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期刊名字 | Foods FOODS （此期刊被最新的JCR期刊SCIE收录） LetPub评分 8.0
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声誉 8.5 影响力 7.4 速度 8.8 | |||||||||||||||||||||||||||||||||
| 期刊ISSN | 2304-8158 | 微信扫码收藏此期刊 | ||||||||||||||||||||||||||||||||
| 2023-2024最新影响因子 （数据来源于搜索引擎） | 4.7 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：4.618 | |||||||||||||||||||||||||||||||||
| 2023-2024自引率 | 14.90%点击查看自引率趋势图 | |||||||||||||||||||||||||||||||||
| 五年影响因子 | 5.1 | |||||||||||||||||||||||||||||||||
| JCI期刊引文指标 | 1 | |||||||||||||||||||||||||||||||||
| h-index | 暂无h-index数据 | |||||||||||||||||||||||||||||||||
| CiteScore （ 2024年最新版） |
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| 期刊简介 |
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| 期刊官方网站 | https://www.mdpi.com/journal/foods | |||||||||||||||||||||||||||||||||
| 期刊投稿网址 | https://login.mdpi.com/login?_target_path=https%3A%2F%2Fsusy.mdpi.com%2Fuser%2Flogin%3FauthAll%3Dtrue | |||||||||||||||||||||||||||||||||
| 期刊语言要求 | Language To facilitate proper peer-reviewing of your manuscript, it is essential that it is submitted in grammatically correct English. MDPI provides minor English editing by native English speakers for all accepted papers, included in the APC. The APC does not cover extensive English editing. Your paper could be returned to you at the English editing stage of the publication process if extensive editing is required. You may choose to use a paid language-editing service before submitting your paper for publication. 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Foods的语言要求，还能让Foods编辑和审稿人得到更好的审稿体验，让稿件最大限度地被Foods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（2篇） 论文致谢（3篇） 。 提交文稿 | |||||||||||||||||||||||||||||||||
| 是否OA开放访问 | Yes | |||||||||||||||||||||||||||||||||
OA期刊相关信息 | 文章处理费：需要（ CHF2900; ） 文章处理费豁免：查看说明 其他费用：没有 期刊主题关键词：food sciences 相关链接：Aims & ScopeAuthor InstructionsEditorial BoardAnonymous peer review | |||||||||||||||||||||||||||||||||
| 通讯方式 | ST ALBAN-ANLAGE 66, BASEL, SWITZERLAND, CH-4052 | |||||||||||||||||||||||||||||||||
| 出版商 | MDPI (Basel, Switzerland) | |||||||||||||||||||||||||||||||||
| 涉及的研究方向 | Immunology and Microbiology-Microbiology | |||||||||||||||||||||||||||||||||
| 出版国家或地区 | Switzerland | |||||||||||||||||||||||||||||||||
| 出版语言 | English | |||||||||||||||||||||||||||||||||
| 出版周期 | ||||||||||||||||||||||||||||||||||
| 出版年份 | 2012 | |||||||||||||||||||||||||||||||||
| 年文章数 | 4417点击查看年文章数趋势图 | |||||||||||||||||||||||||||||||||
| Gold OA文章占比 | 99.67% | |||||||||||||||||||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 88.07% | |||||||||||||||||||||||||||||||||
| WOS期刊SCI分区 （ 2023-2024年最新版） | WOS分区等级：1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) Directory of Open Access Journals (DOAJ) | |||||||||||||||||||||||||||||||||
| PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=2304-8158%5BISSN%5D | |||||||||||||||||||||||||||||||||
| 平均审稿速度 | 期刊官网数据： 平均15.83天 网友分享经验： 11 Weeks | |||||||||||||||||||||||||||||||||
| 平均录用比例 | 网友分享经验： | |||||||||||||||||||||||||||||||||
| 版面费/APC文章处理费信息 | 文章处理费：需要（ CHF2900; ） 文章处理费豁免：查看说明 其他费用：没有 LetPub提供文章处理费（APC）支持服务，可以用人民币支付版面费啦！ | |||||||||||||||||||||||||||||||||
