Current Research In Food Science SCIE

国际简称：Curr Res Food Sci 参考译名：食品科学的最新研究

主要研究方向：Agricultural and Biological Sciences-Food Science 非预警期刊审稿周期： 15 Weeks

《食品科学的最新研究》(Current Research In Food Science)是一本由Elsevier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
225 年发文量
6.2 IF影响因子
开放是否OA
English 出版语言

Current Research In Food Science is an academic journal dedicated to the field of food science, aiming to provide a platform for food scientists, researchers, and scholars worldwide to share the latest research findings, perspectives, and innovations. This magazine covers various aspects of food science, including food chemistry, food engineering, food microbiology, food nutrition, food safety and quality, etc. This magazine is committed to publishing high-quality original research papers, review articles, short newsletters, and technical reports to promote the development of food science. As an academic journal that comprehensively showcases the latest research achievements and trends in the field of food science, it provides a platform for food science researchers to exchange and learn.

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Current Research In Food Science期刊信息

ISSN：2665-9271
出版语言：English
是否OA：开放
E-ISSN：2665-9271
出版地区：Netherlands
是否预警：否
出版商：Elsevier
开源占比：0.9787
Gold OA文章占比：99.15%
OA被引用占比：
出版国人文章占比：0
出版撤稿占比：
研究类文章占比：95.56%

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

CiteScore

SJR

SNIP

CiteScore 指数

7.4

1.057

1.435

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	63 / 389	83%
大类：Agricultural and Biological Sciences 小类：Applied Microbiology and Biotechnology	Q2	33 / 127	74%
大类：Agricultural and Biological Sciences 小类：Biotechnology	Q2	84 / 311	73%

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 Research 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
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

Current Research 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	19 / 173	89.3%

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	22 / 173	87.57%

Current Research In Food Science历年数据统计

影响因子

中科院分区

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

1、Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using 1H NMR
Author: Bai, Xueying; Wan, Peng; Liu, Jie; Yao, Jingyu; Chen, De-Wei

Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2023; Vol. 6, Issue , pp. -. DOI: 10.1016/j.crfs.2022.100411
2、Preparation process optimization and evaluation of bioactive peptides from Carya cathayensis Sarg meal
Author: Yan, Fujie; Wang, Qingqing; Teng, Jialuo; Wu, Fenghua; He, Zhiping

Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2023; Vol. 6, Issue , pp. -. DOI: 10.1016/j.crfs.2022.100408
3、Characterization of degradation patterns and enzymatic properties of a novel alkali-resistant alginate lyase AlyRm1 from Rubrivirga marina
Author: Zheng, Yuting; Wang, Yujie; Dan, Meiling; Li, Yanping; Zhao, Guohua; Wang, Damao

Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2023; Vol. 6, Issue , pp. -. DOI: 10.1016/j.crfs.2022.100414
4、Quality changes and indicator proteins of Litopenaeus vannamei based on label-free proteomics analysis during partial freezing storage
Author: Sun, Kangting; Pan, Chuang; Chen, Shengjun; Liu, Shucheng; Hao, Shuxian; Huang, Hui; Wang, Di; Xiang, Huan

Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2023; Vol. 6, Issue , pp. -. DOI: 10.1016/j.crfs.2022.100415
5、Quantitative metabolome analysis of boiled chicken egg yolk
Author: Wang, Jinghui; Luo, Wei; Chen, Yan; Zhang, Qionglian; Harlina, Putri Widyanti; Wang, Jinqiu; Geng, Fang

Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2023; Vol. 6, Issue , pp. -. DOI: 10.1016/j.crfs.2022.100409
6、Encapsulation of vitexin-rhamnoside based on zein/pectin nanoparticles improved its stability and bioavailability
Author: Huang, Xin; Li, Tuoping; Li, Suhong

Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2023; Vol. 6, Issue , pp. -. DOI: 10.1016/j.crfs.2022.100419
7、Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics
Author: Zhang, Lin; Liu, Qianqian; Li, Yuanyuan; Liu, Shuzhen; Tu, Qian; Yuan, Chunlong

Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2023; Vol. 6, Issue , pp. -. DOI: 10.1016/j.crfs.2022.100418
8、Structure-activity relationship of dietary flavonoids on pancreatic lipase
Author: Li, Mang -Mang; Chen, Yi-Ting; Ruan, Jin-Cang; Chen, Ji-Guang; Zhang, Qing- Feng

Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2023; Vol. 6, Issue , pp. -. DOI: 10.1016/j.crfs.2022.100424