2021年最新SCI期刊影响因子查询系统
FOOD CHEMISTRY 期刊详细信息
基本信息
期刊名称 | FOOD CHEMISTRY FOOD CHEMISTRY |
---|---|
期刊ISSN | 0308-8146 |
期刊官方网站 | http://www.elsevier.com/wps/find/journaldescription.cws_home/405857/description |
是否OA | 否 |
出版商 | Elsevier Ltd |
出版周期 | Semimonthly |
始发年份 | 1976 |
年文章数 | 1862 |
最新影响因子 | 9.231(2021) |
中科院SCI期刊分区
大类学科 | 小类学科 | Top | 综述 |
---|---|---|---|
工程技术2区 | CHEMISTRY, APPLIED 应用化学1区 | 是 | 否 |
FOOD SCIENCE & TECHNOLOGY 食品科技1区 | |||
NUTRITION & DIETETICS 营养学1区 |
CiteScore
CiteScore排名 | CiteScore | SJR | SNIP | ||
---|---|---|---|---|---|
学科 | 排名 | 百分位 | 5.80 | 1.768 | 2.170 |
Chemistry Analytical Chemistry |
7 / 110 | 94% |
|||
Agricultural and Biological Sciences Food Science |
8 / 273 | 97% |
补充信息
自引率 | 9.50% |
---|---|
H-index | 221 |
SCI收录状况 |
Science Citation Index
Science Citation Index Expanded |
官方审稿时间 | |
网友分享审稿时间 | 数据统计中,敬请期待。 |
PubMed Central (PML) | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0308-8146%5BISSN%5D |
投稿指南
期刊投稿网址 | http://ees.elsevier.com/foodchem/ |
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收稿范围 | Food Chemistry has an open access mirror Food Chemistry: X, sharing the same aims and scope, editorial team, submission system and rigorous peer review. The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry. Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out. Topics include: – Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects; – Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry; – Chemical and biochemical composition and structure changes in molecules induced by processing, distribution and domestic conditions; – Effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes; –Chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology and food fate. Analytical papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered. |
收录体裁 | Research papers Review articles Short communications Viewpoints Letters to the Editor |
投稿指南 | https://www.elsevier.com/journals/food-chemistry/0308-8146/guide-for-authors |
投稿模板 | |
参考文献格式 | https://www.elsevier.com/journals/food-chemistry/0308-8146/guide-for-authors |
编辑信息 |