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期刊名字 | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY INT J FOOD SCI TECH (此期刊被最新的JCR期刊SCIE收录) LetPub评分 7.1
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声誉 7.5 影响力 6.0 速度 8.8 | |||||||||||||||||||||
期刊ISSN | 0950-5423 | 微信扫码收藏此期刊 | ||||||||||||||||||||
E-ISSN | 1365-2621 | |||||||||||||||||||||
2023-2024最新影响因子 (数据来源于搜索引擎) | 2.6 点击查看影响因子趋势图 | |||||||||||||||||||||
实时影响因子 | 截止2024年10月29日:2.404 | |||||||||||||||||||||
2023-2024自引率 | 7.70%点击查看自引率趋势图 | |||||||||||||||||||||
五年影响因子 | 3.1 | |||||||||||||||||||||
JCI期刊引文指标 | 0.59 | |||||||||||||||||||||
h-index | 82 | |||||||||||||||||||||
CiteScore ( 2024年最新版) |
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期刊简介 |
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期刊官方网站 | http://www.wiley.com/bw/journal.asp?ref=0950-5423 | |||||||||||||||||||||
期刊投稿网址 | http://mc.manuscriptcentral.com/ijfst | |||||||||||||||||||||
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY的语言要求,还能让INTERNATIONAL JOURNAL OF FOOD SCIENCE AND 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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND 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(1篇) 。 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 Publishing 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 | Bimonthly | |||||||||||||||||||||
出版年份 | 1987 | |||||||||||||||||||||
年文章数 | 594点击查看年文章数趋势图 | |||||||||||||||||||||
Gold OA文章占比 | 9.16% | |||||||||||||||||||||
研究类文章占比: 文章 ÷(文章 + 综述) | 88.55% | |||||||||||||||||||||
WOS期刊SCI分区 ( 2023-2024年最新版) | WOS分区等级:2区
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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
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中国科学院SCI期刊分区 ( 2022年12月升级版) |
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中国科学院SCI期刊分区 ( 2021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=0950-5423%5BISSN%5D | |||||||||||||||||||||
平均审稿速度 | 网友分享经验: 平均3.0个月 | |||||||||||||||||||||
平均录用比例 | 网友分享经验: 约60% | |||||||||||||||||||||
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND 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. | Chitooligosaccharides from shrimp shell chitosan prepared using H2O2 or ascorbic acid/H2O2 redox pair hydrolysis: characteristics, antioxidant and antimicrobial activities Author: Mittal, Ajay; Singh, Avtar; Hong, Hui; Benjakul, Soottawat Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 5, pp. 2645-2660. DOI: 10.1111/ijfs.15696 DOI |
2. | The role of bacterial nanocellulose mats encapsulated with cinnamaldehyde on chilled meat preservation Author: Yuan, Haibin; Li, Wei; Chen, Chen; Yu, Haiyan; Huang, Juan; Lou, Xinman; Tian, Huaixiang Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 2, pp. 880-889. DOI: 10.1111/ijfs.15732 DOI |
3. | Molecular dynamics simulation of alpha-gliadin in ethanol/aqueous organic solvents Author: Yu, Jie-Ting; Li, Xin-Yao; Huang, Jia-Hui; Yu, Ming-Yi; Wu, Zi-Yi; Cao, Shi-Lin Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 2, pp. E1-E9. DOI: 10.1111/ijfs.15754 DOI |
4. | Texture and rehydration properties of texturised soy protein: analysis based on soybean 7S and 11S proteins Author: Liu, Ying; Huang, Ze-Hua; Hu, Zhe-Xin; Yu, Zhuo; An, Hong-Zhou Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 1, pp. 323-333. DOI: 10.1111/ijfs.15787 DOI |
5. | The stability of dry-cured ham-derived peptides and its anti-inflammatory effect in RAW264.7 macrophage cells Author: Xing, Lujuan; Fu, Lijuan; Toldra, Fidel; Teng, Shuang; Yin, Yantao; Zhang, Wangang Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 3, pp. 1575-1585. DOI: 10.1111/ijfs.15800 DOI |
6. | Improvement of the solubility and emulsification of rice protein isolate by the pH shift treatment Author: Dai, Hongmin; Zhan, Fuchao; Chen, Yijie; Shen, Qian; Geng, Fang; Zhang, Ziyang; Li, Bin Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 1, pp. 355-366. DOI: 10.1111/ijfs.15834 DOI |
7. | Effect of cavitation jet on the structural, emulsifying properties and rheological properties of soybean protein-oxidised aggregates Author: Guo, Yanan; Li, Bailiang; Cheng, Tianfu; Hu, Zhaodong; Liu, Shuangqi; Liu, Jun; Sun, Fuwei; Guo, Zengwang; Wang, Zhongjiang Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 1, pp. 343-354. DOI: 10.1111/ijfs.15822 DOI |
8. | Comparison of the effect of exopolysaccharide-producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality Author: Sha, Hui Ying; Wang, Qing Qing; Li, Zhi Jian Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 1, pp. 378-386. DOI: 10.1111/ijfs.15881 DOI |
9. | Comparative assessment of bone collagen recovered from different livestock and poultry species: microstructure, physicochemical characteristics and functional properties Author: Liu, Hong; Guo, Yujie; Xu, Xiong; Liu, Jiqian; Zhang, Hongru; Qi, Liwei; Zhang, Chunhui; Gao, Hongwei Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 3, pp. 1597-1610. DOI: 10.1111/ijfs.15896 DOI |
10. | Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract Author: Yao, Lianmou; Zhang, Yi; Qiao, Yongjin; Wang, Chunfang; Wang, Xiao; Liu, Chenxia; Han, Qing; Hua, Fang Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 1, pp. 387-396. DOI: 10.1111/ijfs.15885 DOI |
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