2022年12月最新中科院JCR期刊分区表数据（升级版）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，欢迎反馈给我们。
 |
| 基本信息 | 登录收藏 | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
期刊名字 | JOURNAL OF FOOD SCIENCE J FOOD SCI LetPub评分 7.1
81人评分
我要评分
声誉 7.7 影响力 6.2 速度 8.0 | |||||||||||||||||
| 期刊ISSN | 0022-1147 | 微信扫码收藏此期刊 | ||||||||||||||||
| E-ISSN | 1750-3841 | |||||||||||||||||
| 2021-2022最新影响因子 （数据来源于搜索引擎） | 注册或登录后，查看影响因子和历年趋势图 | |||||||||||||||||
| 2021-2022自引率 | 3.00%注册或登录后，查看自引率趋势图 | |||||||||||||||||
| h-index | 134 | |||||||||||||||||
| CiteScore |
| |||||||||||||||||
| 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 | 449注册或登录后，查看年文章数趋势图 | |||||||||||||||||
| Gold OA文章占比 | 3.54% | |||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 93.10% | |||||||||||||||||
| WOS期刊SCI分区 （ 2021-2022年最新版） | WOS分区等级：2区
| |||||||||||||||||
| 中科院《国际期刊预警 名单（试行）》名单 | 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 2021年01月发布的2020版：不在预警名单中 | |||||||||||||||||
| 中科院SCI期刊分区 （ 2022年12月最新升级版） | 注册或登录后，查看中科院SCI期刊分区趋势图
| |||||||||||||||||
| 中科院SCI期刊分区 （ 2021年12月基础版） |
| |||||||||||||||||
| 中科院SCI期刊分区 （ 2021年12月升级版） |
| |||||||||||||||||
| 中科院SCI期刊分区 （ 2020年12月旧的升级版） |
| |||||||||||||||||
| 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 |
| |||||||||||||||||
|
|
| |
| 注册或登录后，查看自引率趋势图 |
| 注册或登录后，查看中科院SCI期刊分区趋势图 |
| 注册或登录后，查看年文章数趋势图 |
| 中国学者近期发表的论文 | |
| 1. | Solid Self-Emulsifying Delivery System (S-SEDS) of Dihydromyricetin: A New Way for Preparing Functional Food. Author: Wang D1,2,3, Ma Y1,2,3, Wang Q1,2,3, Huang J1,2,3, Sun R1,2,3, Xia Q1,2,3. Journal: J Food Sci. 2019 May;84(5):936-945. doi: 10.1111/1750-3841.14508. Epub 2019 Apr 29. PubMed DOI |
| 2. | The Effect of µ/m-Calpain on Protein Degradation of Chicken Breast Meat. Author: Huang J1,2, Zhao L2, Yang J2, Zhang B1, Xu X2, Chen K1, Huang M2. Journal: J Food Sci. 2019 May;84(5):1054-1059. doi: 10.1111/1750-3841.14596. Epub 2019 May 1. PubMed DOI |
| 3. | Sweet Taste Receptor Expression and Its Activation by Sucralose to Regulate Glucose Absorption in Mouse Duodenum. Author: Shi Q1, Zhu X2, Deng S1. Journal: J Food Sci. 2019 May 1. doi: 10.1111/1750-3841.14586. [Epub ahead of print] PubMed DOI |
| 4. | Anti-Diabetic Effects of Gynura Bicolor Aqueous Extract in Mice. Author: Pai PY1, Mong MC2, Yang YC2, Liu YT3, Wang ZH2, Yin MC2,4. Journal: J Food Sci. 2019 May 6. doi: 10.1111/1750-3841.14607. [Epub ahead of print] PubMed DOI |
| 5. | Isomerization of Gibberellic Acid During the Brewing Process. Author: Sun W1,2, Liu C1,2, Duan H3, Niu C1,2, Wang J1,2, Zheng F1,2, Li Y1,2, Li Q1,2. Journal: J Food Sci. 2019 May 8. doi: 10.1111/1750-3841.14620. [Epub ahead of print] PubMed DOI |
| 6. | Characterization of Bacterial Microbiota in Tilapia Fillets Under Different Storage Temperatures. Author: Duan S1,2, Zhou X1,3, Xiao H2, Miao J1, Zhao L1,2. Journal: J Food Sci. 2019 May 8. doi: 10.1111/1750-3841.14630. [Epub ahead of print] PubMed DOI |
| 7. | Possible Metabolic Pathway of a Novel Bioactive Polysaccharide Extracted from Dendrobium aphyllum: An In Vivo Study. Author: Liu H1, Ma L2, Wang Q1. Journal: J Food Sci. 2019 May;84(5):1216-1223. doi: 10.1111/1750-3841.14594. PubMed DOI |
| 8. | Controlled Release Mechanism and Antibacterial Effect of Layer-By-Layer Self-Assembly Thyme Oil Microcapsule. Author: Zhang Z1, Zhang S1, Su R1, Xiong D1, Feng W1, Chen J1. Journal: J Food Sci. 2019 May 9. doi: 10.1111/1750-3841.14610. [Epub ahead of print] PubMed DOI |
| 9. | Analysis of Pesticide Residue in Tomatoes by Carbon Nanotubes/β-Cyclodextrin Nanocomposite Reinforced Hollow Fiber Coupled with HPLC. Author: Ding Y1, Song X2, Chen J1. Journal: J Food Sci. 2019 May 20. doi: 10.1111/1750-3841.14640. [Epub ahead of print] PubMed DOI |
| 10. | Development of Novel Shortenings Structured by Ethylcellulose Oleogels. Author: Ye X1,2, Li P1,2, Lo YM3, Fu H1,2, Cao Y1,4. Journal: J Food Sci. 2019 May 20. doi: 10.1111/1750-3841.14615. [Epub ahead of print] PubMed DOI |
|
|
  | |
|
以上SCI期刊相关数据和信息来源于网络，仅供参考。
投稿状态统计： 我要评分： | |
同领域作者分享投稿经验：共73条 （包含回复） |
我来分享 |
|
|
联系我们 | 站点地图 | 友情链接 | 授权代理商 | 加入我们
© 2010-2023 中国: LetPub上海分公司 网站备案号：沪ICP备10217908号-1 
沪公网安备号：31010402006960
增值电信业务经营许可证：沪B2-20211595
礼翰商务信息咨询（上海）有限公司 办公地址：上海市徐汇区漕溪北路88号圣爱大厦2103室
United States: Tel: 1-781-202-9968 Address: 400 5th Ave, Suite 530, Waltham, Massachusetts 02451
安全保密
