Journal Of Food Science SCIE

国际简称：J FOOD SCI 参考译名：食品科学杂志

主要研究方向：工程技术-食品科技非预警期刊审稿周期：约3.2个月

《食品科学杂志》(Journal Of Food Science)是一本由Wiley-Blackwell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。该期刊享有很高的科学声誉，影响因子不断增加，发行量也同样高。

2区中科院分区
Q2 JCR分区
381 年发文量
3.2 IF影响因子
未开放 是否OA
134 H-index
1961 创刊年份
Monthly 出版周期
English 出版语言

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.

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Journal Of Food Science期刊信息

ISSN：0022-1147
出版语言：English
是否OA：未开放
E-ISSN：1750-3841
出版地区：UNITED STATES
是否预警：否
出版商：Wiley-Blackwell
出版周期：Monthly
创刊时间：1961
开源占比：0.042
Gold OA文章占比：9.21%
OA被引用占比：0.0193...
出版国人文章占比：0.28
出版撤稿占比：0
研究类文章占比：95.54%

Journal Of Food Science CiteScore评价数据（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指数

7.1

0.783

0.972

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	71 / 389	81%

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。

Journal Of Food Science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	2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
是	否	农林科学	2区	FOOD SCIENCE & TECHNOLOGY 食品科技	3区

Journal Of Food Science 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	68 / 173	61%

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	60 / 173	65.61%

Journal Of Food Science历年数据统计

影响因子

中科院分区

Journal Of Food Science中国学者发文选摘

1、Antioxidant mechanism of a continuous microenvironment regulation system for prolonging the shelf-life of red grapes
Author: Hu, Wenqing; Gong, Fan; Dong, Qingfeng; Kang, Yongfeng; Zhou, Yan; Liu, Boqiang; Li, Li

Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. , Issue , pp. -. DOI: 10.1111/1750-3841.16571
2、Protective effect of Lactiplantibacillus pentosus CQZC01 in Kunming mice of subacute alcoholic liver injury
Author: Gan, Yi; Peng, Jing; Zhang, Yu; Feng, Xia; Qian, Yu; Long, Xingyao; Zhao, Xin; Li, Qiang

Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. , Issue , pp. -. DOI: 10.1111/1750-3841.16560
3、Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices
Author: Wang, Fengzhao; Bi, Jinfeng; Lyu, Jian; Wu, Xinye; Xie, Jin

Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. 88, Issue 1, pp. 109-118. DOI: 10.1111/1750-3841.16388
4、Development and characterization of probiotic (co)encapsulates in biopolymeric matrices and evaluation of survival in a millet yogurt formulation
Author: Kouame, Kouadio Jean Eric-Parfait; Bora, Awa Fanny Massounga; Li, Xiaodong; Sun, Yue; Tian, Songfan; Hussain, Muhammad; Liu, Lu; Coulibaly, Ibourahema

Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. 88, Issue 1, pp. 9-27. DOI: 10.1111/1750-3841.16375
5、Millet bran protein hydrolysates derived peptides-zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing conditions
Author: Li, Yan; Shi, Panqi; Zheng, Yajun; Guo, Min; Zhuang, Yongliang; Huo, Xinyu

Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. 88, Issue 1, pp. 477-490. DOI: 10.1111/1750-3841.16384
6、Microwave heating process of moderate-minced surimi based on multiphase porous media model
Author: Yan, Bowen; Meng, Linglu; Yang, Huayu; Du, Lin; Jiao, Xidong; Zhang, Nana; Huang, Jianlian; Zhao, Jianxin; Zhang, Hao; Chen, Wei; Fan, Daming

Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. 88, Issue 1, pp. 273-292. DOI: 10.1111/1750-3841.16408
7、Optimization of a novel vacuum sublimation-rehydration thawing process
Author: Chen, Shanshan; Wu, Weidong; Mao, Shijie; Li, Kun; Zhang, Hua

Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. 88, Issue 1, pp. 259-272. DOI: 10.1111/1750-3841.16407
8、Effects of high temperature, high humidity, and cold storage on structure and qualities of whole oat flour noodles during processing
Author: Zhang, Yifu; Yang, Tongliang; Chen, Cheng; Wang, Jiake; Qiang, Siqi; Zhou, Junjun; Li, Shuhong; Chen, Ye

Journal: JOURNAL OF FOOD SCIENCE. 2023; Vol. 88, Issue 1, pp. 83-93. DOI: 10.1111/1750-3841.16405