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反馈给我们。基本信息 | 登录收藏 | |||||||||||||||||||||||||||||
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期刊名字 | Food and Bioprocess Technology FOOD BIOPROCESS TECH (此期刊被最新的JCR期刊SCIE收录) LetPub评分 6.9
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声誉 7.6 影响力 5.8 速度 8.8 | |||||||||||||||||||||||||||||
期刊ISSN | 1935-5130 | 微信扫码收藏此期刊 | ||||||||||||||||||||||||||||
E-ISSN | 1935-5149 | |||||||||||||||||||||||||||||
2023-2024最新影响因子 (数据来源于搜索引擎) | 5.3 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:5.403 | |||||||||||||||||||||||||||||
2023-2024自引率 | 28.30%点击查看自引率趋势图 | |||||||||||||||||||||||||||||
五年影响因子 | 5.9 | |||||||||||||||||||||||||||||
JCI期刊引文指标 | 1.14 | |||||||||||||||||||||||||||||
h-index | 69 | |||||||||||||||||||||||||||||
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/11947 | |||||||||||||||||||||||||||||
期刊投稿网址 | https://www.editorialmanager.com/fabt/ | |||||||||||||||||||||||||||||
作者指南网址 | https://www.springer.com/11947/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Food and Bioprocess Technology的语言要求,还能让Food and Bioprocess 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Food and Bioprocess 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 。 提交文稿 | |||||||||||||||||||||||||||||
是否OA开放访问 | No | |||||||||||||||||||||||||||||
通讯方式 | SPRINGER, 233 SPRING ST, NEW YORK, USA, NY, 10013 | |||||||||||||||||||||||||||||
出版商 | Springer US | |||||||||||||||||||||||||||||
涉及的研究方向 | 农林科学-食品科技 | |||||||||||||||||||||||||||||
出版国家或地区 | UNITED STATES | |||||||||||||||||||||||||||||
出版语言 | English | |||||||||||||||||||||||||||||
出版周期 | Quarterly | |||||||||||||||||||||||||||||
出版年份 | 2008 | |||||||||||||||||||||||||||||
年文章数 | 316点击查看年文章数趋势图 | |||||||||||||||||||||||||||||
Gold OA文章占比 | 15.31% | |||||||||||||||||||||||||||||
研究类文章占比: 文章 ÷(文章 + 综述) | 84.49% | |||||||||||||||||||||||||||||
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=1935-5130%5BISSN%5D | |||||||||||||||||||||||||||||
平均审稿速度 | 网友分享经验: 平均2.0个月 | |||||||||||||||||||||||||||||
平均录用比例 | 网友分享经验: 约50% | |||||||||||||||||||||||||||||
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Food and Bioprocess 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 |
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中国学者近期发表的论文 | |
1. | Improvement of the Flavor of Powder-Form Meal Replacement: a Review of Relevant Technologies Author: Wang, Xin; Zhang, Min; Qiu, Liqing; Mujumdar, Arun S.; Lin, Zhihan Journal: FOOD AND BIOPROCESS TECHNOLOGY. 2023; Vol. 16, Issue 3, pp. 492-509. DOI: 10.1007/s11947-022-02872-7 DOI |
2. | Electrospinning of Natural Biopolymers for Innovative Food Applications: A Review Author: Wang, Yue; Khan, M. Aslam; Chen, Kaiwen; Zhang, Lingying; Chen, Xing Journal: FOOD AND BIOPROCESS TECHNOLOGY. 2023; Vol. 16, Issue 4, pp. 704-725. DOI: 10.1007/s11947-022-02896-z DOI |
3. | Evaluation of Preservation (-23 to 4 degrees C) for Cuttlefish Through Functional Ice Glazing During Storage and Cold Chain Logistics Author: Wu, Gan; Lv, Ying; Chu, Yuanming; Zhang, Xinrun; Ding, Zhaoyang; Xie, Jing Journal: FOOD AND BIOPROCESS TECHNOLOGY. 2023; Vol. 16, Issue 1, pp. 68-81. DOI: 10.1007/s11947-022-02921-1 DOI |
4. | Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes Author: Xu, Huihuang; Wu, Min; Shang, Nan; Wei, Wenguang; Gao, Fei Journal: FOOD AND BIOPROCESS TECHNOLOGY. 2023; Vol. 16, Issue 1, pp. 82-97. DOI: 10.1007/s11947-022-02924-y DOI |
5. | Successive Two-Stage Hot Air-Drying with Humidity Control Combined Radio Frequency Drying Improving Drying Efficiency and Nutritional Quality of Amomi fructus Author: Ai, Ziping; Zhu, Guangfei; Zheng, Zhian; Xiao, Hongwei; Mowafy, Samir; Liu, Yanhong Journal: FOOD AND BIOPROCESS TECHNOLOGY. 2023; Vol. 16, Issue 1, pp. 149-166. DOI: 10.1007/s11947-022-02928-8 DOI |
6. | Optimization of Ultrasonic-Assisted Enzymatic Hydrolysis to Extract Soluble Substances from Edible Fungi By-products Author: Zhu, Yuanyuan; Zhang, Min; Law, Chung Lim; Wang, Yuchuan; Liu, Kun Journal: FOOD AND BIOPROCESS TECHNOLOGY. 2023; Vol. 16, Issue 1, pp. 167-184. DOI: 10.1007/s11947-022-02930-0 DOI |
7. | Characterization of Enzymatic Modified Soluble Dietary Fiber from Rhodomyrtus tomentosa fruits: A Potential Ingredient in Reducing AGEs Accumulation Author: Deng, Yejun; Liu, Yong; Zhang, Caihong; Xie, Pujun; Huang, Lixin Journal: FOOD AND BIOPROCESS TECHNOLOGY. 2023; Vol. 16, Issue 1, pp. 232-246. DOI: 10.1007/s11947-022-02935-9 DOI |
8. | Microencapsulation of Rose Essential Oil Using Perilla Protein Isolate-Sodium Alginate Complex Coacervates and Application of Microcapsules to Preserve Ground Beef Author: Qiu, Liqing; Zhang, Min; Adhikari, Benu; Chang, Lu Journal: FOOD AND BIOPROCESS TECHNOLOGY. 2023; Vol. 16, Issue 2, pp. 368-381. DOI: 10.1007/s11947-022-02944-8 DOI |
9. | Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field Author: Huang, Jian; Que, Feng; Xiong, Guangquan; Qiao, Yu; Wu, Wenjin; Wang, Jun; Ding, Anzi; Liao, Li; Shi, Liu; Wang, Lan Journal: FOOD AND BIOPROCESS TECHNOLOGY. 2023; Vol. 16, Issue 2, pp. 395-403. DOI: 10.1007/s11947-022-02937-7 DOI |
10. | Optimization of Radio Frequency Explosion Puffing Parameters for the Production of Nutritious Snacks Author: Ye, Pengfei; Wang, Ke; Cui, Baozhong; Mao, Chao; Sun, Yanan; Pang, Huiyun; Fu, Hongfei; Wang, Yequn; Wang, Yunyang Journal: FOOD AND BIOPROCESS TECHNOLOGY. 2023; Vol. 16, Issue 3, pp. 549-564. DOI: 10.1007/s11947-022-02942-w DOI |
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