中文簡(jiǎn)介

該跨學(xué)科雜志出版新的測(cè)量結(jié)果，特征屬性，差異化模式，測(cè)量方法和程序，如食品工藝創(chuàng)新，產(chǎn)品開(kāi)發(fā)，質(zhì)量控制和安全保證。該雜志涵蓋了所有與食品特性測(cè)量和表征相關(guān)的主題，包括所有類型的食品和食品材料的測(cè)量特性、特征和模式、測(cè)量原理和技術(shù)、技術(shù)的開(kāi)發(fā)和評(píng)估、新用途和應(yīng)用，以及系統(tǒng)和程序的工業(yè)實(shí)現(xiàn)。

　　英文簡(jiǎn)介

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.

　　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
Q3	FOOD SCIENCE & TECHNOLOGY	Q3	3.006

　　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
3.80	0.515	0.906	大類：Engineering 小類：Safety, Risk, Reliability and Quality	Q2	56 / 171	67%
			大類：Engineering 小類：Industrial and Manufacturing Engineering	Q2	111 / 338	67%
			大類：Engineering 小類：Food Science	Q2	124 / 338	63%
			大類：Engineering 小類：General Chemical Engineering	Q2	108 / 280	61%

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