FOOD AND BIOPRODUCTS PROCESSING-期刊论坛，投稿经验-MedSci.cn

[GetPortalCommentsPageByObjectIdResponse(id=1090634, encodeId=2ee310906341f, content=一般期刊要求图表的格式是什么？, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=36, replyNumber=1, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=https://img.medsci.cn/20210512/3d5d7c32f9074d95860d2fb0b87610c7/e46b7b89bc8c409db09184416343fca3.jpg, createdBy=d20e5497900, createdName=乌云背后的幸福线, createdTime=Wed Dec 29 14:52:48 CST 2021, time=2021-12-29, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=1090633, encodeId=45a910906330d, content=什么样的图表可以用来发文章？, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=41, replyNumber=1, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=/v1.0.0/img/user_icon.png, createdBy=71734776539, createdName=MS54455111222, createdTime=Tue Dec 28 14:52:48 CST 2021, time=2021-12-28, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=540519, encodeId=f2f5540519f2, content=可恨，去年我发表了一篇，还有2分多，今年就1分多了，明年难道还要降？谁愿意投它呢！, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=244, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=f0620, createdName=13717005588, createdTime=Tue Jul 18 18:43:00 CST 2017, time=2017-07-18, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=540237, encodeId=3bef54023e7e, content=太狠了！跌了这么多，以后谁还敢投？？, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=257, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=f0620, createdName=ding_ying, createdTime=Tue Jul 18 18:39:00 CST 2017, time=2017-07-18, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=529684, encodeId=311152968412, content=通过加工工艺改善食品质量方面的文章可以发吗？容易被接受吗？1240760BCC 2015-05-08 发表:: 研究方向：生物技术与生物过程;细胞组织工程;食品饮料加工接收率：约75% 审稿时间：约6个月 SCI(2013)：2.285是欧洲联邦化学工程官方杂志，为英国所办，季刊。杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。, beContent=1240760BCC 2015-05-08 发表:: 研究方向：生物技术与生物过程;细胞组织工程;食品饮料加工接收率：约75% 审稿时间：约6个月 SCI(2013)：2.285是欧洲联邦化学工程官方杂志，为英国所办，季刊。杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。, objectType=tool_impact_factor, channel=null, level=null, likeNumber=210, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=96fc1984640, createdName=1e18edb6m17(暂无匿称), createdTime=Tue Nov 22 22:04:00 CST 2016, time=2016-11-22, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=831033, encodeId=323b831033ee, content=审稿速度:4.0 经验分享：5月份投了一篇，直到今天10.1还是没结果，with editor和under review状态不停在变，中间催稿两次，回复一次，说是评审在审查，让耐心等待。性好不是等着这篇论文毕业，但是也是让人怪着急的。着急毕业的小伙伴们慎重投稿，这可能就是这个杂志中稿率高的原因，因为太漫长了，没有人投，所以·~~ , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=78, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=8d3b5414077, createdName=ms982570025122324, createdTime=Thu Oct 01 08:30:06 CST 2015, time=2015-10-01, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830464, encodeId=658983046495, content=审稿速度:12.0 经验分享：该杂志很慢啊，接收后都要近一年才刊，审稿过程也是相当的慢，基本一年．很少有快的，快的话一个月之内就接收了，不过没几篇，很有可能是有关系的．急毕业者慎投! , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=0, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=7a645414058, createdName=ms2534931155419844, createdTime=Mon May 11 21:18:22 CST 2015, time=2015-05-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=511770, encodeId=50cd511e70c5, content=审稿速度:6.0 | 投稿命中率:75.0 经验分享：是欧洲联邦化学工程官方杂志，为英国所办，季刊。 杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。 本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。 编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=257, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=0b011623243, createdName=1240760BCC, createdTime=Fri May 08 21:12:00 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830447, encodeId=d7db83044e40, content=审稿速度:9.0 经验分享：该杂志网址为：http://www.journals.elsevier.com/food-and-bioproducts-processing/ 季刊，英国办的，为欧盟官方杂志，每期出版近40篇论文。发表周期较长，1,4,7,10月出版。主要偏重于食品加工过程、食品基础学科、药用食品的制备。微生物、酶制剂应用、膜分离技术等生物化工知识在食品科学中的应用。 我为该杂志审过4篇稿件，今天又接受一篇国外稿件。经审过的稿件大部分接受并最终见刊。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=89, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=d7055413998, createdName=ms1387707191880519, createdTime=Fri May 08 12:44:53 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830193, encodeId=e17f83019347, content=审稿速度:6.0 经验分享：审稿慢，接受后发表更慢。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=55, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=eefb5414002, createdName=ms5441261199713928, createdTime=Tue Feb 17 19:21:47 CST 2015, time=2015-02-17, status=1, ipAttribution=)]

