J FOOD SCI TECH MYS 润色咨询

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

出版年份:1964 年文章数:7148 投稿命中率: 开通期刊会员,数据随心看

出版周期:Bimonthly 自引率:10.7% 审稿周期: 开通期刊会员,数据随心看

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期刊简介

期刊简介
GetPortalImpactFactorByIdResp(projectId=1, id=cb253799, cover=https://img.medsci.cn/images/journal/cover/2021/YLC_202109271315374540.jpg, fullname=JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, abbr=J FOOD SCI TECH MYS, pyear=1964, frequence=Bimonthly, articleNumbers=7148, citedSelf2015=10.7, acceptanceRate=null, submissionToAcceptance=null, averageReviewTime=平均10.27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=0022-1155, greenSci=https://www.greensci.net/search?kw=0022-1155, scijournal=https://www.scijournal.org/impact-factor-of-J-FOOD-SCI-TECH-MYS.shtml, medsciHotlightString=null, medsciHotlightRealtime=4.244, medsciHotlight=5.916, medsciHotlight5year=15.3806, citescore=0.0, hIndex=68, impactFactor=3.1, orgnization=Springer India, orgnizationUrl=http://springerlink.com, country=India, countryCn=印度, isOa=0, isOaString=否, sciScie=Science Citation Index Expanded|Current Contents - Agriculture, Biology &amp; Environmental Sciences|BIOSIS Previews, bigclassCas=工程技术 4区, smallclassCas=工程技术 4 区, website=https://www.springer.com/food+science/journal/13197, websiteHits=11677, guideForAuthor=null, guideForAuthorHits=2, submitWebsite=https://www.editorialmanager.com/jfst/default.asp|https://www.editorialmanager.com/jfst/default.asp, submitWebsiteHits=5908, content=Classification: Food industry and trade; Nutrition., totalCites=22160, brief=J FOOD SCI TECH MYS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: #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=cb253799'>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=41399, tagName=食品科学, createdHits=3), ImpactFactorTagDto(id=47165, tagName=加工, createdHits=2), ImpactFactorTagDto(id=43868, tagName=aquaticfood processing, createdHits=1), ImpactFactorTagDto(id=42346, tagName=食品化学, createdHits=1), ImpactFactorTagDto(id=43784, tagName=high value-added application, createdHits=1), ImpactFactorTagDto(id=43783, tagName=food processing, createdHits=1), ImpactFactorTagDto(id=43782, tagName=food technology, createdHits=1), ImpactFactorTagDto(id=42614, tagName=食品工程, createdHits=1), ImpactFactorTagDto(id=43593, tagName=加工技术, createdHits=1), ImpactFactorTagDto(id=47112, tagName=风味化学, createdHits=1), ImpactFactorTagDto(id=43556, tagName=功能性成分, createdHits=1), ImpactFactorTagDto(id=65874, tagName=采后, createdHits=1), ImpactFactorTagDto(id=18603, tagName=果蔬, createdHits=1), ImpactFactorTagDto(id=43690, tagName=微生物发酵, createdHits=1), ImpactFactorTagDto(id=35029, tagName=发酵, createdHits=1), ImpactFactorTagDto(id=1867, tagName=食品, createdHits=1), ImpactFactorTagDto(id=4772, tagName=蛋白质, createdHits=1)], citeScoreList=[GetImpactFactorCiteScoreListResponse(year=2015, citescore=1.08), GetImpactFactorCiteScoreListResponse(year=2017, citescore=1.93), GetImpactFactorCiteScoreListResponse(year=2018, citescore=2.41), GetImpactFactorCiteScoreListResponse(year=2019, citescore=3.3), GetImpactFactorCiteScoreListResponse(year=2020, citescore=0.0)], medsciIndexList=[GetImpactFactorMedsciIndexListResponse(year=2020, medsciHotlight=9.056), GetImpactFactorMedsciIndexListResponse(year=2021, medsciHotlight=6.577), GetImpactFactorMedsciIndexListResponse(year=2022, medsciHotlight=5.426), GetImpactFactorMedsciIndexListResponse(year=2023, medsciHotlight=4.694), GetImpactFactorMedsciIndexListResponse(year=2024, medsciHotlight=4.244)], citeScoreGradeList=[GetImpactFactorCiteScoreGradeResponse(smallClass=Agricultural and Biological Sciences - Food Science , rank=64/273)], totalJcrAreaList=[], pmcUrl=https://www.ncbi.nlm.nih.gov/nlmcatalog?term=0022-1155[ISSN], pubmedUrl=https://www.ncbi.nlm.nih.gov/pubmed?cmd=search&term=JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE[ta], article_number=484, article_number_cn=46, earlyWarning=null, linkOutUrl=null, isJournalMember=false, unscrambleContent=null, dayViewCount=false, endexampletyle=暂无数据)
期刊名称
J FOOD SCI TECH MYS/JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN
0022-1155
影响指数话题
预警等级
MedSci期刊指数
4.244 (MedSci实时期刊指数) | 15.3806 (5年期刊指数)
CiteScore值
0.0
h-index
68
h5-median
暂无数据
出版社/管理机构
杂志由 Springer India 出版或管理
出版国家/地区
India 印度
出版周期
Bimonthly
出版年份
1964
是否OA
被收录情况
Science Citation Index Expanded|Current Contents - Agriculture, Biology &amp; Environmental Sciences|BIOSIS Previews
JCR分区
暂无数据
中科院分区
大类:工程技术 4区
小类:工程技术 4 区