CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION-期刊论坛，投稿经验-MedSci.cn

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Clydesdale 审稿周期 Critical Reviews In Food Science And Nutrition通过对已发表文章审稿速度的统计，投稿到接收的周期一般为2个月左右，当然通过抽样调查发现最快的1个月便可接受！慢的也有要5个月才可接受，审稿周期整体是不错的！ Received:August 16, 2019，Accepted: September 19, 2019 Received:July 8, 2020，Accepted:August 25, 2020 Received:May 28，2020，Accepted:4 August 2020 Received:April 27, 2020，Accepted:July 19, 2020 Received:May 1, 2020，Accepted:July 25, 2020 Received:June 13, 2020，Accepted: November 1, 2020 版面费根据官网消息，Critical Reviews In Food Science And Nutrition不收取任何提交费，出版费或页面费；如果需要在印刷版本中以彩色复制附图，则将收取费用——$ 400（印刷彩色数字的费用为每个数字），$75（≥4个彩色图形，≥5图形将按每个图形）；也可选择黄金开放获取（OA），需要支付版面费平均为$3500.00，折合人民币约22683元，作为7分+的杂志来说价格还是实惠的。收稿范围 Critical Reviews In Food Science And Nutrition是对当前技术，食品科学和人类营养学的批评观点的权威来源涵盖了这些主题，因为它们涉及营养，功能食品，食品安全以及食品科学与技术。研究领域可能包括：饮食与疾病抗氧化剂致敏性和食用色素微生物问题风味化学营养素的作用及其生物利用度农药类有毒化学物质和法规风险评估与食品安全新食品/成分和技术发文情况 Critical Reviews In Food Science And Nutrition近5年发文量逐步上升，2019年有明显的扩篇突破300篇+，2020年持续扩篇已突破500篇+，总的来说前几年发文量较少，近两年扩篇后发文量适中。其他信息：国人发文占比17.227 %，2019年国人占比为34% , 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encodeId=25862196389d2, content=审稿速度:6.0 | 投稿命中率:50.0 经验分享：期刊好，要求高, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=11, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=42af9239181, createdName=ms1000001193089318, createdTime=Mon Apr 01 00:12:52 CST 2024, time=2024-04-01, status=1, ipAttribution=重庆), GetPortalCommentsPageByObjectIdResponse(id=2196402, encodeId=7ac1219640271, content=投稿后本来已经审稿一个多月了，突然审稿时间又重新更新是什么情况？, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=8, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=4f598445246, createdName=ms1000000172419847, createdTime=Mon Apr 01 09:15:04 CST 2024, time=2024-04-01, status=1, ipAttribution=上海), GetPortalCommentsPageByObjectIdResponse(id=2184457, encodeId=11de218445ec2, content=投稿网站是哪个，怎么登不上去？, 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channel=null, level=null, likeNumber=212, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=67762296428, createdName=121f9068m68(暂无昵称), createdTime=Tue Dec 11 13:29:00 CST 2018, time=2018-12-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=848194, encodeId=4ecb848194b1, content=审稿速度:3.0 经验分享：第一次投稿选的是12分的期刊（野心稍微有点大），论文没问题，因其他原因被拒。之后选择投critical reviews in food science and nutrition，审稿过程比较波折，被告知投稿一个半月了才找到合适的审稿专家，但之后的速度很快，小修，返修后三小时即被接收。投稿至接收总共用了82天 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=109, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=375a5413962, createdName=ms3136433039918945, createdTime=Thu Nov 15 11:05:35 CST 2018, time=2018-11-15, status=1, ipAttribution=)]

2021-02-27 健康达人

中科院大小类分区大类：工程技术 1区小类：食品科技 1区；营养学 1区主编信息主编是美国麻萨诸塞大学阿默斯特分校自然科学大学食品科学系——Fergus M. Clydesdale 审稿周期 Critical Reviews In Food Science And Nutrition通过对已发表文章审稿速度的统计，投稿到接收的周期一般为2个月左右，当然通过抽样调查发现最快的1个月便可接受！慢的也有要5个月才可接受，审稿周期整体是不错的！ Received:August 16, 2019，Accepted: September 19, 2019 Received:July 8, 2020，Accepted:August 25, 2020 Received:May 28，2020，Accepted:4 August 2020 Received:April 27, 2020，Accepted:July 19, 2020 Received:May 1, 2020，Accepted:July 25, 2020 Received:June 13, 2020，Accepted: November 1, 2020 版面费根据官网消息，Critical Reviews In Food Science And Nutrition不收取任何提交费，出版费或页面费；如果需要在印刷版本中以彩色复制附图，则将收取费用——$ 400（印刷彩色数字的费用为每个数字），$75（≥4个彩色图形，≥5图形将按每个图形）；也可选择黄金开放获取（OA），需要支付版面费平均为$3500.00，折合人民币约22683元，作为7分+的杂志来说价格还是实惠的。收稿范围 Critical Reviews In Food Science And Nutrition是对当前技术，食品科学和人类营养学的批评观点的权威来源涵盖了这些主题，因为它们涉及营养，功能食品，食品安全以及食品科学与技术。研究领域可能包括：饮食与疾病抗氧化剂致敏性和食用色素微生物问题风味化学营养素的作用及其生物利用度农药类有毒化学物质和法规风险评估与食品安全新食品/成分和技术发文情况 Critical Reviews In Food Science And Nutrition近5年发文量逐步上升，2019年有明显的扩篇突破300篇+，2020年持续扩篇已突破500篇+，总的来说前几年发文量较少，近两年扩篇后发文量适中。其他信息：国人发文占比17.227 %，2019年国人占比为34%

