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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 （此期刊被最新的JCR期刊SCIE收录） LetPub评分 8.3
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声誉 8.7 影响力 7.8 速度 8.0 | |||||||||||||||||
| 期刊ISSN | 0023-6438 | 微信扫码收藏此期刊 | ||||||||||||||||
| E-ISSN | 1096-1127 | |||||||||||||||||
| 2022-2023最新影响因子 （数据来源于搜索引擎） | 6 点击查看影响因子趋势图 | |||||||||||||||||
| 实时影响因子 | 截止2023年9月27日：3.658 | |||||||||||||||||
| 2022-2023自引率 | 6.70%点击查看自引率趋势图 | |||||||||||||||||
| 五年影响因子 | 6 | |||||||||||||||||
| h-index | 115 | |||||||||||||||||
| CiteScore |
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| 期刊简介 | Announcement: From January 2022 LWT will become an open access journal. Authors who publish in LWT will be able to make their work immediately, permanently, and freely accessible. LWT continues with the same aims and scope, editorial team, submission system and rigorous peer review. LWT authors will pay an article publishing charge (APC), have a choice of license options, and retain copyright to their published work. The APC will be requested after peer review and acceptance. The APC payment will be required for all accepted articles submitted after 01 October 2021. Please note: Authors who have submitted their paper on or before the 30th of September 2021, will have their accepted article published in LWT at no charge. Authors submitting their paper after this date will be requested to pay the APC. For more details visit our FAQs page. 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. Database Coverage includes Current Contents, Cambridge Scientific Abstracts, Biological Abstracts, IFIS, Chemical Abstracts, Dairy Science Abstracts, Food Science and Technology Abstracts and AGRICOLA. | |||||||||||||||||
| 期刊官方网站 | https://www.sciencedirect.com/journal/lwt | |||||||||||||||||
| 期刊投稿网址 | https://www.editorialmanager.com/lwt/default.aspx | |||||||||||||||||
| 作者指南网址 | https://www.sciencedirect.com/journal/lwt/publish/guide-for-authors | |||||||||||||||||
| 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 。 提交文稿 | |||||||||||||||||
| 是否OA开放访问 | Yes | |||||||||||||||||
| 通讯方式 | ELSEVIER, RADARWEG 29, AMSTERDAM, Netherlands, 1043 NX | |||||||||||||||||
| 出版商 | ELSEVIER | |||||||||||||||||
| 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 | 2005 | |||||||||||||||||
| 年文章数 | 1248点击查看年文章数趋势图 | |||||||||||||||||
| Gold OA文章占比 | 35.29% | |||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 99.92% | |||||||||||||||||
| WOS期刊SCI分区 （ 2022-2023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=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 | |||||||||||||||||
| 编辑信息 |
Editor-in-Chief Dr. Rakesh K. Singh, PhD University of Georgia, Department of Food Science & Technology, 30602-7501, Athens, Georgia, United States of America Editors Prof. Dr. habil. Ryszard Amarowicz, PhD, DSc Institute of Animal Reproduction and Food Research Polish Academy of Sciences in Olsztyn, Olsztyn, Poland Dr. Matteo Bordiga, PhD University of Piemonte Orientale, Department of Pharmaceutical Sciences, Novara, Italy Assoc. Professor Emma Chiavaro, PhD University of Parma, Parma, Italy Dr. Nicoleta-Aurelia Chira, PhD Polytechnic University of Bucharest, Faculty of Chemical Engineering and Biotechnologies, Bucureşti, Romania Professor Harold Corke, PhD Guangdong Technion-Israel Institute of Technology, Department of Biotechnology and Food Engineering, Shantou, China Assist. Prof. Cynthia Ditchfield, PhD University of Sao Paulo, Faculty of Animal Science and Food Engineering, Department of Food Engineering, São Paulo, Brazil Professor Cristina Garcia-Viguera, PhD Center for Edaphology and Applied Biology of the Segura River Soil and Water Conservation Group, Murcia, Spain Dr. Ursula Gonzales-Barron, PhD Polytechnic Institute of Bragança Mountain Research Center, Braganca, Portugal Dr. Vijay Juneja, PhD USDA-ARS, Wyndmoor, Pennsylvania, United States of