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期刊名字 | ACS Food Science & Technology ACS Food Sci. Technol. （此期刊被最新的JCR期刊ESCI收录） LetPub评分 8.2
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声誉 8.0 影响力 8.3 速度 7.8 | |||||||||||||||||||||||||||||
| 期刊ISSN | 2692-1944 | 安装APP，查看期刊最新消息
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| 2025-2026最新IF （数据来源于网友提供） | 注册或登录后，查看IF | |||||||||||||||||||||||||||||
| 实时影响因子 | - | |||||||||||||||||||||||||||||
| 2025-2026自引率 | 3.3%点击查看自引率趋势图 | |||||||||||||||||||||||||||||
| 五年IF （数据来源于网友提供） | 3.204数据由网友[littlewillow879]收集提供 | |||||||||||||||||||||||||||||
| h-index | 暂无h-index数据 | |||||||||||||||||||||||||||||
| CiteScore （ 2026年6月最新版） |
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| 期刊简介 |
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| 期刊官方网站 | https://pubs.acs.org/journal/afsthl | |||||||||||||||||||||||||||||
期刊投稿格式模板 VIP专享 |
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| 期刊投稿网址 | https://acs.manuscriptcentral.com/acs | |||||||||||||||||||||||||||||
| 该期刊中国学者近期发文 - New | Comparative Phenotypic and Transcriptomic Analysis of Tolerant Yeast from Fermented Foods Reveals Rational Design Strategies for Medium-Chain Fatty Acid Tolerance Author: An, Wenyang; Wang, Ruipeng; Ren, Xiaopeng; Dai, Yiwei; Lin, Xinping; Chen, Yingxi Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 6, pp. 1739-1749. DOI: 10.1021/acsfoodscitech.6c00100 Improvement of Larimichthys crocea Drying Using Radio Frequency Combined Hot Air Treatment: Dielectric Properties, Drying Kinetics, Quality Attributes, and Flavor Profiles Author: Cui, Yan; Zhu, Lin; Li, Yongkang; Chen, Shanqiao; Xuan, Xiaoting; Shang, Haitao; Lin, Xudong Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 6, pp. 1683-1698. DOI: 10.1021/acsfoodscitech.6c00034 Preparation and Performance Evaluation of Freeze-Dried Yogurt Blocks Containing Microcapsules of Lactiplantibacillus plantarum Author: Wu, Zhiliang; Zhang, Binle; Chen, Jianfu; Xie, Jianhua; Zhan, Yishu Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 6, pp. 1714-1722. DOI: 10.1021/acsfoodscitech.6c00031 Comprehensive Quality Assessment of Wuning Wild Tea: Multivariate Statistical Analysis, TOPSIS-GRA Evaluation, and Interaction between Theaflavin-3,3′-Digallate and Pepsin Author: Hu, Rong; Wu, Yuxiang; Zhu, Chen; Liu, Liangying; Zhang, Ailin; Zhang, Huahao; Li, Yiquan; Jiang, Shenhua Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 6, pp. 1552-1563. DOI: 10.1021/acsfoodscitech.5c01055 | |||||||||||||||||||||||||||||
| 期刊语言要求 | 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ACS Food Science & Technology的语言要求，还能让ACS 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ACS 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 | Transformative (TJ转换期刊是订阅式/混合期刊，但是正在积极转为完全开放获取期刊。查看ACS说明。) | |||||||||||||||||||||||||||||
| 通讯方式 | AMER CHEMICAL SOC, 1155 16TH ST, NW, WASHINGTON, USA, DC, 20036 | |||||||||||||||||||||||||||||
| 出版商 | American Chemical Society | |||||||||||||||||||||||||||||
| 涉及的研究方向 | 食品科学、微生物- | |||||||||||||||||||||||||||||
| 出版国家或地区 | UNITED STATES | |||||||||||||||||||||||||||||
| 出版语言 | English | |||||||||||||||||||||||||||||
| 出版周期 | Monthly | |||||||||||||||||||||||||||||
| 出版年份 | 2021 | |||||||||||||||||||||||||||||
| 年文章数 | 396点击查看年文章数趋势图 | |||||||||||||||||||||||||||||
| Gold OA文章占比 | 23.06% | |||||||||||||||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 88.64% | |||||||||||||||||||||||||||||
| 期刊分区表预警名单 | 2026年03月发布的新锐学术版：不在预警名单中 2025年03月发布的2025版：不在预警名单中 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 | |||||||||||||||||||||||||||||
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| 《新锐期刊分区表》 （ 2026年3月发布） | 点击查看期刊分区表趋势图
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| 期刊分区表 （ 2025年3月升级版） |
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| 期刊分区表 （ 2023年12月旧的升级版） | （没有被旧的期刊分区表收录，仅供参考） | |||||||||||||||||||||||||||||
| SCI期刊收录coverage | Emerging Sources Citation Index (ESCI) Scopus (CiteScore) | |||||||||||||||||||||||||||||
| PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=2692-1944%5BISSN%5D | |||||||||||||||||||||||||||||