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[GetPortalCommentsPageByObjectIdResponse(id=943980, encodeId=e11d94398095, content=中科院大小类分区大类：工程技术 1区小类：食品科技 1区；营养学 1区主编信息主编是美国麻萨诸塞大学阿默斯特分校自然科学大学食品科学系——Fergus M. Clydesdale 审稿周期 Critical Reviews In Food Science And Nutrition通过对已发表文章审稿速度的统计，投稿到接收的周期一般为2个月左右，当然通过抽样调查发现最快的1个月便可接受！慢的也有要5个月才可接受，审稿周期整体是不错的！ Received:August 16, 2019，Accepted: September 19, 2019 Received:July 8, 2020，Accepted:August 25, 2020 Received:May 28，2020，Accepted:4 August 2020 Received:April 27, 2020，Accepted:July 19, 2020 Received:May 1, 2020，Accepted:July 25, 2020 Received:June 13, 2020，Accepted: November 1, 2020 版面费根据官网消息，Critical Reviews In Food Science And Nutrition不收取任何提交费，出版费或页面费；如果需要在印刷版本中以彩色复制附图，则将收取费用——$ 400（印刷彩色数字的费用为每个数字），$75（≥4个彩色图形，≥5图形将按每个图形）；也可选择黄金开放获取（OA），需要支付版面费平均为$3500.00，折合人民币约22683元，作为7分+的杂志来说价格还是实惠的。收稿范围 Critical Reviews In Food Science And Nutrition是对当前技术，食品科学和人类营养学的批评观点的权威来源涵盖了这些主题，因为它们涉及营养，功能食品，食品安全以及食品科学与技术。研究领域可能包括：饮食与疾病抗氧化剂致敏性和食用色素微生物问题风味化学营养素的作用及其生物利用度农药类有毒化学物质和法规风险评估与食品安全新食品/成分和技术发文情况 Critical Reviews In Food Science And Nutrition近5年发文量逐步上升，2019年有明显的扩篇突破300篇+，2020年持续扩篇已突破500篇+，总的来说前几年发文量较少，近两年扩篇后发文量适中。其他信息：国人发文占比17.227 %，2019年国人占比为34% , 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beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=17, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=4f598445246, createdName=ms1000000172419847, createdTime=Sun Jan 28 15:08:50 CST 2024, time=2024-01-28, status=1, ipAttribution=上海), GetPortalCommentsPageByObjectIdResponse(id=2154116, encodeId=9503215411601, content=偏重的研究方向：nutrition 经验分享：请问一审修回可以一个月内发回去吗，没说具体的截止时间，只说尽快修回，否则会作为新投稿处理, 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=5c008232394, createdName=ms4000000629259694, createdTime=Tue Aug 22 22:15:59 CST 2023, time=2023-08-22, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=2126274, encodeId=80d121262e4f0, content=审稿速度:1.0 | 投稿命中率:50.0 经验分享：从投到中，1个月，很幸运！第一篇10+分文章, 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channel=null, level=null, likeNumber=212, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=67762296428, createdName=121f9068m68(暂无昵称), createdTime=Tue Dec 11 13:29:00 CST 2018, time=2018-12-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=848194, encodeId=4ecb848194b1, content=审稿速度:3.0 经验分享：第一次投稿选的是12分的期刊（野心稍微有点大），论文没问题，因其他原因被拒。之后选择投critical reviews in food science and nutrition，审稿过程比较波折，被告知投稿一个半月了才找到合适的审稿专家，但之后的速度很快，小修，返修后三小时即被接收。投稿至接收总共用了82天 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=109, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=375a5413962, createdName=ms3136433039918945, createdTime=Thu Nov 15 11:05:35 CST 2018, time=2018-11-15, status=1, ipAttribution=)]

