GetPortalImpactFactorByIdResp(projectId=1, id=e2f12474, cover=https://img.medsci.cn/images/journal/cover/2021/Vsu_202109271315039930.jpg, fullname=FOOD CHEMISTRY, abbr=FOOD CHEM, pyear=1976, frequence=Semimonthly, articleNumbers=22683, citedSelf2015=10.1, acceptanceRate=null, submissionToAcceptance=null, averageReviewTime=平均5.43月, reviewFee=400.0, pageFee=500.0, 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=0308-8146, greenSci=https://www.greensci.net/search?kw=0308-8146, scijournal=https://www.scijournal.org/impact-factor-of-FOOD-CHEM.shtml, medsciHotlightString=null, medsciHotlightRealtime=20.383, medsciHotlight=25.086, medsciHotlight5year=39.9173, citescore=11.9, hIndex=262, impactFactor=8.8, orgnization=Elsevier Ltd., orgnizationUrl=http://www.elsevier.com, country=Netherlands, countryCn=荷兰, isOa=0, isOaString=否, sciScie=Science Citation Index|Science Citation Index Expanded|Current Contents - Agriculture, Biology &amp; Environmental Sciences|BIOSIS Previews, bigclassCas=工程技术 2区[Top], smallclassCas=工程技术 2 区, website=https://www.elsevier.com/wps/find/journaldescription.cws_home/405857/description, websiteHits=39315, guideForAuthor=null, guideForAuthorHits=23, submitWebsite=https://www.editorialmanager.com/foodchem/|https://www.editorialmanager.com/foodchem/, submitWebsiteHits=25385, content=The chemical and biochemical composition of foods is fundamental to the study of their properties and processing applications. Food Chemistry publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: - the chemical analysis of food; - chemical additives and toxins; - chemistry relating to the microbiological, sensory, nutritional and physiological aspects of food; - structural changes in molecules during the processing and storage of foods; - direct effects on foods of the use of agrochemicals; - chemical quality in food engineering and technology. Additionally the journal features the Analytical, Nutritional and Clinical Methods Section covering the measurement of micronutrients, macronutrients, additives and contaminants in foodstuffs and biological samples. Papers should be concerned with methods, their development and evaluation, results of collaborative studies, novel techniques (ELISAs, etc.), automated or on-line procedures for process control, methods for food adulterants, aspects of quality assurance including the preparation and characterization of reference materials, and relevant review articles. Methods concerned with the assessment of nutrient bioavailability from the diet and nutritional status will also be considered. Papers should focus on the development of new, or modification of existing analytical procedures and include sufficient data from real samples to validate the method., totalCites=199618, brief=FOOD CHEM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>”子行业的顶级杂志, articleType=绝大部分收录论著，也接收少量其它类型文章, medsciHeat=<span style="color: #990000;">暗红</span>, medsciComment=FOOD CHEM 在该细分领域可能是国际一流杂志，但是国内关注少，可能与很难投中有关吧，可以试试，但不要报过高中的期望哦。, 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=e2f12474'>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=43708, tagName=功能食品, createdHits=3), ImpactFactorTagDto(id=3079, tagName=分析, createdHits=3), ImpactFactorTagDto(id=24612, tagName=食品安全, createdHits=3), ImpactFactorTagDto(id=41399, tagName=食品科学, createdHits=3), ImpactFactorTagDto(id=48083, tagName=食品风味, createdHits=2), ImpactFactorTagDto(id=20053, tagName=园艺, createdHits=2), ImpactFactorTagDto(id=1867, tagName=食品, createdHits=2), ImpactFactorTagDto(id=111982, tagName= 分析化学 , createdHits=2), ImpactFactorTagDto(id=47112, tagName=风味化学, createdHits=1), ImpactFactorTagDto(id=41249, tagName=食品的成分分析, createdHits=1), ImpactFactorTagDto(id=43702, tagName=食品物理化学, createdHits=1), ImpactFactorTagDto(id=43557, tagName=无, createdHits=1), ImpactFactorTagDto(id=43707, tagName=食物化学成分分析方法, createdHits=1), ImpactFactorTagDto(id=42346, tagName=食品化学, createdHits=1), ImpactFactorTagDto(id=43837, tagName=food chemistry, createdHits=1), ImpactFactorTagDto(id=30553, tagName=过敏原, createdHits=1), ImpactFactorTagDto(id=11, tagName=中药, createdHits=1), ImpactFactorTagDto(id=47165, tagName=加工, createdHits=1), ImpactFactorTagDto(id=57768, tagName=新型食品防腐剂, createdHits=1), ImpactFactorTagDto(id=39759, tagName=降解, createdHits=1), ImpactFactorTagDto(id=467006, tagName=制糖工艺, createdHits=1), ImpactFactorTagDto(id=31855, tagName=提取, createdHits=1), ImpactFactorTagDto(id=19853, tagName=分离, createdHits=1), ImpactFactorTagDto(id=43321, tagName=结构分析, createdHits=1), ImpactFactorTagDto(id=53992, tagName=植物活性, createdHits=1), ImpactFactorTagDto(id=49913, tagName=农药残留, createdHits=1), ImpactFactorTagDto(id=57960, tagName=传统发酵食品, createdHits=1), ImpactFactorTagDto(id=41250, tagName=食品成分的活性或毒性研究, createdHits=1), ImpactFactorTagDto(id=41251, tagName=食品各成分制备方法的改进, createdHits=1), ImpactFactorTagDto(id=41713, tagName=电分析, createdHits=1)], citeScoreList=[GetImpactFactorCiteScoreListResponse(year=2016, citescore=4.85), GetImpactFactorCiteScoreListResponse(year=2017, citescore=5.19), GetImpactFactorCiteScoreListResponse(year=2018, citescore=5.8), GetImpactFactorCiteScoreListResponse(year=2019, citescore=10.7), GetImpactFactorCiteScoreListResponse(year=2020, citescore=11.9)], medsciIndexList=[GetImpactFactorMedsciIndexListResponse(year=2020, medsciHotlight=35.998), GetImpactFactorMedsciIndexListResponse(year=2021, medsciHotlight=29.491), GetImpactFactorMedsciIndexListResponse(year=2022, medsciHotlight=28.654), GetImpactFactorMedsciIndexListResponse(year=2023, medsciHotlight=20.962), GetImpactFactorMedsciIndexListResponse(year=2024, medsciHotlight=20.383)], citeScoreGradeList=[GetImpactFactorCiteScoreGradeResponse(smallClass=Agricultural and Biological Sciences - Food Science , rank=8/273), GetImpactFactorCiteScoreGradeResponse(smallClass=Chemistry - Analytical Chemistry , rank=7/110)], totalJcrAreaList=[GetImpactFactorCiteScoreGradeResponse(smallClass=CHEMISTRY, APPLIED, rank=Q1), GetImpactFactorCiteScoreGradeResponse(smallClass=FOOD SCIENCE & TECHNOLOGY, rank=Q1), GetImpactFactorCiteScoreGradeResponse(smallClass=NUTRITION & DIETETICS, rank=Q2)], pmcUrl=https://www.ncbi.nlm.nih.gov/nlmcatalog?term=0308-8146[ISSN], pubmedUrl=https://www.ncbi.nlm.nih.gov/pubmed?cmd=search&term=FOOD CHEMISTRY[ta], article_number=2957, article_number_cn=1706, earlyWarning=null, linkOutUrl=null, isJournalMember=false, unscrambleContent=null, dayViewCount=false, endexampletyle=暂无数据)