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TRENDS IN FOOD SCIENCE & TECHNOLOGY

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期刊名:   ISSN:   研究方向:   影响因子: -   SCI收录:
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TRENDS IN FOOD SCIENCE & TECHNOLOGY期刊基本信息Hello,您是该期刊的第178924位访客


基本信息 登录收藏
期刊名字TRENDS IN FOOD SCIENCE & TECHNOLOGYTRENDS 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
89人评分
我要评分

声誉
9.7

影响力
8.9

速度
8.4

期刊ISSN0924-2244
微信扫码收藏此期刊
E-ISSN1879-3053
2023-2024最新影响因子
(数据来源于搜索引擎)
15.1 点击查看影响因子趋势图
实时影响因子 截止2024年3月26日:15.032
2023-2024自引率2.60%点击查看自引率趋势图
五年影响因子16.4
h-index 162
CiteScore
2024年最新版
CiteScoreSJRSNIPCiteScore排名
32.502.9993.474
学科分区排名百分位
大类:Agricultural and Biological Sciences
小类:Food Science
Q12 / 389
大类:Agricultural and Biological Sciences
小类:Biotechnology
Q14 / 311

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(2篇)
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 307点击查看年文章数趋势图
Gold OA文章占比15.91%
研究类文章占比:
文章 ÷(文章 + 综述)
77.20%
WOS期刊SCI分区
2023-2024年最新版
WOS分区等级:1区

按学科分区收录子集JIF分区JIF排名JIF百分位
学科:FOOD SCIENCE & TECHNOLOGYSCIEQ12/173
中国科学院《国际期刊预警
名单(试行)》名单
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
中国科学院SCI期刊分区
2023年12月最新升级版
点击查看中国科学院SCI期刊分区趋势图
大类学科小类学科Top期刊综述期刊
农林科学 2区1区4区
FOOD SCIENCE & TECHNOLOGY
食品科技
3区4区1区
中国科学院SCI期刊分区
2022年12月升级版
大类学科小类学科Top期刊综述期刊
农林科学 1区1区4区
FOOD SCIENCE & TECHNOLOGY
食品科技
2区3区1区
中国科学院SCI期刊分区
2021年12月旧的升级版
大类学科小类学科Top期刊综述期刊
农林科学 2区1区3区
FOOD SCIENCE & TECHNOLOGY
食品科技
3区2区1区
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
同领域相关期刊 TRENDS IN FOOD SCIENCE & TECHNOLOGY期刊近年CiteScore指标趋势图
该杂志的自引率趋势图 TRENDS IN FOOD SCIENCE & TECHNOLOGY中国科学院SCI期刊分区趋势图
该杂志的年文章数趋势图 同领域作者分享投稿经验
TRENDS IN FOOD SCIENCE & TECHNOLOGY上中国学者近期发表的论文  
  • 同领域相关期刊
  • 期刊CiteScore趋势图
  • 期刊自引率趋势图
  • 中国科学院分区趋势图
  • 年文章数趋势图
  • 该期刊中国学者近期发文
  • 中国科学院分区相关期刊
  • 同类著名期刊名称 h-index CiteScore
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8226.20
    FOOD HYDROCOLLOIDS13219.90
    Food Chemistry22116.30
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION13522.60
    FOOD RESEARCH INTERNATIONAL13412.50
    Innovative Food Science & Emerging Technologies9612.00
    LWT-FOOD SCIENCE AND TECHNOLOGY11511.80
    MEAT SCIENCE14213.00
    FOOD CONTROL10312.20
    Food and Bioprocess Technology699.50
    中国科学院SCI期刊分区同大类学科的热搜期刊 浏览次数
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY1140504
    Food Chemistry1072507
    INDUSTRIAL CROPS AND PRODUCTS564599
    Food & Function517022
    CATENA485794
    FOOD RESEARCH INTERNATIONAL439020
    LWT-FOOD SCIENCE AND TECHNOLOGY434057
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE420988
    PLANT AND SOIL412786
    Geoderma374462
  •  

    TRENDS IN FOOD SCIENCE & TECHNOLOGY TRENDS IN FOOD SCIENCE & TECHNOLOGY
    我来预测明年:
    稳步上升 表现平稳 逐渐下降  刷新
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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
  • 同大类学科的其他著名期刊名称 h-index CiteScore
    Nature Food028.50
    Annual Review of Entomology17845.70
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8226.20
    FOOD HYDROCOLLOIDS13219.90
    Annual Review of Food Science and Technology5122.40
    SOIL BIOLOGY & BIOCHEMISTRY18616.90
    Annual Review of Phytopathology14316.60
    Current Forestry Reports015.90
    Current Opinion in Food Science2118.40
    Reviews in Aquaculture3024.80
    同分区等级的其他期刊名称 h-index CiteScore
    CA-A CANCER JOURNAL FOR CLINICIANS144873.20
    NATURE REVIEWS DRUG DISCOVERY289137.40
    LANCET700148.10
    NEW ENGLAND JOURNAL OF MEDICINE933145.40
    BMJ-British Medical Journal019.90
    BMJ-British Medical Journal019.90
    NATURE REVIEWS MOLECULAR CELL BIOLOGY386173.60
    Nature Reviews Clinical Oncology12799.40
    Nature Reviews Materials61119.40
    Nature Reviews Disease Primers4876.70
 
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