2021-12-29 乌云背后的幸福线

一般期刊要求图表的格式是什么？

36 1

展开1条回复

[GetPortalCommentsPageByObjectIdResponse(id=1090634, encodeId=2ee310906341f, content=一般期刊要求图表的格式是什么？, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=36, replyNumber=1, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=https://img.medsci.cn/20210512/3d5d7c32f9074d95860d2fb0b87610c7/e46b7b89bc8c409db09184416343fca3.jpg, createdBy=d20e5497900, createdName=乌云背后的幸福线, createdTime=Wed Dec 29 14:52:48 CST 2021, time=2021-12-29, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=1090633, encodeId=45a910906330d, content=什么样的图表可以用来发文章？, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=41, replyNumber=1, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=/v1.0.0/img/user_icon.png, createdBy=71734776539, createdName=MS54455111222, createdTime=Tue Dec 28 14:52:48 CST 2021, time=2021-12-28, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=540519, encodeId=f2f5540519f2, content=可恨，去年我发表了一篇，还有2分多，今年就1分多了，明年难道还要降？谁愿意投它呢！, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=244, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=f0620, createdName=13717005588, createdTime=Tue Jul 18 18:43:00 CST 2017, time=2017-07-18, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=540237, encodeId=3bef54023e7e, content=太狠了！跌了这么多，以后谁还敢投？？, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=257, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=f0620, createdName=ding_ying, createdTime=Tue Jul 18 18:39:00 CST 2017, time=2017-07-18, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=529684, encodeId=311152968412, content=通过加工工艺改善食品质量方面的文章可以发吗？容易被接受吗？1240760BCC 2015-05-08 发表:: 研究方向：生物技术与生物过程;细胞组织工程;食品饮料加工接收率：约75% 审稿时间：约6个月 SCI(2013)：2.285是欧洲联邦化学工程官方杂志，为英国所办，季刊。杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。, beContent=1240760BCC 2015-05-08 发表:: 研究方向：生物技术与生物过程;细胞组织工程;食品饮料加工接收率：约75% 审稿时间：约6个月 SCI(2013)：2.285是欧洲联邦化学工程官方杂志，为英国所办，季刊。杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。, objectType=tool_impact_factor, channel=null, level=null, likeNumber=210, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=96fc1984640, createdName=1e18edb6m17(暂无匿称), createdTime=Tue Nov 22 22:04:00 CST 2016, time=2016-11-22, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=831033, encodeId=323b831033ee, content=审稿速度:4.0 经验分享：5月份投了一篇，直到今天10.1还是没结果，with editor和under review状态不停在变，中间催稿两次，回复一次，说是评审在审查，让耐心等待。性好不是等着这篇论文毕业，但是也是让人怪着急的。着急毕业的小伙伴们慎重投稿，这可能就是这个杂志中稿率高的原因，因为太漫长了，没有人投，所以·~~ , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=78, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=8d3b5414077, createdName=ms982570025122324, createdTime=Thu Oct 01 08:30:06 CST 2015, time=2015-10-01, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830464, encodeId=658983046495, content=审稿速度:12.0 经验分享：该杂志很慢啊，接收后都要近一年才刊，审稿过程也是相当的慢，基本一年．很少有快的，快的话一个月之内就接收了，不过没几篇，很有可能是有关系的．急毕业者慎投! , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=0, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=7a645414058, createdName=ms2534931155419844, createdTime=Mon May 11 21:18:22 CST 2015, time=2015-05-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=511770, encodeId=50cd511e70c5, content=审稿速度:6.0 | 投稿命中率:75.0 经验分享：是欧洲联邦化学工程官方杂志，为英国所办，季刊。 杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。 本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。 编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=257, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=0b011623243, createdName=1240760BCC, createdTime=Fri May 08 21:12:00 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830447, encodeId=d7db83044e40, content=审稿速度:9.0 经验分享：该杂志网址为：http://www.journals.elsevier.com/food-and-bioproducts-processing/ 季刊，英国办的，为欧盟官方杂志，每期出版近40篇论文。发表周期较长，1,4,7,10月出版。主要偏重于食品加工过程、食品基础学科、药用食品的制备。微生物、酶制剂应用、膜分离技术等生物化工知识在食品科学中的应用。 我为该杂志审过4篇稿件，今天又接受一篇国外稿件。经审过的稿件大部分接受并最终见刊。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=89, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=d7055413998, createdName=ms1387707191880519, createdTime=Fri May 08 12:44:53 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830193, encodeId=e17f83019347, content=审稿速度:6.0 经验分享：审稿慢，接受后发表更慢。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=55, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=eefb5414002, createdName=ms5441261199713928, createdTime=Tue Feb 17 19:21:47 CST 2015, time=2015-02-17, status=1, ipAttribution=)]

