2023年12月最新中科院分区表数据已经更新，欢迎查询！ 如果您对期刊系统有任何需求或者问题，欢迎反馈给我们。
 |
| 基本信息 | 登录收藏 | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
期刊名字 | JOURNAL OF FOOD ENGINEERING J FOOD ENG （此期刊被最新的JCR期刊SCIE收录） LetPub评分 8.1
63人评分
我要评分
声誉 8.9 影响力 7.2 速度 8.9 | |||||||||||||||||
| 期刊ISSN | 0260-8774 | 微信扫码收藏此期刊 | ||||||||||||||||
| 2022-2023最新影响因子 （数据来源于搜索引擎） | 5.5 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：5.192 | |||||||||||||||||
| 2022-2023自引率 | 5.50%点击查看自引率趋势图 | |||||||||||||||||
| 五年影响因子 | 5.7 | |||||||||||||||||
| h-index | 156 | |||||||||||||||||
| CiteScore |
| |||||||||||||||||
| 期刊简介 |
| |||||||||||||||||
| 期刊官方网站 | https://www.journals.elsevier.com/journal-of-food-engineering | |||||||||||||||||
| 期刊投稿网址 | https://www.editorialmanager.com/JFOODENG | |||||||||||||||||
| 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JOURNAL OF FOOD ENGINEERING的语言要求，还能让JOURNAL OF FOOD ENGINEERING编辑和审稿人得到更好的审稿体验，让稿件最大限度地被JOURNAL OF FOOD ENGINEERING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-工程：化工 | |||||||||||||||||
| 出版国家或地区 | ENGLAND | |||||||||||||||||
| 出版语言 | Multi-Language | |||||||||||||||||
| 出版周期 | Semimonthly | |||||||||||||||||
| 出版年份 | 1982 | |||||||||||||||||
| 年文章数 | 248点击查看年文章数趋势图 | |||||||||||||||||
| Gold OA文章占比 | 9.63% | |||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 95.56% | |||||||||||||||||
| WOS期刊SCI分区 （ 2022-2023年最新版） | WOS分区等级：1区
| |||||||||||||||||
| 中科院《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 | |||||||||||||||||
| 中科院SCI期刊分区 （ 2023年12月最新升级版） | 点击查看中科院SCI期刊分区趋势图
| |||||||||||||||||
| 中科院SCI期刊分区 （ 2022年12月升级版） |
| |||||||||||||||||
| 中科院SCI期刊分区 （ 2021年12月旧的升级版） |
| |||||||||||||||||
| 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=0260-8774%5BISSN%5D | |||||||||||||||||
| 平均审稿速度 | 网友分享经验： 平均2.3个月 来源Elsevier官网： 平均6.7周 | |||||||||||||||||
| 平均录用比例 | 网友分享经验： 80% | |||||||||||||||||
| 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JOURNAL OF FOOD ENGINEERING顺利发表。
快看看作者怎么说吧：服务好评 论文致谢 | |||||||||||||||||
| 在线出版周期 | 来源Elsevier官网： 平均4.6周 | |||||||||||||||||
| 期刊常用信息链接 |
| |||||||||||||||||
|
|
| |
| 中国学者近期发表的论文 | |
| 1. | The thermal behavior of egg yolk involves lipoprotein instability Author: Zhao, Wenfei; Zang, Jingnan; Qing, Mingmin; Wang, Huiyong; Chi, Yujie; Chi, Yuan Journal: JOURNAL OF FOOD ENGINEERING. 2023; Vol. 343, Issue , pp. -. DOI: 10.1016/j.jfoodeng.2022.111370 DOI |
| 2. | Non-destructive quality determination of frozen food using NIR spectroscopy-based machine learning and predictive modelling Author: Jiang, Qiyong; Zhang, Min; Mujumdar, Arun S.; Wang, Dayuan Journal: JOURNAL OF FOOD ENGINEERING. 2023; Vol. 343, Issue , pp. -. DOI: 10.1016/j.jfoodeng.2022.111374 DOI |