| 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Foods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. | Reduction of Cd Uptake in Rice (Oryza sativa) Grain Using Different Field Management Practices in Alkaline Soils Author: Zveushe, Obey Kudakwashe; Ling, Qin; Li, Xing; Sajid, Sumbal; de Dios, Victor Resco; Nabi, Farhan; Han, Ying; Dong, Faqin; Zeng, Fang; Zhou, Lei; Shen, Songrong; Zhang, Wei; Li, Zhi Journal: FOODS. 2023; Vol. 12, Issue 2, pp. -. DOI: 10.3390/foods12020314 PubMed DOI |
| 2. | Purification, Characterization and Bioactivity of Different Molecular-Weight Fractions of Polysaccharide Extracted from Litchi Pulp Author: Zou, Xiaoqin; Cai, Jiaxin; Xiao, Jiaxi; Zhang, Mingwei; Jia, Xuchao; Dong, Lihong; Hu, Kun; Yi, Yang; Zhang, Ruifen; Huang, Fei Journal: FOODS. 2023; Vol. 12, Issue 1, pp. -. DOI: 10.3390/foods12010194 PubMed DOI |
| 3. | Preparation Process Optimization of Peptides from Agaricus blazei Murrill, and Comparison of Their Antioxidant and Immune-Enhancing Activities Separated by Ultrafiltration Membrane Technology Author: Zou, Xian-Guo; Chi, Yun; Cao, Yu-Qin; Zheng, Miao; Deng, Ze-Yuan; Cai, Ming; Yang, Kai; Sun, Pei-Long Journal: FOODS. 2023; Vol. 12, Issue 2, pp. -. DOI: 10.3390/foods12020251 PubMed DOI |
| 4. | Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage Author: Zou, Jing; Hu, Yinghong; Li, Kuo; Liu, Yang; Li, Miao; Pan, Xinyuan; Chang, Xuedong Journal: FOODS. 2023; Vol. 12, Issue 1, pp. -. DOI: 10.3390/foods12010164 PubMed DOI |
| 5. | ACE Inhibitory Peptides Derived from Muscovy Duck (Cairina moschata) Plasma Author: Zhu, Zongshuai; Guo, Haoyu; Xu, Yan; Bassey, Anthony Pius; Ali, Ahtisham; Huang, Ming; Huang, Jichao Journal: FOODS. 2023; Vol. 12, Issue 1, pp. -. DOI: 10.3390/foods12010050 PubMed DOI |
| 6. | The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application Author: Zhu, Lili; Sun, Hongnan; Ma, Mengmei; Mu, Taihua; Zhao, Guohua; Lwin, Moe Moe Journal: FOODS. 2023; Vol. 12, Issue 1, pp. -. DOI: 10.3390/foods12010128 PubMed DOI |
| 7. | Progress in the Conversion of Ginsenoside Rb1 into Minor Ginsenosides Using beta-Glucosidases Author: Zhu, Hongrong; Zhang, Rui; Huang, Zunxi; Zhou, Junpei Journal: FOODS. 2023; Vol. 12, Issue 2, pp. -. DOI: 10.3390/foods12020397 PubMed DOI |
| 8. | Effects of Amylopectins from Five Different Sources on Disulfide Bond Formation in Alkali-Soluble Glutenin Author: Zhou, Yu; Zhao, Jinjin; Guo, Junjie; Lian, Xijun; Wang, Huaiwen Journal: FOODS. 2023; Vol. 12, Issue 2, pp. -. DOI: 10.3390/foods12020414 PubMed DOI |
| 9. | Lactobacillus acidophilus (LA) Fermenting Astragalus Polysaccharides (APS) Improves Calcium Absorption and Osteoporosis by Altering Gut Microbiota Author: Zhou, Junhua; Cheng, Jing; Liu, Liu; Luo, Jianming; Peng, Xichun Journal: FOODS. 2023; Vol. 12, Issue 2, pp. -. DOI: 10.3390/foods12020275 PubMed DOI |
| 10. | Selenium Nanoparticles Synergistically Stabilized by Starch Microgel and EGCG: Synthesis, Characterization, and Bioactivity Author: Zhou, Jiaojiao; Liu, Yuantao; Hu, Yili; Zhang, Die; Xu, Wei; Chen, Lei; He, Jiangling; Cheng, Shuiyuan; Cai, Jie Journal: FOODS. 2023; Vol. 12, Issue 1, pp. -. DOI: 10.3390/foods12010013 PubMed DOI |
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