中文簡介

《食品成分與分析雜志》出版了有關人類食品化學成分數據科學方面的手稿，特別強調食品成分的實際數據；分析方法；關于食品成分數據的處理、儲存、分配和使用的研究；關于統計、使用和使用的研究。分發此類數據和數據系統。該雜志的基礎是營養成分，越來越強調生物活性非營養成分和抗營養成分。論文必須充分描述食品樣品、分析方法、質量控制程序和數據的統計處理，以允許食品成分數據的最終用戶評估這些數據在其項目中的適當性。該雜志沒有發表關于以下方面的論文：微生物化合物；感官質量；食品和葡萄酒中的芳香劑/揮發物；精油；食品的感官特征；物理特性；或臨床論文和藥理學相關論文。特征：?原始研究?短通信?關鍵審查?研究回顧?評論研究領域包括：?新的快速分析方法?營養、生物活性非營養和抗營養數據?野生和未充分利用食物的數據，包括品種內差異?與食品成分數據庫開發、管理和利用直接相關的計算機技術和信息系統理論?食品成分表單值條目的開發和選擇過程?用于食品成分分析的質量控制程序和標準參考材料?與食品成分數據的制備和利用有關的統計和數學處理

　　英文簡介

The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal's basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.Features:? Original research ? Short communications? Critical reviews? Study reviews? CommentariesResearch Areas Include:? New and rapid methods of analyses ? Nutrient, bioactive non-nutrient and anti-nutrient data? Data on wild and under-utilized foods, including intra-varietal differences? Computer technology and information systems theory directly relating to food composition database development, management, and utilization? Processes of development and selection of single-value entries for food composition tables ? Quality control procedures and standard reference materials for use in the assay of food components ? Statistical and mathematical manipulations involved with the preparation and utilization of food composition data

　　近年期刊自引率趨勢圖

　　JCR分區

JCR分區等級	JCR所屬學科	分區	影響因子
Q2	CHEMISTRY, APPLIED	Q2	4.52
	FOOD SCIENCE & TECHNOLOGY	Q2

　　近年期刊影響因子趨勢圖

　　CiteScore數值

CiteScore	SJR	SNIP	學科類別	分區	排名	百分位
5.70	0.710	1.402	大類：Agricultural and Biological Sciences 小類：Food Science	Q1	61 / 338	82%

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