| 3. | Intermittent high-power short-time microwave-vacuum treatment combined with steam impingement for effective microbial decontamination of black pepper (Piper nigrum) Author: Sharma, Piyush; Xiao, Hong-Wei; Zhang, Qi; Sutar, P. P. Journal: JOURNAL OF FOOD ENGINEERING. 2023; Vol. 343, Issue , pp. -. DOI: 10.1016/j.jfoodeng.2022.111373 DOI |
| 4. | Developing a square container with ideal dielectric constant for improving radio frequency heating uniformity in low-moisture agricultural products Author: Zuo, Yi; Li, Quan; Zhang, Zijian; Yang, Hailong; Wang, Shaojin; Hou, Lixia Journal: JOURNAL OF FOOD ENGINEERING. 2023; Vol. 343, Issue , pp. -. DOI: 10.1016/j.jfoodeng.2022.111386 DOI |
| 5. | Foaming properties of dried egg white at different outlet temperatures Author: Li, Junhua; Sun, Jinjing; Gu, Luping; Su, Yujie; Yang, Yanjun; Chang, Cuihua; Han, Qi Journal: JOURNAL OF FOOD ENGINEERING. 2023; Vol. 343, Issue , pp. -. DOI: 10.1016/j.jfoodeng.2022.111379 DOI |
| 6. | Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing Author: An, Zinuo; Liu, Zhenbin; Mo, Haizhen; Hu, Liangbin; Li, Hongbo; Xu, Dan; Chitrakar, Bimal Journal: JOURNAL OF FOOD ENGINEERING. 2023; Vol. 343, Issue , pp. -. DOI: 10.1016/j.jfoodeng.2022.111378 DOI |
| 7. | Emulsifier free fish gelatin based films with excellent antioxidative and antibacterial activity: Preparation, characterization and application in coating preservation of fish fillets Author: Song, Gaojie; Lin, Sheng; Wu, Yuesheng; Shen, Jiaping; Wu, Jiulin; Zhu, Wenjin; Yu, Shuna; Li, Jianhua; Wang, Shaoyun Journal: JOURNAL OF FOOD ENGINEERING. 2023; Vol. 343, Issue , pp. -. DOI: 10.1016/j.jfoodeng.2022.111362 DOI |
| 8. | Cardamine violifolia as a potential Hg hyperaccumulator and the cellular responses Author: Cui, Liwei; Tian, Xue; Xie, Hongxin; Cong, Xin; Cui, Lihong; Wu, Han; Wang, Jianxu; Li, Bai; Zhao, Jiating; Cui, Yanshan; Feng, Xinbin; Li, Yu-Feng Journal: JOURNAL OF FOOD ENGINEERING. 2023; Vol. 343, Issue , pp. -. DOI: 10.1016/j.scitotenv.2022.160940 PubMed DOI |
| 9. | 3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides Author: Liu, Zhenbin; Xing, Xuebing; Mo, Haizhen; Xu, Dan; Hu, Liangbin; Li, Hongbo; Chitrakar, Bimal Journal: JOURNAL OF FOOD ENGINEERING. 2023; Vol. 343, Issue , pp. -. DOI: 10.1016/j.jfoodeng.2022.111395 DOI |
| 10. | How do morphological changes of caffeine hydrate influence caking Author: Cui, Pingping; Liu, Yinggui; Jia, Lihong; Zhou, Ling; Yin, Qiuxiang Journal: JOURNAL OF FOOD ENGINEERING. 2023; Vol. 344, Issue , pp. -. DOI: 10.1016/j.jfoodeng.2022.111393 DOI |
|
|
  | |
|
以上SCI期刊相关数据和信息来源于网络，仅供参考。
投稿状态统计： 我要评分： | |
同领域作者分享投稿经验：共45条 （包含回复） |
我来分享 |
|
|
联系我们 | 站点地图 | 友情链接 | 授权代理商 | 加入我们
© 2010-2024 中国: LetPub上海分公司 网站备案号：沪ICP备10217908号-1 
沪公网安备号：31010402006960
增值电信业务经营许可证：沪B2-20211595
礼翰商务信息咨询（上海）有限公司 办公地址：上海市徐汇区漕溪北路88号圣爱大厦1803室
United States: Tel: 1-781-202-9968 Address: 400 5th Ave, Suite 530, Waltham, Massachusetts 02451
安全保密
