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同大类学科其它级别期刊：

中科院 1区期刊 JCR Q1 期刊中科院 2区期刊 JCR Q2 期刊中科院 3区期刊 JCR Q3 期刊中科院 4区期刊 JCR Q4 期刊

Current Opinion In Food Science SCIE

国际简称：CURR OPIN FOOD SCI 参考译名：食品科学的当前观点

主要研究方向：Agricultural and Biological Sciences-Food Science 非预警期刊审稿周期：

《食品科学的当前观点》(Current Opinion In Food Science)是一本由Elsevier BV出版的以Agricultural and Biological Sciences-Food Science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
90 年发文量
8.9 IF影响因子
未开放 是否OA
21 H-index
2015 创刊年份
6 issues/year 出版周期
English 出版语言

The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. In Current Opinion in Food Science, we help the reader by providing in a systematic manner:

The views of experts on current advances in food science in a clear and readable form.

Evaluations of the most interesting papers, annotated by experts, from the great wealth of original publications.

Division of the subject into sections

The subject of food science is divided into themed sections, each of which is reviewed once a year.

Food Physics and Materials Science,

Food Engineering and Processing,

Food Toxicology,

Food Chemistry and Biochemistry,

Food Bioprocessing,

Food Microbiology,

Food Safety,

Food Mycology,

Sensory Sciences and Consumer Behavior,

Functional Foods and Nutrition,

Foodomics Technologies,

Innovations in Food Science.

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Current Opinion In Food Science期刊信息

ISSN：2214-7993
出版语言：English
是否OA：未开放
E-ISSN：2214-8000
出版地区：Netherlands
是否预警：否
出版商：Elsevier BV
出版周期：6 issues/year
创刊时间：2015
开源占比：0.1335
Gold OA文章占比：23.00%
OA被引用占比：0.0599...
出版国人文章占比：0.04
出版撤稿占比：0
研究类文章占比：87.78%

Current Opinion In Food Science CiteScore评价数据（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指数

18.4

1.657

1.901

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	9 / 389	97%
大类：Agricultural and Biological Sciences 小类：Applied Microbiology and Biotechnology	Q1	6 / 127	95%

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。

Current Opinion In 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
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	2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	是	农林科学	2区	FOOD SCIENCE & TECHNOLOGY 食品科技	2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	是	工程技术	2区	FOOD SCIENCE & TECHNOLOGY 食品科技	2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	是	农林科学	2区	FOOD SCIENCE & TECHNOLOGY 食品科技	2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	是	农林科学	2区	FOOD SCIENCE & TECHNOLOGY 食品科技	2区

Current Opinion In 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	Q1	7 / 173	96.2%

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	Q1	9 / 173	95.09%

Current Opinion In Food Science历年数据统计

影响因子

中科院分区

Current Opinion In Food Science中国学者发文选摘

1、Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition
Author: Zhu, Yiwen; Liu, Jing; Liu, Yuan

Journal: CURRENT OPINION IN FOOD SCIENCE. 2023; Vol. 50, Issue , pp. -. DOI: 10.1016/j.cofs.2022.100980
2、Nondestructive detection of the bioactive components and nutritional value in restructured functional foods
Author: Shi, Jiyong; Liang, Jing; Pu, Juncheng; Li, Zhihua; Zou, Xiaobo

Journal: CURRENT OPINION IN FOOD SCIENCE. 2023; Vol. 50, Issue , pp. -. DOI: 10.1016/j.cofs.2022.100986
3、The effects of microbiota-targeted approaches in inflammatory bowel disease: probiotics, probiotic foods, and prebiotics
Author: Xia, Bing; Liu, Xiaoning; Li, Zhiqing; Ren, Jiaoyan; Liu, Xuebo

Journal: CURRENT OPINION IN FOOD SCIENCE. 2023; Vol. 49, Issue , pp. -. DOI: 10.1016/j.cofs.2022.100956
4、Astaxanthin with different configurations: sources, activity, post modification, and application in foods
Author: Sun, Jianan; Yan, Jiao; Dong, Hao; Gao, Kunpeng; Yu, Kexin; He, Chenxi; Mao, Xiangzhao

Journal: CURRENT OPINION IN FOOD SCIENCE. 2023; Vol. 49, Issue , pp. -. DOI: 10.1016/j.cofs.2022.100955
5、Recent advances in Grifola frondosa polysaccharides: production, properties, and bioactivities
Author: Ren, Bo; Wei, Shixiang; Huang, He

Journal: CURRENT OPINION IN FOOD SCIENCE. 2023; Vol. 49, Issue , pp. -. DOI: 10.1016/j.cofs.2022.100946
6、Caenorhabditis elegans: a nature present for advanced food science
Author: Li, Yonglu; Wang, Yadi; Li, Ping; Zhou, Qingqing; Zheng, Xiaodon; Gu, Qing

Journal: CURRENT OPINION IN FOOD SCIENCE. 2023; Vol. 49, Issue , pp. -. DOI: 10.1016/j.cofs.2022.100971
7、Recent advances in targeted manipulation of the gut microbiome by prebiotics: from taxonomic composition to metabolic function
Author: Fan, Songtao; Zhang, Zhihong; Zhao, Yansheng; Daglia, Maria; Zhang, Jiayan; Zhu, Ying; Bai, Juan; Zhu, Lin; Xiao, Xiang

Journal: CURRENT OPINION IN FOOD SCIENCE. 2023; Vol. 49, Issue , pp. -. DOI: 10.1016/j.cofs.2022.100959
8、Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations
Author: Li, Zhen; Zheng, Mengzhuo; Zheng, Jinshui; Ganzle, Michael G.

Journal: CURRENT OPINION IN FOOD SCIENCE. 2023; Vol. 50, Issue , pp. -. DOI: 10.1016/j.cofs.2023.101007