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Innovative Food Science & Emerging Technologies

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 INNOV FOOD SCI 最新评论:我也被拒了,唉,这个期刊要求是不是严格了 (2023-12-10)


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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Innovative Food Science & Emerging Technologies期刊基本信息Hello,您是该期刊的第102189位访客

基本信息 登录收藏
期刊名字Innovative Food Science & Emerging TechnologiesInnovative Food Science & Emerging Technologies

INNOV FOOD SCI EMERG
(此期刊被最新的JCR期刊SCIE收录)

LetPub评分
7.8
61人评分
我要评分

声誉
8.8

影响力
6.9

速度
9.1

期刊ISSN1466-8564
微信扫码收藏此期刊
2022-2023最新影响因子
(数据来源于搜索引擎)
6.6 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:6.167
2022-2023自引率6.10%点击查看自引率趋势图
五年影响因子7
h-index 96
CiteScore
CiteScoreSJRSNIPCiteScore排名
11.101.2691.531
学科分区排名百分位
大类:Agricultural and Biological Sciences
小类:Food Science
Q122 / 359
大类:Agricultural and Biological Sciences
小类:Industrial and Manufacturing Engineering
Q127 / 355
大类:Agricultural and Biological Sciences
小类:General Chemistry
Q145 / 407

期刊简介
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.
期刊官方网站https://www.journals.elsevier.com/innovative-food-science-and-emerging-technologies
期刊投稿网址https://www.editorialmanager.com/IFSET
期刊语言要求Language
Please write your text in good English (American or British usage is accepted, but not a mixture of these). Authors who feel their English language manuscript may require editing to eliminate possible grammatical or spelling errors and to conform to correct scientific English may wish to use the English Language Editing service.

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Innovative Food Science & Emerging Technologies的语言要求,还能让Innovative Food Science & Emerging Technologies编辑和审稿人得到更好的审稿体验,让稿件最大限度地被Innovative Food Science & Emerging Technologies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ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB
出版商Elsevier BV
涉及的研究方向工程技术-食品科技
出版国家或地区NETHERLANDS
出版语言English
出版周期Quarterly
出版年份2000
年文章数 258点击查看年文章数趋势图
Gold OA文章占比8.71%
研究类文章占比:
文章 ÷(文章 + 综述)
98.06%
WOS期刊SCI分区
2022-2023年最新版
WOS分区等级:1区

按学科分区JIF分区JIF排名JIF百分位
学科:FOOD SCIENCE & TECHNOLOGY
类别:SCIE
Q117/142
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 1区1区4区
FOOD SCIENCE & TECHNOLOGY
食品科技
3区1区2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 3区1区1区
FOOD SCIENCE & TECHNOLOGY
食品科技
3区1区1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 4区1区2区
FOOD SCIENCE & TECHNOLOGY
食品科技
1区3区1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=1466-8564%5BISSN%5D
平均审稿速度网友分享经验:
平均3.0个月
来源Elsevier官网:
平均6.7周
平均录用比例网友分享经验:
较易
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Innovative Food Science & Emerging Technologies顺利发表。
快看看作者怎么说吧:服务好评 论文致谢
在线出版周期来源Elsevier官网:
平均7.7周
期刊常用信息链接
同领域相关期刊 Innovative Food Science & Emerging Technologies期刊近年CiteScore指标趋势图
该杂志的自引率趋势图 Innovative Food Science & Emerging Technologies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
Innovative Food Science & Emerging Technologies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
    FOOD CONTROL10310.60
    LWT-FOOD SCIENCE AND TECHNOLOGY1159.60
    FOOD REVIEWS INTERNATIONAL6213.00
    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 CHEMISTRY1110544
    Food Chemistry1039163
    INDUSTRIAL CROPS AND PRODUCTS544126
    Food & Function499058
    CATENA470431
    FOOD RESEARCH INTERNATIONAL424941
    LWT-FOOD SCIENCE AND TECHNOLOGY422030
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE408465
    PLANT AND SOIL402373
    Geoderma366383
  •  

    Innovative Food Science & Emerging Technologies Innovative Food Science & Emerging Technologies
    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.A new partially-gelatinized granular starch prepared by industry-scale microfluidization treatment of pea starch

    Author: He, Xiaohong; Dai, Taotao; Liang, Ruihong; Liu, Wei; Cheng, Yunhui; Liu, Chengmei; Chen, Jun
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 86, Issue , pp. -. DOI: 10.1016/j.ifset.2023.103351
        DOI
    2.Mechanistic study of the impact of germinated brown rice flour on gluten network formation, dough properties and bread quality

    Author: Ding, Jian; Hu, Heng; Yang, Jiaqi; Wu, Tianyi; Sun, Xinyang; Fang, Yong; Huang, Qingrong
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103217
        DOI
    3.Changes in the physicochemical, structural and emulsifying properties of chicken myofibrillar protein via microfluidization

    Author: Han, Keying; Feng, Xiao; Yang, Yuling; Tang, Xiaozhi; Gao, Chengcheng
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103236
        DOI
    4.High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state

    Author: Wang, Jun; Pei, Yu-Peng; Chen, Chang; Yang, Xu-Hai; An, Kejing; Xiao, Hong-Wei
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103246
        DOI
    5.Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes

    Author: Zhang, Huijuan; Feng, Xuejia; Liu, Shuchang; Ren, Feiyue; Wang, Jing
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103239
        DOI
    6.Evaluating performances of a small-scale 50 O radio frequency heating system designed for home applications

    Author: Tian, Yingqi; Guan, Xiangyu; Li, Rui; Ramaswamy, Hosahalli; Wang, Shaojin
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103258
        DOI
    7.Numerical simulation approach for predicting rice milling performance under different convex rib helix angle based on discrete element method

    Author: Li, Anqi; Jia, Fuguo; Shen, Shaohang; Han, Yanlong; Chen, Peiyu; Wang, Yinglong; Zhang, Jincheng; Feng, Wenyu; Fei, Jiaming; Hao, Xianzhi
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103257
        DOI
    8.Fungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar

    Author: Fang, Guan-Yu; Mu, Xiao-Jing; Huang, Bing-Wen; Wu, Guang-Zhong; Jiang, Yu-Jian
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103259
        DOI
    9.Combined calcium pretreatment and ultrasonic/microwave drying to dehydrate black chokeberry: Novel mass transfer modeling and metabolic pathways of polyphenols

    Author: Zhu, Rui; Shen, Juan; Law, Chung Lim; Ma, Xiaoxuan; Li, Dandan; Han, Yongbin; Kiani, Hossein; Manickam, Sivakumar; Tao, Yang
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103215
        DOI
    10.Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices

    Author: Bai, Jun-Wen; Zhang, Lu; Aheto, Joshua H.; Cai, Jian-Rong; Wang, Yu-Chi; Sun, Li; Tian, Xiao-Yu
    Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103216
        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
    CA-A CANCER JOURNAL FOR CLINICIANS144642.90
    LANCET700133.20
    NEW ENGLAND JOURNAL OF MEDICINE933134.40
    JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION62245.40
    NATURE REVIEWS DRUG DISCOVERY289123.80
    NATURE REVIEWS MOLECULAR CELL BIOLOGY386164.40
    BMJ-British Medical Journal015.30
    BMJ-British Medical Journal015.30
    NATURE REVIEWS IMMUNOLOGY35183.00
    NATURE REVIEWS MICROBIOLOGY25060.20


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