2020-03-20 ms4512939187244456

审稿速度:3.0
经验分享：2019年12月份投，2月份发回修改意见，大修，3月3号再投，返回意见再修改，半个月后接受了，太折腾。

141 1

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[GetPortalCommentsPageByObjectIdResponse(id=943980, encodeId=e11d94398095, content=中科院大小类分区大类：工程技术 1区小类：食品科技 1区；营养学 1区主编信息主编是美国麻萨诸塞大学阿默斯特分校自然科学大学食品科学系——Fergus M. Clydesdale 审稿周期 Critical Reviews In Food Science And Nutrition通过对已发表文章审稿速度的统计，投稿到接收的周期一般为2个月左右，当然通过抽样调查发现最快的1个月便可接受！慢的也有要5个月才可接受，审稿周期整体是不错的！ Received:August 16, 2019，Accepted: September 19, 2019 Received:July 8, 2020，Accepted:August 25, 2020 Received:May 28，2020，Accepted:4 August 2020 Received:April 27, 2020，Accepted:July 19, 2020 Received:May 1, 2020，Accepted:July 25, 2020 Received:June 13, 2020，Accepted: November 1, 2020 版面费根据官网消息，Critical Reviews In Food Science And Nutrition不收取任何提交费，出版费或页面费；如果需要在印刷版本中以彩色复制附图，则将收取费用——$ 400（印刷彩色数字的费用为每个数字），$75（≥4个彩色图形，≥5图形将按每个图形）；也可选择黄金开放获取（OA），需要支付版面费平均为$3500.00，折合人民币约22683元，作为7分+的杂志来说价格还是实惠的。收稿范围 Critical Reviews In Food Science And Nutrition是对当前技术，食品科学和人类营养学的批评观点的权威来源涵盖了这些主题，因为它们涉及营养，功能食品，食品安全以及食品科学与技术。研究领域可能包括：饮食与疾病抗氧化剂致敏性和食用色素微生物问题风味化学营养素的作用及其生物利用度农药类有毒化学物质和法规风险评估与食品安全新食品/成分和技术发文情况 Critical Reviews In Food Science And Nutrition近5年发文量逐步上升，2019年有明显的扩篇突破300篇+，2020年持续扩篇已突破500篇+，总的来说前几年发文量较少，近两年扩篇后发文量适中。其他信息：国人发文占比17.227 %，2019年国人占比为34% , 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encodeId=25862196389d2, content=审稿速度:6.0 | 投稿命中率:50.0 经验分享：期刊好，要求高, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=11, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=42af9239181, createdName=ms1000001193089318, createdTime=Mon Apr 01 00:12:52 CST 2024, time=2024-04-01, status=1, ipAttribution=重庆), GetPortalCommentsPageByObjectIdResponse(id=2196402, encodeId=7ac1219640271, content=投稿后本来已经审稿一个多月了，突然审稿时间又重新更新是什么情况？, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=8, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=4f598445246, createdName=ms1000000172419847, createdTime=Mon Apr 01 09:15:04 CST 2024, time=2024-04-01, status=1, ipAttribution=上海), GetPortalCommentsPageByObjectIdResponse(id=2184457, encodeId=11de218445ec2, content=投稿网站是哪个，怎么登不上去？, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=17, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=4f598445246, createdName=ms1000000172419847, createdTime=Sun Jan 28 15:08:50 CST 2024, time=2024-01-28, status=1, ipAttribution=上海), GetPortalCommentsPageByObjectIdResponse(id=2154116, encodeId=9503215411601, content=偏重的研究方向：nutrition 经验分享：请问一审修回可以一个月内发回去吗，没说具体的截止时间，只说尽快修回，否则会作为新投稿处理, 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=5c008232394, createdName=ms4000000629259694, createdTime=Tue Aug 22 22:15:59 CST 2023, time=2023-08-22, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=2126274, encodeId=80d121262e4f0, content=审稿速度:1.0 | 投稿命中率:50.0 经验分享：从投到中，1个月，很幸运！第一篇10+分文章, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=38, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=/v1.0.0/img/user_icon.png, createdBy=b9265497251, createdName=超越妹妹帮帮我, createdTime=Sun Apr 16 15:18:18 CST 2023, time=2023-04-16, status=1, ipAttribution=山东省), GetPortalCommentsPageByObjectIdResponse(id=1215140, encodeId=5f6c1215140d7, content=审稿速度:2.0 | 投稿命中率:25.0 经验分享：4, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=59, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=/v1.0.0/img/user_icon.png, createdBy=77c25518007, createdName=ms6000000757707590, createdTime=Wed Apr 27 21:44:50 CST 2022, time=2022-04-27, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=564292, encodeId=8d04564292e9, content=请问under review三个月正常吗 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=212, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=67762296428, createdName=121f9068m68(暂无昵称), createdTime=Tue Dec 11 13:29:00 CST 2018, time=2018-12-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=848194, encodeId=4ecb848194b1, content=审稿速度:3.0 经验分享：第一次投稿选的是12分的期刊（野心稍微有点大），论文没问题，因其他原因被拒。之后选择投critical reviews in food science and nutrition，审稿过程比较波折，被告知投稿一个半月了才找到合适的审稿专家，但之后的速度很快，小修，返修后三小时即被接收。投稿至接收总共用了82天 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=109, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=375a5413962, createdName=ms3136433039918945, createdTime=Thu Nov 15 11:05:35 CST 2018, time=2018-11-15, status=1, ipAttribution=)]

