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期刊名字 | Annual Review of Food Science and Technology ANNU REV FOOD SCI T (此期刊被最新的JCR期刊SCIE收录) LetPub评分 8.7
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声誉 10.0 影响力 8.0 速度 7.1 | |||||||||||||||||||||
期刊ISSN | 1941-1413 | 微信扫码收藏此期刊 | ||||||||||||||||||||
E-ISSN | 1941-1421 | |||||||||||||||||||||
2023-2024最新影响因子 (数据来源于搜索引擎) | 10.6 点击查看影响因子趋势图 | |||||||||||||||||||||
实时影响因子 | 截止2024年10月29日:8.889 | |||||||||||||||||||||
2023-2024自引率 | 1.90%点击查看自引率趋势图 | |||||||||||||||||||||
五年影响因子 | 13.7 | |||||||||||||||||||||
JCI期刊引文指标 | 1.31 | |||||||||||||||||||||
h-index | 51 | |||||||||||||||||||||
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.annualreviews.org/loi/food | |||||||||||||||||||||
期刊投稿网址 | http://www.annualreviews.org/page/authors/author-instructions/submitting/duedates | |||||||||||||||||||||
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Annual Review of Food Science and Technology的语言要求,还能让Annual Review of 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Annual Review of 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 。
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是否OA开放访问 | No | |||||||||||||||||||||
通讯方式 | 4139 EL CAMINO WAY, PO BOX 10139, PALO ALTO, USA, CA, 94303-0897 | |||||||||||||||||||||
出版商 | Annual Reviews Inc. | |||||||||||||||||||||
涉及的研究方向 | FOOD SCIENCE & TECHNOLOGY- | |||||||||||||||||||||
出版国家或地区 | UNITED STATES | |||||||||||||||||||||
出版语言 | English | |||||||||||||||||||||
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出版年份 | 2010 | |||||||||||||||||||||
年文章数 | 24点击查看年文章数趋势图 | |||||||||||||||||||||
Gold OA文章占比 | 32.86% | |||||||||||||||||||||
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=1941-1413%5BISSN%5D | |||||||||||||||||||||
平均审稿速度 | 网友分享经验: >12周,或约稿 | |||||||||||||||||||||
平均录用比例 | 网友分享经验: | |||||||||||||||||||||
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Annual Review of 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 | |||||||||||||||||||||
期刊常用信息链接 |
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中国学者近期发表的论文 | |
1. | Applications of the INFOGEST In Vitro Digestion Model to Foods: A Review Author: Zhou, Hualu; Tan, Yunbing; McClements, David Julian Journal: ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 14, Issue , pp. 135-156. DOI: 10.1146/annurev-food-060721-012235 PubMed DOI |
2. | Nondigestible Functional Oligosaccharides: Enzymatic Production and Food Applications for Intestinal Health Author: Yang, Shaoqing; Wu, Chenxuan; Yan, Qiaojuan; Li, Xiuting; Jiang, Zhengqiang Journal: ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 14, Issue , pp. 297-322. DOI: 10.1146/annurev-food-052720-114503 PubMed DOI |
3. | Biotechnology in Future Food Lipids: Opportunities and Challenges Author: Xu, Qingqing; Tang, Qingyun; Xu, Yang; Wu, Junjun; Mao, Xiangzhao; Li, Fuli; Wang, Shian; Wang, Yonghua Journal: ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 14, Issue , pp. 225-246. DOI: 10.1146/annurev-food-060721-024353 PubMed DOI |
4. | Enzymatic Approaches for Structuring Starch to Improve Functionality Author: Miao, Ming; BeMiller, James N. Journal: ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 14, Issue , pp. 271-295. DOI: 10.1146/annurev-food-072122-023510 PubMed DOI |
5. | Novel Colloidal Food Ingredients: Protein Complexes and Conjugates Author: Liu, Fuguo; McClements, David Julian; Ma, Cuicui; Liul, Xuebo Journal: ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 14, Issue , pp. 35-61. DOI: 10.1146/annurev-food-060721-023522 PubMed DOI |
6. | Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values Author: Li, Chunbao; Bassey, Anthony Pius; Zhou, Guanghong Journal: ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 14, Issue , pp. 85-111. DOI: 10.1146/annurev-food-052720-124932 PubMed DOI |
7. | A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems Author: Chang, Xiaoxi; Lv, Chenyan; Zhao, Guanghua Journal: ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 14, Issue , pp. 113-133. DOI: 10.1146/annurev-food-060721-024902 PubMed DOI |
8. | Advanced Techniques for Hyperspectral Imaging in the Food Industry: Principles and Recent Applications. Author: Ma J1,2,3, Sun DW1,2,3,4, Pu H1,2,3, Cheng JH1,2,3, Wei Q1,2,3. Journal: Annu Rev Food Sci Technol. 2019 Mar 25;10:197-220. doi: 10.1146/annurev-food-032818-121155. Epub 2019 Jan 11. PubMed DOI |
9. | Nontargeted Detection Methods for Food Safety and Integrity. Author: Shao B1, Li H1, Shen J1, Wu Y1,2. Journal: Annu Rev Food Sci Technol. 2019 Mar 25;10:429-455. doi: 10.1146/annurev-food-032818-121233. Epub 2019 Jan 17. PubMed DOI |
10. | Interactions Between Food and Gut Microbiota: Impact on Human Health. Author: Wu Y1,2,3, Wan J2,3,4, Choe U2,3, Pham Q2, Schoene NW2, He Q1, Li B4, Yu L3, Wang TTY2. Journal: Annu Rev Food Sci Technol. 2019 Mar 25;10:389-408. doi: 10.1146/annurev-food-032818-121303. PubMed DOI |
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