中文簡(jiǎn)介

《食品科學(xué)雜志》的目標(biāo)是通過一份受人尊敬的同行評(píng)議的出版物，為科學(xué)家、研究人員和其他食品專業(yè)人士提供分享影響其工作的眾多學(xué)科科學(xué)進(jìn)展知識(shí)的機(jī)會(huì)。《食品科學(xué)雜志》是一個(gè)重要的食品科學(xué)研究和發(fā)展的國(guó)際論壇。該雜志涵蓋的主題范圍包括：食品科學(xué)的簡(jiǎn)評(píng)與假設(shè)食品研究新視野綜合食品科學(xué)食品化學(xué)食品工程、材料科學(xué)和納米技術(shù)食品微生物學(xué)與安全感官與消費(fèi)科學(xué)健康、營(yíng)養(yǎng)和食物毒理學(xué)與化學(xué)食品安全《食品科學(xué)雜志》發(fā)表同行評(píng)議的文章，涵蓋食品科學(xué)的各個(gè)方面，包括安全和營(yíng)養(yǎng)。審查應(yīng)為15至50頁(yè)打印頁(yè)（包括表格、數(shù)字和參考資料），應(yīng)提供對(duì)狹義主題的深入報(bào)道，并應(yīng)包含對(duì)所有相關(guān)研究的仔細(xì)評(píng)估（弱點(diǎn)、優(yōu)勢(shì)、對(duì)類似研究結(jié)果差異的解釋），以便進(jìn)行有見地的解釋和結(jié)論。可以顯示ONS。假設(shè)論文尤其適用于前沿研究領(lǐng)域或受科學(xué)爭(zhēng)議困擾的重要領(lǐng)域。

　　英文簡(jiǎn)介

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 ScienceNew Horizons in Food ResearchIntegrated Food ScienceFood ChemistryFood Engineering, Materials Science, and NanotechnologyFood Microbiology and SafetySensory and Consumer SciencesHealth, Nutrition, and FoodToxicology and Chemical Food SafetyThe 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.

　　近年期刊自引率趨勢(shì)圖

　　JCR分區(qū)

JCR分區(qū)等級(jí)	JCR所屬學(xué)科	分區(qū)	影響因子
Q2	FOOD SCIENCE & TECHNOLOGY	Q2	3.693

　　近年期刊影響因子趨勢(shì)圖

　　CiteScore數(shù)值

CiteScore	SJR	SNIP	學(xué)科類別	分區(qū)	排名	百分位
5.10	0.653	1.064	大類：Agricultural and Biological Sciences 小類：Food Science	Q2	86 / 338	74%

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