2024-04-01 ms1000001193089318 来自重庆

审稿速度:6.0 | 投稿命中率:50.0
经验分享：期刊好，要求高

11 0

[GetPortalCommentsPageByObjectIdResponse(id=943980, encodeId=e11d94398095, content=中科院大小类分区大类：工程技术 1区小类：食品科技 1区；营养学 1区主编信息主编是美国麻萨诸塞大学阿默斯特分校自然科学大学食品科学系——Fergus M. Clydesdale 审稿周期 Critical Reviews In Food Science And Nutrition通过对已发表文章审稿速度的统计，投稿到接收的周期一般为2个月左右，当然通过抽样调查发现最快的1个月便可接受！慢的也有要5个月才可接受，审稿周期整体是不错的！ Received:August 16, 2019，Accepted: September 19, 2019 Received:July 8, 2020，Accepted:August 25, 2020 Received:May 28，2020，Accepted:4 August 2020 Received:April 27, 2020，Accepted:July 19, 2020 Received:May 1, 2020，Accepted:July 25, 2020 Received:June 13, 2020，Accepted: November 1, 2020 版面费根据官网消息，Critical Reviews In Food Science And Nutrition不收取任何提交费，出版费或页面费；如果需要在印刷版本中以彩色复制附图，则将收取费用——$ 400（印刷彩色数字的费用为每个数字），$75（≥4个彩色图形，≥5图形将按每个图形）；也可选择黄金开放获取（OA），需要支付版面费平均为$3500.00，折合人民币约22683元，作为7分+的杂志来说价格还是实惠的。收稿范围 Critical Reviews In Food Science And Nutrition是对当前技术，食品科学和人类营养学的批评观点的权威来源涵盖了这些主题，因为它们涉及营养，功能食品，食品安全以及食品科学与技术。研究领域可能包括：饮食与疾病抗氧化剂致敏性和食用色素微生物问题风味化学营养素的作用及其生物利用度农药类有毒化学物质和法规风险评估与食品安全新食品/成分和技术发文情况 Critical Reviews In Food Science And Nutrition近5年发文量逐步上升，2019年有明显的扩篇突破300篇+，2020年持续扩篇已突破500篇+，总的来说前几年发文量较少，近两年扩篇后发文量适中。其他信息：国人发文占比17.227 %，2019年国人占比为34% , 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encodeId=25862196389d2, content=审稿速度:6.0 | 投稿命中率:50.0 经验分享：期刊好，要求高, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=11, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=42af9239181, createdName=ms1000001193089318, createdTime=Mon Apr 01 00:12:52 CST 2024, time=2024-04-01, status=1, ipAttribution=重庆), GetPortalCommentsPageByObjectIdResponse(id=2196402, encodeId=7ac1219640271, content=投稿后本来已经审稿一个多月了，突然审稿时间又重新更新是什么情况？, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=8, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=4f598445246, createdName=ms1000000172419847, createdTime=Mon Apr 01 09:15:04 CST 2024, time=2024-04-01, status=1, ipAttribution=上海), GetPortalCommentsPageByObjectIdResponse(id=2184457, encodeId=11de218445ec2, content=投稿网站是哪个，怎么登不上去？, 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channel=null, level=null, likeNumber=212, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=67762296428, createdName=121f9068m68(暂无昵称), createdTime=Tue Dec 11 13:29:00 CST 2018, time=2018-12-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=848194, encodeId=4ecb848194b1, content=审稿速度:3.0 经验分享：第一次投稿选的是12分的期刊（野心稍微有点大），论文没问题，因其他原因被拒。之后选择投critical reviews in food science and nutrition，审稿过程比较波折，被告知投稿一个半月了才找到合适的审稿专家，但之后的速度很快，小修，返修后三小时即被接收。投稿至接收总共用了82天 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=109, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=375a5413962, createdName=ms3136433039918945, createdTime=Thu Nov 15 11:05:35 CST 2018, time=2018-11-15, status=1, ipAttribution=)]

