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。
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| 基本信息 | 登录收藏 | |||||||||||||||||||||
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期刊名字 | FOOD CHEMISTRY FOOD CHEM LetPub评分 8.4
258人评分
我要评分
声誉 8.7 影响力 8.4 速度 6.4 | |||||||||||||||||||||
| 期刊ISSN | 0308-8146 | 微信扫码收藏此期刊 | ||||||||||||||||||||
| E-ISSN | 1873-7072 | |||||||||||||||||||||
| 2021-2022最新影响因子 （数据来源于搜索引擎） | 9.231 点击查看影响因子趋势图 | |||||||||||||||||||||
| 2021-2022自引率 | 12.40%点击查看自引率趋势图 | |||||||||||||||||||||
| h-index | 221 | |||||||||||||||||||||
| CiteScore |
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| 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 | 3823点击查看年文章数趋势图 | |||||||||||||||||||||
| Gold OA文章占比 | 3.77% | |||||||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 96.55% | |||||||||||||||||||||
| WOS期刊SCI分区 （ 2021-2022年最新版） | WOS分区等级：1区
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| 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
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| 中科院SCI期刊分区 （ 2021年12月基础版） |
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| 中科院SCI期刊分区 （ 2021年12月升级版） |
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| 中科院SCI期刊分区 （ 2020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=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 |
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| 中国学者近期发表的论文 | |
| 1. | Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates Author: Wenmeng He, Ruijin Yang, Wei Zhao Journal: FOOD CHEMISTRY, 2018, Vol.277, 655-663, DOI:10.1016/j.foodchem.2018.11.004 DOI |
| 2. | Characterization of the physicochemical properties and extraction optimization of natural melanin from Inonotus hispidus mushroom Author: Ruolin Hou, Xin Liu, Kaikai Xiang, Liangtao Chen, Xiaoping Wu, Wenxiong Lin, Mingfeng Zheng, Junsheng Fu Journal: FOOD CHEMISTRY, 2018, Vol.277, 533-542, DOI:10.1016/j.foodchem.2018.11.002 DOI |
| 3. | A dual-function molecularly imprinted optopolymer based on quantum dots-grafted covalent-organic frameworks for the sensitive detection of tyramine in fermented meat products Author: Dianwei Zhang, Huilin Liu, Weitao Geng, Yanping Wang Journal: FOOD CHEMISTRY, 2018, Vol.277, 639-645, DOI:10.1016/j.foodchem.2018.10.147 DOI |
| 4. | Improving the taste of autumn green tea with tannase Author: Qing-Qing Cao, Chun Zou, Yan-Hong Zhang, Qi-Zhen Du, Jun-Feng Yin, John Shi, Sophia Xue, Yong-Quan Xu Journal: FOOD CHEMISTRY, 2018, Vol.277, 432-437, DOI:10.1016/j.foodchem.2018.10.146 DOI |
| 5. | Application of isotopic and elemental fingerprints in identifying the geographical origin of goat milk in China Author: Hongyan Liu, Qingyu Zhao, Xiaoqing Guo, Chaohua Tang, Xiaonan Yu, Tengfei Zhan, Yuchang Qin, Junmin Zhang Journal: FOOD CHEMISTRY, 2018, Vol.277, 448-454, DOI:10.1016/j.foodchem.2018.10.144 DOI |
| 6. | A novel strategy for isolation and purification of fucoxanthinol and fucoxanthin from the diatom Nitzschia laevis Author: Peipei Sun, Chi-Chun Wong, Yuelian Li, Yongjin He, Xuemei Mao, Tao Wu, Yuanyuan Ren, Feng Chen Journal: FOOD CHEMISTRY, 2018, Vol.277, 566-572, DOI:10.1016/j.foodchem.2018.10.133 DOI |
| 7. | The terpene limonene induced the green mold of citrus fruit through regulation of reactive oxygen species (ROS) homeostasis in Penicillium digitatum spores Author: Nengguo Tao, Yue Chen, Yalan Wu, Xiao Wang, Lu Li, Andan Zhu Journal: FOOD CHEMISTRY, 2018, Vol.277, 414-422, DOI:10.1016/j.foodchem.2018.10.142 DOI |
| 8. | Simultaneous decoloration and purification of crude oligosaccharides from pumpkin (Cucurbita moschata Duch) by macroporous adsorbent resin Author: Li Liang, Guimei Liu, Guoyong Yu, Yi Song, Quanhong Li Journal: FOOD CHEMISTRY, 2018, Vol.277, 744-752, DOI:10.1016/j.foodchem.2018.10.138 DOI |
| 9. | Nitrogen fertilizer at heading stage effectively compensates for the deterioration of rice quality by affecting the starch-related properties under elevated temperatures Author: She Tang, Haixiang Zhang, Wenzhe Liu, Zhi Dou, Qinyang Zhou, Wenzhu Chen, Shaohua Wang, Yanfeng Ding Journal: FOOD CHEMISTRY, 2018, Vol.277, 455-462, DOI:10.1016/j.foodchem.2018.10.137 DOI |
| 10. | Sensitive aptamer-based fluorescene assay for ochratoxin A based on RNase H signal amplification Author: Kefeng Wu, Changbei Ma, Han Zhao, Mingjian Chen, Zhiyi Deng Journal: FOOD CHEMISTRY, 2018, Vol.277, 273-278, DOI:10.1016/j.foodchem.2018.10.130 DOI |
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