2026年3月最新《新锐期刊分区表》数据已更新，欢迎查询使用。如果您对期刊系统有任何需求或者问题，欢迎反馈给我们。
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期刊名字 | Food Chemistry-X FOOD CHEM X （此期刊被最新的JCR期刊SCIE收录） LetPub评分 8.0
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声誉 8.8 影响力 7.4 速度 7.0 | |||||||||||||||||||||||||||||||
| 期刊ISSN | 2590-1575 | 安装APP，查看期刊最新消息
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| 2024-2025最新影响因子 （数据来源于搜索引擎） | 8.2 点击查看影响因子趋势图 | |||||||||||||||||||||||||||||||
| 实时影响因子 | 截止2026年5月06日：9.32 | |||||||||||||||||||||||||||||||
| 2024-2025自引率 | 7.3%点击查看自引率趋势图 | |||||||||||||||||||||||||||||||
| 五年影响因子 | 8.2 | |||||||||||||||||||||||||||||||
| JCI期刊引文指标 | 1.44 | |||||||||||||||||||||||||||||||
| h-index | 暂无h-index数据 | |||||||||||||||||||||||||||||||
| CiteScore （ 2025年最新版） |
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| 期刊简介 |
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| 期刊官方网站 | https://www.journals.elsevier.com/food-chemistry-x
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| 该期刊中国学者近期发文 - New | Sweetness enhancement and mechanism by sweet aroma compounds in the sucrose solution using sensory, electronic tongue, molecular docking, and molecular dynamics simulation Author: Liu, Jiao; Niu, Yunwei; Zhu, Jiancai; Zhou, Rujun; Guo, Zhimin; Miao, Zhaohong; Lu, Qi; Yu, Yamin; Zhang, Jing; Xiao, Zuobing; Xiao, Qing Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103753 Unraveling novel umami-enhancing peptides in rice bran protein and its umami-enhancing mechanism by multisensory evaluation and computational simulation Author: Chang, Shiyuan; Zhang, Yaqi; Zhang, Cheng; Du, Rongrong; Qi, Huanle; He, Qiankun; Zhao, Changcheng; Kong, Wenping Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103779 Comparative study on key aroma components of Hongqu Huangjiu with different sugar contents through aroma analysis technology Author: Zheng, Siman; Huo, Yangyang; Wang, Juan; Cao, Tianyi; Huang, Mingquan; Liu, Hongqin; Wu, Jihong; Zhang, Jinglin; Ren, Qing; Zhao, Dongrui Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103720 Polysaccharides reinforced sesame oil body interface as 3D printing inks for dysphagia food: focusing on structural characteristics and rheological properties Author: Yang, Yanan; Yang, Ruizhi; Wang, Wentao; Fang, Yuan; Zhao, Luping Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103711 | |||||||||||||||||||||||||||||||
| 期刊语言要求 | Language Please write your text in good English (American or British usage is accepted, but not a mixture of these). Authors who feel their English language manuscript may require editing to eliminate possible grammatical or spelling errors and to conform to correct scientific English may wish to use the English Language Editing service. 经LetPub语言功底雄厚的美籍native English speaker精心编辑的稿件，不仅能满足Food Chemistry-X的语言要求，还能让Food Chemistry-X编辑和审稿人得到更好的审稿体验，让稿件最大限度地被Food Chemistry-X编辑和审稿人充分理解和公正评估。LetPub的专业SCI论文编辑服务（包括SCI论文英语润色，同行资深专家修改润色，SCI论文专业翻译，SCI论文格式排版，专业学术制图等）帮助作者准备稿件，已助力全球15万+作者顺利发表论文。部分发表范例可查看：服务好评（1篇） 论文致谢（4篇） 。 提交文稿 | |||||||||||||||||||||||||||||||
| 是否OA开放访问 | Yes | |||||||||||||||||||||||||||||||
OA期刊相关信息 | 文章处理费：需要（ USD2350; ） 文章处理费豁免：查看说明 其他费用：没有 期刊主题关键词：bioactive constituents、food additives、contaminants、food chemistry、food biochemistry 相关链接：Aims & ScopeAuthor InstructionsEditorial BoardAnonymous peer review | |||||||||||||||||||||||||||||||
| 通讯方式 | RADARWEG 29, AMSTERDAM, NETHERLANDS, 1043 NX | |||||||||||||||||||||||||||||||
| 出版商 | ELSEVIER | |||||||||||||||||||||||||||||||
| 涉及的研究方向 | CHEMISTRY, APPLIED- | |||||||||||||||||||||||||||||||
| 出版国家或地区 | ENGLAND | |||||||||||||||||||||||||||||||
| 出版语言 | English | |||||||||||||||||||||||||||||||
| 出版周期 | ||||||||||||||||||||||||||||||||
| 出版年份 | 0 | |||||||||||||||||||||||||||||||
| 年文章数 | 995点击查看年文章数趋势图 | |||||||||||||||||||||||||||||||
| Gold OA文章占比 | 99.79% | |||||||||||||||||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 97.29% | |||||||||||||||||||||||||||||||
| WOS期刊JCR分区 （ 2024-2025年最新版） | WOS分区等级：1区
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| 期刊分区表预警名单 | 2026年03月发布的新锐学术版：不在预警名单中 2025年03月发布的2025版：不在预警名单中 2024年02月发布的2024版：不在预警名单中 2023年01月发布的2023版：不在预警名单中 2021年12月发布的2021版：不在预警名单中 2020年12月发布的2020版：不在预警名单中 | |||||||||||||||||||||||||||||||
| 《新锐期刊分区表》 （ 2026年3月发布） | 点击查看期刊分区表趋势图
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| 期刊分区表 （ 2025年3月升级版） |
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| 期刊分区表 （ 2023年12月旧的升级版） |
