推荐同事 机构合作 中文 繁體中文 English 한국어 日本語 Português Español

美国ACCDON公司旗下品牌

021-33361733,021-34243363

chinasupport@letpub.com

登录 注册 新注册优惠

LWT-FOOD SCIENCE AND TECHNOLOGY

2024年6月最新影响因子数据已经更新,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 LWT-FOOD SCI TE最新评论:with editor半个月了,大家多久呀 (2024-06-15)


期刊名:   ISSN:   研究方向:   影响因子: -   SCI收录:
大类学科:   小类学科:   中国科学院分区:   是否OA期刊:   结果排序:

同行评审状态查询 Manuscript Number * Last Name * First Name * 出版社 * 查 询 重 置

按研究方向查看:


LWT-FOOD SCIENCE AND TECHNOLOGY期刊基本信息Hello,您是该期刊的第438423位访客

基本信息 登录收藏
期刊名字LWT-FOOD SCIENCE AND TECHNOLOGYLWT-FOOD SCIENCE AND TECHNOLOGY

LWT-FOOD SCI TECHNOL
(此期刊被最新的JCR期刊SCIE收录)

LetPub评分
8.3
152人评分
我要评分

声誉
8.7

影响力
7.8

速度
8.0

期刊ISSN0023-6438
微信扫码收藏此期刊
E-ISSN1096-1127
2023-2024最新影响因子
(数据来源于搜索引擎)
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:5.916
2023-2024自引率6.70%点击查看自引率趋势图
五年影响因子6
JCI期刊引文指标 1.34
h-index 115
CiteScore
2024年最新版
CiteScoreSJRSNIPCiteScore排名
11.801.3131.414
学科分区排名百分位
大类:Agricultural and Biological Sciences
小类:Food Science
Q122 / 389

期刊简介
Announcement: From January 2022 LWT will become an open access journal. Authors who publish in LWT will be able to make their work immediately, permanently, and freely accessible. LWT continues with the same aims and scope, editorial team, submission system and rigorous peer review.

LWT authors will pay an article publishing charge (APC), have a choice of license options, and retain copyright to their published work. The APC will be requested after peer review and acceptance. The APC payment will be required for all accepted articles submitted after 01 October 2021.

Please note: Authors who have submitted their paper on or before the 30th of September 2021, will have their accepted article published in LWT at no charge. Authors submitting their paper after this date will be requested to pay the APC.

For more details visit our FAQs page.

LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.

Database Coverage includes Current Contents, Cambridge Scientific Abstracts, Biological Abstracts, IFIS, Chemical Abstracts, Dairy Science Abstracts, Food Science and Technology Abstracts and AGRICOLA.
期刊官方网站https://www.sciencedirect.com/journal/lwt
期刊投稿网址https://www.editorialmanager.com/lwt/default.aspx
作者指南网址https://www.sciencedirect.com/journal/lwt/publish/guide-for-authors
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LWT-FOOD SCIENCE AND TECHNOLOGY的语言要求,还能让LWT-FOOD SCIENCE AND 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LWT-FOOD SCIENCE AND 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(4篇)
提交文稿
是否OA开放访问Yes
OA期刊相关信息
文章处理费:需要( USD2530; )
文章处理费豁免:查看说明
其他费用:没有
期刊主题关键词:food chemistry、food biochemistry、food microbiology、food technology、nutrition
相关链接:Aims & ScopeAuthor InstructionsEditorial BoardAnonymous peer review
通讯方式ELSEVIER, RADARWEG 29, AMSTERDAM, Netherlands, 1043 NX
出版商ELSEVIER
涉及的研究方向工程技术-食品科技
出版国家或地区ENGLAND
出版语言English
出版周期Monthly
出版年份2005
年文章数 1272点击查看年文章数趋势图
Gold OA文章占比63.11%
研究类文章占比:
文章 ÷(文章 + 综述)
100.00%
WOS期刊SCI分区
2023-2024年最新版
WOS分区等级:1区