2024-04-01 ms1000000172419847 来自上海

投稿后本来已经审稿一个多月了，突然审稿时间又重新更新是什么情况？

8 0

[GetPortalCommentsPageByObjectIdResponse(id=943980, encodeId=e11d94398095, content=中科院大小类分区大类：工程技术 1区小类：食品科技 1区；营养学 1区主编信息主编是美国麻萨诸塞大学阿默斯特分校自然科学大学食品科学系——Fergus M. Clydesdale 审稿周期 Critical Reviews In Food Science And Nutrition通过对已发表文章审稿速度的统计，投稿到接收的周期一般为2个月左右，当然通过抽样调查发现最快的1个月便可接受！慢的也有要5个月才可接受，审稿周期整体是不错的！ Received:August 16, 2019，Accepted: September 19, 2019 Received:July 8, 2020，Accepted:August 25, 2020 Received:May 28，2020，Accepted:4 August 2020 Received:April 27, 2020，Accepted:July 19, 2020 Received:May 1, 2020，Accepted:July 25, 2020 Received:June 13, 2020，Accepted: November 1, 2020 版面费根据官网消息，Critical Reviews In Food Science And Nutrition不收取任何提交费，出版费或页面费；如果需要在印刷版本中以彩色复制附图，则将收取费用——$ 400（印刷彩色数字的费用为每个数字），$75（≥4个彩色图形，≥5图形将按每个图形）；也可选择黄金开放获取（OA），需要支付版面费平均为$3500.00，折合人民币约22683元，作为7分+的杂志来说价格还是实惠的。收稿范围 Critical Reviews In Food Science And Nutrition是对当前技术，食品科学和人类营养学的批评观点的权威来源涵盖了这些主题，因为它们涉及营养，功能食品，食品安全以及食品科学与技术。研究领域可能包括：饮食与疾病抗氧化剂致敏性和食用色素微生物问题风味化学营养素的作用及其生物利用度农药类有毒化学物质和法规风险评估与食品安全新食品/成分和技术发文情况 Critical Reviews In Food Science And Nutrition近5年发文量逐步上升，2019年有明显的扩篇突破300篇+，2020年持续扩篇已突破500篇+，总的来说前几年发文量较少，近两年扩篇后发文量适中。其他信息：国人发文占比17.227 %，2019年国人占比为34% , 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encodeId=25862196389d2, content=审稿速度:6.0 | 投稿命中率:50.0 经验分享：期刊好，要求高, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=11, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=42af9239181, createdName=ms1000001193089318, createdTime=Mon Apr 01 00:12:52 CST 2024, time=2024-04-01, status=1, ipAttribution=重庆), GetPortalCommentsPageByObjectIdResponse(id=2196402, encodeId=7ac1219640271, content=投稿后本来已经审稿一个多月了，突然审稿时间又重新更新是什么情况？, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=8, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=4f598445246, createdName=ms1000000172419847, createdTime=Mon Apr 01 09:15:04 CST 2024, time=2024-04-01, status=1, ipAttribution=上海), GetPortalCommentsPageByObjectIdResponse(id=2184457, encodeId=11de218445ec2, content=投稿网站是哪个，怎么登不上去？, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=17, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=4f598445246, createdName=ms1000000172419847, createdTime=Sun Jan 28 15:08:50 CST 2024, time=2024-01-28, status=1, ipAttribution=上海), GetPortalCommentsPageByObjectIdResponse(id=2154116, encodeId=9503215411601, content=偏重的研究方向：nutrition 经验分享：请问一审修回可以一个月内发回去吗，没说具体的截止时间，只说尽快修回，否则会作为新投稿处理, 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=5c008232394, createdName=ms4000000629259694, createdTime=Tue Aug 22 22:15:59 CST 2023, time=2023-08-22, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=2126274, encodeId=80d121262e4f0, content=审稿速度:1.0 | 投稿命中率:50.0 经验分享：从投到中，1个月，很幸运！第一篇10+分文章, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=38, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=/v1.0.0/img/user_icon.png, createdBy=b9265497251, createdName=超越妹妹帮帮我, createdTime=Sun Apr 16 15:18:18 CST 2023, time=2023-04-16, status=1, ipAttribution=山东省), GetPortalCommentsPageByObjectIdResponse(id=1215140, encodeId=5f6c1215140d7, content=审稿速度:2.0 | 投稿命中率:25.0 经验分享：4, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=59, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=/v1.0.0/img/user_icon.png, createdBy=77c25518007, createdName=ms6000000757707590, createdTime=Wed Apr 27 21:44:50 CST 2022, time=2022-04-27, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=564292, encodeId=8d04564292e9, content=请问under review三个月正常吗 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=212, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=67762296428, createdName=121f9068m68(暂无昵称), createdTime=Tue Dec 11 13:29:00 CST 2018, time=2018-12-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=848194, encodeId=4ecb848194b1, content=审稿速度:3.0 经验分享：第一次投稿选的是12分的期刊（野心稍微有点大），论文没问题，因其他原因被拒。之后选择投critical reviews in food science and nutrition，审稿过程比较波折，被告知投稿一个半月了才找到合适的审稿专家，但之后的速度很快，小修，返修后三小时即被接收。投稿至接收总共用了82天 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=109, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=375a5413962, createdName=ms3136433039918945, createdTime=Thu Nov 15 11:05:35 CST 2018, time=2018-11-15, status=1, ipAttribution=)]

