投稿咨詢
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
《Journal Of Food Science》是一本由WILEY出版商出版的專業工程技術期刊，該刊創刊于1961年，刊期Monthly，該刊已被國際權威數據庫SCI、SCIE收錄。在中科院最新升級版分區表中，該刊分區信息為大類學科：工程技術 3區，小類學科：食品科技 3區；在JCR（Journal Citation Reports）分區等級為Q2。該刊發文范圍涵蓋食品科技等領域，旨在及時、準確、全面地報道國內外食品科技工作者在該領域取得的最新研究成果、工作進展及學術動態、技術革新等，促進學術交流，鼓勵學術創新。2021年影響因子為3.693，平均審稿速度約3.2個月。
| 大類學科 | 分區 | 小類學科 | 分區 | Top期刊 | 綜述期刊 |
| 農林科學 | 3區 | FOOD SCIENCE & TECHNOLOGY 食品科技 | 3區 | 否 | 否 |
| JCR分區等級 | JCR所屬學科 | 分區 | 影響因子 |
| Q2 | FOOD SCIENCE & TECHNOLOGY | Q2 | 3.693 |
| 影響因子 | h-index | Gold OA文章占比 | 研究類文章占比 | OA開放訪問 | 平均審稿速度 |
| 3.693 | 134 | 3.54% | 93.10% | 未開放 | 約3.2個月 |
課題、SCI/EI/SSCI怎么寫？