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JOURNAL OF FOOD SCIENCE

2023年12月最新中科院分区表数据已经更新,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 J FOOD SCI最新评论:3月的第一天,编辑直接拒稿。 两位审稿人,说看不见图和表。 我的图表是单独上传的,后面投的人注意了,图表需要放在正文的后面。... (2024-03-01)


期刊名:   ISSN:   研究方向:   影响因子: -   SCI收录:
大类学科:   小类学科:   中科院分区:   是否OA期刊:   结果排序:

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JOURNAL OF FOOD SCIENCE期刊基本信息Hello,您是该期刊的第255466位访客

基本信息 登录收藏
期刊名字JOURNAL OF FOOD SCIENCEJOURNAL OF FOOD SCIENCE

J FOOD SCI
(此期刊被最新的JCR期刊SCIE收录)

LetPub评分
7.1
95人评分
我要评分

声誉
7.7

影响力
6.3

速度
7.7

期刊ISSN0022-1147
微信扫码收藏此期刊
E-ISSN1750-3841
2022-2023最新影响因子
(数据来源于搜索引擎)
3.9 点击查看影响因子趋势图
实时影响因子 截止2023年12月27日:2.867
2022-2023自引率2.60%点击查看自引率趋势图
五年影响因子4
h-index 134
CiteScore
CiteScoreSJRSNIPCiteScore排名
6.300.7111.009
学科分区排名百分位
大类:Agricultural and Biological Sciences
小类:Food Science
Q163 / 359

期刊简介The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.

The range of topics covered in the journal include:

-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
期刊官方网站http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1750-3841
期刊投稿网址http://mc.manuscriptcentral.com/jfs
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JOURNAL OF FOOD SCIENCE的语言要求,还能让JOURNAL OF FOOD SCIENCE编辑和审稿人得到更好的审稿体验,让稿件最大限度地被JOURNAL OF FOOD SCIENCE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WILEY-BLACKWELL PUBLISHING, INC, COMMERCE PLACE, 350 MAIN ST, MALDEN, USA, MA, 02148
出版商Wiley-Blackwell
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1961
年文章数 418点击查看年文章数趋势图
Gold OA文章占比4.20%
研究类文章占比:
文章 ÷(文章 + 综述)
94.98%
WOS期刊SCI分区
2022-2023年最新版
WOS分区等级:2区

按学科分区JIF分区JIF排名JIF百分位
学科:FOOD SCIENCE & TECHNOLOGY
类别:SCIE
Q250/142
中科院《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
中科院SCI期刊分区
2023年12月最新升级版
点击查看中科院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2区2区
FOOD SCIENCE & TECHNOLOGY
食品科技
2区2区3区
中科院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3区1区
FOOD SCIENCE & TECHNOLOGY
食品科技
2区3区3区
中科院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3区2区
FOOD SCIENCE & TECHNOLOGY
食品科技
3区1区3区
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=0022-1147%5BISSN%5D
平均审稿速度网友分享经验:
平均3.2个月
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JOURNAL OF FOOD SCIENCE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 JOURNAL OF FOOD SCIENCE期刊近年CiteScore指标趋势图
该杂志的自引率趋势图 JOURNAL OF FOOD SCIENCE中科院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
JOURNAL OF FOOD SCIENCE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
  • 中科院SCI期刊分区趋势图
  • 年文章数趋势图
  • 该期刊中国学者近期发表论文
  • 中科院SCI期刊分区相关期刊
  • 同类著名期刊名称 h-index CiteScore
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16225.20
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8221.70
    FOOD HYDROCOLLOIDS13219.30
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION13523.60
    Food Chemistry22114.90
    FOOD RESEARCH INTERNATIONAL13412.00
    MEAT SCIENCE14212.60
    Innovative Food Science & Emerging Technologies9611.10
    FOOD CONTROL10310.60
    LWT-FOOD SCIENCE AND TECHNOLOGY1159.60
    中科院SCI期刊分区同大类学科的热搜期刊 浏览次数
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY1077103
    Food Chemistry1004063
    INDUSTRIAL CROPS AND PRODUCTS523295
    Food & Function484209
    CATENA455108
    FOOD RESEARCH INTERNATIONAL410711
    LWT-FOOD SCIENCE AND TECHNOLOGY409468
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE394607
    PLANT AND SOIL391074
    Geoderma357706
  •  

    JOURNAL OF FOOD SCIENCE JOURNAL OF FOOD SCIENCE
    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.Antioxidant mechanism of a continuous microenvironment regulation system for prolonging the shelf-life of red grapes