按JIF指标学科分区收录子集JIF分区JIF排名JIF百分位
学科:FOOD SCIENCE & TECHNOLOGYSCIEQ120/173
按JCI指标学科分区收录子集JCI分区JCI排名JCI百分位
学科:FOOD SCIENCE & TECHNOLOGYSCIEQ117/173
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
大类学科小类学科Top期刊综述期刊
农林科学 2区1区1区
FOOD SCIENCE & TECHNOLOGY
食品科技
3区2区2区
中国科学院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 2区1区3区
FOOD SCIENCE & TECHNOLOGY
食品科技
4区2区2区
中国科学院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 3区1区4区
FOOD SCIENCE & TECHNOLOGY
食品科技
2区2区2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)
Directory of Open Access Journals (DOAJ)
PubMed Central (PMC)链接http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0023-6438%5BISSN%5D
平均审稿速度网友分享经验:
平均10.8个月
来源Elsevier官网:
平均8.1周
平均录用比例网友分享经验:
容易
版面费/APC文章处理费信息
文章处理费:需要( USD2530; )
文章处理费豁免:查看说明
其他费用:没有
LetPub提供文章处理费(APC)支持服务,可以用人民币支付版面费啦!
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LWT-FOOD SCIENCE AND TECHNOLOGY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3周
编辑信息 Editor-in-Chief
Dr. Rakesh K. Singh, PhD
University of Georgia, Department of Food Science & Technology, 30602-7501, Athens, Georgia, United States of America

Editors
Prof. Dr. habil. Ryszard Amarowicz, PhD, DSc
Institute of Animal Reproduction and Food Research Polish Academy of Sciences in Olsztyn, Olsztyn, Poland

Dr. Matteo Bordiga, PhD
University of Piemonte Orientale, Department of Pharmaceutical Sciences, Novara, Italy

Assoc. Professor Emma Chiavaro, PhD
University of Parma, Parma, Italy

Dr. Nicoleta-Aurelia Chira, PhD
Polytechnic University of Bucharest, Faculty of Chemical Engineering and Biotechnologies, Bucureşti, Romania

Professor Harold Corke, PhD
Guangdong Technion-Israel Institute of Technology, Department of Biotechnology and Food Engineering, Shantou, China

Assist. Prof. Cynthia Ditchfield, PhD
University of Sao Paulo, Faculty of Animal Science and Food Engineering, Department of Food Engineering, São Paulo, Brazil

Professor Cristina Garcia-Viguera, PhD
Center for Edaphology and Applied Biology of the Segura River Soil and Water Conservation Group, Murcia, Spain

Dr. Ursula Gonzales-Barron, PhD
Polytechnic Institute of Bragança Mountain Research Center, Braganca, Portugal

Dr. Vijay Juneja, PhD
USDA-ARS, Wyndmoor, Pennsylvania, United States of America

Dr. Judit Krisch, PhD
University of Szeged, Institute of Food Engineering, Faculty of Engineering, Szeged, Hungary

Professor Siew Young Quek, PhD
The University of Auckland School of Chemical Sciences, Auckland, New Zealand

Dr. Catherine M.G.C. Renard, PhD
National Research Institute for Agriculture Food and Environment Pays de la Loire Center, Nantes, France

Prof. Dr. Harald Rohm, PhD
Dresden University of Technology Institute for Materials Science, Dresden, Germany

Professor Nagendra Shah, PhD
University of Hong Kong Food and Nutritional Science Programe, Hong Kong, Hong Kong

Professor Brijesh K. Tiwari, PhD, FIFST, FRSC
Teagasc Food Research Centre Ashtown, Ashtown, Ireland
期刊常用信息链接
同领域相关期刊 LWT-FOOD SCIENCE AND TECHNOLOGY期刊近年CiteScore指标趋势图
该杂志的自引率趋势图 LWT-FOOD SCIENCE AND TECHNOLOGY中国科学院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
LWT-FOOD SCIENCE AND TECHNOLOGY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
  • 中国科学院分区趋势图
  • 年文章数趋势图
  • 该期刊中国学者近期发文
  • 中国科学院分区相关期刊
  • 同类著名期刊名称 h-index CiteScore
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16232.50
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8226.20
    FOOD HYDROCOLLOIDS13219.90
    Food Chemistry22116.30
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION13522.60
    FOOD RESEARCH INTERNATIONAL13412.50
    Innovative Food Science & Emerging Technologies9612.00
    MEAT SCIENCE14213.00
    FOOD CONTROL10312.20
    Food and Bioprocess Technology699.50
    中国科学院SCI期刊分区同大类学科的热搜期刊 浏览次数
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY1152510
    Food Chemistry1086496
    INDUSTRIAL CROPS AND PRODUCTS572739
    Food & Function525271
    CATENA491982
    FOOD RESEARCH INTERNATIONAL444567
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE425722
    PLANT AND SOIL416679
    Geoderma377628
    Foods334685
  •  

    LWT-FOOD SCIENCE AND TECHNOLOGY LWT-FOOD SCIENCE AND TECHNOLOGY
    我来预测明年:
    稳步上升 表现平稳 逐渐下降  刷新
  •  

     
  •  

     
  •  

     
  • 中国学者近期发表的论文
    1.Effects of different extraction methods on the physicochemical properties and storage stability of tiger nut (Cyperus esculentus L.) oil