2024-01-28 ms1000000172419847 来自上海

投稿网站是哪个，怎么登不上去？

17 0

[GetPortalCommentsPageByObjectIdResponse(id=943980, encodeId=e11d94398095, content=中科院大小类分区大类：工程技术 1区小类：食品科技 1区；营养学 1区主编信息主编是美国麻萨诸塞大学阿默斯特分校自然科学大学食品科学系——Fergus M. Clydesdale 审稿周期 Critical Reviews In Food Science And Nutrition通过对已发表文章审稿速度的统计，投稿到接收的周期一般为2个月左右，当然通过抽样调查发现最快的1个月便可接受！慢的也有要5个月才可接受，审稿周期整体是不错的！ Received:August 16, 2019，Accepted: September 19, 2019 Received:July 8, 2020，Accepted:August 25, 2020 Received:May 28，2020，Accepted:4 August 2020 Received:April 27, 2020，Accepted:July 19, 2020 Received:May 1, 2020，Accepted:July 25, 2020 Received:June 13, 2020，Accepted: November 1, 2020 版面费根据官网消息，Critical Reviews In Food Science And Nutrition不收取任何提交费，出版费或页面费；如果需要在印刷版本中以彩色复制附图，则将收取费用——$ 400（印刷彩色数字的费用为每个数字），$75（≥4个彩色图形，≥5图形将按每个图形）；也可选择黄金开放获取（OA），需要支付版面费平均为$3500.00，折合人民币约22683元，作为7分+的杂志来说价格还是实惠的。收稿范围 Critical Reviews In Food Science And Nutrition是对当前技术，食品科学和人类营养学的批评观点的权威来源涵盖了这些主题，因为它们涉及营养，功能食品，食品安全以及食品科学与技术。研究领域可能包括：饮食与疾病抗氧化剂致敏性和食用色素微生物问题风味化学营养素的作用及其生物利用度农药类有毒化学物质和法规风险评估与食品安全新食品/成分和技术发文情况 Critical Reviews In Food Science And Nutrition近5年发文量逐步上升，2019年有明显的扩篇突破300篇+，2020年持续扩篇已突破500篇+，总的来说前几年发文量较少，近两年扩篇后发文量适中。其他信息：国人发文占比17.227 %，2019年国人占比为34% , 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channel=null, level=null, likeNumber=212, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=67762296428, createdName=121f9068m68(暂无昵称), createdTime=Tue Dec 11 13:29:00 CST 2018, time=2018-12-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=848194, encodeId=4ecb848194b1, content=审稿速度:3.0 经验分享：第一次投稿选的是12分的期刊（野心稍微有点大），论文没问题，因其他原因被拒。之后选择投critical reviews in food science and nutrition，审稿过程比较波折，被告知投稿一个半月了才找到合适的审稿专家，但之后的速度很快，小修，返修后三小时即被接收。投稿至接收总共用了82天 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=109, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=375a5413962, createdName=ms3136433039918945, createdTime=Thu Nov 15 11:05:35 CST 2018, time=2018-11-15, status=1, ipAttribution=)]

