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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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。

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期刊名:   ISSN:   研究方向:   影响因子: -   SCI收录:
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY期刊基本信息Hello，您是该期刊的第205268位访客


基本信息 登录收藏
期刊名字INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

INT J FOOD SCI TECH
（此期刊被最新的JCR期刊SCIE收录）

LetPub评分
7.1
81人评分
我要评分

声誉
7.5

影响力
6.0

速度
8.8

期刊ISSN0950-5423
微信扫码收藏此期刊
E-ISSN1365-2621
2023-2024最新影响因子
（数据来源于搜索引擎）		2.6 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：2.404
2023-2024自引率7.70%点击查看自引率趋势图
五年影响因子3.1
JCI期刊引文指标 0.59
h-index 82
CiteScore
（ 2024年最新版）
CiteScoreSJRSNIPCiteScore排名
5.800.6850.756
学科分区排名百分位
大类：Engineering
小类：Industrial and Manufacturing Engineering		Q195 / 384
大类：Engineering
小类：Food Science		Q2100 / 389

期刊简介
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
期刊官方网站http://www.wiley.com/bw/journal.asp?ref=0950-5423
期刊投稿网址http://mc.manuscriptcentral.com/ijfst
期刊语言要求Language
Manuscripts must be written in American English and be grammatically and linguistically correct. Authors should seek assistance with style, grammar and vocabulary if necessary. Your manuscript may also be sent back to you for revision if the quality of English language is poor.

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 SCIENCE AND TECHNOLOGY的语言要求，还能让INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY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 SCIENCE AND TECHNOLOGY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（1篇） 。
提交文稿
是否OA开放访问No
通讯方式WILEY-BLACKWELL PUBLISHING, INC, COMMERCE PLACE, 350 MAIN ST, MALDEN, USA, MA, 02148
出版商Wiley-Blackwell Publishing Ltd
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English
出版周期Bimonthly
出版年份1987
年文章数 594点击查看年文章数趋势图
Gold OA文章占比9.16%
研究类文章占比：
文章 ÷（文章 + 综述）		88.55%
WOS期刊SCI分区
（ 2023-2024年最新版）		WOS分区等级：2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 & TECHNOLOGYSCIEQ285/173
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 & TECHNOLOGYSCIEQ284/173
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3区4区
FOOD SCIENCE & TECHNOLOGY
食品科技		4区4区3区
否否
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3区4区
FOOD SCIENCE & TECHNOLOGY
食品科技		1区3区3区
否否
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2区2区
FOOD SCIENCE & TECHNOLOGY
食品科技		4区3区3区
否否
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=0950-5423%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：
约60%
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 SCIENCE AND TECHNOLOGY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
同领域相关期刊 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY期刊近年CiteScore指标趋势图
该杂志的自引率趋势图 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY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
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY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
    Innovative Food Science & Emerging Technologies9612.00
    LWT-FOOD SCIENCE AND TECHNOLOGY11511.80
    MEAT SCIENCE14213.00
    FOOD CONTROL10312.20
    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 CHEMISTRY1222865
    Food Chemistry1175626
    INDUSTRIAL CROPS AND PRODUCTS625219
    Food & Function557832
    CATENA530680
    FOOD RESEARCH INTERNATIONAL484436
    LWT-FOOD SCIENCE AND TECHNOLOGY467231
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE450763
    PLANT AND SOIL441393
    Geoderma398066
  •  

    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    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.Chitooligosaccharides from shrimp shell chitosan prepared using H2O2 or ascorbic acid/H2O2 redox pair hydrolysis: characteristics, antioxidant and antimicrobial activities

    Author: Mittal, Ajay; Singh, Avtar; Hong, Hui; Benjakul, Soottawat
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 5, pp. 2645-2660. DOI: 10.1111/ijfs.15696        DOI
    2.The role of bacterial nanocellulose mats encapsulated with cinnamaldehyde on chilled meat preservation

    Author: Yuan, Haibin; Li, Wei; Chen, Chen; Yu, Haiyan; Huang, Juan; Lou, Xinman; Tian, Huaixiang
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 2, pp. 880-889. DOI: 10.1111/ijfs.15732        DOI
    3.Molecular dynamics simulation of alpha-gliadin in ethanol/aqueous organic solvents

    Author: Yu, Jie-Ting; Li, Xin-Yao; Huang, Jia-Hui; Yu, Ming-Yi; Wu, Zi-Yi; Cao, Shi-Lin
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 2, pp. E1-E9. DOI: 10.1111/ijfs.15754        DOI
    4.Texture and rehydration properties of texturised soy protein: analysis based on soybean 7S and 11S proteins

    Author: Liu, Ying; Huang, Ze-Hua; Hu, Zhe-Xin; Yu, Zhuo; An, Hong-Zhou
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 1, pp. 323-333. DOI: 10.1111/ijfs.15787        DOI
    5.The stability of dry-cured ham-derived peptides and its anti-inflammatory effect in RAW264.7 macrophage cells

    Author: Xing, Lujuan; Fu, Lijuan; Toldra, Fidel; Teng, Shuang; Yin, Yantao; Zhang, Wangang
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 3, pp. 1575-1585. DOI: 10.1111/ijfs.15800        DOI
    6.Improvement of the solubility and emulsification of rice protein isolate by the pH shift treatment

    Author: Dai, Hongmin; Zhan, Fuchao; Chen, Yijie; Shen, Qian; Geng, Fang; Zhang, Ziyang; Li, Bin
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 1, pp. 355-366. DOI: 10.1111/ijfs.15834        DOI
    7.Effect of cavitation jet on the structural, emulsifying properties and rheological properties of soybean protein-oxidised aggregates

    Author: Guo, Yanan; Li, Bailiang; Cheng, Tianfu; Hu, Zhaodong; Liu, Shuangqi; Liu, Jun; Sun, Fuwei; Guo, Zengwang; Wang, Zhongjiang
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 1, pp. 343-354. DOI: 10.1111/ijfs.15822        DOI
    8.Comparison of the effect of exopolysaccharide-producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality

    Author: Sha, Hui Ying; Wang, Qing Qing; Li, Zhi Jian
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 1, pp. 378-386. DOI: 10.1111/ijfs.15881        DOI
    9.Comparative assessment of bone collagen recovered from different livestock and poultry species: microstructure, physicochemical characteristics and functional properties

    Author: Liu, Hong; Guo, Yujie; Xu, Xiong; Liu, Jiqian; Zhang, Hongru; Qi, Liwei; Zhang, Chunhui; Gao, Hongwei
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 3, pp. 1597-1610. DOI: 10.1111/ijfs.15896        DOI
    10.Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract

    Author: Yao, Lianmou; Zhang, Yi; Qiao, Yongjin; Wang, Chunfang; Wang, Xiao; Liu, Chenxia; Han, Qing; Hua, Fang
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 1, pp. 387-396. DOI: 10.1111/ijfs.15885        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
    Computational Visual Media016.90
    Industrial and Organizational Psychology-Perspectives on Science and Practice07.70
    COMMUNICATIONS OF THE ACM18916.10
    MedComm06.70
    Journal of Econometrics1358.60
    CLINICAL NUCLEAR MEDICINE532.90
    Journal of International Financial Management & Accounting09.10
    BMJ Evidence-Based Medicine08.90
    ARCHIVOS DE BRONCONEUMOLOGIA413.50
    ARCHIVOS DE BRONCONEUMOLOGIA463.50
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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