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 | LWT-FOOD SCIENCE AND TECHNOLOGY LWT-FOOD SCI TECHNOL LetPub评分 8.2
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声誉 8.7 影响力 7.5 速度 8.4 | |||||||||||||||||
| 期刊ISSN | 0023-6438 | 微信扫码收藏此期刊 | ||||||||||||||||
| E-ISSN | 1096-1127 | |||||||||||||||||
| 2021-2022最新影响因子 （数据来源于搜索引擎） | 注册或登录后，查看影响因子和历年趋势图 | |||||||||||||||||
| 2021-2022自引率 | 12.30%注册或登录后，查看自引率趋势图 | |||||||||||||||||
| h-index | 115 | |||||||||||||||||
| CiteScore |
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| 期刊简介 | LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication. | |||||||||||||||||
| 期刊官方网站 | http://www.elsevier.com/wps/find/journaldescription.cws_home/622910/description | |||||||||||||||||
| 期刊投稿网址 | http://ees.elsevier.com/lwt/ | |||||||||||||||||
| 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LWT-FOOD SCIENCE AND TECHNOLOGY的语言要求，还能让LWT-FOOD SCIENCE AND 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LWT-FOOD SCIENCE AND 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 。
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| 是否OA开放访问 | No | |||||||||||||||||
| 通讯方式 | ELSEVIER SCIENCE BV, PO BOX 211, AMSTERDAM, NETHERLANDS, 1000 AE | |||||||||||||||||
| 出版商 | Academic Press Inc. | |||||||||||||||||
| 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 | Monthly | |||||||||||||||||
| 出版年份 | 1968 | |||||||||||||||||
| 年文章数 | 2612注册或登录后，查看年文章数趋势图 | |||||||||||||||||
| Gold OA文章占比 | 17.07% | |||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 99.16% | |||||||||||||||||
| 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） | 注册或登录后，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=0023-6438%5BISSN%5D | |||||||||||||||||
| 平均审稿速度 | 网友分享经验： 平均10.8个月 来源Elsevier官网： 平均8.1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LWT-FOOD SCIENCE AND TECHNOLOGY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3周 | |||||||||||||||||
| 期刊常用信息链接 |
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| 注册或登录后，查看自引率趋势图 |
| 注册或登录后，查看中科院SCI期刊分区趋势图 |
| 注册或登录后，查看年文章数趋势图 |
| 中国学者近期发表的论文 | |
| 1. | Evaluation of water dynamics and protein changes in bigeye tuna (Thunnus obesus) during cold storage Author: Xin-Yun Wang, Jing Xie Journal: LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, Vol., , DOI:10.1016/j.lwt.2019.03.076 DOI |
| 2. | Effects of high pressure processing on the copigmentation reaction of pelargonidin-3-glucoside and catechin Author: Hui Zou, Yan Ma, Xiaojun Liao, Yongtao Wang Journal: LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, Vol., , DOI:10.1016/j.lwt.2019.03.080 DOI |
| 3. | Effect of anticaking agents on hardening and Maillard-induced protein aggregation in high-protein nutrition bars formulated with whey protein concentrate Author: Xianghe Meng, Jian Ji, Xie Qi, Xiaohua Nie Journal: LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, Vol., , DOI:10.1016/j.lwt.2019.03.077 DOI |
| 4. | Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress Author: Longteng Zhang, Ping Gui, Yuqi Zhang, Jun Lin, Qian Li, Hui Hong, Yongkang Luo Journal: LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, Vol.102, 142-149, DOI:10.1016/j.lwt.2018.12.030 DOI |
| 5. | Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes Author: Siwen Xue, Xiaobo Yu, Xin Li, Xue Zhao, Minyi Han, Xinglian Xu, Guanghong Zhou Journal: LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, Vol.102, 190-196, DOI:10.1016/j.lwt.2018.12.019 DOI |
| 6. | Characterization of dietary fiber from wheat bran (Triticum aestivum L.) and its effect on the digestion of surimi protein Author: Yanan Lin, Kang Chen, Dan Tu, Xina Yu, Zhiyuan Dai, Qing Shen Journal: LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, Vol.102, 106-112, DOI:10.1016/j.lwt.2018.12.024 DOI |
| 7. | Changes process in the cellular structures and constituents of Lactobacillus bulgaricus sp1.1 during spray drying Author: Pimin Gong, Jialei Sun, Kai Lin, Wei Di, Lanwei Zhang, Xue Han Journal: LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, Vol.102, 30-36, DOI:10.1016/j.lwt.2018.12.005 DOI |
| 8. | UHPLC analysis of major functional components in six types of Chinese teas: Constituent profile and origin consideration Author: Lujing Xu, Guobin Xia, Zisheng Luo, Songbai Liu Journal: LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, Vol.102, 52-57, DOI:10.1016/j.lwt.2018.12.008 DOI |
| 9. | Inclusion complex of grape seeds extracts with sulfobutyl ether β-cyclodextrin: Preparation, characterization, stability and evaluation of α-glucosidase and α-amylase inhibitory effects in vitro Author: Fansheng Kong, Zhipeng Su, Lingzhong Zhang, Yaru Qin, Kai Zhang Journal: LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, Vol.101, 819-826, DOI:10.1016/j.lwt.2018.12.007 DOI |
| 10. | Anti-quorum sensing of Galla chinensis and Coptis chinensis on bacteria Author: Ying Zhang, Odilon Djakpo, Yunfei Xie, Yahui Guo, Hang Yu, Yuliang Cheng, He Qian, Rui Shi, Weirong Yao Journal: LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, Vol.101, 806-811, DOI:10.1016/j.lwt.2018.11.090 DOI |
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