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期刊名字 | FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL FOOD SCI TECHNOL INT (此期刊被最新的JCR期刊SCIE收录) LetPub评分 5.1
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声誉 6.4 影响力 3.7 速度 7.0 | |||||||||||||||||||||||||||||||
期刊ISSN | 1082-0132 | 微信扫码收藏此期刊 | ||||||||||||||||||||||||||||||
E-ISSN | 1532-1738 | |||||||||||||||||||||||||||||||
2023-2024最新影响因子 (数据来源于搜索引擎) | 1.8 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:1.987 | |||||||||||||||||||||||||||||||
2023-2024自引率 | 5.60%点击查看自引率趋势图 | |||||||||||||||||||||||||||||||
五年影响因子 | 2.3 | |||||||||||||||||||||||||||||||
JCI期刊引文指标 | 0.36 | |||||||||||||||||||||||||||||||
h-index | 52 | |||||||||||||||||||||||||||||||
CiteScore ( 2024年最新版) |
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期刊简介 |
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期刊官方网站 | http://fst.sagepub.com/content/current | |||||||||||||||||||||||||||||||
期刊投稿网址 | https://us.sagepub.com/en-us/nam/journal/food-science-and-technology-international#submission-guidelines | |||||||||||||||||||||||||||||||
期刊语言要求 | 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 TECHNOLOGY INTERNATIONAL的语言要求,还能让FOOD SCIENCE AND TECHNOLOGY 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 SCIENCE AND TECHNOLOGY 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 。
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是否OA开放访问 | No | |||||||||||||||||||||||||||||||
通讯方式 | SAGE PUBLICATIONS LTD, 1 OLIVERS YARD, 55 CITY ROAD, LONDON, ENGLAND, EC1Y 1SP | |||||||||||||||||||||||||||||||
出版商 | SAGE Publications Inc. | |||||||||||||||||||||||||||||||
涉及的研究方向 | 工程技术-食品科技 | |||||||||||||||||||||||||||||||
出版国家或地区 | ENGLAND | |||||||||||||||||||||||||||||||
出版语言 | Multi-Language | |||||||||||||||||||||||||||||||
出版周期 | Bimonthly | |||||||||||||||||||||||||||||||
出版年份 | 1995 | |||||||||||||||||||||||||||||||
年文章数 | 97点击查看年文章数趋势图 | |||||||||||||||||||||||||||||||
Gold OA文章占比 | 0.75% | |||||||||||||||||||||||||||||||
研究类文章占比: 文章 ÷(文章 + 综述) | 100.00% | |||||||||||||||||||||||||||||||
WOS期刊SCI分区 ( 2023-2024年最新版) | WOS分区等级:3区
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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
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中国科学院SCI期刊分区 ( 2022年12月升级版) |
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中国科学院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) | |||||||||||||||||||||||||||||||
PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1082-0132%5BISSN%5D | |||||||||||||||||||||||||||||||
平均审稿速度 | 网友分享经验: 较慢,18-36周 | |||||||||||||||||||||||||||||||
平均录用比例 | 网友分享经验: 容易 | |||||||||||||||||||||||||||||||
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 TECHNOLOGY INTERNATIONAL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 |
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中国学者近期发表的论文 | |
1. | Effects of superheated steam processing on the physicochemical properties of sea rice bran Author: Cao, Xiaohuang; Islam, Md Nahidul; Ning, Xin; Luo, Zhihui; Wang, Lei Journal: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 2023; Vol. 29, Issue 2, pp. 115-125. DOI: 10.1177/10820132211062711 PubMed DOI |
2. | Effect of particle size on composition, physicochemical, functional, and structural properties of insoluble dietary fiber concentrate from citrus peel Author: Feng, Xueying; Yu, Ben; Regenstein, Joe M.; Wang, Lufeng Journal: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 2023; Vol. 29, Issue 3, pp. 195-203. DOI: 10.1177/10820132211063973 PubMed DOI |
3. | The effects of packaging type and storage temperature on some of UHT milk quality indexes Author: Fayed, Atef E.; El Sheikha, Aly Farag; Ali, Ali A.; Hassan, Moustafa A. Journal: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 2023; Vol. 29, Issue 4, pp. 361-371. DOI: 10.1177/10820132221092378 PubMed DOI |
4. | Preservative effects of a novel bacteriocin from Lactobacillus panis C-M2 combined with dielectric barrier discharged cold plasma (DBD-CP) on acquatic foods Author: Shan, Chengjun; Han Wu; Zhu, Yongsheng; Zhou, Jianzhong; Yan, Wenjing; Zhang Jianhao; Liu, Xiaoli Journal: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 2023; Vol. 29, Issue 4, pp. 406-416. DOI: 10.1177/10820132221094720 PubMed DOI |
5. | Effect of calcium levels on structure and function of mitochondria in yeast under high glucose fermentation Author: Xie, Dongdong; Sun, Yingqi; Li, Xing; Ren, Shuncheng Journal: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 2023; Vol. , Issue , pp. -. DOI: 10.1177/10820132231170409 PubMed DOI |
6. | Potential antimicrobial activity of camel milk as a traditional functional food against foodborne pathogens in vivo and in vitro Author: Abdelazez, Amro; Melak, Sherif; Abdelmotaal, Heba; Alshehry, Garsa; Al-jumayi, Huda; Algarni, Eman; Meng, Xiang-Chen Journal: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 2023; Vol. , Issue , pp. -. DOI: 10.1177/10820132221146322 PubMed DOI |
7. | Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference Author: Long, Men; Wei, Yanling; Tao, Shoukui; Wu, Yejing; Wang, JingYi; Zhou, Di; Cai, Huazhen; Zhan, Ge Journal: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 2023; Vol. , Issue , pp. -. DOI: 10.1177/10820132221150534 PubMed DOI |
8. | Effect of gamma-polyglutamic acid on the physicochemical properties of soybean protein isolate-stabilized O/W emulsion Author: Xie, Xinhua; Zhang, Bei; Zhang, Bobo; Zhu, Hongshuai; Qi, Lei; Xu, Chao; Cheng, Lilin; Ai, Zhilu; Shi, Qingshan Journal: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 2023; Vol. , Issue , pp. -. DOI: 10.1177/10820132231158278 PubMed DOI |
9. | Solid state fermentation of mung beans by Bacillus subtilis subsp. natto on static, shaking flask and soft elastic tubular reactors Author: Lyu, He; Hernalsteens, Saartje; Cong, Haihua; Quek, S-y; Chen, Xiao Dong Journal: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 2023; Vol. , Issue , pp. -. DOI: 10.1177/10820132231162167 PubMed DOI |
10. | Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs Author: Dong, Ping; Xiao, Lan; Fan, Wenjiao; Yang, Huizhen; Xu, Chengjian; Qiao, Mingfeng; Zhu, Kaixian; Wu, Huachang; Deng, Jing Journal: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 2023; Vol. , Issue , pp. -. DOI: 10.1177/10820132231173158 PubMed DOI |
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