    Author: Hu, Wenqing; Gong, Fan; Dong, Qingfeng; Kang, Yongfeng; Zhou, Yan; Liu, Boqiang; Li, Li
    Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. , Issue , pp. -. DOI: 10.1111/1750-3841.16571
        PubMed      DOI
    2.Protective effect of Lactiplantibacillus pentosus CQZC01 in Kunming mice of subacute alcoholic liver injury

    Author: Gan, Yi; Peng, Jing; Zhang, Yu; Feng, Xia; Qian, Yu; Long, Xingyao; Zhao, Xin; Li, Qiang
    Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. , Issue , pp. -. DOI: 10.1111/1750-3841.16560
        PubMed      DOI
    3.Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices

    Author: Wang, Fengzhao; Bi, Jinfeng; Lyu, Jian; Wu, Xinye; Xie, Jin
    Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. 88, Issue 1, pp. 109-118. DOI: 10.1111/1750-3841.16388
        PubMed      DOI
    4.Development and characterization of probiotic (co)encapsulates in biopolymeric matrices and evaluation of survival in a millet yogurt formulation

    Author: Kouame, Kouadio Jean Eric-Parfait; Bora, Awa Fanny Massounga; Li, Xiaodong; Sun, Yue; Tian, Songfan; Hussain, Muhammad; Liu, Lu; Coulibaly, Ibourahema
    Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. 88, Issue 1, pp. 9-27. DOI: 10.1111/1750-3841.16375
        PubMed      DOI
    5.Millet bran protein hydrolysates derived peptides-zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing conditions

    Author: Li, Yan; Shi, Panqi; Zheng, Yajun; Guo, Min; Zhuang, Yongliang; Huo, Xinyu
    Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. 88, Issue 1, pp. 477-490. DOI: 10.1111/1750-3841.16384
        PubMed      DOI
    6.Microwave heating process of moderate-minced surimi based on multiphase porous media model

    Author: Yan, Bowen; Meng, Linglu; Yang, Huayu; Du, Lin; Jiao, Xidong; Zhang, Nana; Huang, Jianlian; Zhao, Jianxin; Zhang, Hao; Chen, Wei; Fan, Daming
    Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. 88, Issue 1, pp. 273-292. DOI: 10.1111/1750-3841.16408
        PubMed      DOI
    7.Optimization of a novel vacuum sublimation-rehydration thawing process

    Author: Chen, Shanshan; Wu, Weidong; Mao, Shijie; Li, Kun; Zhang, Hua
    Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. 88, Issue 1, pp. 259-272. DOI: 10.1111/1750-3841.16407
        PubMed      DOI
    8.Effects of high temperature, high humidity, and cold storage on structure and qualities of whole oat flour noodles during processing

    Author: Zhang, Yifu; Yang, Tongliang; Chen, Cheng; Wang, Jiake; Qiang, Siqi; Zhou, Junjun; Li, Shuhong; Chen, Ye
    Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. 88, Issue 1, pp. 83-93. DOI: 10.1111/1750-3841.16405
        PubMed      DOI
    9.Effect of autoclave-cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat

    Author: Xu, Qinglian; Zheng, Faying; Yang, Ping; Tu, Ping; Xing, Yage; Zhang, Ping; Liu, Hong; Liu, Xiaocui; Bi, Xiufang
    Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. 88, Issue 1, pp. 315-327. DOI: 10.1111/1750-3841.16417
        PubMed      DOI
    10.Green synthesized TiO2 nanoparticles: Structural characterization and photoinduced antifungal activity against P. steckii

    Author: Xing, Yage; Fan, Xiangfeng; Li, Xuanlin; Xu, Qinglian; Tang, Jing; Wu, Lin; Wang, Qi; Bi, Xiufang; Liu, Xiaocui
    Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. 88, Issue 1, pp. 328-340. DOI: 10.1111/1750-3841.16419
        PubMed      DOI
  • 同大类学科的其他著名期刊名称 h-index CiteScore
    Annual Review of Entomology17838.60
    Nature Food016.70
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16225.20
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8221.70
    Annual Review of Food Science and Technology5124.20
    Annual Review of Animal Biosciences2623.50
    Reviews in Fisheries Science & Aquaculture5420.50
    FOOD HYDROCOLLOIDS13219.30
    Reviews in Aquaculture3020.10
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION13523.60
    同分区等级的其他期刊名称 h-index CiteScore
    Living Reviews in Relativity065.50
    Living Reviews in Relativity7565.50
    JOURNAL OF TRAVEL MEDICINE5119.60
    Military Medical Research030.10
    Advanced Composites and Hybrid Materials016.90
    INTERNATIONAL JOURNAL OF COMPUTER VISION17222.50
    Eurosurveillance9027.70
    JOURNAL OF THE ROYAL SOCIETY OF MEDICINE715.70
    Small Structures00.00
    Trends in Chemistry032.10


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