America Dr. Judit Krisch, PhD University of Szeged, Institute of Food Engineering, Faculty of Engineering, Szeged, Hungary Professor Siew Young Quek, PhD The University of Auckland School of Chemical Sciences, Auckland, New Zealand Dr. Catherine M.G.C. Renard, PhD National Research Institute for Agriculture Food and Environment Pays de la Loire Center, Nantes, France Prof. Dr. Harald Rohm, PhD Dresden University of Technology Institute for Materials Science, Dresden, Germany Professor Nagendra Shah, PhD University of Hong Kong Food and Nutritional Science Programe, Hong Kong, Hong Kong Professor Brijesh K. Tiwari, PhD, FIFST, FRSC Teagasc Food Research Centre Ashtown, Ashtown, Ireland | |||||||||||||||||
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| 中国学者近期发表的论文 | |
| 1. | Effects of different extraction methods on the physicochemical properties and storage stability of tiger nut (Cyperus esculentus L.) oil Author: Zhang, Run -Yang; Liu, Ao-Bo; Liu, Chen; Zhu, Wen-Xue; Chen, Peng-Xiao; Wu, Jian-Zhang; Liu, Hua-Min; Wang, Xue-De Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114259 DOI |
| 2. | Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate Author: Wu, Qianrong; Zang, Mingwu; Zhao, Bing; Wang, Shouwei; Zhang, Shunliang; Zhu, Ning; Liu, Meng; Li, Su; Lv, Guang; Liu, Bowen; Zhao, Yan; Qiao, Xiaoling Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114274 DOI |
| 3. | Interfacial characteristics of artificial oil body emulsions (O/W) prepared using extrinsic and intrinsic proteins: Inspired by natural oil body Author: Sun, Yufan; Zhong, Mingming; Liao, Yi; Kang, Mengxue; Li, Yang; Qi, Baokun Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114270 DOI |
| 4. | Effect of drying profiles on surface structure changes of durum wheat pasta during the boiling process Author: Ohmura, Masato; Matsumiya, Kentaro; Maeda, Tatsuro; Fujita, Akio; Hayashi, Yukako; Matsumura, Yasuki Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114175 DOI |
| 5. | Growth kinetics, metabolomics changes, and antioxidant activity of probiotics in fermented highland barley-based yogurt Author: Li, Kailing; Duan, Zhi; Zhang, Jingyan; Cui, Hongchang Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114239 DOI |
| 6. | Modelling the growth of Staphylococcus aureus with different levels of resistance to low temperatures in glutinous rice dough Author: Huang, Zhongmin; Huang, Yangyang; Dong, Zijie; Guan, Peng; Wang, Xiaojie; Wang, Shuli; Lei, Mengmeng; Suo, Biao Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114263 DOI |
| 7. | Structural, physicochemical properties and function of swim bladder collagen in promoting fibroblasts viability and collagen synthesis Author: Xiao, Lanfei; Lv, Jiehuan; Liang, Yongjun; Zhang, Haoran; Zheng, Jia; Lin, Fan; Wen, Xiaobo Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114294 DOI |
| 8. | Comparison of potential Wickerhamomyces anomalus to improve the quality of Cabernet Sauvignon wines by mixed fermentation with Saccharomyces cerevisiae Author: Wang, Jun; Yan, Juanjuan; Zhang, Wenjia; Zhang, Yuxiu; Dong, Zhigang; Luo, Hua; Liu, Min; Su, Jing Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114285 DOI |
| 9. | Effects of coating layers chitosan/pectin on lipid stability and in vitro digestion of astaxanthin-loaded multilayer emulsions Author: Sun, Xiaowen; Liu, Chengzhen; Wang, Dongfeng; Xu, Ying; Wang, Chang-Yun Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114282 DOI |
| 10. | Dynamic changes and correlations of microbial communities, physicochemical properties, and volatile metabolites during Daqu fermentation of Taorong-type Baijiu Author: Liu, Yanbo; Li, Haideng; Dong, Shumei; Zhou, Zhou; Zhang, Zhenke; Huang, Runna; Han, Suna; Hou, Jianguang; Pan, Chunmei Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 173, Issue , pp. -. DOI: 10.1016/j.lwt.2022.114290 DOI |
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