2021-12-28 MS54455111222

什么样的图表可以用来发文章？

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[GetPortalCommentsPageByObjectIdResponse(id=1090634, encodeId=2ee310906341f, content=一般期刊要求图表的格式是什么？, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=36, replyNumber=1, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=https://img.medsci.cn/20210512/3d5d7c32f9074d95860d2fb0b87610c7/e46b7b89bc8c409db09184416343fca3.jpg, createdBy=d20e5497900, createdName=乌云背后的幸福线, createdTime=Wed Dec 29 14:52:48 CST 2021, time=2021-12-29, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=1090633, encodeId=45a910906330d, content=什么样的图表可以用来发文章？, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=41, replyNumber=1, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=/v1.0.0/img/user_icon.png, createdBy=71734776539, createdName=MS54455111222, createdTime=Tue Dec 28 14:52:48 CST 2021, time=2021-12-28, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=540519, encodeId=f2f5540519f2, content=可恨，去年我发表了一篇，还有2分多，今年就1分多了，明年难道还要降？谁愿意投它呢！, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=244, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=f0620, createdName=13717005588, createdTime=Tue Jul 18 18:43:00 CST 2017, time=2017-07-18, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=540237, encodeId=3bef54023e7e, content=太狠了！跌了这么多，以后谁还敢投？？, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=257, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=f0620, createdName=ding_ying, createdTime=Tue Jul 18 18:39:00 CST 2017, time=2017-07-18, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=529684, encodeId=311152968412, content=通过加工工艺改善食品质量方面的文章可以发吗？容易被接受吗？1240760BCC 2015-05-08 发表:: 研究方向：生物技术与生物过程;细胞组织工程;食品饮料加工接收率：约75% 审稿时间：约6个月 SCI(2013)：2.285是欧洲联邦化学工程官方杂志，为英国所办，季刊。杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。, beContent=1240760BCC 2015-05-08 发表:: 研究方向：生物技术与生物过程;细胞组织工程;食品饮料加工接收率：约75% 审稿时间：约6个月 SCI(2013)：2.285是欧洲联邦化学工程官方杂志，为英国所办，季刊。杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。, objectType=tool_impact_factor, channel=null, level=null, likeNumber=210, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=96fc1984640, createdName=1e18edb6m17(暂无匿称), createdTime=Tue Nov 22 22:04:00 CST 2016, time=2016-11-22, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=831033, encodeId=323b831033ee, content=审稿速度:4.0 经验分享：5月份投了一篇，直到今天10.1还是没结果，with editor和under review状态不停在变，中间催稿两次，回复一次，说是评审在审查，让耐心等待。性好不是等着这篇论文毕业，但是也是让人怪着急的。着急毕业的小伙伴们慎重投稿，这可能就是这个杂志中稿率高的原因，因为太漫长了，没有人投，所以·~~ , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=78, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=8d3b5414077, createdName=ms982570025122324, createdTime=Thu Oct 01 08:30:06 CST 2015, time=2015-10-01, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830464, encodeId=658983046495, content=审稿速度:12.0 经验分享：该杂志很慢啊，接收后都要近一年才刊，审稿过程也是相当的慢，基本一年．很少有快的，快的话一个月之内就接收了，不过没几篇，很有可能是有关系的．