Comprehensive Reviews In Food Science And Food Safety SCIE

国际简称：COMPR REV FOOD SCI F 参考译名：食品科学与食品安全综合评价

主要研究方向：工程技术-食品科技非预警期刊审稿周期：约稿?周期不定

《食品科学与食品安全综合评价》(Comprehensive Reviews In Food Science And Food Safety)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。

1区中科院分区
Q1 JCR分区
134 年发文量
12 IF影响因子
未开放 是否OA
82 H-index
2002 创刊年份
Quarterly 出版周期
English 出版语言

Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is one of the peer-reviewed on-line journals of the Institute of Food Technologists (IFT). It has been published since 2002 (www.ift.org). Review papers provide in-depth coverage of a narrowly defined topic on any food science or food safety aspect, including nutrition, engineering, microbiology, sensory evaluation, physiology, genetics, economics, regulations, and history. A typical review embodies careful assessment of all pertinent studies (weaknesses, strengths, discrepancies in findings) so that insightful, integrative interpretations, summaries, and conclusions are presented. For either an unsolicited or an invited manuscript authors should submit to the Scientific Editor a suitable title, a brief outline, and a short statement describing the importance of the topic and how the presentation will advance food science and food technology

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Comprehensive Reviews In Food Science And Food Safety期刊信息

ISSN：1541-4337
出版语言：English
是否OA：未开放
E-ISSN：1541-4337
出版地区：UNITED STATES
是否预警：否
出版商：Wiley-Blackwell
出版周期：Quarterly
创刊时间：2002
开源占比：0.1136
Gold OA文章占比：18.86%
OA被引用占比：0.0169...
出版国人文章占比：0.16
出版撤稿占比：0
研究类文章占比：0.00%

Comprehensive Reviews In Food Science And Food Safety CiteScore评价数据（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指数

26.2

2.74

3.379

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	4 / 389	99%

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。

Comprehensive Reviews In Food Science And Food Safety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
是	是	农林科学	1区	FOOD SCIENCE & TECHNOLOGY 食品科技	1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
是	是	农林科学	1区	FOOD SCIENCE & TECHNOLOGY 食品科技	1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
是	是	农林科学	1区	FOOD SCIENCE & TECHNOLOGY 食品科技	1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
是	是	工程技术	1区	FOOD SCIENCE & TECHNOLOGY 食品科技	1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
是	是	农林科学	1区	FOOD SCIENCE & TECHNOLOGY 食品科技	1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	是	农林科学	1区	FOOD SCIENCE & TECHNOLOGY 食品科技	1区

Comprehensive Reviews In Food Science And Food Safety 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	Q1	3 / 173	98.6%

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	Q1	13 / 173	92.77%

Comprehensive Reviews In Food Science And Food Safety历年数据统计

影响因子

中科院分区

Comprehensive Reviews In Food Science And Food Safety中国学者发文选摘

1、Inhibitory mechanisms of promising antimicrobials from plant byproducts: A review
Author: Qian, Mengyan; Ismail, Balarabe B.; He, Qiao; Zhang, Xinhui; Yang, Zhehao; Ding, Tian; Ye, Xingqian; Liu, Donghong; Guo, Mingming

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. , Issue , pp. -. DOI: 10.1111/1541-4337.13152
2、A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods
Author: Zhang, Yuanlv; Liu, Guishan; Xie, Qiwen; Wang, Yanyao; Yu, Jia; Ma, Xiaoju

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 107-134. DOI: 10.1111/1541-4337.13064
3、An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
Author: Yan, Jingna; Tong, Huarong

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 187-232. DOI: 10.1111/1541-4337.13067
4、Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies
Author: Li, Bowen; Yang, Yuhui; Ding, Yinyi; Ge, Yueting; Xu, Yuncong; Xie, Yanli; Shi, Yonghui; Le, Guowei

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 355-379. DOI: 10.1111/1541-4337.13071
5、Fortification by design: A rational approach to designing vitamin D delivery systems for foods and beverages
Author: Maurya, Vaibhav Kumar; Shakya, Amita; Bashir, Khalid; Jan, Kulsum; McClements, David Julian

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 135-186. DOI: 10.1111/1541-4337.13066
6、Advances in riboswitch-based biosensor as food samples detection tool
Author: Dong, Xiaoze; Qi, Shuo; Khan, Imran Mahmood; Sun, Yuhan; Zhang, Yin; Wang, Zhouping

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 451-472. DOI: 10.1111/1541-4337.13077
7、Natural and low-caloric rebaudioside A as a substitute for dietary sugars: A comprehensive review
Author: Wang, Yang; Luo, Xiang; Chen, Li; Mustapha, Abdullateef Taiye; Yu, Xiaojie; Zhou, Cunshan; Okonkwo, Clinton Emeka

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 615-642. DOI: 10.1111/1541-4337.13084
8、Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques
Author: Wang, Lulu; Chen, Shuang; Xu, Yan

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 502-534. DOI: 10.1111/1541-4337.13080