GetPortalImpactFactorByIdResp(projectId=1, id=26da1872, cover=https://img.medsci.cn/images/journal/cover/2021/DHL_202109271315220150.jpg, fullname=INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, abbr=INT J FOOD SCI NUTR, pyear=1992, frequence=Bimonthly, articleNumbers=1702, citedSelf2015=5.5, acceptanceRate=null, submissionToAcceptance=null, averageReviewTime=平均1.67月, reviewFee=null, pageFee=null, publishedRatio=2023年中国人文章占该期刊总数量暂无数据 (2021年为暂无数据), issn=0963-7486, greenSci=https://www.greensci.net/search?kw=0963-7486, scijournal=https://www.scijournal.org/impact-factor-of-INT-J-FOOD-SCI-NUTR.shtml, medsciHotlightString=null, medsciHotlightRealtime=6.276, medsciHotlight=7.429, medsciHotlight5year=12.0082, citescore=5.6, hIndex=73, impactFactor=3.9, orgnization=Informa Healthcare, orgnizationUrl=http://www.tandf.co.uk, country=United Kingdom, countryCn=英国, isOa=3, isOaString=部分OA, sciScie=Science Citation Index Expanded|Current Contents - Agriculture, Biology &amp; Environmental Sciences|BIOSIS Previews, bigclassCas=工程技术 3区, smallclassCas=工程技术 3 区, website=https://www.tandfonline.com/toc/iijf20/current, websiteHits=19375, guideForAuthor=https://www.tandfonline.com/action/authorSubmission?show=instructions&journalCode=iijf20, guideForAuthorHits=44, submitWebsite=https://mc.manuscriptcentral.com/cijf, submitWebsiteHits=10771, content=<p style="color: #333333;">The primary aim of <em>International Journal of Food Sciences and Nutrition</em> is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research.</p> <p style="color: #333333;">Topics covered include:</p> <ul style="color: #333333;"> <li>Impact of nutritional science on food product development</li> <li>Nutritional implications of food processing</li> <li>Bioavailability of nutrients and non nutrients</li> <li>Nutritional quality of novel foods</li> <li>Role of the human microbiota in nutrition</li> <li>Food-nutrient interactions in human nutrition</li> <li>Use of biotechnology in food science/nutrition</li> <li>Food acceptability and dietary selection</li> <li>Nutritional and physiological aspects of food</li> <li>Dietary requirements and nutritive value of food</li> <li>Food contamination and its link to human nutrition</li> <li>Behavioural and consumer science.</li> </ul> <p style="color: #333333;">The Journal accepts in vivo, as well as epidemiological studies in humans. In vitro or animal studies are acceptable if aimed at establishing safety or mechanisms of action of nutrients or non nutrients in humans.</p> <p style="color: #333333;">Please note, the Journal does not accept manuscripts describing the characterisation or effects of exotic or unusual food types, such as herbal remedies or modern food fashions.</p>, totalCites=6638, brief=INT J FOOD SCI NUTR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=论著为主，其它类型文章约占5-10%, medsciHeat=<span style="color: #990000;">暗红</span>, medsciComment=INT J FOOD SCI NUTR杂志级别还可以，但是相对来说，比较冷门，关注人数偏少，有些可能是国内不太熟悉，但该杂志在国际仍然有相当知晓度的。因为缺少中国人投稿，稿源可能未必丰富，发表有可能有很大的机会哦。, 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=26da1872'>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=42549, tagName=食品营养, createdHits=2), ImpactFactorTagDto(id=1821, tagName=营养, createdHits=1), ImpactFactorTagDto(id=1867, tagName=食品, createdHits=1), ImpactFactorTagDto(id=43306, tagName=膳食肥胖, createdHits=1), ImpactFactorTagDto(id=28949, tagName=多酚, createdHits=1)], citeScoreList=[GetImpactFactorCiteScoreListResponse(year=2016, citescore=1.61), GetImpactFactorCiteScoreListResponse(year=2017, citescore=2.17), GetImpactFactorCiteScoreListResponse(year=2018, citescore=2.54), GetImpactFactorCiteScoreListResponse(year=2019, citescore=5.0), GetImpactFactorCiteScoreListResponse(year=2020, citescore=5.6)], medsciIndexList=[GetImpactFactorMedsciIndexListResponse(year=2019, medsciHotlight=13.7), GetImpactFactorMedsciIndexListResponse(year=2020, medsciHotlight=9.415), GetImpactFactorMedsciIndexListResponse(year=2021, medsciHotlight=7.429), GetImpactFactorMedsciIndexListResponse(year=2023, medsciHotlight=6.015), GetImpactFactorMedsciIndexListResponse(year=2024, medsciHotlight=6.276)], citeScoreGradeList=[GetImpactFactorCiteScoreGradeResponse(smallClass=Food Science , rank=47/299)], totalJcrAreaList=[GetImpactFactorCiteScoreGradeResponse(smallClass=FOOD SCIENCE & TECHNOLOGY - SCIE , rank=35/139), GetImpactFactorCiteScoreGradeResponse(smallClass=NUTRITION & DIETETICS - SCIE , rank=36/89)], pmcUrl=https://www.ncbi.nlm.nih.gov/nlmcatalog?term=0963-7486[ISSN], pubmedUrl=https://www.ncbi.nlm.nih.gov/pubmed?cmd=search&term=International Journal of Food Sciences and Nutrition[ta], article_number=104, article_number_cn=14, earlyWarning=null, linkOutUrl=null, isJournalMember=false, unscrambleContent=null, dayViewCount=false, endexampletyle=暂无数据)