2023-08-22 ms4000000629259694

偏重的研究方向：nutrition
经验分享：请问一审修回可以一个月内发回去吗，没说具体的截止时间，只说尽快修回，否则会作为新投稿处理

0 0

[GetPortalCommentsPageByObjectIdResponse(id=943980, encodeId=e11d94398095, content=中科院大小类分区大类：工程技术 1区小类：食品科技 1区；营养学 1区主编信息主编是美国麻萨诸塞大学阿默斯特分校自然科学大学食品科学系——Fergus M. Clydesdale 审稿周期 Critical Reviews In Food Science And Nutrition通过对已发表文章审稿速度的统计，投稿到接收的周期一般为2个月左右，当然通过抽样调查发现最快的1个月便可接受！慢的也有要5个月才可接受，审稿周期整体是不错的！ Received:August 16, 2019，Accepted: September 19, 2019 Received:July 8, 2020，Accepted:August 25, 2020 Received:May 28，2020，Accepted:4 August 2020 Received:April 27, 2020，Accepted:July 19, 2020 Received:May 1, 2020，Accepted:July 25, 2020 Received:June 13, 2020，Accepted: November 1, 2020 版面费根据官网消息，Critical Reviews In Food Science And Nutrition不收取任何提交费，出版费或页面费；如果需要在印刷版本中以彩色复制附图，则将收取费用——$ 400（印刷彩色数字的费用为每个数字），$75（≥4个彩色图形，≥5图形将按每个图形）；也可选择黄金开放获取（OA），需要支付版面费平均为$3500.00，折合人民币约22683元，作为7分+的杂志来说价格还是实惠的。收稿范围 Critical Reviews In Food Science And Nutrition是对当前技术，食品科学和人类营养学的批评观点的权威来源涵盖了这些主题，因为它们涉及营养，功能食品，食品安全以及食品科学与技术。研究领域可能包括：饮食与疾病抗氧化剂致敏性和食用色素微生物问题风味化学营养素的作用及其生物利用度农药类有毒化学物质和法规风险评估与食品安全新食品/成分和技术发文情况 Critical Reviews In Food Science And Nutrition近5年发文量逐步上升，2019年有明显的扩篇突破300篇+，2020年持续扩篇已突破500篇+，总的来说前几年发文量较少，近两年扩篇后发文量适中。其他信息：国人发文占比17.227 %，2019年国人占比为34% , 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beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=17, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=4f598445246, createdName=ms1000000172419847, createdTime=Sun Jan 28 15:08:50 CST 2024, time=2024-01-28, status=1, ipAttribution=上海), GetPortalCommentsPageByObjectIdResponse(id=2154116, encodeId=9503215411601, content=偏重的研究方向：nutrition 经验分享：请问一审修回可以一个月内发回去吗，没说具体的截止时间，只说尽快修回，否则会作为新投稿处理, 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=5c008232394, createdName=ms4000000629259694, createdTime=Tue Aug 22 22:15:59 CST 2023, time=2023-08-22, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=2126274, encodeId=80d121262e4f0, content=审稿速度:1.0 | 投稿命中率:50.0 经验分享：从投到中，1个月，很幸运！第一篇10+分文章, 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channel=null, level=null, likeNumber=212, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=67762296428, createdName=121f9068m68(暂无昵称), createdTime=Tue Dec 11 13:29:00 CST 2018, time=2018-12-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=848194, encodeId=4ecb848194b1, content=审稿速度:3.0 经验分享：第一次投稿选的是12分的期刊（野心稍微有点大），论文没问题，因其他原因被拒。之后选择投critical reviews in food science and nutrition，审稿过程比较波折，被告知投稿一个半月了才找到合适的审稿专家，但之后的速度很快，小修，返修后三小时即被接收。投稿至接收总共用了82天 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=109, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=375a5413962, createdName=ms3136433039918945, createdTime=Thu Nov 15 11:05:35 CST 2018, time=2018-11-15, status=1, ipAttribution=)]

2023-04-16 超越妹妹帮帮我来自山东省

审稿速度:1.0 | 投稿命中率:50.0
经验分享：从投到中，1个月，很幸运！第一篇10+分文章

38 0

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2022-04-27 ms6000000757707590

审稿速度:2.0 | 投稿命中率:25.0
经验分享：4

59 0

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channel=null, level=null, likeNumber=212, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=67762296428, createdName=121f9068m68(暂无昵称), createdTime=Tue Dec 11 13:29:00 CST 2018, time=2018-12-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=848194, encodeId=4ecb848194b1, content=审稿速度:3.0 经验分享：第一次投稿选的是12分的期刊（野心稍微有点大），论文没问题，因其他原因被拒。之后选择投critical reviews in food science and nutrition，审稿过程比较波折，被告知投稿一个半月了才找到合适的审稿专家，但之后的速度很快，小修，返修后三小时即被接收。投稿至接收总共用了82天 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=109, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=375a5413962, createdName=ms3136433039918945, createdTime=Thu Nov 15 11:05:35 CST 2018, time=2018-11-15, status=1, ipAttribution=)]

2018-12-11 121f9068m68(暂无昵称)

