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期刊名字 | JOURNAL OF FOOD PROCESSING AND PRESERVATION J FOOD PROCESS PRES (此期刊被最新的JCR期刊SCIE收录) LetPub评分 5.5
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声誉 6.1 影响力 4.5 速度 7.8 | |||||||||||||||||||||||||
期刊ISSN | 0145-8892 | 微信扫码收藏此期刊 | ||||||||||||||||||||||||
E-ISSN | 1745-4549 | |||||||||||||||||||||||||
2023-2024最新影响因子 (数据来源于搜索引擎) | 2 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:2.065 | |||||||||||||||||||||||||
2023-2024自引率 | 0.00%点击查看自引率趋势图 | |||||||||||||||||||||||||
五年影响因子 | 2.5 | |||||||||||||||||||||||||
JCI期刊引文指标 | 0.49 | |||||||||||||||||||||||||
h-index | 42 | |||||||||||||||||||||||||
CiteScore ( 2024年最新版) |
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期刊简介 |
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期刊官方网站 | http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4549 | |||||||||||||||||||||||||
期刊投稿网址 | https://mc.manuscriptcentral.com/jfpp | |||||||||||||||||||||||||
期刊语言要求 | Language Manuscripts must be written in American English and be grammatically and linguistically correct. Authors should seek assistance with style, grammar and vocabulary if necessary. Your manuscript may also be sent back to you for revision if the quality of English language is poor. 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 PROCESSING AND PRESERVATION的语言要求,还能让JOURNAL OF FOOD PROCESSING AND PRESERVATION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 PROCESSING AND PRESERVATION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(6篇) 。 提交文稿 | |||||||||||||||||||||||||
是否OA开放访问 | No | |||||||||||||||||||||||||
通讯方式 | WILEY-BLACKWELL PUBLISHING, INC, COMMERCE PLACE, 350 MAIN ST, MALDEN, USA, MA, 02148 | |||||||||||||||||||||||||
出版商 | Wiley-Blackwell | |||||||||||||||||||||||||
涉及的研究方向 | 工程技术-食品科技 | |||||||||||||||||||||||||
出版国家或地区 | UNITED STATES | |||||||||||||||||||||||||
出版语言 | English | |||||||||||||||||||||||||
出版周期 | Bimonthly | |||||||||||||||||||||||||
出版年份 | 1977 | |||||||||||||||||||||||||
年文章数 | 120点击查看年文章数趋势图 | |||||||||||||||||||||||||
Gold OA文章占比 | 82.77% | |||||||||||||||||||||||||
研究类文章占比: 文章 ÷(文章 + 综述) | 93.33% | |||||||||||||||||||||||||
WOS期刊SCI分区 ( 2023-2024年最新版) | WOS分区等级:3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) | |||||||||||||||||||||||||
PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0145-8892%5BISSN%5D | |||||||||||||||||||||||||
平均审稿速度 | 网友分享经验: 较慢,18-36周 | |||||||||||||||||||||||||
平均录用比例 | 网友分享经验: 容易 | |||||||||||||||||||||||||
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 PROCESSING AND PRESERVATION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. | Comparison of Characterization of Cold Brew and Hot Brew Coffee Prepared at Various Roasting Degrees Author: Pan, Liang; Xiao, Ying; Jiang, Feng; Jiang, Tianning; Zhu, Jing; Tang, Wenxiao; Liu, Xiaodan; Zhou, Yiming; Yu, Ling Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3175570 DOI |
2. | Effects of Lecithin/Sorbitol Monostearate-Canola Oil Oleogel as Animal Fat Replacer on the Fatty Acid Composition and Physicochemical Properties of Lamb Sausage Author: Kong, Weizhou; Wang, Liping; Xu, Hao; Liu, Dunhua Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/2567854 DOI |
3. | Trends of Novel Functional Nanomaterials for Analysis of Sulfonamide Residues in Food Products Author: Zhou, Dongren; Tan, Mengmeng; Li, Zhanming Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/8632012 DOI |
4. | Infrared and Terahertz Spectra of Pu'er White Tea with Different Degrees of Oxidation Author: Wu, Dong-Mei; Guo, Jie; Sun, Ming-Ming; Zhang, Ying Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3290917 DOI |
5. | Changes of Fatty Acid Compositions, Volatile Compounds, and Microbial Flora of Bighead Carp (Aristichthys nobilis) Heads during the Simulated Fresh Logistics Transportation Author: Peng, Bin; Xie, Yawen; Zhang, Lu; Sha, Xiaomei; Li, Jinlin; Tu, Zongcai Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/8336322 DOI |
6. | Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice Author: Guan, Huanan; Wu, Yongcun; Liu, Xiaofei Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3610644 DOI |
7. | Development, RSM-Based Optimization, and Characterization of a Unique Edible Composite Film by Incorporating Clove Essential Oil Based on Sodium Alginate and Aloe vera Gel to Preserve the Quality of Blueberries Author: Cui, Zhuoyu; Li, Yang; Feng, Xin; Hu, Zexi Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3578799 DOI |
8. | Study on the Effects of Processes on Aroma Compounds in Rizhao Green Tea Based on the Gas Chromatography-Ion Mobility Spectrometry Author: Sun, Ao; Li, Chun; Lv, Suyuan; Gao, Jianhua; Xia, Yuanzhi; Geng, Yue Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3046129 DOI |
9. | Evaluation of Surface Damage of Strawberry Grasped by Manipulator Based on Vision and Hyperspectral Data Analysis Author: Ning, Meng; Zhou, Zhenyong; Liao, Jinnong; Yang, Qi; Zhang, Ziqiang Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3455637 DOI |
10. | Assessment of the Quality Characteristics of Stropharia rugosoannulata Subjected to Five Different Drying Methods Author: Wei, Lei; Wang, Wei; Hou, Yueying; Wang, Xuefang; Liu, Yuqing; Xie, Xiaoyang; Li, Xiao; Wang, Tao; Jing, Bingnian Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/2518620 DOI |
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