This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
《Journal Of Food Measurement And Characterization》是一本由SPRINGER出版商出版的專業農林科學期刊,該刊創刊于2007年,刊期6 issues per year,該刊已被國際權威數據庫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:農林科學 3區,小類學科:食品科技 4區;在JCR(Journal Citation Reports)分區等級為Q3。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3.006,
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 | 4區 | 否 | 否 |
JCR分區等級 | JCR所屬學科 | 分區 | 影響因子 |
Q3 | FOOD SCIENCE & TECHNOLOGY | Q3 | 3.006 |
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 |
3.006 | 11 | 2.05% | 95.52% | 未開放 | -- |