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基本信息 | 登录收藏 | |||||||||||||||||||||
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期刊名字![]() | INTERNATIONAL JOURNAL OF FOOD PROPERTIES INT J FOOD PROP (此期刊被最新的JCR期刊SCIE收录) LetPub评分 5.1
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声誉 5.9 影响力 3.9 速度 8.3 | |||||||||||||||||||||
期刊ISSN | 1094-2912 | 微信扫码收藏此期刊 | ||||||||||||||||||||
E-ISSN | 1532-2386 | |||||||||||||||||||||
2023-2024最新影响因子 (数据来源于搜索引擎) | 3.1 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:3.092 | |||||||||||||||||||||
2023-2024自引率 | 6.50%点击查看自引率趋势图 | |||||||||||||||||||||
五年影响因子 | 3.6 | |||||||||||||||||||||
JCI期刊引文指标 | 0.64 | |||||||||||||||||||||
h-index | 42 | |||||||||||||||||||||
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://www.tandf.co.uk/journals/titles/10942912.asp | |||||||||||||||||||||
期刊投稿网址 | http://mc.manuscriptcentral.com/ljfp | |||||||||||||||||||||
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INTERNATIONAL JOURNAL OF FOOD PROPERTIES的语言要求,还能让INTERNATIONAL JOURNAL OF FOOD PROPERTIES编辑和审稿人得到更好的审稿体验,让稿件最大限度地被INTERNATIONAL JOURNAL OF FOOD PROPERTIES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(2篇) 。
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是否OA开放访问 | Yes LetPub与Taylor & Francis签署APC支持服务战略合作协议,选择APC支持服务可享受:多样化支付选项,国税发票,加速发表,京东购物卡福利。了解详情>>> | |||||||||||||||||||||
OA期刊相关信息![]() | 文章处理费:需要( EUR2520; USD2630; GBP2100; ) 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 standards、food science、food technology 相关链接:Aims & ScopeAuthor InstructionsEditorial BoardAnonymous peer review | |||||||||||||||||||||
通讯方式 | TAYLOR & FRANCIS INC, 325 CHESTNUT ST, SUITE 800, PHILADELPHIA, USA, PA, 19106 | |||||||||||||||||||||
出版商 | Taylor and Francis 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 | Tri-annual | |||||||||||||||||||||
出版年份 | 1998 | |||||||||||||||||||||
年文章数 | 228点击查看年文章数趋势图 | |||||||||||||||||||||
Gold OA文章占比 | 98.71% | |||||||||||||||||||||
研究类文章占比: 文章 ÷(文章 + 综述) | 82.89% | |||||||||||||||||||||
WOS期刊SCI分区 ( 2023-2024年最新版) | WOS分区等级:2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) Directory of Open Access Journals (DOAJ) | |||||||||||||||||||||
PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1094-2912%5BISSN%5D | |||||||||||||||||||||
平均审稿速度 | 网友分享经验: 平均3.0个月 | |||||||||||||||||||||
平均录用比例 | 网友分享经验: 容易 | |||||||||||||||||||||
版面费/APC文章处理费信息 | 文章处理费:需要( EUR2520; USD2630; GBP2100; ) 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INTERNATIONAL JOURNAL OF FOOD PROPERTIES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 fat-to-lean ratio and cooking time on the water distribution, nutritional quality and fatty acid composition of traditional Chinese pork meatballs Author: Zhu, Wenzheng; Wang, Qiuyu; Xu, Yan; Hui, Zengyu; Liu, Jun; Zhou, Xiaoyan Journal: INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 2023; Vol. 26, Issue 1, pp. 139-154. DOI: 10.1080/10942912.2022.2157423 DOI |
2. | Influence of alkylation and esterification of 2-(4-methoxyphenoxy) propionic acid on sweet inhibition property and its manipulating mechanism Author: Zhou, Dan; Deng, Wenting; Zhou, Junhan; Deng, Hongying; Zheng, Jianxian; Zhou, Zhongkai Journal: INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 2023; Vol. 26, Issue 1, pp. 108-121. DOI: 10.1080/10942912.2022.2154610 DOI |
3. | Physicochemical and antioxidant properties of extruded Rhodiola as affected by twin-screw extrusion Author: Zhang, Yu; Jin, Tie; Ryu, Gi-Hyung Journal: INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 2023; Vol. 26, Issue 1, pp. 614-627. DOI: 10.1080/10942912.2023.2174699 DOI |
4. | Relationship between wheat flour's quality characteristics and color of fresh wet noodles Author: Wen, Yaqing; Lin, Shunshun; Li, Xuejie; Zhang, Jian; Zhao, Yang; Ma, Dongyun; Li, Mengqin; Ren, Xiujuan; Zhang, Weifeng Journal: INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 2023; Vol. 26, Issue 1, pp. 290-300. DOI: 10.1080/10942912.2022.2161565 DOI |
5. | Gelation properties of silver carp (Hypophthalmichthys molitrix) surimi as affected by phenolic compounds in lotus root knot extract Author: Wang, Yudong; Wang, Xiaoyan; Yang, Hong Journal: INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 2023; Vol. 26, Issue 1, pp. 991-1004. DOI: 10.1080/10942912.2023.2197566 DOI |
6. | Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washing Author: Wang, Yudong; Tian, Yuxin; Sun, Jingwen; Yang, Hong Journal: INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 2023; Vol. 26, Issue 1, pp. 952-962. DOI: 10.1080/10942912.2023.2197168 DOI |
7. | Quality characteristics of silver carp surimi gels as affected by okara Author: Wang, Yudong; Tu, Xiaoqin; Shi, Liu; Yang, Hong Journal: INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 2023; Vol. 26, Issue 1, pp. 49-64. DOI: 10.1080/10942912.2022.2153863 DOI |
8. | Oxidation of sesbania gum using an octenyl succinate-esterified composite Author: Wang, Mingyan; Huang, Dongfen; Sun, Yue; Chen, Jian; Huan, Hengfu; Yao, Guanglong Journal: INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 2023; Vol. 26, Issue 1, pp. 208-217. DOI: 10.1080/10942912.2022.2159976 DOI |
9. | Recent updates and perspectives of plasma in food processing: a review Author: Usman, Ifrah; Afzaal, Muhammad; Imran, Ali; Saeed, Farhan; Afzal, Atka; Ashfaq, Iqra; Shah, Yasir Abbas; Islam, Fakhar; Azam, Iqra; Tariq, Ifra; Ateeq, Huda; Asghar, Aasma; Farooq, Rimsha; Rasheed, Amara; Asif Shah, Mohd Journal: INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 2023; Vol. 26, Issue 1, pp. 552-566. DOI: 10.1080/10942912.2023.2171052 DOI |
10. | Pectinose electrochemical quantitative analysis method using functional metal materials Author: Sun, Yuqi; Zhang, Jingyu; Lian, Junbo; Ye, Haifen; Ning, Jingyuan; Wu, Peng; Xiong, Siyi; Huang, Ketao; Lou, Xiongwei Journal: INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 2023; Vol. 26, Issue 1, pp. 81-90. DOI: 10.1080/10942912.2022.2157424 DOI |
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