Journal Of Food Processing And Preservation SCIE

国际简称：J FOOD PROCESS PRES 参考译名：食品加工与保鲜杂志

主要研究方向：工程技术-食品科技非预警期刊审稿周期：较慢,18-36周

《食品加工与保鲜杂志》(Journal Of Food Processing And Preservation)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。

3区中科院分区
Q3 JCR分区
120 年发文量
2 IF影响因子
未开放 是否OA
42 H-index
1977 创刊年份
Bimonthly 出版周期
English 出版语言

The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.

This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.

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Journal Of Food Processing And Preservation期刊信息

ISSN：0145-8892
出版语言：English
是否OA：未开放
E-ISSN：1745-4549
出版地区：UNITED STATES
是否预警：否
出版商：Wiley-Blackwell
出版周期：Bimonthly
创刊时间：1977
开源占比：0.8293
Gold OA文章占比：82.77%
OA被引用占比：0.0083...
出版国人文章占比：0.22
出版撤稿占比：0
研究类文章占比：93.33%

Journal Of Food Processing And Preservation CiteScore评价数据（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指数

5.3

0.508

0.584

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q2	122 / 389	68%
大类：Agricultural and Biological Sciences 小类：General Chemical Engineering	Q2	92 / 273	66%
大类：Agricultural and Biological Sciences 小类：General Chemistry	Q2	144 / 408	64%

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 Processing And Preservation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	4区	FOOD SCIENCE & TECHNOLOGY 食品科技	4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	4区	FOOD SCIENCE & TECHNOLOGY 食品科技	4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	4区	FOOD SCIENCE & TECHNOLOGY 食品科技	4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	4区	FOOD SCIENCE & TECHNOLOGY 食品科技	4区

Journal Of Food Processing And Preservation 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	Q3	111 / 173	36.1%

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	Q3	106 / 173	39.02%

Journal Of Food Processing And Preservation历年数据统计

影响因子

中科院分区

Journal Of Food Processing And Preservation中国学者发文选摘

1、Comparison of Characterization of Cold Brew and Hot Brew Coffee Prepared at Various Roasting Degrees
Author: Pan, Liang; Xiao, Ying; Jiang, Feng; Jiang, Tianning; Zhu, Jing; Tang, Wenxiao; Liu, Xiaodan; Zhou, Yiming; Yu, Ling

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3175570
2、Effects of Lecithin/Sorbitol Monostearate-Canola Oil Oleogel as Animal Fat Replacer on the Fatty Acid Composition and Physicochemical Properties of Lamb Sausage
Author: Kong, Weizhou; Wang, Liping; Xu, Hao; Liu, Dunhua

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/2567854
3、Trends of Novel Functional Nanomaterials for Analysis of Sulfonamide Residues in Food Products
Author: Zhou, Dongren; Tan, Mengmeng; Li, Zhanming

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/8632012
4、Infrared and Terahertz Spectra of Pu'er White Tea with Different Degrees of Oxidation
Author: Wu, Dong-Mei; Guo, Jie; Sun, Ming-Ming; Zhang, Ying

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3290917
5、Changes of Fatty Acid Compositions, Volatile Compounds, and Microbial Flora of Bighead Carp (Aristichthys nobilis) Heads during the Simulated Fresh Logistics Transportation
Author: Peng, Bin; Xie, Yawen; Zhang, Lu; Sha, Xiaomei; Li, Jinlin; Tu, Zongcai

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/8336322
6、Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice
Author: Guan, Huanan; Wu, Yongcun; Liu, Xiaofei

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3610644
7、Development, RSM-Based Optimization, and Characterization of a Unique Edible Composite Film by Incorporating Clove Essential Oil Based on Sodium Alginate and Aloe vera Gel to Preserve the Quality of Blueberries
Author: Cui, Zhuoyu; Li, Yang; Feng, Xin; Hu, Zexi

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3578799
8、Study on the Effects of Processes on Aroma Compounds in Rizhao Green Tea Based on the Gas Chromatography-Ion Mobility Spectrometry
Author: Sun, Ao; Li, Chun; Lv, Suyuan; Gao, Jianhua; Xia, Yuanzhi; Geng, Yue

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3046129