急毕业者慎投! , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=0, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=7a645414058, createdName=ms2534931155419844, createdTime=Mon May 11 21:18:22 CST 2015, time=2015-05-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=511770, encodeId=50cd511e70c5, content=审稿速度:6.0 | 投稿命中率:75.0 经验分享：是欧洲联邦化学工程官方杂志，为英国所办，季刊。 杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。 本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。 编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=257, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=0b011623243, createdName=1240760BCC, createdTime=Fri May 08 21:12:00 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830447, encodeId=d7db83044e40, content=审稿速度:9.0 经验分享：该杂志网址为：http://www.journals.elsevier.com/food-and-bioproducts-processing/ 季刊，英国办的，为欧盟官方杂志，每期出版近40篇论文。发表周期较长，1,4,7,10月出版。主要偏重于食品加工过程、食品基础学科、药用食品的制备。微生物、酶制剂应用、膜分离技术等生物化工知识在食品科学中的应用。 我为该杂志审过4篇稿件，今天又接受一篇国外稿件。经审过的稿件大部分接受并最终见刊。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=89, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=d7055413998, createdName=ms1387707191880519, createdTime=Fri May 08 12:44:53 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830193, encodeId=e17f83019347, content=审稿速度:6.0 经验分享：审稿慢，接受后发表更慢。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=55, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=eefb5414002, createdName=ms5441261199713928, createdTime=Tue Feb 17 19:21:47 CST 2015, time=2015-02-17, status=1, ipAttribution=)]

2017-07-18 13717005588

可恨，去年我发表了一篇，还有2分多，今年就1分多了，明年难道还要降？谁愿意投它呢！

244 0

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, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=0, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=7a645414058, createdName=ms2534931155419844, createdTime=Mon May 11 21:18:22 CST 2015, time=2015-05-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=511770, encodeId=50cd511e70c5, content=审稿速度:6.0 | 投稿命中率:75.0 经验分享：是欧洲联邦化学工程官方杂志，为英国所办，季刊。 杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。 本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。 编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=257, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=0b011623243, createdName=1240760BCC, createdTime=Fri May 08 21:12:00 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830447, encodeId=d7db83044e40, content=审稿速度:9.0 经验分享：该杂志网址为：http://www.journals.elsevier.com/food-and-bioproducts-processing/ 季刊，英国办的，为欧盟官方杂志，每期出版近40篇论文。发表周期较长，1,4,7,10月出版。主要偏重于食品加工过程、食品基础学科、药用食品的制备。微生物、酶制剂应用、膜分离技术等生物化工知识在食品科学中的应用。 我为该杂志审过4篇稿件，今天又接受一篇国外稿件。经审过的稿件大部分接受并最终见刊。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=89, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=d7055413998, createdName=ms1387707191880519, createdTime=Fri May 08 12:44:53 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830193, encodeId=e17f83019347, content=审稿速度:6.0 经验分享：审稿慢，接受后发表更慢。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=55, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=eefb5414002, createdName=ms5441261199713928, createdTime=Tue Feb 17 19:21:47 CST 2015, time=2015-02-17, status=1, ipAttribution=)]

