GetPortalImpactFactorByIdResp(projectId=1, id=060311125, cover=https://img.medsci.cn/images/journal/cover/2021/vKt_202109271314504550.jpg, fullname=CyTA-Journal of Food, abbr=CYTA-J FOOD, pyear=暂无数据, frequence=Quarterly, articleNumbers=1064, citedSelf2015=10.0, acceptanceRate=null, submissionToAcceptance=null, averageReviewTime=平均1月, reviewFee=null, pageFee=null, publishedRatio=2023年中国人文章占该期刊总数量暂无数据 (2022年为100.00%), issn=1947-6337, greenSci=https://www.greensci.net/search?kw=1947-6337, scijournal=https://www.scijournal.org/impact-factor-of-CYTA-J-FOOD.shtml, medsciHotlightString=null, medsciHotlightRealtime=1.409, medsciHotlight=1.608, medsciHotlight5year=4.48543, citescore=0.0, hIndex=28, impactFactor=2.1, orgnization=Taylor and Francis Ltd., orgnizationUrl=http://www.tandf.co.uk, country=United Kingdom, countryCn=英国, isOa=1, isOaString=是, sciScie=Science Citation Index Expanded|BIOSIS Previews, bigclassCas=工程技术 4区, smallclassCas=工程技术 4 区, website=https://www.tandfonline.com/toc/tcyt20/current#.V6mgbvmeozA, websiteHits=5375, guideForAuthor=null, guideForAuthorHits=3, submitWebsite=https://mc.manuscriptcentral.com/tcyt, submitWebsiteHits=2593, content=null, totalCites=2236, brief=CYTA-J FOOD杂志工程技术行业，暂不明确子行业的级别不明杂志, articleType=绝大部分收录论著，也接收少量其它类型文章, 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=060311125'>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=[ImpactFactorTagDto(id=42548, tagName=食用菌, createdHits=1)], citeScoreList=[GetImpactFactorCiteScoreListResponse(year=2016, citescore=1.08), GetImpactFactorCiteScoreListResponse(year=2017, citescore=1.4), GetImpactFactorCiteScoreListResponse(year=2018, citescore=1.86), GetImpactFactorCiteScoreListResponse(year=2019, citescore=2.8), GetImpactFactorCiteScoreListResponse(year=2020, citescore=0.0)], medsciIndexList=[GetImpactFactorMedsciIndexListResponse(year=2020, medsciHotlight=3.706), GetImpactFactorMedsciIndexListResponse(year=2021, medsciHotlight=1.735), GetImpactFactorMedsciIndexListResponse(year=2022, medsciHotlight=1.466), GetImpactFactorMedsciIndexListResponse(year=2023, medsciHotlight=1.155), GetImpactFactorMedsciIndexListResponse(year=2024, medsciHotlight=1.409)], citeScoreGradeList=[GetImpactFactorCiteScoreGradeResponse(smallClass=General Chemical Engineering , rank=109/281), GetImpactFactorCiteScoreGradeResponse(smallClass=Industrial and Manufacturing Engineering , rank=110/340), GetImpactFactorCiteScoreGradeResponse(smallClass=Food Science , rank=111/299), GetImpactFactorCiteScoreGradeResponse(smallClass=General Chemistry , rank=164/398)], totalJcrAreaList=[GetImpactFactorCiteScoreGradeResponse(smallClass=FOOD SCIENCE & TECHNOLOGY - SCIE , rank=88/139)], pmcUrl=https://www.ncbi.nlm.nih.gov/nlmcatalog?term=1947-6337[ISSN], pubmedUrl=https://www.ncbi.nlm.nih.gov/pubmed?cmd=search&term=CyTA - Journal of Food[ta], article_number=43, article_number_cn=21, earlyWarning=null, linkOutUrl=null, isJournalMember=false, unscrambleContent=null, dayViewCount=false, endexampletyle=暂无数据)