Journal Of Food Science

Journal Of Food Science英文简介

The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.

The range of topics covered in the journal include:

-Concise Reviews and Hypotheses in Food Science

-New Horizons in Food Research

-Integrated Food Science

-Food Chemistry

-Food Engineering, Materials Science, and Nanotechnology

-Food Microbiology and Safety

-Sensory and Consumer Sciences

-Health, Nutrition, and Food

-Toxicology and Chemical Food Safety

The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.

Journal Of Food Science中文简介

《Journal Of Food Science》是一本由WILEY出版商出版的专业工程技术期刊，该刊创刊于1961年，刊期Monthly，该刊已被国际权威数据库SCI、SCIE收录。在中科院最新升级版分区表中，该刊分区信息为大类学科：工程技术 3区，小类学科：食品科技 3区；在JCR（Journal Citation Reports）分区等级为Q2。该刊发文范围涵盖食品科技等领域，旨在及时、准确、全面地报道国内外食品科技工作者在该领域取得的最新研究成果、工作进展及学术动态、技术革新等，促进学术交流，鼓励学术创新。2021年影响因子为3.693，平均审稿速度约3.2个月。

中科院分区最新升级版（当前数据版本：2021年12月最新升级版）

大类学科	分区	小类学科	分区	Top期刊	综述期刊
农林科学	3区	FOOD SCIENCE & TECHNOLOGY 食品科技	3区	否	否

中科院分区最新基础版（当前数据版本：2021年12月最新基础版）

大类学科	分区	小类学科	分区	Top期刊	综述期刊
工程技术	3区	FOOD SCIENCE & TECHNOLOGY 食品科技	3区	否	否

中科院JCR分区历年趋势图

JCR分区（当前数据版本：2021-2022年最新版）

JCR分区等级	JCR所属学科	分区	影响因子
Q2	FOOD SCIENCE & TECHNOLOGY	Q2	3.693

期刊指数

影响因子	h-index	Gold OA文章占比	研究类文章占比	OA开放访问	平均审稿速度
3.693	134	3.54%	93.10%	未开放	约3.2个月

IF值(影响因子)趋势图