2022年12月最新中科院JCR期刊分区表数据（升级版）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。
 |
| 基本信息 | 登录收藏 | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
期刊名字 | TRENDS IN FOOD SCIENCE & TECHNOLOGY TRENDS FOOD SCI TECH LetPub评分 9.1
64人评分
我要评分
声誉 9.8 影响力 8.6 速度 8.1 | |||||||||||||||||||||
| 期刊ISSN | 0924-2244 | 微信扫码收藏此期刊 | ||||||||||||||||||||
| E-ISSN | 1879-3053 | |||||||||||||||||||||
| 2021-2022最新影响因子 （数据来源于搜索引擎） | 注册或登录后，查看影响因子和历年趋势图 | |||||||||||||||||||||
| 2021-2022自引率 | 5.40%注册或登录后，查看自引率趋势图 | |||||||||||||||||||||
| h-index | 162 | |||||||||||||||||||||
| CiteScore |
| |||||||||||||||||||||
| 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 | 597注册或登录后，查看年文章数趋势图 | |||||||||||||||||||||
| Gold OA文章占比 | 8.72% | |||||||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 69.35% | |||||||||||||||||||||
| WOS期刊SCI分区 （ 2021-2022年最新版） | WOS分区等级：1区
| |||||||||||||||||||||
| 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） | 注册或登录后，查看中科院SCI期刊分区趋势图
| |||||||||||||||||||||
| 中科院SCI期刊分区 （ 2021年12月基础版） |
| |||||||||||||||||||||
| 中科院SCI期刊分区 （ 2021年12月升级版） |
| |||||||||||||||||||||
| 中科院SCI期刊分区 （ 2020年12月旧的升级版） |
| |||||||||||||||||||||
| 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 |
| |||||||||||||||||||||
|
|
| |
| 注册或登录后，查看自引率趋势图 |
| 注册或登录后，查看中科院SCI期刊分区趋势图 |
| 注册或登录后，查看年文章数趋势图 |
| 中国学者近期发表的论文 | |
| 1. | Indian pulses: A review on nutritional, functional and biochemical properties with future perspectives Author: Baskar Venkidasamy, Dhivya Selvaraj, Arti Shivraj Nile, Sathishkumar Ramalingam, Guoyin Kai, Shivraj Hariram Nile Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2019, Vol., , DOI:10.1016/j.tifs.2019.03.012 DOI |
| 2. | Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review Author: Yanan Sun, Min Zhang, Zhongxiang Fang Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2019, Vol., , DOI:10.1016/j.tifs.2019.02.026 DOI |
| 3. | Global research trends in food safety in agriculture and industry from 1991 to 2018: A data-driven analysis Author: Kai Hu, Juan Liu, Bin Li, Lili Liu, Seyed Mohammad Taghi Gharibzahedi, Ye Su, Yongnian Jiang, Jinglu Tan, Yingkuan Wang, Ya Guo Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2019, Vol.85, 262-276, DOI:10.1016/j.tifs.2019.01.011 DOI |
| 4. | Liposomal delivery of natural product: A promising approach in health research Author: Mohammad Rezaul Islam Shishir, Naymul Karim, Vemana Gowd, Xiaodong Zheng, Wei Chen Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2019, Vol.85, 177-200, DOI:10.1016/j.tifs.2019.01.013 DOI |
| 5. | Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals Author: Chao Zhao, Yuanyuan Liu, Shanshan Lai, Hui Cao, Yi Guan, Wai San Cheang, Bin Liu, Kewei Zhao, Song Miao, Céline Riviere, Esra Capanoglu, Jianbo Xiao Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2019, Vol.85, 55-66, DOI:10.1016/j.tifs.2019.01.004 DOI |
| 6. | A review on advanced microencapsulation technology to enhance bioavailability of phenolic compounds: Based on its activity in the treatment of Type 2 Diabetes Author: Lei Chen, Charles Gnanaraj, Palanisamy Arulselvan, Hesham El-Seedi, Hui Teng Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2019, Vol., , DOI:10.1016/j.tifs.2018.11.026 DOI |
| 7. | Effects of operation processes and conditions on enhancing performances of vacuum cooling of foods: A review Author: Zhiwei Zhu, Yi Geng, Da-Wen Sun Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2019, Vol.85, 67-77, DOI:10.1016/j.tifs.2018.12.011 DOI |
| 8. | The positive impacts of microbial phytase on its nutritional applications Author: Hai-Yan Song, Aly Farag El Sheikha, Dian-Ming Hu Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2018, Vol., , DOI:10.1016/j.tifs.2018.12.001 DOI |
| 9. | Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments Author: Leilei Wu, Hongbin Pu, Da-Wen Sun Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2018, Vol.83, 259-273, DOI:10.1016/j.tifs.2018.12.002 DOI |
| 10. | Nanoimaging of food proteins by atomic force microscopy. Part II: Application for food proteins from different sources Author: Cuiping Shi, Yuning He, Mengzhen Ding, Yifen Wang, Jian Zhong Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2018, Vol., , DOI:10.1016/j.tifs.2018.11.027 DOI |
|
|
  | |
|
以上SCI期刊相关数据和信息来源于网络，仅供参考。
投稿状态统计： 我要评分： | |
同领域作者分享投稿经验：共29条 （包含回复） |
我来分享 |
|
|
联系我们 | 站点地图 | 友情链接 | 授权代理商 | 加入我们
© 2010-2023 中国: LetPub上海分公司 网站备案号：沪ICP备10217908号-1 
沪公网安备号：31010402006960
增值电信业务经营许可证：沪B2-20211595
礼翰商务信息咨询（上海）有限公司 办公地址：上海市徐汇区漕溪北路88号圣爱大厦2103室
United States: Tel: 1-781-202-9968 Address: 400 5th Ave, Suite 530, Waltham, Massachusetts 02451
安全保密
