GetPortalImpactFactorByIdResp(projectId=1, id=f2ba3152, cover=https://img.medsci.cn/images/journal/cover/2021/XBr_202109271315188260.jpg, fullname=Innovative Food Science & Emerging Technologies, abbr=INNOV FOOD SCI EMERG, pyear=2000, frequence=Quarterly, articleNumbers=2326, citedSelf2015=8.6, acceptanceRate=null, submissionToAcceptance=null, averageReviewTime=平均2.38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=1466-8564, greenSci=https://www.greensci.net/search?kw=1466-8564, scijournal=https://www.scijournal.org/impact-factor-of-INNOV-FOOD-SCI-EMERG.shtml, medsciHotlightString=null, medsciHotlightRealtime=4.664, medsciHotlight=5.476, medsciHotlight5year=6.21079, citescore=0.0, hIndex=110, impactFactor=6.6, orgnization=Elsevier BV, orgnizationUrl=http://www.elsevier.com, country=Netherlands, countryCn=荷兰, isOa=0, isOaString=否, sciScie=Science Citation Index Expanded|Current Contents - Agriculture, Biology &amp; Environmental Sciences, bigclassCas=工程技术 2区, smallclassCas=工程技术 2 区, website=https://www.sciencedirect.com/journal/innovative-food-science-and-emerging-technologies, websiteHits=6309, guideForAuthor=https://www.sciencedirect.com/journal/innovative-food-science-and-emerging-technologies/publish/guide-for-authors, guideForAuthorHits=29, submitWebsite=https://www.editorialmanager.com/ifset/default.aspx, submitWebsiteHits=3194, content=<p>Published by Elsevier Science. ISSN: 1466-8564.<br /><br />Innovative Food Science and Emerging Technologies aims to provide the highest quality original contributions on new developments in food science and emerging technologies. The journal will publish scientific articles dealing with shelf-life, engineering, scale-up, nutrition, safety, economics, and energy saving and environmental aspects of promising food processing technologies. Each article will make a clear contribution to further the understanding of a given science and technology area, and help clarify, when possible, whether or not it could be fully adopted by the food industry. Articles addressing the novel combination of more than one technology are within the scope of the journal, as are articles dealing with innovation and advances in all branches of food science, including food biotechnology, nutraceuticals and sensory studies. Topics to be covered include: Structure/functionality relationships; interaction between nutrition and processing; kinetics and mechanisms of inactivation of micro-organisms in food; minimal processing; high pressure processing; pulsed electric fields; microwave and radiofrequency heating; ultrasonics; non-thermal processing; sub-zero temperature processing; protein utilisation; food safety and food quality assurance; immunological properties; physicochemical properties; nutritional properties.</p>, totalCites=15358, brief=INNOV FOOD SCI EMERG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>”子行业的中等级别杂志, articleType=绝大部分收录论著，也接收少量其它类型文章, medsciHeat=黑红, medsciComment=INNOV FOOD SCI EMERG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=f2ba3152'>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=48432, tagName=食品贮藏, createdHits=1), ImpactFactorTagDto(id=42614, tagName=食品工程, createdHits=1), ImpactFactorTagDto(id=108541, tagName=active film, createdHits=1)], citeScoreList=[GetImpactFactorCiteScoreListResponse(year=2016, citescore=3.54), GetImpactFactorCiteScoreListResponse(year=2017, citescore=3.24), GetImpactFactorCiteScoreListResponse(year=2018, citescore=4.4), GetImpactFactorCiteScoreListResponse(year=2019, citescore=8.1), GetImpactFactorCiteScoreListResponse(year=2020, citescore=0.0)], medsciIndexList=[GetImpactFactorMedsciIndexListResponse(year=2020, medsciHotlight=4.817), GetImpactFactorMedsciIndexListResponse(year=2021, medsciHotlight=4.431), GetImpactFactorMedsciIndexListResponse(year=2022, medsciHotlight=4.155), GetImpactFactorMedsciIndexListResponse(year=2023, medsciHotlight=3.864), GetImpactFactorMedsciIndexListResponse(year=2024, medsciHotlight=4.664)], citeScoreGradeList=[GetImpactFactorCiteScoreGradeResponse(smallClass=Agricultural and Biological Sciences - Food Science , rank=18/273), GetImpactFactorCiteScoreGradeResponse(smallClass=Engineering - Industrial and Manufacturing Engineering , rank=30/323), GetImpactFactorCiteScoreGradeResponse(smallClass=Chemistry - General Chemistry , rank=46/371)], totalJcrAreaList=[], pmcUrl=https://www.ncbi.nlm.nih.gov/nlmcatalog?term=1466-8564[ISSN], pubmedUrl=https://www.ncbi.nlm.nih.gov/pubmed?cmd=search&term=INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES[ta], article_number=260, article_number_cn=89, earlyWarning=null, linkOutUrl=null, isJournalMember=false, unscrambleContent=null, dayViewCount=false, endexampletyle=暂无数据)