请问under review三个月正常吗

212 0

[GetPortalCommentsPageByObjectIdResponse(id=943980, encodeId=e11d94398095, content=中科院大小类分区大类：工程技术 1区小类：食品科技 1区；营养学 1区主编信息主编是美国麻萨诸塞大学阿默斯特分校自然科学大学食品科学系——Fergus M. Clydesdale 审稿周期 Critical Reviews In Food Science And Nutrition通过对已发表文章审稿速度的统计，投稿到接收的周期一般为2个月左右，当然通过抽样调查发现最快的1个月便可接受！慢的也有要5个月才可接受，审稿周期整体是不错的！ Received:August 16, 2019，Accepted: September 19, 2019 Received:July 8, 2020，Accepted:August 25, 2020 Received:May 28，2020，Accepted:4 August 2020 Received:April 27, 2020，Accepted:July 19, 2020 Received:May 1, 2020，Accepted:July 25, 2020 Received:June 13, 2020，Accepted: November 1, 2020 版面费根据官网消息，Critical Reviews In Food Science And Nutrition不收取任何提交费，出版费或页面费；如果需要在印刷版本中以彩色复制附图，则将收取费用——$ 400（印刷彩色数字的费用为每个数字），$75（≥4个彩色图形，≥5图形将按每个图形）；也可选择黄金开放获取（OA），需要支付版面费平均为$3500.00，折合人民币约22683元，作为7分+的杂志来说价格还是实惠的。收稿范围 Critical Reviews In Food Science And Nutrition是对当前技术，食品科学和人类营养学的批评观点的权威来源涵盖了这些主题，因为它们涉及营养，功能食品，食品安全以及食品科学与技术。研究领域可能包括：饮食与疾病抗氧化剂致敏性和食用色素微生物问题风味化学营养素的作用及其生物利用度农药类有毒化学物质和法规风险评估与食品安全新食品/成分和技术发文情况 Critical Reviews In Food Science And Nutrition近5年发文量逐步上升，2019年有明显的扩篇突破300篇+，2020年持续扩篇已突破500篇+，总的来说前几年发文量较少，近两年扩篇后发文量适中。其他信息：国人发文占比17.227 %，2019年国人占比为34% , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=72, replyNumber=1, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=https://img.medsci.cn/20220519/c2ab253484ee4527a2d4e9589a4821ac/45de9bf494a54becb2ea4369c9d11e85.jpg, createdBy=7a3710, createdName=健康达人, createdTime=Sat Feb 27 16:09:20 CST 2021, time=2021-02-27, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=858602, encodeId=a96f85860237, content=审稿速度:3.0 经验分享：2019年12月份投，2月份发回修改意见，大修，3月3号再投，返回意见再修改，半个月后接受了，太折腾。 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=141, replyNumber=1, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=1e295414102, createdName=ms4512939187244456, createdTime=Fri Mar 20 15:04:08 CST 2020, time=2020-03-20, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=2196389, encodeId=25862196389d2, content=审稿速度:6.0 | 投稿命中率:50.0 经验分享：期刊好，要求高, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=11, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=42af9239181, createdName=ms1000001193089318, createdTime=Mon Apr 01 00:12:52 CST 2024, time=2024-04-01, status=1, ipAttribution=重庆), GetPortalCommentsPageByObjectIdResponse(id=2196402, encodeId=7ac1219640271, content=投稿后本来已经审稿一个多月了，突然审稿时间又重新更新是什么情况？, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=8, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=4f598445246, createdName=ms1000000172419847, createdTime=Mon Apr 01 09:15:04 CST 2024, time=2024-04-01, status=1, ipAttribution=上海), GetPortalCommentsPageByObjectIdResponse(id=2184457, encodeId=11de218445ec2, content=投稿网站是哪个，怎么登不上去？, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=17, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=4f598445246, createdName=ms1000000172419847, createdTime=Sun Jan 28 15:08:50 CST 2024, time=2024-01-28, status=1, ipAttribution=上海), GetPortalCommentsPageByObjectIdResponse(id=2154116, encodeId=9503215411601, content=偏重的研究方向：nutrition 经验分享：请问一审修回可以一个月内发回去吗，没说具体的截止时间，只说尽快修回，否则会作为新投稿处理, 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=5c008232394, createdName=ms4000000629259694, createdTime=Tue Aug 22 22:15:59 CST 2023, time=2023-08-22, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=2126274, encodeId=80d121262e4f0, content=审稿速度:1.0 | 投稿命中率:50.0 经验分享：从投到中，1个月，很幸运！第一篇10+分文章, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=38, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=/v1.0.0/img/user_icon.png, createdBy=b9265497251, createdName=超越妹妹帮帮我, createdTime=Sun Apr 16 15:18:18 CST 2023, time=2023-04-16, status=1, ipAttribution=山东省), GetPortalCommentsPageByObjectIdResponse(id=1215140, encodeId=5f6c1215140d7, content=审稿速度:2.0 | 投稿命中率:25.0 经验分享：4, beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=59, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=/v1.0.0/img/user_icon.png, createdBy=77c25518007, createdName=ms6000000757707590, createdTime=Wed Apr 27 21:44:50 CST 2022, time=2022-04-27, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=564292, encodeId=8d04564292e9, content=请问under review三个月正常吗 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=212, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=, createdBy=67762296428, createdName=121f9068m68(暂无昵称), createdTime=Tue Dec 11 13:29:00 CST 2018, time=2018-12-11, status=1, ipAttribution=), GetPortalCommentsPageByObjectIdResponse(id=848194, encodeId=4ecb848194b1, content=审稿速度:3.0 经验分享：第一次投稿选的是12分的期刊（野心稍微有点大），论文没问题，因其他原因被拒。之后选择投critical reviews in food science and nutrition，审稿过程比较波折，被告知投稿一个半月了才找到合适的审稿专家，但之后的速度很快，小修，返修后三小时即被接收。投稿至接收总共用了82天 , beContent=null, objectType=tool_impact_factor, channel=null, level=null, likeNumber=109, replyNumber=0, topicName=null, topicId=null, topicList=[], attachment=null, authenticateStatus=null, createdAvatar=null, createdBy=375a5413962, createdName=ms3136433039918945, createdTime=Thu Nov 15 11:05:35 CST 2018, time=2018-11-15, status=1, ipAttribution=)]

2018-11-15 ms3136433039918945

审稿速度:3.0
经验分享：第一次投稿选的是12分的期刊（野心稍微有点大），论文没问题，因其他原因被拒。之后选择投critical reviews in food science and nutrition，审稿过程比较波折，被告知投稿一个半月了才找到合适的审稿专家，但之后的速度很快，小修，返修后三小时即被接收。投稿至接收总共用了82天

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