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| 基本信息 | 登录收藏 | |||||||||||||||||||||
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期刊名字 | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE J FOOD SCI TECH MYS （此期刊被最新的JCR期刊SCIE收录） LetPub评分 5.3
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声誉 6.3 影响力 4.1 速度 7.1 | |||||||||||||||||||||
| 期刊ISSN | 0022-1155 | 微信扫码收藏此期刊 | ||||||||||||||||||||
| E-ISSN | 0975-8402 | |||||||||||||||||||||
| 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：2.222 | |||||||||||||||||||||
| 2023-2024自引率 | 0.00%点击查看自引率趋势图 | |||||||||||||||||||||
| 五年影响因子 | 3.7 | |||||||||||||||||||||
| JCI期刊引文指标 | 0.57 | |||||||||||||||||||||
| h-index | 47 | |||||||||||||||||||||
| CiteScore （ 2024年最新版） |
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| 期刊简介 |
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| 期刊官方网站 | https://www.springer.com/13197 | |||||||||||||||||||||
| 期刊投稿网址 | https://www.editorialmanager.com/jfst/ | |||||||||||||||||||||
| 作者指南网址 | https://www.springer.com/13197/submission-guidelines | |||||||||||||||||||||
| 期刊语言要求 | Language Presenting your work in a well-structured manuscript and in well-written English gives it its best chance for editors and reviewers to understand it and evaluate it fairly. Many researchers find that getting some independent support helps them present their results in the best possible light. 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 AND TECHNOLOGY-MYSORE的语言要求，还能让JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE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 AND TECHNOLOGY-MYSORE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 | SPRINGER INDIA, BARAKHAMBA RD 906-907, AKASH DEEP BUILDING, NEW DELHI, INDIA, 110 001 | |||||||||||||||||||||
| 出版商 | Springer India | |||||||||||||||||||||
| 涉及的研究方向 | 工程技术-食品科技 | |||||||||||||||||||||
| 出版国家或地区 | INDIA | |||||||||||||||||||||
| 出版语言 | English | |||||||||||||||||||||
| 出版周期 | Bimonthly | |||||||||||||||||||||
| 出版年份 | 2010 | |||||||||||||||||||||
| 年文章数 | 248点击查看年文章数趋势图 | |||||||||||||||||||||
| Gold OA文章占比 | 4.68% | |||||||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 89.52% | |||||||||||||||||||||
| 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) | |||||||||||||||||||||
| PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0022-1155%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77.5% | |||||||||||||||||||||
| 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 AND TECHNOLOGY-MYSORE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. | Development of novel green methods for preparation of lead-free preserved pidan (duck egg) Author: Hou, Chih-Yao; Lin, Chia-Min; Patel, Anil Kumar; Dong, Chengdi; Shih, Ming-Kuei; Hsieh, Chang-Wei; Hung, Yu-Lin; Huang, Ping-Hsiu Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 3, pp. 966-974. DOI: 10.1007/s13197-022-05417-0 PubMed DOI |
| 2. | Efficient thermal treatment of radish (Raphanus sativus) for enhancing its bioactive compounds Author: Yang, Min; Hou, Chih-Yao; Lin, Ming-Ching; Chang, Chao-Kai; Patel, Anil Kumar; Dong, Cheng-Di; Chen, Yi-An; Wu, Jung-Tsung; Hsieh, Chang-Wei Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 3, pp. 1045-1053. DOI: 10.1007/s13197-022-05450-z PubMed DOI |
| 3. | Enrichment of soy isoflavone extracts through macroporous resin for characterization of toxicity and estrogenic activities Author: Thi Ngoc Thu Tran; Thi Minh Hanh Truong; Thi Dong Phuong Nguyen; Vung Xuan Bui; Do Thi Thao; Tran-van Luan; Khoo, Kuan Shiong; Chew, Kit Wayne; Show, Pau Loke Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 3, pp. 1097-1106. DOI: 10.1007/s13197-022-05491-4 PubMed DOI |
| 4. | Development of an on-site lateral flow immune assay based on mango leaf derived colloidal silver nanoparticles for rapid detection of Staphylococcus aureus in milk Author: Deb, Rajib; Chaudhary, Parul; Pal, Prassana; Tomar, Rahul Singh; Roshan, Mayank; Parmanand; Ludri, Ashutosh; Gupta, Vivek Kumar; De, Sachinandan Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 1, pp. 132-146. DOI: 10.1007/s13197-022-05598-8 PubMed DOI |
| 5. | The thermal resistance and targeting release of zein-sodium alginate binary complexes as a vehicle for the oral delivery of riboflavin Author: Ge, Xiaohan; Sun, Yuting; Kong, Jianglong; Mao, Meiru; Yu, Hongrui; Arora, Amit; Suppavorasatit, Inthawoot; Wang, Yi Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 1, pp. 92-102. DOI: 10.1007/s13197-022-05591-1 PubMed DOI |
| 6. | Gallic acid-fortified buckwheat Wantuo: characteristics of in vitro starch digestibility, antioxidant and eating quality Author: Wu, Di; Ge, Fei; Ma, Hong; Xia, Ruhui; Cheng, Weiwei; Tang, Xiaozhi Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 1, pp. 292-302. DOI: 10.1007/s13197-022-05614-x PubMed DOI |
| 7. | Polysaccharides from apple pomace exhibit anti-fatigue activity through increasing glycogen content Author: Li, Chunguang; Zhu, Xinjun; Zhang, Jingxia; Xu, Tisen; Zhang, Hong; Zheng, Zhiping; Kumar, Ramasamy Rajesh Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 1, pp. 283-291. DOI: 10.1007/s13197-022-05613-y PubMed DOI |
| 8. | Inhibitory effects of hexanal on acylated homoserine lactones (AHLs) production to disrupt biofilm formation and enzymes activity in Erwinia carotovora and Pseudomonas fluorescens Author: Zhang, Ying; Yu, Hang; Xie, Yunfei; Guo, Yahui; Cheng, Yuliang; Yao, Weirong Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 1, pp. 372-381. DOI: 10.1007/s13197-022-05624-9 PubMed DOI |
| 9. | Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot oil Author: Zhang, Huihui; Gao, Pan; Chen, Zhe; Liu, Hui; Zhong, Wu; Hu, Chuanrong; He, Dongping; Wang, Xingguo Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 2, pp. 562-571. DOI: 10.1007/s13197-022-05638-3 PubMed DOI |
| 10. | Effect of milk fat and its main fatty acids on oxidation and glycation level of milk Author: Zhao, Xin; Yan, Haixia; Cao, Jiarong; Ye, Bo; Zhao, Yingbo; Liu, Ling Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 2, pp. 720-731. DOI: 10.1007/s13197-022-05658-z PubMed DOI |
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