GetPortalImpactFactorByIdResp(projectId=1, id=3b2d3792, cover=https://img.medsci.cn/images/journal/cover/2021/ggH_202109271315373220.jpg, fullname=journal of food lipids, abbr=J FOOD LIPIDS, pyear=1993, frequence=null, articleNumbers=0, citedSelf2015=null, acceptanceRate=null, submissionToAcceptance=null, averageReviewTime=暂无数据, reviewFee=null, pageFee=null, publishedRatio=2018年中国人文章占该期刊总数量暂无数据 (2017年为暂无数据), issn=1065-7258, greenSci=https://www.greensci.net/search?kw=1065-7258, scijournal=https://www.scijournal.org/impact-factor-of-J-FOOD-LIPIDS.shtml, medsciHotlightString=null, medsciHotlightRealtime=0.456, medsciHotlight=0.298, medsciHotlight5year=1.29766, citescore=0.0, hIndex=35, impactFactor=null, orgnization=Food and Nutrition Press, Inc., orgnizationUrl=http://www.interscience.wiley., country=United States, countryCn=美国, isOa=0, isOaString=否, sciScie=null, bigclassCas=null, smallclassCas=, website=https://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4522, websiteHits=2894, guideForAuthor=null, guideForAuthorHits=1, submitWebsite=, submitWebsiteHits=2, content=This fully peer-reviewed international journal provides food scientists, biochemists, nutritionists, and researchers with a forum for publishing high-quality original research covering all aspects of food lipids. The Journal of Food Lipids accepts research and review articles and research notes covering all aspects of food lipids, from basic principles to applications, including: Chemistry, Analysis, Methodology, Nutrition, Processing, Stability and stabilization, Quality and properties. Recent articles have focused on low-calorie fats and oils, specialty health lipids, and antioxidants from natural sources., totalCites=null, brief=J FOOD LIPIDS杂志工程技术行业，“<strong><a target="_blank" href="/sci/index.do?smallclass=食品科技" >食品科技</a></strong>”子行业的偏低级别杂志, articleType=本刊接收类型不明, medsciHeat=<span style="color: #000000;">黑</span>, medsciComment=杂志水平一般，也很冷门，关注人少，审稿周期可能也不一定快，如果文章质量不佳，或时间不紧的话，可以考虑考虑。, medsciExplanation=MedSci期刊指数是根据中国科研工作者（含医学临床，基础，生物，化学等学科）对SCI杂志的认知度，熟悉程度，以及投稿的量等众多指标综合评定而成。当然，具体的，您还可以结合“<a href='https://www.medsci.cn/sci/submit.do?id=3b2d3792'>投稿经验系统</a>”，进行综合判断，这更是大家的实战经验，值得分享和参考。<br> 注意，上述MedSci期刊指数采用MedSci专利技术，由计算机系统自动计算，并给出建议，存在不准确的可能，仅供您投稿选择杂志时参考。, tags=null, citeScoreList=[GetImpactFactorCiteScoreListResponse(year=2012, citescore=0.0), GetImpactFactorCiteScoreListResponse(year=2013, citescore=0.0), GetImpactFactorCiteScoreListResponse(year=2014, citescore=0.0), GetImpactFactorCiteScoreListResponse(year=2017, citescore=0.13), GetImpactFactorCiteScoreListResponse(year=2018, citescore=37.26)], medsciIndexList=[GetImpactFactorMedsciIndexListResponse(year=2019, medsciHotlight=2.05), GetImpactFactorMedsciIndexListResponse(year=2021, medsciHotlight=0.379), GetImpactFactorMedsciIndexListResponse(year=2022, medsciHotlight=0.342), GetImpactFactorMedsciIndexListResponse(year=2023, medsciHotlight=0.505), GetImpactFactorMedsciIndexListResponse(year=2024, medsciHotlight=0.456)], citeScoreGradeList=[], totalJcrAreaList=[], pmcUrl=https://www.ncbi.nlm.nih.gov/nlmcatalog?term=1065-7258[ISSN], pubmedUrl=https://www.ncbi.nlm.nih.gov/pubmed?cmd=search&term=journal of food lipids[ta], article_number=0, article_number_cn=null, earlyWarning=null, linkOutUrl=null, isJournalMember=false, unscrambleContent=null, dayViewCount=false, endexampletyle=暂无数据)