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Food Bioscience

出版年份:暂无数据 年文章数:1533 投稿命中率: 开通期刊会员,数据随心看

出版周期:Quarterly 自引率:3.0% 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=868e13026, cover=https://img.medsci.cn/images/journal/cover/2021/bfu_202109271315039670.jpg, fullname=Food Bioscience, abbr=FOOD BIOSCI, pyear=暂无数据, frequence=Quarterly, articleNumbers=1533, citedSelf2015=3.0, acceptanceRate=null, submissionToAcceptance=null, averageReviewTime=平均2.2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=2212-4292, greenSci=https://www.greensci.net/search?kw=2212-4292, scijournal=https://www.scijournal.org/impact-factor-of-FOOD-BIOSCI.shtml, medsciHotlightString=null, medsciHotlightRealtime=6.413, medsciHotlight=5.747, medsciHotlight5year=4.79455, citescore=4.2, hIndex=32, impactFactor=5.2, orgnization=Elsevier BV, orgnizationUrl=https://www.journals.elsevier.com/, country=Netherlands, countryCn=荷兰, isOa=null, isOaString=不清楚, sciScie=Science Citation Index Expanded, bigclassCas=工程技术 3区, smallclassCas=工程技术 3 区, website=https://www.journals.elsevier.com/food-bioscience/, websiteHits=3460, guideForAuthor=https://www.elsevier.com/journals/food-bioscience/2212-4292/guide-for-authors, guideForAuthorHits=629, submitWebsite=http://www.evise.com/evise/faces/pages/navigation/NavController.jspx?JRNL_ACR=FBIO, submitWebsiteHits=2575, content=<p style="box-sizing: border-box; margin: 0px 0px 0.25em; padding: 0px; vertical-align: baseline; font-family: NexusSerif, Georgia, serif; font-size: 1.15rem; line-height: 1.625rem; text-rendering: optimizeLegibility; max-width: inherit; color: rgb(80, 80, 80); -webkit-user-select: text !important;"><em style="box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline; line-height: inherit; -webkit-user-select: text !important;">Food Bioscience</em> is a peer-reviewed journal that aims to provide a forum for recent developments in the field of <span style="box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline; -webkit-user-select: text !important; line-height: inherit; font-weight: 700;">bio-related food</span> research. The journal focuses on both fundamental and applied research worldwide, with special attention to <span style="box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline; -webkit-user-select: text !important; line-height: inherit; font-weight: 700;">ethnic</span> and <span style="box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline; -webkit-user-select: text !important; line-height: inherit; font-weight: 700;">cultural</span> aspects of food bioresearch. Topics covered in the journal include but are not limited to:</p> <ol style="box-sizing: border-box; margin: 0px 0px 1.25rem; padding: 0px; vertical-align: baseline; line-height: 1.625rem; list-style-position: outside; font-family: NexusSans, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 1.25rem; counter-reset: section 0; color: rgb(80, 80, 80); -webkit-user-select: text !important;"> <li style="box-sizing: border-box; margin: 0px 0px 0.25em 1rem; padding: 0px; vertical-align: baseline; -webkit-user-select: text !important; list-style: none; font-size: 1.15rem; line-height: 1.4; font-family: NexusSerif, Georgia, serif; position: relative;">Biochemical, biophysical and biological <span style="box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline; -webkit-user-select: text !important; line-height: inherit; font-weight: 700;">properties of foods</span>, ingredients, and components</li> <li style="box-sizing: border-box; margin: 0px 0px 0.25em 1rem; padding: 0px; vertical-align: baseline; -webkit-user-select: text !important; list-style: none; font-size: 1.15rem; line-height: 1.4; font-family: NexusSerif, Georgia, serif; position: relative;">Mechanism of <span style="box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline; -webkit-user-select: text !important; line-height: inherit; font-weight: 700;">functional foods</span> and ingredients including both novel and traditional fermented foods</li> <li style="box-sizing: border-box; margin: 0px 0px 0.25em 1rem; padding: 0px; vertical-align: baseline; -webkit-user-select: text !important; list-style: none; font-size: 1.15rem; line-height: 1.4; font-family: NexusSerif, Georgia, serif; position: relative;">Genetic, and cellular and molecular biology germane to <span style="box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline; -webkit-user-select: text !important; line-height: inherit; font-weight: 700;">food production</span> and<span style="box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline; -webkit-user-select: text !important; line-height: inherit; font-weight: 700;">processing</span></li> <li style="box-sizing: border-box; margin: 0px 0px 0.25em 1rem; padding: 0px; vertical-align: baseline; -webkit-user-select: text !important; list-style: none; font-size: 1.15rem; line-height: 1.4; font-family: NexusSerif, Georgia, serif; position: relative;"><span style="box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline; -webkit-user-select: text !important; line-height: inherit; font-weight: 700;">Foodomics</span>: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humans</li> <li style="box-sizing: border-box; margin: 0px 0px 0.25em 1rem; padding: 0px; vertical-align: baseline; -webkit-user-select: text !important; list-style: none; font-size: 1.15rem; line-height: 1.4; font-family: NexusSerif, Georgia, serif; position: relative;"><span style="box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline; -webkit-user-select: text !important; line-height: inherit; font-weight: 700;">Biomaterials</span> for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additives</li> <li style="box-sizing: border-box; margin: 0px 0px 0.25em 1rem; padding: 0px; vertical-align: baseline; -webkit-user-select: text !important; list-style: none; font-size: 1.15rem; line-height: 1.4; font-family: NexusSerif, Georgia, serif; position: relative;">Application of novel <span style="box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline; -webkit-user-select: text !important; line-height: inherit; font-weight: 700;">technology</span> to foods.</li> </ol>, totalCites=7976, brief=FOOD BIOSCI杂志工程技术行业,暂不明确子行业的级别不明杂志, articleType=本刊接收类型不明, medsciHeat=<span style="color: #990000;">暗红</span>, medsciComment=FOOD BIOSCI杂志级别还可以,但是相对来说,比较冷门,关注人数偏少,有些可能是国内不太熟悉,但该杂志在国际仍然有相当知晓度的。因为缺少中国人投稿,稿源可能未必丰富,发表有可能有很大的机会哦。, 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=868e13026'>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=2), ImpactFactorTagDto(id=41138, tagName=发酵工程, createdHits=1), ImpactFactorTagDto(id=62125, tagName=食品检测, createdHits=1), ImpactFactorTagDto(id=42610, tagName=多糖, createdHits=1), ImpactFactorTagDto(id=10167, tagName=肠道微生物, createdHits=1)], citeScoreList=[GetImpactFactorCiteScoreListResponse(year=2017, citescore=2.6), GetImpactFactorCiteScoreListResponse(year=2018, citescore=3.68), GetImpactFactorCiteScoreListResponse(year=2019, citescore=4.6), GetImpactFactorCiteScoreListResponse(year=2020, citescore=4.2)], medsciIndexList=[GetImpactFactorMedsciIndexListResponse(year=2020, medsciHotlight=4.864), GetImpactFactorMedsciIndexListResponse(year=2021, medsciHotlight=6.036), GetImpactFactorMedsciIndexListResponse(year=2022, medsciHotlight=6.369), GetImpactFactorMedsciIndexListResponse(year=2023, medsciHotlight=6.206), GetImpactFactorMedsciIndexListResponse(year=2024, medsciHotlight=6.413)], citeScoreGradeList=[GetImpactFactorCiteScoreGradeResponse(smallClass=Agricultural and Biological Sciences - Food Science , rank=32/273), GetImpactFactorCiteScoreGradeResponse(smallClass=Biochemistry, Genetics and Molecular Biology - Biochemistry , rank=91/407)], totalJcrAreaList=[], pmcUrl=https://www.ncbi.nlm.nih.gov/nlmcatalog?term=2212-4292[ISSN], pubmedUrl=https://www.ncbi.nlm.nih.gov/pubmed?cmd=search&term=Food Bioscience[ta], article_number=687, article_number_cn=310, earlyWarning=null, linkOutUrl=null, isJournalMember=false, unscrambleContent=null, dayViewCount=false, endexampletyle=暂无数据)
期刊名称
FOOD BIOSCI/Food Bioscience
ISSN
2212-4292
影响指数话题
预警等级
MedSci期刊指数
6.413 (MedSci实时期刊指数) | 4.79455 (5年期刊指数)
CiteScore值
4.2
h-index
32
h5-median
暂无数据
出版社/管理机构
杂志由 Elsevier BV 出版或管理
出版国家/地区
Netherlands 荷兰
出版周期
Quarterly
出版年份
暂无数据
是否OA
不清楚
被收录情况
Science Citation Index Expanded
JCR分区
暂无数据
中科院分区
大类:工程技术 3区
小类:工程技术 3 区