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Innovative Food Science & Emerging Technologies

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 INNOV FOOD SCI 最新评论：做低温等离子体的，投稿10天了，一直with editor状态。不知道该不该催一下。怕催一下直接给拒了。各位有经历这么久with editor的... (2024-11-19)


期刊名:   ISSN:   研究方向:   影响因子: -   SCI收录:
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Innovative Food Science & Emerging Technologies期刊基本信息Hello，您是该期刊的第112736位访客


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期刊名字Innovative Food Science & Emerging TechnologiesInnovative Food Science & Emerging Technologies

INNOV FOOD SCI EMERG
（此期刊被最新的JCR期刊SCIE收录）

LetPub评分
7.9
64人评分
我要评分

声誉
8.8

影响力
7.0

速度
9.1

期刊ISSN1466-8564
微信扫码收藏此期刊
2023-2024最新影响因子
（数据来源于搜索引擎）		6.3 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：5.153
2023-2024自引率4.80%点击查看自引率趋势图
五年影响因子6.5
JCI期刊引文指标 1.44
h-index 96
CiteScore
（ 2024年最新版）
CiteScoreSJRSNIPCiteScore排名
12.001.3841.354
学科分区排名百分位
大类：Agricultural and Biological Sciences
小类：Food Science		Q120 / 389
大类：Agricultural and Biological Sciences
小类：Industrial and Manufacturing Engineering		Q132 / 384
大类：Agricultural and Biological Sciences
小类：General Chemistry		Q143 / 408

期刊简介
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.
期刊官方网站https://www.journals.elsevier.com/innovative-food-science-and-emerging-technologies
期刊投稿网址https://www.editorialmanager.com/IFSET
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Innovative Food Science & Emerging Technologies的语言要求，还能让Innovative Food Science & Emerging Technologies编辑和审稿人得到更好的审稿体验，让稿件最大限度地被Innovative Food Science & Emerging Technologies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No
通讯方式ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB
出版商Elsevier BV
涉及的研究方向工程技术-食品科技
出版国家或地区NETHERLANDS
出版语言English
出版周期Quarterly
出版年份2000
年文章数 224点击查看年文章数趋势图
Gold OA文章占比17.58%
研究类文章占比：
文章 ÷（文章 + 综述）		98.21%
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 & TECHNOLOGYSCIEQ117/173
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 & TECHNOLOGYSCIEQ112/173
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 2区1区4区
FOOD SCIENCE & TECHNOLOGY
食品科技		1区2区2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 4区1区1区
FOOD SCIENCE & TECHNOLOGY
食品科技		3区2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 1区1区3区
FOOD SCIENCE & TECHNOLOGY
食品科技		2区2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=1466-8564%5BISSN%5D
平均审稿速度网友分享经验：
平均3.0个月
来源Elsevier官网：
平均6.7周
平均录用比例网友分享经验：
较易
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Innovative Food Science & Emerging Technologies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7.7周
期刊常用信息链接
同领域相关期刊 Innovative Food Science & Emerging Technologies期刊近年CiteScore指标趋势图
该杂志的自引率趋势图 Innovative Food Science & Emerging Technologies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
Innovative Food Science & Emerging Technologies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
    FOOD RESEARCH INTERNATIONAL13412.50
    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
    FOOD RESEARCH INTERNATIONAL483061
    LWT-FOOD SCIENCE AND TECHNOLOGY466417
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE450113
    PLANT AND SOIL440751
    Geoderma397519
  •  

    Innovative Food Science & Emerging Technologies Innovative Food Science & Emerging Technologies
    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.A new partially-gelatinized granular starch prepared by industry-scale microfluidization treatment of pea starch

    Author: He, Xiaohong; Dai, Taotao; Liang, Ruihong; Liu, Wei; Cheng, Yunhui; Liu, Chengmei; Chen, Jun
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 86, Issue , pp. -. DOI: 10.1016/j.ifset.2023.103351        DOI
    2.Mechanistic study of the impact of germinated brown rice flour on gluten network formation, dough properties and bread quality

    Author: Ding, Jian; Hu, Heng; Yang, Jiaqi; Wu, Tianyi; Sun, Xinyang; Fang, Yong; Huang, Qingrong
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103217        DOI
    3.Changes in the physicochemical, structural and emulsifying properties of chicken myofibrillar protein via microfluidization

    Author: Han, Keying; Feng, Xiao; Yang, Yuling; Tang, Xiaozhi; Gao, Chengcheng
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103236        DOI
    4.High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state

    Author: Wang, Jun; Pei, Yu-Peng; Chen, Chang; Yang, Xu-Hai; An, Kejing; Xiao, Hong-Wei
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103246        DOI
    5.Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes

    Author: Zhang, Huijuan; Feng, Xuejia; Liu, Shuchang; Ren, Feiyue; Wang, Jing
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103239        DOI
    6.Evaluating performances of a small-scale 50 O radio frequency heating system designed for home applications

    Author: Tian, Yingqi; Guan, Xiangyu; Li, Rui; Ramaswamy, Hosahalli; Wang, Shaojin
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103258        DOI
    7.Numerical simulation approach for predicting rice milling performance under different convex rib helix angle based on discrete element method

    Author: Li, Anqi; Jia, Fuguo; Shen, Shaohang; Han, Yanlong; Chen, Peiyu; Wang, Yinglong; Zhang, Jincheng; Feng, Wenyu; Fei, Jiaming; Hao, Xianzhi
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103257        DOI
    8.Fungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar

    Author: Fang, Guan-Yu; Mu, Xiao-Jing; Huang, Bing-Wen; Wu, Guang-Zhong; Jiang, Yu-Jian
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103259        DOI
    9.Combined calcium pretreatment and ultrasonic/microwave drying to dehydrate black chokeberry: Novel mass transfer modeling and metabolic pathways of polyphenols

    Author: Zhu, Rui; Shen, Juan; Law, Chung Lim; Ma, Xiaoxuan; Li, Dandan; Han, Yongbin; Kiani, Hossein; Manickam, Sivakumar; Tao, Yang
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103215        DOI
    10.Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices

    Author: Bai, Jun-Wen; Zhang, Lu; Aheto, Joshua H.; Cai, Jian-Rong; Wang, Yu-Chi; Sun, Li; Tian, Xiao-Yu
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103216        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26条


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