GetPortalImpactFactorByIdResp(projectId=1, id=8f2f2486, cover=https://img.medsci.cn/images/journal/cover/2021/iln_202109271315042110.jpg, fullname=FOOD SCIENCE AND TECHNOLOGY RESEARCH, abbr=FOOD SCI TECHNOL RES, pyear=1999, frequence=Quarterly, articleNumbers=3521, citedSelf2015=16.1, acceptanceRate=null, submissionToAcceptance=null, averageReviewTime=平均1.9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=1344-6606, greenSci=https://www.greensci.net/search?kw=1344-6606, scijournal=https://www.scijournal.org/impact-factor-of-FOOD-SCI-TECHNOL-RES.shtml, medsciHotlightString=null, medsciHotlightRealtime=9.009, medsciHotlight=9.046, medsciHotlight5year=13.7286, citescore=0.0, hIndex=42, impactFactor=0.6, orgnization=Japanese Society for Food Science and Technology, orgnizationUrl=http://www.karger.ch, country=Switzerland, countryCn=瑞典, isOa=0, isOaString=否, sciScie=Science Citation Index Expanded|Current Contents - Agriculture, Biology & Environmental Sciences|BIOSIS Previews, bigclassCas=工程技术 4区, smallclassCas=工程技术 4 区, website=http://content.karger.com/ProdukteDB/produkte.asp?Aktion=JournalHome&ProduktNr=227093, websiteHits=16587, guideForAuthor=http://www.karger.com/Journal/Guidelines/227093, guideForAuthorHits=870, submitWebsite=https://www.editorialmanager.com/fstr/default.aspx, submitWebsiteHits=8995, content=Food Science and Technology Research, published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research. The main objective of this periodical is the dissemination of information relating to current research results, novel theories and technologies, and professional activities across geographical as well as academic boundaries. Coverage ranges from chemistry, biotechnology, nutrition, physical and physicochemical properties, processing, cooking, unit operations, analysis, measurements and control, safety and health to marketing and environmental aspects related to food. The journal welcomes contributions from scientists, engineers and technologists throughout the world. Membership of the society is not required for the submission of papers.<div><br></div><div>Foreign authors of articles submitted in January 2017 or later must pay ＄100 (＄ 60 in the least developed countries) for the publication fee instead of becoming an International Member if the article is accepted for publication.</div>, totalCites=2113, brief=FOOD SCI TECHNOL RES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=绝大部分收录论著，也接收少量其它类型文章, 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=8f2f2486'>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=43633, tagName=aquatic food products, createdHits=3), ImpactFactorTagDto(id=979, tagName=微生物, createdHits=1), ImpactFactorTagDto(id=41399, tagName=食品科学, createdHits=1), ImpactFactorTagDto(id=1867, tagName=食品, createdHits=1), ImpactFactorTagDto(id=42552, tagName=水产品, createdHits=1), ImpactFactorTagDto(id=65977, tagName=食品产地, createdHits=1), ImpactFactorTagDto(id=11286, tagName=淀粉, createdHits=1), ImpactFactorTagDto(id=41135, tagName=食品微生物, createdHits=1), ImpactFactorTagDto(id=43319, tagName=风味检测, createdHits=1), ImpactFactorTagDto(id=43614, tagName=果实贮藏, createdHits=1), ImpactFactorTagDto(id=43782, tagName=food technology, createdHits=1), ImpactFactorTagDto(id=43785, tagName=food preservative, createdHits=1)], citeScoreList=[GetImpactFactorCiteScoreListResponse(year=2016, citescore=0.6), GetImpactFactorCiteScoreListResponse(year=2017, citescore=0.52), GetImpactFactorCiteScoreListResponse(year=2018, citescore=0.58), GetImpactFactorCiteScoreListResponse(year=2019, citescore=0.9), GetImpactFactorCiteScoreListResponse(year=2020, citescore=0.0)], medsciIndexList=[GetImpactFactorMedsciIndexListResponse(year=2020, medsciHotlight=13.045), GetImpactFactorMedsciIndexListResponse(year=2021, medsciHotlight=9.614), GetImpactFactorMedsciIndexListResponse(year=2022, medsciHotlight=7.802), GetImpactFactorMedsciIndexListResponse(year=2023, medsciHotlight=8.065), GetImpactFactorMedsciIndexListResponse(year=2024, medsciHotlight=9.009)], citeScoreGradeList=[GetImpactFactorCiteScoreGradeResponse(smallClass=Engineering - Industrial and Manufacturing Engineering , rank=191/323), GetImpactFactorCiteScoreGradeResponse(smallClass=Chemical Engineering - General Chemical Engineering , rank=188/272), GetImpactFactorCiteScoreGradeResponse(smallClass=Agricultural and Biological Sciences - Food Science , rank=195/273), GetImpactFactorCiteScoreGradeResponse(smallClass=Business, Management and Accounting - Marketing , rank=119/162), GetImpactFactorCiteScoreGradeResponse(smallClass=Biochemistry, rank=Biochemistry)], totalJcrAreaList=[GetImpactFactorCiteScoreGradeResponse(smallClass=FOOD SCIENCE & TECHNOLOGY, rank=Q4)], pmcUrl=https://www.ncbi.nlm.nih.gov/nlmcatalog?term=1344-6606[ISSN], pubmedUrl=https://www.ncbi.nlm.nih.gov/pubmed?cmd=search&term=FOOD SCIENCE AND TECHNOLOGY RESEARCH[ta], article_number=54, article_number_cn=10, earlyWarning=null, linkOutUrl=null, isJournalMember=false, unscrambleContent=null, dayViewCount=false, endexampletyle=暂无数据)