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Food Chemistry

2023年6月最新SCI影响因子数据已经更新，欢迎查询！ 如果您对期刊系统有任何需求或者问题，欢迎点击此处反馈给我们。

按期刊名首写字母查看 FOOD CHEM最新评论：前两天回来，拒了 (2023-12-02)


期刊名:   ISSN:   研究方向:   影响因子: -   SCI收录:
大类学科:   小类学科:   中科院分区:   是否OA期刊:   结果排序:

按研究方向查看：


Food Chemistry期刊基本信息Hello，您是该期刊的第962779位访客

基本信息 登录收藏
期刊名字Food ChemistryFood Chemistry

FOOD CHEM
（此期刊被最新的JCR期刊SCIE收录）

LetPub评分
8.3
314人评分
我要评分

声誉
8.6

影响力
8.4

速度
6.4

期刊ISSN0308-8146
微信扫码收藏此期刊
E-ISSN1873-7072
2022-2023最新影响因子
（数据来源于搜索引擎）		8.8 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：5.183
2022-2023自引率10.20%点击查看自引率趋势图
五年影响因子8.6
h-index 221
CiteScore
CiteScoreSJRSNIPCiteScore排名
14.901.6242.197
学科分区排名百分位
大类：Agricultural and Biological Sciences
小类：Food Science		Q110 / 359
大类：Agricultural and Biological Sciences
小类：Analytical Chemistry		Q18 / 141

期刊简介Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
期刊官方网站http://www.elsevier.com/wps/find/journaldescription.cws_home/405857/description
期刊投稿网址https://www.editorialmanager.com/FOODCHEM
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Food Chemistry的语言要求，还能让Food Chemistry编辑和审稿人得到更好的审稿体验，让稿件最大限度地被Food Chemistry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 SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB
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Semimonthly
出版年份1976
年文章数 2740点击查看年文章数趋势图
Gold OA文章占比5.18%
研究类文章占比：
文章 ÷（文章 + 综述）		95.29%
WOS期刊SCI分区
（ 2022-2023年最新版）		WOS分区等级：1区

按学科分区JIF分区JIF排名JIF百分位
学科：CHEMISTRY, APPLIED
类别：SCIE		Q15/72
学科：FOOD SCIENCE & TECHNOLOGY
类别：SCIE		Q19/142
学科：NUTRITION & DIETETICS
类别：SCIE		Q15/88
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
大类学科小类学科Top期刊综述期刊
农林科学 4区1区4区
CHEMISTRY, APPLIED
应用化学		2区3区1区
FOOD SCIENCE & TECHNOLOGY
食品科技		1区1区1区
NUTRITION & DIETETICS
营养学		2区2区1区
是否
中科院SCI期刊分区
（ 2021年12月基础版）
大类学科小类学科Top期刊综述期刊
工程技术 1区2区4区
CHEMISTRY, APPLIED
应用化学		3区2区2区
FOOD SCIENCE & TECHNOLOGY
食品科技		2区1区1区
NUTRITION & DIETETICS
营养学		1区3区1区
是否
中科院SCI期刊分区
（ 2021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 2区1区3区
CHEMISTRY, APPLIED
应用化学		3区4区1区
FOOD SCIENCE & TECHNOLOGY
食品科技		3区3区1区
NUTRITION & DIETETICS
营养学		3区3区1区
是否
中科院SCI期刊分区
（ 2020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 1区1区2区
CHEMISTRY, APPLIED
应用化学		1区1区1区
FOOD SCIENCE & TECHNOLOGY
食品科技		4区4区1区
NUTRITION & DIETETICS
营养学		4区3区1区
是否
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=0308-8146%5BISSN%5D
平均审稿速度网友分享经验：
平均5.3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Food Chemistry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 Food Chemistry期刊近年CiteScore指标趋势图
该杂志的自引率趋势图 Food Chemistry中科院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
Food Chemistry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
  • 中科院SCI期刊分区趋势图
  • 年文章数趋势图
  • 该期刊中国学者近期发表论文
  • 中科院SCI期刊分区相关期刊
  • 同类著名期刊名称 h-index CiteScore
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16225.20
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8221.70
    FOOD HYDROCOLLOIDS13219.30
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION13523.60
    FOOD RESEARCH INTERNATIONAL13412.00
    MEAT SCIENCE14212.60
    Innovative Food Science & Emerging Technologies9611.10
    FOOD CONTROL10310.60
    LWT-FOOD SCIENCE AND TECHNOLOGY1159.60
    FOOD REVIEWS INTERNATIONAL6213.00
    中科院SCI期刊分区同大类学科的热搜期刊 浏览次数
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY1034603
    INDUSTRIAL CROPS AND PRODUCTS496070
    Food & Function464354
    CATENA434612
    LWT-FOOD SCIENCE AND TECHNOLOGY392603
    FOOD RESEARCH INTERNATIONAL391996
    PLANT AND SOIL377920
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE376041
    Geoderma345941
    SOIL BIOLOGY & BIOCHEMISTRY301888
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    Food Chemistry Food Chemistry
    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.A TMT-based proteomic approach for investigating the effect of electron beam irradiation on the textural profiles of Litopenaeus vannamei during chilled storage

