GetPortalImpactFactorByIdResp(projectId=1, id=a4b9675, cover=https://img.medsci.cn/images/journal/cover/2021/Rrv_202109271314479430.jpg, fullname=CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, abbr=CRIT REV FOOD SCI, pyear=1980, frequence=Monthly, articleNumbers=3555, citedSelf2015=1.5, acceptanceRate=null, submissionToAcceptance=null, averageReviewTime=平均3.27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=1040-8398, greenSci=https://www.greensci.net/search?kw=1040-8398, scijournal=https://www.scijournal.org/impact-factor-of-CRIT-REV-FOOD-SCI.shtml, medsciHotlightString=null, medsciHotlightRealtime=9.365, medsciHotlight=9.74, medsciHotlight5year=8.04702, citescore=17.2, hIndex=155, impactFactor=10.2, orgnization=Taylor and Francis Ltd., orgnizationUrl=http://www.tandf.co.uk, country=United Kingdom, countryCn=英国, isOa=3, isOaString=部分OA, sciScie=Science Citation Index|Science Citation Index Expanded|Current Contents - Agriculture, Biology &amp; Environmental Sciences|BIOSIS Previews|BIOSIS Reviews Reports And Meetings, bigclassCas=工程技术 1区[Top], smallclassCas=, website=https://www.tandfonline.com/journals/bfsn20, websiteHits=12196, guideForAuthor=https://www.tandfonline.com/action/authorSubmission?show=instructions&journalCode=bfsn20, guideForAuthorHits=55, submitWebsite=https://rp.tandfonline.com/submission/create?journalCode=BFSN, submitWebsiteHits=3793, content=<p>The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. The application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, are thoroughly addressed in this comprehensive and authoritative information source.</p> <p style="color: #333333;"><strong><em>Critical Reviews in Food Science and Nutrition</em></strong> is an authoritative source of critical viewpoints on current technology, food science, and human nutrition.</p> <p style="color: #333333;">The journal aims to thoroughly address issues of national concern, especially to food scientists, nutritionists, and health professionals.</p> <p style="color: #333333;"><em>Critical Reviews in Food Science and Nutrition</em> covers these topics as they relate to nutrition, functional foods, food safety, and food science and technology. Research areas may include:</p> <ul style="color: #333333;"> <li>Diet and disease</li> <li>Antioxidants</li> <li>Allergenicity and food coloring</li> <li>Microbiological concerns</li> <li>Flavor chemistry</li> <li>The role of nutrients and their bioavailability</li> <li>Pesticides</li> <li>Toxic chemicals and regulation</li> <li>Risk assessment and food safety</li> <li>New food products/ingredients and technologies</li> </ul> <h2 style="color: #333333;">Citation Metrics</h2> <ul> <li><strong>10.2 (2022)</strong> Impact Factor</li> <li><strong>Q1</strong> Impact Factor Best Quartile</li> <li><strong>11.8 (2022)</strong> 5 year IF</li> <li><strong>23.6 (2022)</strong> CiteScore (Scopus)</li> <li><strong>Q1</strong> CiteScore Best Quartile</li> <li><strong>2.751 (2022)</strong> SNIP</li> <li><strong>1.862 (2022)</strong> SJR</li> </ul>, totalCites=36261, brief=CRIT REV FOOD SCI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=本刊可能只接收综述类文章或很多文章不被WOS收录, medsciHeat=黑红, medsciComment=CRIT REV FOOD SCI在该细分领域可能是一流杂志，可能是创刊时间短或不是热门学科，整体来说，国内学者关注度仍然不够。对于投稿而言，建议多向"&abbr&"投稿，当然期刊也应该加强品牌宣传。, 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=a4b9675'>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=39135, tagName=nutrition, createdHits=2), ImpactFactorTagDto(id=41399, tagName=食品科学, createdHits=1), ImpactFactorTagDto(id=1821, tagName=营养, createdHits=1), ImpactFactorTagDto(id=42307, tagName=toxicology, createdHits=1)], citeScoreList=[GetImpactFactorCiteScoreListResponse(year=2016, citescore=4.65), GetImpactFactorCiteScoreListResponse(year=2017, citescore=5.15), GetImpactFactorCiteScoreListResponse(year=2018, citescore=6.44), GetImpactFactorCiteScoreListResponse(year=2019, citescore=13.2), GetImpactFactorCiteScoreListResponse(year=2020, citescore=17.2)], medsciIndexList=[GetImpactFactorMedsciIndexListResponse(year=2020, medsciHotlight=7.237), GetImpactFactorMedsciIndexListResponse(year=2021, medsciHotlight=9.714), GetImpactFactorMedsciIndexListResponse(year=2022, medsciHotlight=9.642), GetImpactFactorMedsciIndexListResponse(year=2023, medsciHotlight=7.656), GetImpactFactorMedsciIndexListResponse(year=2024, medsciHotlight=9.365)], citeScoreGradeList=[GetImpactFactorCiteScoreGradeResponse(smallClass=Food Science , rank=4/299), GetImpactFactorCiteScoreGradeResponse(smallClass=Industrial and Manufacturing Engineering , rank=5/340)], totalJcrAreaList=[GetImpactFactorCiteScoreGradeResponse(smallClass=NUTRITION & DIETETICS - SCIE , rank=3/89), GetImpactFactorCiteScoreGradeResponse(smallClass=FOOD SCIENCE & TECHNOLOGY - SCIE , rank=4/139)], pmcUrl=https://www.ncbi.nlm.nih.gov/nlmcatalog?term=1040-8398[ISSN], pubmedUrl=https://www.ncbi.nlm.nih.gov/pubmed?cmd=search&term=Critical Reviews In Food Science and Nutrition[ta], article_number=491, article_number_cn=150, earlyWarning=null, linkOutUrl=null, isJournalMember=false, unscrambleContent=null, dayViewCount=false, endexampletyle=暂无数据)