2017-07-18 ding_ying

太狠了！跌了这么多，以后谁还敢投？？

257 0

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, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=0, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=7a645414058, createdName=ms2534931155419844, createdTime=Mon May 11 21:18:22 CST 2015, time=2015-05-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=511770, encodeId=50cd511e70c5, content=审稿速度:6.0 | 投稿命中率:75.0 经验分享：是欧洲联邦化学工程官方杂志，为英国所办，季刊。 杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。 本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。 编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=257, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=0b011623243, createdName=1240760BCC, createdTime=Fri May 08 21:12:00 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830447, encodeId=d7db83044e40, content=审稿速度:9.0 经验分享：该杂志网址为：http://www.journals.elsevier.com/food-and-bioproducts-processing/ 季刊，英国办的，为欧盟官方杂志，每期出版近40篇论文。发表周期较长，1,4,7,10月出版。主要偏重于食品加工过程、食品基础学科、药用食品的制备。微生物、酶制剂应用、膜分离技术等生物化工知识在食品科学中的应用。 我为该杂志审过4篇稿件，今天又接受一篇国外稿件。经审过的稿件大部分接受并最终见刊。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=89, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=d7055413998, createdName=ms1387707191880519, createdTime=Fri May 08 12:44:53 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830193, encodeId=e17f83019347, content=审稿速度:6.0 经验分享：审稿慢，接受后发表更慢。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=55, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=eefb5414002, createdName=ms5441261199713928, createdTime=Tue Feb 17 19:21:47 CST 2015, time=2015-02-17, status=1, ipAttribution=)]

2016-11-22 1e18edb6m17(暂无匿称)

通过加工工艺改善食品质量方面的文章可以发吗？容易被接受吗？1240760BCC 2015-05-08 发表::
研究方向：生物技术与生物过程;细胞组织工程;食品饮料加工接收率：约75% 审稿时间：约6个月 SCI(2013)：2.285是欧洲联邦化学工程官方杂志，为英国所办，季刊。杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。

1240760BCC 2015-05-08 发表:: 研究方向：生物技术与生物过程;细胞组织工程;食品饮料加工接收率：约75% 审稿时间：约6个月 SCI(2013)：2.285是欧洲联邦化学工程官方杂志，为英国所办，季刊。杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。

210 0

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, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=0, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=7a645414058, createdName=ms2534931155419844, createdTime=Mon May 11 21:18:22 CST 2015, time=2015-05-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=511770, encodeId=50cd511e70c5, content=审稿速度:6.0 | 投稿命中率:75.0 经验分享：是欧洲联邦化学工程官方杂志，为英国所办，季刊。 杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。 本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。 编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=257, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=0b011623243, createdName=1240760BCC, createdTime=Fri May 08 21:12:00 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830447, encodeId=d7db83044e40, content=审稿速度:9.0 经验分享：该杂志网址为：http://www.journals.elsevier.com/food-and-bioproducts-processing/ 季刊，英国办的，为欧盟官方杂志，每期出版近40篇论文。发表周期较长，1,4,7,10月出版。主要偏重于食品加工过程、食品基础学科、药用食品的制备。微生物、酶制剂应用、膜分离技术等生物化工知识在食品科学中的应用。 我为该杂志审过4篇稿件，今天又接受一篇国外稿件。经审过的稿件大部分接受并最终见刊。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=89, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=d7055413998, createdName=ms1387707191880519, createdTime=Fri May 08 12:44:53 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830193, encodeId=e17f83019347, content=审稿速度:6.0 经验分享：审稿慢，接受后发表更慢。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=55, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=eefb5414002, createdName=ms5441261199713928, createdTime=Tue Feb 17 19:21:47 CST 2015, time=2015-02-17, status=1, ipAttribution=)]

