -. DOI: 10.1016/j.foodres.2022.112300        PubMed      DOI
    7.Copper chelating peptides derived from tilapia (Oreochromis niloticus) skin as tyrosinase inhibitor: Biological evaluation, in silico investigation and in vivo effects

    Author: Song, Yuqiong; Li, Jun; Tian, Han; Xiang, Huan; Chen, Shengjun; Li, Laihao; Hu, Xiao
    Journal: FOOD RESEARCH INTERNATIONAL. 2023; Vol. 163, Issue , pp. -. DOI: 10.1016/j.foodres.2022.112307        PubMed      DOI
    8.Producing mixed-soy protein adsorption layers on alginate microgels to controlled-release 8-carotene

    Author: Jin, Hainan; Wang, Lei; Yang, Shuyuan; Wen, Jiayu; Zhang, Yan; Jiang, Lianzhou; Sui, Xiaonan
    Journal: FOOD RESEARCH INTERNATIONAL. 2023; Vol. 164, Issue , pp. -. DOI: 10.1016/j.foodres.2022.112319        PubMed      DOI
    9.Electron beam irradiation pretreatment enhances the formation of granular starch-phenolics complexes

    Author: Huang, Yuefeng; Liu, Qiuyan; Yu, Jiangtao; Zhang, Qiang; He, Caian; Han, Lin; Wang, Min
    Journal: FOOD RESEARCH INTERNATIONAL. 2023; Vol. 163, Issue , pp. -. DOI: 10.1016/j.foodres.2022.112288        PubMed      DOI
    10.Integrated untargeted metabolome, full-length sequencing, and transcriptome analyses reveal insights into the fruit quality at different harvest times of Chaenomeles speciosa

    Author: Fang, Qingying; Zheng, Han; Fu, Guosheng; Yin, Minzhen; Jiang, Lu; Zhao, Yujiao; Zha, Liangping; Chu, Shanshan; Peng, Huasheng; Huang, Luqi
    Journal: FOOD RESEARCH INTERNATIONAL. 2023; Vol. 164, Issue , pp. -. DOI: 10.1016/j.foodres.2022.112314        PubMed      DOI
  • 同大类学科的其他著名期刊名称 h-index CiteScore
    Nature Food028.50
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16232.50
    Annual Review of Entomology17845.70
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8226.20
    FOOD HYDROCOLLOIDS13219.90
    Annual Review of Food Science and Technology5122.40
    SOIL BIOLOGY & BIOCHEMISTRY18616.90
    Annual Review of Phytopathology14316.60
    Current Forestry Reports015.90
    Current Opinion in Food Science2118.40
    同分区等级的其他期刊名称 h-index CiteScore
    CA-A CANCER JOURNAL FOR CLINICIANS144873.20
    NATURE REVIEWS DRUG DISCOVERY289137.40
    LANCET700148.10
    NEW ENGLAND JOURNAL OF MEDICINE933145.40
    BMJ-British Medical Journal019.90
    BMJ-British Medical Journal019.90
    NATURE REVIEWS MOLECULAR CELL BIOLOGY386173.60
    Nature Reviews Clinical Oncology12799.40
    Nature Reviews Materials61119.40
    Nature Reviews Disease Primers4876.70
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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同领域作者分享投稿经验：共385条


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