    Author: Zhang, Run -Yang; Liu, Ao-Bo; Liu, Chen; Zhu, Wen-Xue; Chen, Peng-Xiao; Wu, Jian-Zhang; Liu, Hua-Min; Wang, Xue-De
    Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114259
        DOI
    2.Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate

    Author: Wu, Qianrong; Zang, Mingwu; Zhao, Bing; Wang, Shouwei; Zhang, Shunliang; Zhu, Ning; Liu, Meng; Li, Su; Lv, Guang; Liu, Bowen; Zhao, Yan; Qiao, Xiaoling
    Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114274
        DOI
    3.Interfacial characteristics of artificial oil body emulsions (O/W) prepared using extrinsic and intrinsic proteins: Inspired by natural oil body

    Author: Sun, Yufan; Zhong, Mingming; Liao, Yi; Kang, Mengxue; Li, Yang; Qi, Baokun
    Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114270
        DOI
    4.Effect of drying profiles on surface structure changes of durum wheat pasta during the boiling process

    Author: Ohmura, Masato; Matsumiya, Kentaro; Maeda, Tatsuro; Fujita, Akio; Hayashi, Yukako; Matsumura, Yasuki
    Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114175
        DOI
    5.Growth kinetics, metabolomics changes, and antioxidant activity of probiotics in fermented highland barley-based yogurt

    Author: Li, Kailing; Duan, Zhi; Zhang, Jingyan; Cui, Hongchang
    Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114239
        DOI
    6.Modelling the growth of Staphylococcus aureus with different levels of resistance to low temperatures in glutinous rice dough

    Author: Huang, Zhongmin; Huang, Yangyang; Dong, Zijie; Guan, Peng; Wang, Xiaojie; Wang, Shuli; Lei, Mengmeng; Suo, Biao
    Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114263
        DOI
    7.Structural, physicochemical properties and function of swim bladder collagen in promoting fibroblasts viability and collagen synthesis

    Author: Xiao, Lanfei; Lv, Jiehuan; Liang, Yongjun; Zhang, Haoran; Zheng, Jia; Lin, Fan; Wen, Xiaobo
    Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114294
        DOI
    8.Comparison of potential Wickerhamomyces anomalus to improve the quality of Cabernet Sauvignon wines by mixed fermentation with Saccharomyces cerevisiae

    Author: Wang, Jun; Yan, Juanjuan; Zhang, Wenjia; Zhang, Yuxiu; Dong, Zhigang; Luo, Hua; Liu, Min; Su, Jing
    Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114285
        DOI
    9.Effects of coating layers chitosan/pectin on lipid stability and in vitro digestion of astaxanthin-loaded multilayer emulsions

    Author: Sun, Xiaowen; Liu, Chengzhen; Wang, Dongfeng; Xu, Ying; Wang, Chang-Yun
    Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114282
        DOI
    10.Dynamic changes and correlations of microbial communities, physicochemical properties, and volatile metabolites during Daqu fermentation of Taorong-type Baijiu

    Author: Liu, Yanbo; Li, Haideng; Dong, Shumei; Zhou, Zhou; Zhang, Zhenke; Huang, Runna; Han, Suna; Hou, Jianguang; Pan, Chunmei
    Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114290
        DOI
  • 同大类学科的其他著名期刊名称 h-index CiteScore
    Nature Food028.50
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16232.50
    Annual Review of Entomology17845.70
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8226.20
    FOOD HYDROCOLLOIDS13219.90
    Annual Review of Food Science and Technology5122.40
    SOIL BIOLOGY & BIOCHEMISTRY18616.90
    Annual Review of Phytopathology14316.60
    Current Forestry Reports015.90
    Current Opinion in Food Science2118.40
    同分区等级的其他期刊名称 h-index CiteScore
    CA-A CANCER JOURNAL FOR CLINICIANS144873.20
    NATURE REVIEWS DRUG DISCOVERY289137.40
    LANCET700148.10
    NEW ENGLAND JOURNAL OF MEDICINE933145.40
    BMJ-British Medical Journal019.90
    BMJ-British Medical Journal019.90
    NATURE REVIEWS MOLECULAR CELL BIOLOGY386173.60
    Nature Reviews Clinical Oncology12799.40
    Nature Reviews Materials61119.40
    Nature Reviews Disease Primers4876.70
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243


    联系我们 | 站点地图 | 友情链接 | 授权代理商 | 加入我们

    © 2010-2024 中国: LetPub上海    网站备案号:沪ICP备10217908号-1    沪公网安备号:31010402006960 (网站)31010405000484 (蝌蝌APP)

    增值电信业务经营许可证:沪B2-20211595    网络文化经营许可证:沪网文[2023]2004-152号

    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1803室