2015-10-01 ms982570025122324

审稿速度:4.0
经验分享：5月份投了一篇，直到今天10.1还是没结果，with editor和under review状态不停在变，中间催稿两次，回复一次，说是评审在审查，让耐心等待。性好不是等着这篇论文毕业，但是也是让人怪着急的。着急毕业的小伙伴们慎重投稿，这可能就是这个杂志中稿率高的原因，因为太漫长了，没有人投，所以·~~

78 0

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, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=0, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=7a645414058, createdName=ms2534931155419844, createdTime=Mon May 11 21:18:22 CST 2015, time=2015-05-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=511770, encodeId=50cd511e70c5, content=审稿速度:6.0 | 投稿命中率:75.0 经验分享：是欧洲联邦化学工程官方杂志，为英国所办，季刊。 杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。 本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。 编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=257, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=0b011623243, createdName=1240760BCC, createdTime=Fri May 08 21:12:00 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830447, encodeId=d7db83044e40, content=审稿速度:9.0 经验分享：该杂志网址为：http://www.journals.elsevier.com/food-and-bioproducts-processing/ 季刊，英国办的，为欧盟官方杂志，每期出版近40篇论文。发表周期较长，1,4,7,10月出版。主要偏重于食品加工过程、食品基础学科、药用食品的制备。微生物、酶制剂应用、膜分离技术等生物化工知识在食品科学中的应用。 我为该杂志审过4篇稿件，今天又接受一篇国外稿件。经审过的稿件大部分接受并最终见刊。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=89, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=d7055413998, createdName=ms1387707191880519, createdTime=Fri May 08 12:44:53 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830193, encodeId=e17f83019347, content=审稿速度:6.0 经验分享：审稿慢，接受后发表更慢。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=55, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=eefb5414002, createdName=ms5441261199713928, createdTime=Tue Feb 17 19:21:47 CST 2015, time=2015-02-17, status=1, ipAttribution=)]

2015-05-11 ms2534931155419844

审稿速度:12.0
经验分享：该杂志很慢啊，接收后都要近一年才刊，审稿过程也是相当的慢，基本一年．很少有快的，快的话一个月之内就接收了，不过没几篇，很有可能是有关系的．急毕业者慎投!

0 0

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, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=0, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=7a645414058, createdName=ms2534931155419844, createdTime=Mon May 11 21:18:22 CST 2015, time=2015-05-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=511770, encodeId=50cd511e70c5, content=审稿速度:6.0 | 投稿命中率:75.0 经验分享：是欧洲联邦化学工程官方杂志，为英国所办，季刊。 杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。 本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。 编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=257, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=0b011623243, createdName=1240760BCC, createdTime=Fri May 08 21:12:00 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830447, encodeId=d7db83044e40, content=审稿速度:9.0 经验分享：该杂志网址为：http://www.journals.elsevier.com/food-and-bioproducts-processing/ 季刊，英国办的，为欧盟官方杂志，每期出版近40篇论文。发表周期较长，1,4,7,10月出版。主要偏重于食品加工过程、食品基础学科、药用食品的制备。微生物、酶制剂应用、膜分离技术等生物化工知识在食品科学中的应用。 我为该杂志审过4篇稿件，今天又接受一篇国外稿件。经审过的稿件大部分接受并最终见刊。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=89, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=d7055413998, createdName=ms1387707191880519, createdTime=Fri May 08 12:44:53 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830193, encodeId=e17f83019347, content=审稿速度:6.0 经验分享：审稿慢，接受后发表更慢。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=55, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=eefb5414002, createdName=ms5441261199713928, createdTime=Tue Feb 17 19:21:47 CST 2015, time=2015-02-17, status=1, ipAttribution=)]

2015-05-08 1240760BCC

审稿速度:6.0 | 投稿命中率:75.0
经验分享：是欧洲联邦化学工程官方杂志，为英国所办，季刊。
杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。
本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。
编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。