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| SCI期刊收录coverage | Science Citation Index Expanded (SCIE) (2020年1月，原SCI撤销合并入SCIE，统称SCIE) Scopus (CiteScore) Directory of Open Access Journals (DOAJ) | |||||||||||||||||||||||||||||||
| PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=2590-1575%5BISSN%5D | |||||||||||||||||||||||||||||||
| 平均审稿速度 | 网友分享经验： 24 Weeks | |||||||||||||||||||||||||||||||
| 平均录用比例 | 网友分享经验： | |||||||||||||||||||||||||||||||
| 版面费/APC文章处理费信息 | 文章处理费：需要（ USD2350; ） 文章处理费豁免：查看说明 其他费用：没有 LetPub提供文章处理费（APC）支持服务，可以用人民币支付版面费啦！ | |||||||||||||||||||||||||||||||
| LetPub助力发表 | 经LetPub编辑的稿件平均录用比例是未经润色的稿件的1.5倍，平均审稿时间缩短40%。众多作者在使用LetPub的专业SCI论文编辑服务（包括SCI论文英语润色，同行资深专家修改润色，SCI论文专业翻译，SCI论文格式排版，专业学术制图等）后论文在Food Chemistry-X顺利发表。
快看看作者怎么说吧：服务好评（1篇） 论文致谢（4篇） 。 提交文稿 | |||||||||||||||||||||||||||||||
| 期刊常用信息链接 |
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| 中国学者近期发表的论文 | |
| 1. | Sweetness enhancement and mechanism by sweet aroma compounds in the sucrose solution using sensory, electronic tongue, molecular docking, and molecular dynamics simulation Author: Liu, Jiao; Niu, Yunwei; Zhu, Jiancai; Zhou, Rujun; Guo, Zhimin; Miao, Zhaohong; Lu, Qi; Yu, Yamin; Zhang, Jing; Xiao, Zuobing; Xiao, Qing Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103753 PubMed DOI |
| 2. | Unraveling novel umami-enhancing peptides in rice bran protein and its umami-enhancing mechanism by multisensory evaluation and computational simulation Author: Chang, Shiyuan; Zhang, Yaqi; Zhang, Cheng; Du, Rongrong; Qi, Huanle; He, Qiankun; Zhao, Changcheng; Kong, Wenping Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103779 DOI |
| 3. | Comparative study on key aroma components of Hongqu Huangjiu with different sugar contents through aroma analysis technology Author: Zheng, Siman; Huo, Yangyang; Wang, Juan; Cao, Tianyi; Huang, Mingquan; Liu, Hongqin; Wu, Jihong; Zhang, Jinglin; Ren, Qing; Zhao, Dongrui Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103720 PubMed DOI |
| 4. | Polysaccharides reinforced sesame oil body interface as 3D printing inks for dysphagia food: focusing on structural characteristics and rheological properties Author: Yang, Yanan; Yang, Ruizhi; Wang, Wentao; Fang, Yuan; Zhao, Luping Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103711 PubMed DOI |
| 5. | Stearic acid modified nanofiber membranes for flavor improvement of oyster enzymatic hydrolysates: structural characterization and selective adsorption deodorization Author: Xie, Haoyu; Weng, Wuyin; Ren, Zhongyang; Liu, Shuji; Li, Songnan; Shi, Linfan Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103694 PubMed DOI |
| 6. | Impact of airborne ultrasound on pore characteristics and cell wall components in shiitake mushrooms during microwave vacuum drying Author: Tu, Dongkun; Xiao, Hanbing; Li, Lifen; Xu, Ye; Cheng, Lujie; Zhao, Yingting; Lin, Yong; Xiang, Qisen; Tian, Yuting Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103718 PubMed DOI |
| 7. | Flavor enhancement of Perinereis aibuhitensis Maillard reaction liquids based on the RSM-BP-GA model Author: Teng, Teng; Lu, Yuchun; Shao, Yongkuan; Sun, Jiaye; Liu, Feng; Liu, Chun-E Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103719 PubMed DOI |
| 8. | Mechanisms underlying quality modulation of pasteurized milk under a nitrogen-sparging-induced hypoxic environment: Insights from volatile metabolomics and microbial community succession Author: Pan, Zhiyong; Mo, Beihong; Wang, Lei; Li, Zizheng; Liu, Zhenmin Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103723 PubMed DOI |
| 9. | Revealing the changes in lipids, volatile flavors, sensory effects and their correlations in cold fresh rainbow trout meat under different electron beam irradiation doses using lipidomics and flavoromics Author: Gong, Fanyi; Xu, Buzhou; Yang, Li; Su, Chang; Chen, Jiaxin; Zhang, Xingzhong; Yu, Yong; Zhu, Shichen; Tang, Jie; Zhang, Dong; Li, Hongjun Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103717 PubMed DOI |
| 10. | NaCl-mediated gluten protein-wheat starch interaction changes in high-, medium-and low-gluten model doughs during heating stage Author: Feng, Xin; Li, Dandan; Zhu, Hankun; Yu, Yong; Huang, Shaolin; Ma, Liang; Dai, Hongjie; Zhang, Yuhao Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103730 PubMed DOI |
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