GetPortalImpactFactorByIdResp(projectId=1, id=96a53794, cover=https://img.medsci.cn/images/journal/cover/2021/rRU_202109271315373490.jpg, fullname=JOURNAL OF FOOD PROCESSING AND PRESERVATION, abbr=J FOOD PROCESS PRES, pyear=1977, frequence=Bimonthly, articleNumbers=4899, citedSelf2015=13.3, acceptanceRate=null, submissionToAcceptance=null, averageReviewTime=平均3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=0145-8892, greenSci=https://www.greensci.net/search?kw=0145-8892, scijournal=https://www.scijournal.org/impact-factor-of-J-FOOD-PROCESS-PRES.shtml, medsciHotlightString=null, medsciHotlightRealtime=3.19, medsciHotlight=6.71, medsciHotlight5year=10.1029, citescore=2.8, hIndex=48, impactFactor=2.5, orgnization=Wiley-Blackwell, orgnizationUrl=http://onlinelibrary.wiley.com, country=United States, countryCn=美国, isOa=0, isOaString=否, sciScie=Science Citation Index Expanded|Current Contents - Agriculture, Biology &amp; Environmental Sciences, bigclassCas=工程技术 4区, smallclassCas=工程技术 4 区, website=https://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4549, websiteHits=10409, guideForAuthor=null, guideForAuthorHits=1, submitWebsite=https://mc.manuscriptcentral.com/jfpp, submitWebsiteHits=5115, content=The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods., totalCites=12249, brief=J FOOD PROCESS PRES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=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=96a53794'>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=47112, tagName=风味化学, createdHits=1), ImpactFactorTagDto(id=48291, tagName=果蔬加工, createdHits=1), ImpactFactorTagDto(id=57657, tagName=食品加工与保藏, createdHits=1), ImpactFactorTagDto(id=46489, tagName=农产品加工, createdHits=1)], citeScoreList=[GetImpactFactorCiteScoreListResponse(year=2016, citescore=0.89), GetImpactFactorCiteScoreListResponse(year=2017, citescore=1.39), GetImpactFactorCiteScoreListResponse(year=2018, citescore=1.44), GetImpactFactorCiteScoreListResponse(year=2019, citescore=2.2), GetImpactFactorCiteScoreListResponse(year=2020, citescore=2.8)], medsciIndexList=[GetImpactFactorMedsciIndexListResponse(year=2020, medsciHotlight=9.463), GetImpactFactorMedsciIndexListResponse(year=2021, medsciHotlight=7.754), GetImpactFactorMedsciIndexListResponse(year=2022, medsciHotlight=6.563), GetImpactFactorMedsciIndexListResponse(year=2023, medsciHotlight=5.134), GetImpactFactorMedsciIndexListResponse(year=2024, medsciHotlight=3.19)], citeScoreGradeList=[GetImpactFactorCiteScoreGradeResponse(smallClass=Chemical Engineering - General Chemical Engineering , rank=115/272), GetImpactFactorCiteScoreGradeResponse(smallClass=Agricultural and Biological Sciences - Food Science , rank=121/273), GetImpactFactorCiteScoreGradeResponse(smallClass=Chemistry - General Chemistry , rank=173/371)], totalJcrAreaList=[GetImpactFactorCiteScoreGradeResponse(smallClass=FOOD SCIENCE & TECHNOLOGY, rank=Q3)], pmcUrl=https://www.ncbi.nlm.nih.gov/nlmcatalog?term=0145-8892[ISSN], pubmedUrl=https://www.ncbi.nlm.nih.gov/pubmed?cmd=search&term=JOURNAL OF FOOD PROCESSING AND PRESERVATION[ta], article_number=1108, article_number_cn=286, earlyWarning=null, linkOutUrl=null, isJournalMember=false, unscrambleContent=null, dayViewCount=false, endexampletyle=暂无数据)