257 0

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, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=0, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=7a645414058, createdName=ms2534931155419844, createdTime=Mon May 11 21:18:22 CST 2015, time=2015-05-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=511770, encodeId=50cd511e70c5, content=审稿速度:6.0 | 投稿命中率:75.0 经验分享：是欧洲联邦化学工程官方杂志，为英国所办，季刊。 杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。 本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。 编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=257, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=0b011623243, createdName=1240760BCC, createdTime=Fri May 08 21:12:00 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830447, encodeId=d7db83044e40, content=审稿速度:9.0 经验分享：该杂志网址为：http://www.journals.elsevier.com/food-and-bioproducts-processing/ 季刊，英国办的，为欧盟官方杂志，每期出版近40篇论文。发表周期较长，1,4,7,10月出版。主要偏重于食品加工过程、食品基础学科、药用食品的制备。微生物、酶制剂应用、膜分离技术等生物化工知识在食品科学中的应用。 我为该杂志审过4篇稿件，今天又接受一篇国外稿件。经审过的稿件大部分接受并最终见刊。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=89, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=d7055413998, createdName=ms1387707191880519, createdTime=Fri May 08 12:44:53 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830193, encodeId=e17f83019347, content=审稿速度:6.0 经验分享：审稿慢，接受后发表更慢。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=55, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=eefb5414002, createdName=ms5441261199713928, createdTime=Tue Feb 17 19:21:47 CST 2015, time=2015-02-17, status=1, ipAttribution=)]

2015-05-08 ms1387707191880519

审稿速度:9.0
经验分享：该杂志网址为：http://www.journals.elsevier.com/food-and-bioproducts-processing/
季刊，英国办的，为欧盟官方杂志，每期出版近40篇论文。发表周期较长，1,4,7,10月出版。主要偏重于食品加工过程、食品基础学科、药用食品的制备。微生物、酶制剂应用、膜分离技术等生物化工知识在食品科学中的应用。
我为该杂志审过4篇稿件，今天又接受一篇国外稿件。经审过的稿件大部分接受并最终见刊。

89 0

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, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=0, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=7a645414058, createdName=ms2534931155419844, createdTime=Mon May 11 21:18:22 CST 2015, time=2015-05-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=511770, encodeId=50cd511e70c5, content=审稿速度:6.0 | 投稿命中率:75.0 经验分享：是欧洲联邦化学工程官方杂志，为英国所办，季刊。 杂志偏重出版有关 Biotechnology and Bioprocessing；Cell and Tissue Engineering； Food and Drink Process Engineering；Hygienic Manufacture and Product Quality等研究方向。审稿周期通常长达100天以上。 本人共为该杂志审过4篇稿件，大都为外国人所撰。经我审稿的有3篇被接受，一篇被我拒了。命中率很高！新近刚收到一篇加拿大人撰写的稿件。要求3-4周给评述意见。 编辑部通常只请两位审稿人，通常是近期发过类似或相关课题的人审稿。, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=257, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=0b011623243, createdName=1240760BCC, createdTime=Fri May 08 21:12:00 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830447, encodeId=d7db83044e40, content=审稿速度:9.0 经验分享：该杂志网址为：http://www.journals.elsevier.com/food-and-bioproducts-processing/ 季刊，英国办的，为欧盟官方杂志，每期出版近40篇论文。发表周期较长，1,4,7,10月出版。主要偏重于食品加工过程、食品基础学科、药用食品的制备。微生物、酶制剂应用、膜分离技术等生物化工知识在食品科学中的应用。 我为该杂志审过4篇稿件，今天又接受一篇国外稿件。经审过的稿件大部分接受并最终见刊。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=89, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=d7055413998, createdName=ms1387707191880519, createdTime=Fri May 08 12:44:53 CST 2015, time=2015-05-08, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=830193, encodeId=e17f83019347, content=审稿速度:6.0 经验分享：审稿慢，接受后发表更慢。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=55, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=eefb5414002, createdName=ms5441261199713928, createdTime=Tue Feb 17 19:21:47 CST 2015, time=2015-02-17, status=1, ipAttribution=)]

2015-02-17 ms5441261199713928

审稿速度:6.0
经验分享：审稿慢，接受后发表更慢。

55 0

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