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期刊名字 | MEAT SCIENCE MEAT SCI (此期刊被最新的JCR期刊SCIE收录) LetPub评分 6.6
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声誉 7.4 影响力 5.6 速度 8.5 | |||||||||||||||||||||
期刊ISSN | 0309-1740 | 微信扫码收藏此期刊 | ||||||||||||||||||||
E-ISSN | 1873-4138 | |||||||||||||||||||||
2023-2024最新影响因子 (数据来源于搜索引擎) | 5.7 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:5.621 | |||||||||||||||||||||
2023-2024自引率 | 12.30%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 | 1.36 | |||||||||||||||||||||
h-index | 142 | |||||||||||||||||||||
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.journals.elsevier.com/meat-science | |||||||||||||||||||||
期刊投稿网址 | https://www.editorialmanager.com/MEATSCI | |||||||||||||||||||||
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MEAT SCIENCE的语言要求,还能让MEAT SCIENCE编辑和审稿人得到更好的审稿体验,让稿件最大限度地被MEAT SCIENCE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(1篇) 论文致谢(1篇) 。 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 | ENGLAND | |||||||||||||||||||||
出版语言 | English | |||||||||||||||||||||
出版周期 | Monthly | |||||||||||||||||||||
出版年份 | 1977 | |||||||||||||||||||||
年文章数 | 234点击查看年文章数趋势图 | |||||||||||||||||||||
Gold OA文章占比 | 19.90% | |||||||||||||||||||||
研究类文章占比: 文章 ÷(文章 + 综述) | 96.58% | |||||||||||||||||||||
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=0309-1740%5BISSN%5D | |||||||||||||||||||||
平均审稿速度 | 网友分享经验: 平均6.0个月 来源Elsevier官网: 平均10.9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MEAT SCIENCE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 | |||||||||||||||||||||
期刊常用信息链接 |
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中国学者近期发表的论文 | |
1. | Emerging market for pork with animal welfare attribute in China: An ethical perspective Author: Liang, Yaoming; Xu, Yanjie; Lai, Debao; Hua, Gengrong; Huang, Donglin; Wang, Hao; Li, Hui; Han, Li Journal: MEAT SCIENCE. 2023; Vol. 195, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.108994 PubMed DOI |
2. | iTRAQ-based proteomic analysis reveals the underlying mechanism of postmortem tenderization of refrigerated porcine Longissimus thoracis et lumborum muscle Author: Xu, Long; He, Yueshan; Yuan, Xiaoyu; Liu, Kelin; Cui, Yue; Ma, Hanjun; Ma, Changming; Yu, Xiaoling Journal: MEAT SCIENCE. 2023; Vol. 197, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.109068 PubMed DOI |
3. | Targeted energy metabolomics analysis of postmortem pork in an in vitro model as influenced by protein S-nitrosylation Author: Lu, Wenwei; Hou, Qin; Zhang, Jian; Zhang, Wangang Journal: MEAT SCIENCE. 2023; Vol. 197, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.109073 PubMed DOI |
4. | Effects of kappa-carrageenan gum on 3D printability and rheological properties of pork pastes Author: Xu, Jianhang; Fan, Yuhang; Chen, Qian; Sun, Fangda; Li, Min; Kong, Baohua; Xia, Xiufang Journal: MEAT SCIENCE. 2023; Vol. 197, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.109078 PubMed DOI |
5. | Will cultured meat be served on Chinese tables? A study of consumer attitudes and intentions about cultured meat in China Author: Li, Haoran; Van Loo, Ellen J.; van Trijp, Hans C. M.; Chen, Juhui; Bai, Junfei Journal: MEAT SCIENCE. 2023; Vol. 197, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.109081 PubMed DOI |
6. | Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages Author: Li, Chunqiang; Xie, Wenru; Zhang, Xue; Liu, Jun; Zhang, Mingyun; Shao, Jun-hua Journal: MEAT SCIENCE. 2023; Vol. 197, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.109086 PubMed DOI |
7. | Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef quality Author: Zou, Bo; Shao, LeLe; Yu, Qianqian; Zhao, Yijie; Li, Xingmin; Dai, Ruitong Journal: MEAT SCIENCE. 2023; Vol. 195, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.109013 PubMed DOI |
8. | Influence of low-energy electron beam irradiation on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions Author: Yang, Jun; Zhang, Yujiao; Shi, Hao; Zhang, Xibin; Dong, Pengcheng; Luo, Xin; Qin, Huaili; Zhang, Yimin; Mao, Yanwei; Holman, Benjamin W. B. Journal: MEAT SCIENCE. 2023; Vol. 195, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.109019 PubMed DOI |
9. | Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (beta-CD-MOFs) Author: Wang, Ying; Du, Yi-Tong; Xue, Wan-Yu; Wang, Liang; Li, Rong; Jiang, Zi-Tao; Tang, Shu-Hua; Tan, Jin Journal: MEAT SCIENCE. 2023; Vol. 195, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.108998 PubMed DOI |
10. | Quantitative characterization of the diffusion behavior of sucrose in marinated beef by HSI and FEA Author: Shi, Yu; Wang, Yueying; Hu, Xuetao; Li, Zhihua; Huang, Xiaowei; Liang, Jing; Zhang, Xinai; Zhang, Di; Zou, Xiaobo; Shi, Jiyong Journal: MEAT SCIENCE. 2023; Vol. 195, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.109002 PubMed DOI |
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