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期刊名字 | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION CRIT REV FOOD SCI (此期刊被最新的JCR期刊SCIE收录) LetPub评分 8.3
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声誉 8.8 影响力 7.9 速度 8.3 | |||||||||||||||||||||||||||||||
期刊ISSN | 1040-8398 | 微信扫码收藏此期刊 | ||||||||||||||||||||||||||||||
E-ISSN | 1549-7852 | |||||||||||||||||||||||||||||||
2023-2024最新影响因子 (数据来源于搜索引擎) | 7.3 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:8.487 | |||||||||||||||||||||||||||||||
2023-2024自引率 | 4.10%点击查看自引率趋势图 | |||||||||||||||||||||||||||||||
五年影响因子 | 10.3 | |||||||||||||||||||||||||||||||
JCI期刊引文指标 | 0.96 | |||||||||||||||||||||||||||||||
h-index | 135 | |||||||||||||||||||||||||||||||
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.tandfonline.com/toc/bfsn20/current#.UzugdaLHmL0 | |||||||||||||||||||||||||||||||
期刊投稿网址 | http://mc.manuscriptcentral.com/bfsn | |||||||||||||||||||||||||||||||
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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION的语言要求,还能让CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION编辑和审稿人得到更好的审稿体验,让稿件最大限度地被CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION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(2篇) 论文致谢(1篇) 。
提交文稿 | |||||||||||||||||||||||||||||||
是否OA开放访问 | No | |||||||||||||||||||||||||||||||
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 | Bimonthly | |||||||||||||||||||||||||||||||
出版年份 | 1980 | |||||||||||||||||||||||||||||||
年文章数 | 462点击查看年文章数趋势图 | |||||||||||||||||||||||||||||||
Gold OA文章占比 | 8.45% | |||||||||||||||||||||||||||||||
研究类文章占比: 文章 ÷(文章 + 综述) | 0.00% | |||||||||||||||||||||||||||||||
WOS期刊SCI分区 ( 2023-2024年最新版) | WOS分区等级:1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=1040-8398%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: 较难 | |||||||||||||||||||||||||||||||
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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION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. | Wheat authentication:An overview on different techniques and chemometric methods Author: Liu, Hong-Yan; Wadood, Syed Abdul; Xia, Yu; Liu, Yi; Guo, Huan; Guo, Bo-Li; Gan, Ren-You Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 1, pp. 33-56. DOI: 10.1080/10408398.2021.1942783 PubMed DOI |
2. | Dietary polysaccharides exert biological functions via epigenetic regulations: Advance and prospectives Author: Guo, Tianyi; Akan, Otobong Donald; Luo, Feijun; Lin, Qinlu Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 1, pp. 114-124. DOI: 10.1080/10408398.2021.1944974 PubMed DOI |
3. | Dietary interventions for better management of osteoporosis: An overview Author: Guo, Danjun; Zhao, Mengge; Xu, Wei; He, Hui; Li, Bin; Hou, Tao Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 1, pp. 125-144. DOI: 10.1080/10408398.2021.1944975 PubMed DOI |
4. | Structure/function relationships of bean polysaccharides: A review Author: Liu, He; Xu, Jiaxin; Xu, Xinyue; Yuan, Zhiheng; Song, Hong; Yang, Lina; Zhu, Danshi Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 3, pp. 330-344. DOI: 10.1080/10408398.2021.1946480 PubMed DOI |
5. | Process and applications of alginate oligosaccharides with emphasis on health beneficial perspectives Author: Zhang, Chunhua; Li, Mingxi; Rauf, Abdur; Khalil, Anees Ahmed; Shan, Zhiguo; Chen, Chuying; Rengasamy, Kannan R. R.; Wan, Chunpeng Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 3, pp. 303-329. DOI: 10.1080/10408398.2021.1946008 PubMed DOI |
6. | Enhancement of bioavailability and bioactivity of diet-derived flavonoids by application of nanotechnology: a review Author: Teng, Hui; Zheng, Yimei; Cao, Hui; Huang, Qun; Xiao, Jianbo; Chen, Lei Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 3, pp. 378-393. DOI: 10.1080/10408398.2021.1947772 PubMed DOI |
7. | Recent development in Se-enriched yeast, lactic acid bacteria and bifidobacteria Author: Yang, Jingpeng; Yang, Hong Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 3, pp. 411-425. DOI: 10.1080/10408398.2021.1948818 PubMed DOI |
8. | Recent advancement in nano-optical strategies for detection of pathogenic bacteria and their metabolites in food safety Author: Xu, Yi; Hassan, Md Mehedi; Sharma, Arumugam Selva; Li, Huanhuan; Chen, Quansheng Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 4, pp. 486-504. DOI: 10.1080/10408398.2021.1950117 PubMed DOI |
9. | Effects of probiotics, prebiotics, and synbiotics on polycystic ovary syndrome: a systematic review and meta-analysis Author: Li, Yuling; Tan, Yong; Xia, Guicheng; Shuai, Jiaqi Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 4, pp. 522-538. DOI: 10.1080/10408398.2021.1951155 PubMed DOI |
10. | Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum) Author: Zou, Liang; Wu, Dingtao; Ren, Guixing; Hu, Yichen; Peng, Lianxin; Zhao, Jianglin; Garcia-Perez, Pascual; Carpena, Maria; Prieto, Miguel A.; Cao, Hui; Cheng, Ka-Wing; Wang, Mingfu; Simal-Gandara, Jesus; John, Oliver D.; Rengasamy, Kannan R. R.; Zhao, Gang; Xiao, Jianbo Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 5, pp. 657-673. DOI: 10.1080/10408398.2021.1952161 PubMed DOI |
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