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期刊名字 | TRENDS IN FOOD SCIENCE & TECHNOLOGY TRENDS FOOD SCI TECH （此期刊被最新的JCR期刊SCIE收录） LetPub评分 9.2
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声誉 9.7 影响力 8.7 速度 8.3 | |||||||||||||||||||||
| 期刊ISSN | 0924-2244 | 微信扫码收藏此期刊 | ||||||||||||||||||||
| E-ISSN | 1879-3053 | |||||||||||||||||||||
| 2022-2023最新影响因子 （数据来源于搜索引擎） | 15.3 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：9.431 | |||||||||||||||||||||
| 2022-2023自引率 | 2.60%点击查看自引率趋势图 | |||||||||||||||||||||
| 五年影响因子 | 16.6 | |||||||||||||||||||||
| h-index | 162 | |||||||||||||||||||||
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| 期刊简介 | Trends in Food Science & Technology is one of the premier international peer-reviewed journals publishing critical reviews and commentaries of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way. Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment. Issues include a selection of Reviews, Commentaries, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers. | |||||||||||||||||||||
| 期刊官方网站 | https://www.sciencedirect.com/journal/trends-in-food-science-and-technology/ | |||||||||||||||||||||
| 期刊投稿网址 | https://www.editorialmanager.com/TIFS | |||||||||||||||||||||
| 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TRENDS IN FOOD SCIENCE & TECHNOLOGY的语言要求，还能让TRENDS IN FOOD SCIENCE & TECHNOLOGY编辑和审稿人得到更好的审稿体验，让稿件最大限度地被TRENDS IN FOOD SCIENCE & TECHNOLOGY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 | ELSEVIER SCIENCE LONDON, 84 THEOBALDS RD, LONDON, ENGLAND, WC1X 8RR | |||||||||||||||||||||
| 出版商 | Elsevier Ltd | |||||||||||||||||||||
| 涉及的研究方向 | 工程技术-食品科技 | |||||||||||||||||||||
| 出版国家或地区 | ENGLAND | |||||||||||||||||||||
| 出版语言 | English | |||||||||||||||||||||
| 出版周期 | Irregular | |||||||||||||||||||||
| 出版年份 | 1990 | |||||||||||||||||||||
| 年文章数 | 328点击查看年文章数趋势图 | |||||||||||||||||||||
| Gold OA文章占比 | 11.12% | |||||||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 71.65% | |||||||||||||||||||||
| 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=0924-2244%5BISSN%5D | |||||||||||||||||||||
| 平均审稿速度 | 网友分享经验： 平均1.0个月 | |||||||||||||||||||||
| 平均录用比例 | 网友分享经验： 约50% | |||||||||||||||||||||
| 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TRENDS IN FOOD SCIENCE & TECHNOLOGY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. | Recent advance in the investigation of aquatic ?blue foods? at a molecular level: A proteomics strategy Author: Wang, Yanchao; Chang, Yaoguang; Hou, Hu; Wang, Jingfeng; Xue, Changhu Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 131, Issue , pp. 196-209. DOI: 10.1016/j.tifs.2022.12.006 DOI |
| 2. | Galf-containing polysaccharides from medicinal molds: Sources, structures and bioactive properties Author: Wang, Nifei; Shan, Zhengxin; Jia, Xing; Wang, Yue; Song, Shuang; Xiao, Dongguang; Wang, Changlu; Guo, Qingbin Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 131, Issue , pp. 244-263. DOI: 10.1016/j.tifs.2022.11.026 DOI |
| 3. | Autophagy and polyphenol intervention strategy in aging Author: Gu, Yanpei; Han, Jianzhong Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 132, Issue , pp. 1-10. DOI: 10.1016/j.tifs.2022.12.013 DOI |
| 4. | Potential of green tea EGCG in neutralizing SARS-CoV-2 Omicron variant with greater tropism toward the upper respiratory tract Author: Zhang, Zhichao; Hao, Meng; Zhang, Xiangchun; He, Yufeng; Chen, Xiongsheng; Taylor, Ethan Will; Zhang, Jinsong Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 132, Issue , pp. 40-53. DOI: 10.1016/j.tifs.2022.12.012 PubMed DOI |
| 5. | Potential nano bacteriostatic agents to be used in meat-based foods processing and storage: A critical review Author: Zhang, Lan; Zhang, Min; Mujumdar, Arun S.; Yu, Dongxing; Wang, Haixiang Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 131, Issue , pp. 77-90. DOI: 10.1016/j.tifs.2022.11.023 DOI |
| 6. | Advances and application of efficient physical fields in extrusion based 3D food printing technology Author: Shen, Dongbei; Zhang, Min; Mujumdar, Arun S.; Li, Jingyuan Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 131, Issue , pp. 104-117. DOI: 10.1016/j.tifs.2022.11.017 DOI |
| 7. | Stimulus-responsive hydrogels: A potent tool for biosensing in food safety Author: Lin, Xiaoxiao; Wang, Zhiguang; Jia, Xuexia; Chen, Ruipeng; Qin, Yingkai; Bian, Yalan; Sheng, Wei; Li, Shuang; Gao, Zhixian Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 131, Issue , pp. 91-103. DOI: 10.1016/j.tifs.2022.12.002 DOI |
| 8. | Challenges of halogenated polycyclic aromatic hydrocarbons in foods: Occurrence, risk, and formation Author: Li, Wei; Wu, Shimin Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 131, Issue , pp. 1-13. DOI: 10.1016/j.tifs.2022.11.015 DOI |
| 9. | Multiscale modeling of food thermal processing for insight, comprehension, and utilization of heat and mass transfer: A state-of-the-art review Author: Li, Jiaheng; Deng, Yong; Xu, Weidong; Zhao, Runan; Chen, Tingting; Wang, Mingzhe; Xu, Enbo; Zhou, Jianwei; Wang, Wenjun; Liu, Donghong Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 131, Issue , pp. 31-45. DOI: 10.1016/j.tifs.2022.11.018 DOI |
| 10. | Deterioration of plant volatile organic compounds in food: Consequence, mechanism, detection, and control Author: Gong, Xiaohui; Huang, Jing; Xu, Yongquan; Li, Zhenbiao; Li, Li; Li, Dong; Belwal, Tarun; Jeandet, Philippe; Luo, Zisheng; Xu, Yanqun Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 131, Issue , pp. 61-76. DOI: 10.1016/j.tifs.2022.11.022 DOI |
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