European Food Research And Technology SCIE

国际简称：EUR FOOD RES TECHNOL 参考译名：欧洲食品研究与技术

主要研究方向：工程技术-食品科技非预警期刊审稿周期：约2.0个月

《欧洲食品研究与技术》(European Food Research And Technology)是一本由Springer Berlin Heidelberg出版的以工程技术-食品科技为研究特色的国际期刊，发表该领域相关的原创研究文章、评论文章和综述文章，及时报道该领域相关理论、实践和应用学科的最新发现，旨在促进该学科领域科学信息的快速交流。该期刊是一本未开放期刊，近三年没有被列入预警名单。

3区中科院分区
Q2 JCR分区
244 年发文量
3 IF影响因子
未开放 是否OA
89 H-index
1898 创刊年份
Monthly 出版周期
English 出版语言

The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal's mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:

-chemistry and biochemistry-

technology and molecular biotechnology-

nutritional chemistry and toxicology-

analytical and sensory methodologies-

food physics.

Out of the scope of the journal are:

- contributions which are not of international interest or do not have a substantial impact on food sciences,

- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,

- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.

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European Food Research And Technology期刊信息

ISSN：1438-2377
出版语言：English
是否OA：未开放
E-ISSN：1438-2385
出版地区：GERMANY
是否预警：否
出版商：Springer Berlin Heidelberg
出版周期：Monthly
创刊时间：1898
开源占比：0.2544
Gold OA文章占比：29.67%
OA被引用占比：0.2139...
出版国人文章占比：0.11
出版撤稿占比：0
研究类文章占比：88.11%

European Food Research And Technology CiteScore评价数据（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指数

6.6

0.674

0.975

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	80 / 389	79%
大类：Agricultural and Biological Sciences 小类：Industrial and Manufacturing Engineering	Q1	82 / 384	78%
大类：Agricultural and Biological Sciences 小类：General Chemistry	Q1	98 / 408	76%
大类：Agricultural and Biological Sciences 小类：Biotechnology	Q2	106 / 311	66%
大类：Agricultural and Biological Sciences 小类：Biochemistry	Q2	162 / 438	62%

名词解释：CiteScore 是衡量期刊所发表文献的平均受引用次数，是在 Scopus 中衡量期刊影响力的另一个指标。当年CiteScore 的计算依据是期刊最近4年（含计算年度）的被引次数除以该期刊近四年发表的文献数。例如，2022年的 CiteScore 计算方法为：2022年的 CiteScore =2019-2022年收到的对2019-2022年发表的文件的引用数量÷2019-2022年发布的文献数量注：文献类型包括：文章、评论、会议论文、书籍章节和数据论文。

European Food Research And Technology中科院评价数据

中科院 2023年12月升级版

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

中科院 2022年12月升级版

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

中科院 2021年12月旧的升级版

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

中科院 2021年12月基础版

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

中科院 2021年12月升级版

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

中科院 2020年12月旧的升级版

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

European Food Research And Technology JCR评价数据（2023-2024年最新版）

按JIF指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	73 / 173	58.1%

按JCI指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	73 / 173	58.09%

European Food Research And Technology历年数据统计

影响因子

中科院分区

European Food Research And Technology中国学者发文选摘

1、Chestnut pellicle as a new potential source of antioxidants: antioxidant activity, inhibition on cooking oil oxidation, and identification of phenolic compounds by HPLC-ESI-MS/MS
Author: Xie, Chenyang; Zhang, Wen; Dang, Zhixiong; Ma, Renyi; Yang, Fang

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. , Issue , pp. -. DOI: 10.1007/s00217-023-04239-4
2、Phenolic characterization, antioxidant and alpha-glycosidase inhibitory activities of different fractions from Prinsepia utilis Royle seed shell using in vitro and in silico analyses
Author: Zheng, Xiuqing; Pan, Fei; Zhao, Shuai; Zhao, Lei; Yi, Junjie; Cai, Shengbao

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 2, pp. 375-386. DOI: 10.1007/s00217-022-04123-7
3、Establishment and application of quantitative method for 22 organic acids in honey based on SPE-GC-MS
Author: Sun, Liping; Shi, Fengfeng; He, Xingjiang; Cai, Yujiao; Yu, Yinglong; Yao, Dan; Zhou, Jinhui; Wei, Xiaoping

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 2, pp. 473-484. DOI: 10.1007/s00217-022-04146-0
4、Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception
Author: Xiao, Zuobing; Zhang, Shenghang; Zhu, Jiancai; Niu, Yunwei; Xiong, Wen; Chen, Feng

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 2, pp. 537-551. DOI: 10.1007/s00217-022-04151-3
5、Identification of volatile compounds in chocolate malt
Author: Yang, Zhengfei; Wang, Yirong; Yin, Yongqi; Fang, Weiming; Wang, Shuo

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 631-639. DOI: 10.1007/s00217-022-04158-w
6、Characterization and comparison of aroma profiles of orange pulp and peel by GC-MS/O, OAV, aroma recombination and omission tests
Author: Xiao, Zuobing; He, Junbo; Niu, Yunwei; Xiong, Jingzhe; Zhang, Jing

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 619-630. DOI: 10.1007/s00217-022-04157-x
7、Amylolytic lactic acid bacteria as starter cultures for malt quality improvement
Author: Zeng, Yinong; Cai, Guolin; Zhang, Ming; Wu, Dianhui; Li, Xiaomin; Lu, Jian

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 811-820. DOI: 10.1007/s00217-022-04178-6
8、Rapid authentication of green tea grade by excitation-emission matrix fluorescence spectroscopy coupled with multi-way chemometric methods
Author: Hu, Xian-Chun; Yu, Huicheng; Deng, Ying; Chen, Ying; Zhang, Xiao-Hua; Gu, Hui-Wen; Yin, Xiao-Li

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 767-775. DOI: 10.1007/s00217-022-04174-w