Foods SCIE

国际简称：FOODS 参考译名：食品

主要研究方向：Immunology and Microbiology-Microbiology 非预警期刊审稿周期：约15.83天 11 Weeks

《食品》(Foods)是一本由MDPI (Basel, Switzerland)出版的以Immunology and Microbiology-Microbiology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
Q1 JCR分区
4417 年发文量
4.7 IF影响因子
开放是否OA
2012 创刊年份
12 issues/year 出版周期
English 出版语言

Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:

manuscripts regarding research proposals and research ideas will be particularly welcomed

electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material

we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds

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Foods期刊信息

ISSN：2304-8158
出版语言：English
是否OA：开放
E-ISSN：2304-8158
出版地区：Switzerland
是否预警：否
出版商：MDPI (Basel, Switzerland)
出版周期：12 issues/year
创刊时间：2012
开源占比：0.9947
Gold OA文章占比：99.67%
OA被引用占比：1
出版国人文章占比：0.06
出版撤稿占比：0.0005...
研究类文章占比：88.07%

Foods CiteScore评价数据（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指数

7.4

0.87

1.231

学科类别	分区	排名	百分位
大类：Health Professions 小类：Health Professions (miscellaneous)	Q1	2 / 78	98%
大类：Health Professions 小类：Health (social science)	Q1	30 / 371	92%
大类：Health Professions 小类：Plant Science	Q1	60 / 516	88%
大类：Health Professions 小类：Food Science	Q1	64 / 389	83%
大类：Health Professions 小类：Microbiology	Q2	58 / 182	68%

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。

Foods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	2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	2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	否	农林科学	2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	农林科学	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	否	农林科学	2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	2区	FOOD SCIENCE & TECHNOLOGY 食品科技	3区

Foods 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	38 / 173	78.3%

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	40 / 173	77.17%

Foods历年数据统计

影响因子

中科院分区

Foods中国学者发文选摘

1、Reduction of Cd Uptake in Rice (Oryza sativa) Grain Using Different Field Management Practices in Alkaline Soils
Author: Zveushe, Obey Kudakwashe; Ling, Qin; Li, Xing; Sajid, Sumbal; de Dios, Victor Resco; Nabi, Farhan; Han, Ying; Dong, Faqin; Zeng, Fang; Zhou, Lei; Shen, Songrong; Zhang, Wei; Li, Zhi

Journal: FOODS. 2023; Vol. 12, Issue 2, pp. -. DOI: 10.3390/foods12020314
2、Purification, Characterization and Bioactivity of Different Molecular-Weight Fractions of Polysaccharide Extracted from Litchi Pulp
Author: Zou, Xiaoqin; Cai, Jiaxin; Xiao, Jiaxi; Zhang, Mingwei; Jia, Xuchao; Dong, Lihong; Hu, Kun; Yi, Yang; Zhang, Ruifen; Huang, Fei

Journal: FOODS. 2023; Vol. 12, Issue 1, pp. -. DOI: 10.3390/foods12010194
3、Preparation Process Optimization of Peptides from Agaricus blazei Murrill, and Comparison of Their Antioxidant and Immune-Enhancing Activities Separated by Ultrafiltration Membrane Technology
Author: Zou, Xian-Guo; Chi, Yun; Cao, Yu-Qin; Zheng, Miao; Deng, Ze-Yuan; Cai, Ming; Yang, Kai; Sun, Pei-Long

Journal: FOODS. 2023; Vol. 12, Issue 2, pp. -. DOI: 10.3390/foods12020251
4、Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage
Author: Zou, Jing; Hu, Yinghong; Li, Kuo; Liu, Yang; Li, Miao; Pan, Xinyuan; Chang, Xuedong

Journal: FOODS. 2023; Vol. 12, Issue 1, pp. -. DOI: 10.3390/foods12010164
5、ACE Inhibitory Peptides Derived from Muscovy Duck (Cairina moschata) Plasma
Author: Zhu, Zongshuai; Guo, Haoyu; Xu, Yan; Bassey, Anthony Pius; Ali, Ahtisham; Huang, Ming; Huang, Jichao

Journal: FOODS. 2023; Vol. 12, Issue 1, pp. -. DOI: 10.3390/foods12010050
6、The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application
Author: Zhu, Lili; Sun, Hongnan; Ma, Mengmei; Mu, Taihua; Zhao, Guohua; Lwin, Moe Moe

Journal: FOODS. 2023; Vol. 12, Issue 1, pp. -. DOI: 10.3390/foods12010128
7、Progress in the Conversion of Ginsenoside Rb1 into Minor Ginsenosides Using beta-Glucosidases
Author: Zhu, Hongrong; Zhang, Rui; Huang, Zunxi; Zhou, Junpei

Journal: FOODS. 2023; Vol. 12, Issue 2, pp. -. DOI: 10.3390/foods12020397
8、Effects of Amylopectins from Five Different Sources on Disulfide Bond Formation in Alkali-Soluble Glutenin
Author: Zhou, Yu; Zhao, Jinjin; Guo, Junjie; Lian, Xijun; Wang, Huaiwen

Journal: FOODS. 2023; Vol. 12, Issue 2, pp. -. DOI: 10.3390/foods12020414