Journal Of Food Science And Technology-mysore SCIE

国际简称：J FOOD SCI TECH MYS 参考译名：食品科学与技术杂志-迈索尔

主要研究方向：工程技术-食品科技非预警期刊审稿周期：约3.0个月

《食品科学与技术杂志-迈索尔》(Journal Of Food Science And Technology-mysore)是一本由Springer India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
248 年发文量
2.6 IF影响因子
未开放 是否OA
47 H-index
2010 创刊年份
Bimonthly 出版周期
English 出版语言

The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.

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Journal Of Food Science And Technology-mysore期刊信息

ISSN：0022-1155
出版语言：English
是否OA：未开放
E-ISSN：0975-8402
出版地区：INDIA
是否预警：否
出版商：Springer India
出版周期：Bimonthly
创刊时间：2010
开源占比：0.0358
Gold OA文章占比：4.68%
OA被引用占比：0.0416...
出版国人文章占比：0.12
出版撤稿占比：0
研究类文章占比：89.52%

Journal Of Food Science And Technology-mysore CiteScore评价数据（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指数

7.7

0.659

0.98

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	58 / 389	85%

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 And Technology-mysore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	4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	4区	FOOD SCIENCE & TECHNOLOGY 食品科技	4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

Journal Of Food Science And Technology-mysore 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	85 / 173	51.2%

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	Q3	89 / 173	48.84%

Journal Of Food Science And Technology-mysore历年数据统计

影响因子

中科院分区

Journal Of Food Science And Technology-mysore中国学者发文选摘

1、Development of novel green methods for preparation of lead-free preserved pidan (duck egg)
Author: Hou, Chih-Yao; Lin, Chia-Min; Patel, Anil Kumar; Dong, Chengdi; Shih, Ming-Kuei; Hsieh, Chang-Wei; Hung, Yu-Lin; Huang, Ping-Hsiu

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 3, pp. 966-974. DOI: 10.1007/s13197-022-05417-0
2、Efficient thermal treatment of radish (Raphanus sativus) for enhancing its bioactive compounds
Author: Yang, Min; Hou, Chih-Yao; Lin, Ming-Ching; Chang, Chao-Kai; Patel, Anil Kumar; Dong, Cheng-Di; Chen, Yi-An; Wu, Jung-Tsung; Hsieh, Chang-Wei

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 3, pp. 1045-1053. DOI: 10.1007/s13197-022-05450-z
3、Enrichment of soy isoflavone extracts through macroporous resin for characterization of toxicity and estrogenic activities
Author: Thi Ngoc Thu Tran; Thi Minh Hanh Truong; Thi Dong Phuong Nguyen; Vung Xuan Bui; Do Thi Thao; Tran-van Luan; Khoo, Kuan Shiong; Chew, Kit Wayne; Show, Pau Loke

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 3, pp. 1097-1106. DOI: 10.1007/s13197-022-05491-4
4、Development of an on-site lateral flow immune assay based on mango leaf derived colloidal silver nanoparticles for rapid detection of Staphylococcus aureus in milk
Author: Deb, Rajib; Chaudhary, Parul; Pal, Prassana; Tomar, Rahul Singh; Roshan, Mayank; Parmanand; Ludri, Ashutosh; Gupta, Vivek Kumar; De, Sachinandan

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 1, pp. 132-146. DOI: 10.1007/s13197-022-05598-8
5、The thermal resistance and targeting release of zein-sodium alginate binary complexes as a vehicle for the oral delivery of riboflavin
Author: Ge, Xiaohan; Sun, Yuting; Kong, Jianglong; Mao, Meiru; Yu, Hongrui; Arora, Amit; Suppavorasatit, Inthawoot; Wang, Yi

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 1, pp. 92-102. DOI: 10.1007/s13197-022-05591-1
6、Gallic acid-fortified buckwheat Wantuo: characteristics of in vitro starch digestibility, antioxidant and eating quality
Author: Wu, Di; Ge, Fei; Ma, Hong; Xia, Ruhui; Cheng, Weiwei; Tang, Xiaozhi

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 1, pp. 292-302. DOI: 10.1007/s13197-022-05614-x
7、Polysaccharides from apple pomace exhibit anti-fatigue activity through increasing glycogen content
Author: Li, Chunguang; Zhu, Xinjun; Zhang, Jingxia; Xu, Tisen; Zhang, Hong; Zheng, Zhiping; Kumar, Ramasamy Rajesh

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 1, pp. 283-291. DOI: 10.1007/s13197-022-05613-y
8、Inhibitory effects of hexanal on acylated homoserine lactones (AHLs) production to disrupt biofilm formation and enzymes activity in Erwinia carotovora and Pseudomonas fluorescens
Author: Zhang, Ying; Yu, Hang; Xie, Yunfei; Guo, Yahui; Cheng, Yuliang; Yao, Weirong

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 1, pp. 372-381. DOI: 10.1007/s13197-022-05624-9