    Author: Wang, Haoran; Suo, Ran; Liu, Xingbo; Wang, Yangyang; Sun, Jianfeng; Liu, Yaqiong; Wang, Wenxiu; Wang, Jie
    Journal: FOOD CHEMISTRY. 2023; Vol. 404, Issue , pp. -. DOI: 10.1016/j.foodchem.2022.134548        PubMed      DOI
    2.Synthesize of the chitosan-TPP coated betanin-quaternary ammonium-functionalized mesoporous silica nanoparticles and mechanism for inhibition of advanced glycation end products formation

    Author: Xu, Jiahao; You, Lijun; Zhao, Zhengang
    Journal: FOOD CHEMISTRY. 2023; Vol. 407, Issue , pp. -. DOI: 10.1016/j.foodchem.2022.135110        PubMed      DOI
    3.Inducing the structural interplay of binary pulse protein complex to stimulate the solubilization of chickpea (Cicer arietinum L.) protein isolate

    Author: Teng, Yongxin; Zhang, Ting; Dai, Hongmin; Wang, Yabin; Xu, Jianteng; Zeng, Xin-An; Li, Bin; Zhu, Xiangwei
    Journal: FOOD CHEMISTRY. 2023; Vol. 407, Issue , pp. -. DOI: 10.1016/j.foodchem.2022.135136        PubMed      DOI
    4.Dynamic Zanthoxylum pungency characteristics and their correlation with sanshool composition and chemical structure

    Author: Feng, Xiya; Huang, Pimiao; Duan, Ping; Wang, Hongwei; Kan, Jianquan
    Journal: FOOD CHEMISTRY. 2023; Vol. 407, Issue , pp. -. DOI: 10.1016/j.foodchem.2022.135138        PubMed      DOI
    5.Effects of cold atmospheric plasma on endogenous enzyme activity and muscle protein oxidation in Trachinotus ovatus

    Author: Situ, Huiyuan; Li, Yumei; Gao, Jialong; Zhang, Chaohua; Qin, Xiaoming; Cao, Wenhong; Lin, Haisheng; Chen, Zhongqin
    Journal: FOOD CHEMISTRY. 2023; Vol. 407, Issue , pp. -. DOI: 10.1016/j.foodchem.2022.135119        PubMed      DOI
    6.Accurate prediction of the eating and cooking quality of rice using artificial neural networks and the texture properties of cooked rice

    Author: Deng, Fei; Lu, Hui; Yuan, Yujie; Chen, Hong; Li, Qiuping; Wang, Li; Tao, Youfeng; Zhou, Wei; Cheng, Hong; Chen, Yong; Lei, Xiaolong; Li, Guiyong; Li, Min; Ren, Wanjun
    Journal: FOOD CHEMISTRY. 2023; Vol. 407, Issue , pp. -. DOI: 10.1016/j.foodchem.2022.135176        PubMed      DOI
    7.Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels

    Author: Cen, Kaiyue; Huang, Caoxing; Yu, Xi; Gao, Chengcheng; Yang, Yuling; Tang, Xiaozhi; Feng, Xiao
    Journal: FOOD CHEMISTRY. 2023; Vol. 407, Issue , pp. -. DOI: 10.1016/j.foodchem.2022.135139        PubMed      DOI
    8.Application of Molecular Transformer approach for predicting the potential reactions to generate advanced glycation end products in infant formula

    Author: Yang, Huihui; Bai, Xiaosen; Feng, Baolong; Wang, Qinghua; Meng, Li; Wang, Fengzhong; Wang, Yutang
    Journal: FOOD CHEMISTRY. 2023; Vol. 407, Issue , pp. -. DOI: 10.1016/j.foodchem.2022.135143        PubMed      DOI
    9.Off-flavor profiling of cultured salmonids using hyperspectral imaging combined with machine learning

    Author: Sun, Dawei; Zhou, Chengquan; Hu, Jun; Li, Li; Ye, Hongbao
    Journal: FOOD CHEMISTRY. 2023; Vol. 408, Issue , pp. -. DOI: 10.1016/j.foodchem.2022.135166        PubMed      DOI
    10.Effects of pretreatments using plasma functionalized water, osmodehydration and their combination on hot air drying efficiency and quality of tomato (Solanum lycopersicum L.) slices

    Author: Obajemihi, Obafemi Ibitayo; Esua, Okon Johnson; Cheng, Jun-Hu; Sun, Da-Wen
    Journal: FOOD CHEMISTRY. 2023; Vol. 406, Issue , pp. -. DOI: 10.1016/j.foodchem.2022.134995        PubMed      DOI
  • 同大类学科的其他著名期刊名称 h-index CiteScore
    Annual Review of Entomology17838.60
    Nature Food016.70
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16225.20
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8221.70
    Annual Review of Food Science and Technology5124.20
    Annual Review of Animal Biosciences2623.50
    Reviews in Fisheries Science & Aquaculture5420.50
    FOOD HYDROCOLLOIDS13219.30
    Reviews in Aquaculture3020.10
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION13523.60
    同分区等级的其他期刊名称 h-index CiteScore
    CA-A CANCER JOURNAL FOR CLINICIANS144642.90
    LANCET700133.20
    NEW ENGLAND JOURNAL OF MEDICINE933134.40
    JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION62245.40
    NATURE REVIEWS DRUG DISCOVERY289123.80
    NATURE REVIEWS MOLECULAR CELL BIOLOGY386164.40
    BMJ-British Medical Journal015.30
    BMJ-British Medical Journal015.30
    NATURE REVIEWS IMMUNOLOGY35183.00
    NATURE REVIEWS MICROBIOLOGY25060.20


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