2023年6月最新SCI影响因子数据已经更新，欢迎查询！ 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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| 基本信息 | 登录收藏 | |||||||||||||||||
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期刊名字 | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY COMPR REV FOOD SCI F （此期刊被最新的JCR期刊SCIE收录） LetPub评分 9.1
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声誉 9.9 影响力 8.6 速度 9.1 | |||||||||||||||||
| 期刊ISSN | 1541-4337 | 微信扫码收藏此期刊 | ||||||||||||||||
| 2022-2023最新影响因子 （数据来源于搜索引擎） | 14.8 点击查看影响因子趋势图 | |||||||||||||||||
| 实时影响因子 | 截止2023年9月27日：7.656 | |||||||||||||||||
| 2022-2023自引率 | 2.70%点击查看自引率趋势图 | |||||||||||||||||
| 五年影响因子 | 17.1 | |||||||||||||||||
| h-index | 82 | |||||||||||||||||
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| 期刊简介 | Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is one of the peer-reviewed on-line journals of the Institute of Food Technologists (IFT). It has been published since 2002 (www.ift.org). Review papers provide in-depth coverage of a narrowly defined topic on any food science or food safety aspect, including nutrition, engineering, microbiology, sensory evaluation, physiology, genetics, economics, regulations, and history. A typical review embodies careful assessment of all pertinent studies (weaknesses, strengths, discrepancies in findings) so that insightful, integrative interpretations, summaries, and conclusions are presented. For either an unsolicited or an invited manuscript authors should submit to the Scientific Editor a suitable title, a brief outline, and a short statement describing the importance of the topic and how the presentation will advance food science and food technology | |||||||||||||||||
| 期刊官方网站 | https://onlinelibrary.wiley.com/journal/15414337 | |||||||||||||||||
| 期刊投稿网址 | http://mc.manuscriptcentral.com/ift | |||||||||||||||||
| 期刊语言要求 | Language Manuscripts must be written in American English and be grammatically and linguistically correct. Authors should seek assistance with style, grammar and vocabulary if necessary. Your manuscript may also be sent back to you for revision if the quality of English language is poor. 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COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY的语言要求，还能让COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY编辑和审稿人得到更好的审稿体验，让稿件最大限度地被COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY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 论文致谢 。 提交文稿 | |||||||||||||||||
| 是否OA开放访问 | No | |||||||||||||||||
| 通讯方式 | WILEY-BLACKWELL PUBLISHING, INC, COMMERCE PLACE, 350 MAIN ST, MALDEN, USA, MA, 02148 | |||||||||||||||||
| 出版商 | Wiley-Blackwell | |||||||||||||||||
| 涉及的研究方向 | 工程技术-食品科技 | |||||||||||||||||
| 出版国家或地区 | UNITED STATES | |||||||||||||||||
| 出版语言 | English | |||||||||||||||||
| 出版周期 | Quarterly | |||||||||||||||||
| 出版年份 | 2002 | |||||||||||||||||
| 年文章数 | 184点击查看年文章数趋势图 | |||||||||||||||||
| Gold OA文章占比 | 11.36% | |||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 0.00% | |||||||||||||||||
| WOS期刊SCI分区 （ 2022-2023年最新版） | WOS分区等级：1区
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| 中科院《国际期刊预警 名单（试行）》名单 | 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 2021年01月发布的2020版：不在预警名单中 | |||||||||||||||||
| 中科院SCI期刊分区 （ 2022年12月最新升级版） | 点击查看中科院SCI期刊分区趋势图
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| 中科院SCI期刊分区 （ 2021年12月基础版） |
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| 中科院SCI期刊分区 （ 2021年12月升级版） |
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| 中科院SCI期刊分区 （ 2020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) | |||||||||||||||||
| PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1541-4337%5BISSN%5D | |||||||||||||||||
| 平均审稿速度 | 网友分享经验： 约稿?周期不定 | |||||||||||||||||
| 平均录用比例 | 网友分享经验： 一般 | |||||||||||||||||
| 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COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY顺利发表。
快看看作者怎么说吧：服务好评 论文致谢 | |||||||||||||||||
| 期刊常用信息链接 | ||||||||||||||||||
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| 中国学者近期发表的论文 | |
| 1. | Inhibitory mechanisms of promising antimicrobials from plant byproducts: A review Author: Qian, Mengyan; Ismail, Balarabe B.; He, Qiao; Zhang, Xinhui; Yang, Zhehao; Ding, Tian; Ye, Xingqian; Liu, Donghong; Guo, Mingming Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. , Issue , pp. -. DOI: 10.1111/1541-4337.13152 PubMed DOI |
| 2. | A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods Author: Zhang, Yuanlv; Liu, Guishan; Xie, Qiwen; Wang, Yanyao; Yu, Jia; Ma, Xiaoju Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 107-134. DOI: 10.1111/1541-4337.13064 PubMed DOI |
| 3. | An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction Author: Yan, Jingna; Tong, Huarong Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 187-232. DOI: 10.1111/1541-4337.13067 PubMed DOI |
| 4. | Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies Author: Li, Bowen; Yang, Yuhui; Ding, Yinyi; Ge, Yueting; Xu, Yuncong; Xie, Yanli; Shi, Yonghui; Le, Guowei Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 355-379. DOI: 10.1111/1541-4337.13071 PubMed DOI |
| 5. | Fortification by design: A rational approach to designing vitamin D delivery systems for foods and beverages Author: Maurya, Vaibhav Kumar; Shakya, Amita; Bashir, Khalid; Jan, Kulsum; McClements, David Julian Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 135-186. DOI: 10.1111/1541-4337.13066 PubMed DOI |
| 6. | Advances in riboswitch-based biosensor as food samples detection tool Author: Dong, Xiaoze; Qi, Shuo; Khan, Imran Mahmood; Sun, Yuhan; Zhang, Yin; Wang, Zhouping Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 451-472. DOI: 10.1111/1541-4337.13077 PubMed DOI |
| 7. | Natural and low-caloric rebaudioside A as a substitute for dietary sugars: A comprehensive review Author: Wang, Yang; Luo, Xiang; Chen, Li; Mustapha, Abdullateef Taiye; Yu, Xiaojie; Zhou, Cunshan; Okonkwo, Clinton Emeka Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 615-642. DOI: 10.1111/1541-4337.13084 PubMed DOI |
| 8. | Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques Author: Wang, Lulu; Chen, Shuang; Xu, Yan Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 502-534. DOI: 10.1111/1541-4337.13080 PubMed DOI |
| 9. | Potential implications of oxidative modification on dietary protein nutritional value: A review Author: Li, Fang; Wu, Xiaojuan; Liang, Ying; Wu, Wei Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 714-751. DOI: 10.1111/1541-4337.13090 PubMed DOI |
| 10. | Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications Author: Giteru, Stephen G. G.; Ramsey, Derek H. H.; Hou, Yakun; Cong, Lei; Mohan, Anand; El-Din Ahmed Bekhit, Alaa Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 643-687. DOI: 10.1111/1541-4337.13087 PubMed DOI |
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以上SCI期刊相关数据和信息来源于网络，仅供参考。
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