| 平均审稿速度 | 网友分享经验： | |||||||||||||||||||||||||||||
| 平均录用比例 | 网友分享经验： | |||||||||||||||||||||||||||||
| 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ACS Food Science & Technology顺利发表。
快看看作者怎么说吧：服务好评 论文致谢 。 提交文稿 | |||||||||||||||||||||||||||||
| 收稿范围 | 期刊官网数据： 期刊收录研究方向： 粮食安全：食品科学和微生物学；食品毒理学和化学食品安全；营养；新食品。 食品保存：食品质量和真实性/来源；食品工程；食品加工和包装；食品中的纳米技术和材料科学。 促进健康的食品配料：功能性食品;生物利用度和微生物组。 | |||||||||||||||||||||||||||||
| 收录体裁 | 期刊官网数据： Reviews Articles Letters Viewpoints | |||||||||||||||||||||||||||||
| 期刊常用信息链接 |
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| 中国学者近期发表的论文 | |
| 1. | Comparative Phenotypic and Transcriptomic Analysis of Tolerant Yeast from Fermented Foods Reveals Rational Design Strategies for Medium-Chain Fatty Acid Tolerance Author: An, Wenyang; Wang, Ruipeng; Ren, Xiaopeng; Dai, Yiwei; Lin, Xinping; Chen, Yingxi Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 6, pp. 1739-1749. DOI: 10.1021/acsfoodscitech.6c00100 DOI |
| 2. | Improvement of Larimichthys crocea Drying Using Radio Frequency Combined Hot Air Treatment: Dielectric Properties, Drying Kinetics, Quality Attributes, and Flavor Profiles Author: Cui, Yan; Zhu, Lin; Li, Yongkang; Chen, Shanqiao; Xuan, Xiaoting; Shang, Haitao; Lin, Xudong Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 6, pp. 1683-1698. DOI: 10.1021/acsfoodscitech.6c00034 DOI |
| 3. | Preparation and Performance Evaluation of Freeze-Dried Yogurt Blocks Containing Microcapsules of Lactiplantibacillus plantarum Author: Wu, Zhiliang; Zhang, Binle; Chen, Jianfu; Xie, Jianhua; Zhan, Yishu Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 6, pp. 1714-1722. DOI: 10.1021/acsfoodscitech.6c00031 DOI |
| 4. | Comprehensive Quality Assessment of Wuning Wild Tea: Multivariate Statistical Analysis, TOPSIS-GRA Evaluation, and Interaction between Theaflavin-3,3′-Digallate and Pepsin Author: Hu, Rong; Wu, Yuxiang; Zhu, Chen; Liu, Liangying; Zhang, Ailin; Zhang, Huahao; Li, Yiquan; Jiang, Shenhua Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 6, pp. 1552-1563. DOI: 10.1021/acsfoodscitech.5c01055 DOI |
| 5. | Molecular Imprinting-Defective UiO-66 for Selective Adsorption and Ultrasensitive Analysis of Aflatoxins in Food Crops Author: Ji, Zi-Jia; Wang, Lei-Lei; Wang, Xiao-Li; Liu, Lu; Wang, Xia; Zhao, Ru-Song Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 6, pp. 1776-1785. DOI: 10.1021/acsfoodscitech.6c00137 DOI |
| 6. | Oxidative-Gelation Engineering of Euglena gracilis β-1,3-Glucan: A Green Route to a High-Performance Antioxidant Hydrogel Author: Han, Kexin; Wang, Yuying; Ren, Xiaohe; Lv, Hexin Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 5, pp. 1495-1506. DOI: 10.1021/acsfoodscitech.6c00246 DOI |
| 7. | Effects of Different Fermentation Processes on the Quality, Flavor, and Microbial Diversity of Seriola dumerili Fish Sauce Author: Huang, Junyi; Liang, Wanshan; Shao, Jiaqi; Wang, Minjie; Nong, Qiufeng; Huang, Haoxian; Zhong, Saiyi; Hong, Pengzhi; Liu, Shouchun Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 5, pp. 1374-1395. DOI: 10.1021/acsfoodscitech.5c01307 DOI |
| 8. | Yeast vs Plant Protein Isolates: Structure-Function for Food Interfaces, High-Solids Rheology, Thermal Stability, and In Vitro Digestibility Author: Riaz, Talha; Zeng, Xi; Ye, Xianjiang; Yu, Te; Xia, Zhijun; Riaz, Rabiya; Khan, Muhammad Moeid; Ashraf, Muhammad Atiq; Jin, Yongguo; Fu, Xing Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 4, pp. 1028-1041. DOI: 10.1021/acsfoodscitech.5c01218 DOI |
| 9. | Preparation and Characterization of Dipeptidyl Peptidase-IV Inhibitory Peptides from Yeast Hydrolysates Author: Song, Wen; Hu, Song-Qing; Ye, Wei; Hou, Yi; Huang, Yanbo Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 3, pp. 811-822. DOI: 10.1021/acsfoodscitech.5c01274 DOI |
| 10. | Beyond Deiodination: A Multifunctional Aerogel for Selective Iodide Removal and Quality Preservation in Nutrient-Rich Algae Extracts Author: Liu, Yu; Wang, En-ze; Wang, Yu; Zong, Jiasu; Yang, Zuomiao; Bai, Ying; Qi, Hang Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 3, pp. 798-810. DOI: 10.1021/acsfoodscitech.5c01232 DOI |
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