Current Research In Food Science由Elsevier出版商出版,收稿方向涵盖Agricultural and Biological Sciences - Food Science全领域,此刊是该细分领域中属于非常不错的SCI期刊,在行业细分领域中学术影响力较大,专业度认可很高,所以对原创文章要求创新性较高,如果您的文章质量很高,可以尝试。平均审稿速度 15 Weeks ,影响因子...
《食品科学的最新研究》(Current Research In Food Science)是一本以Agricultural and Biological Sciences-Food Science综合研究为特色的国际期刊。该刊由Elsevier出版商该刊已被国际重要权威数据库SCIE收录。期刊聚焦Agricultural and Biological Sciences-Food Science领域的重点研究和前沿进展,及时刊载和报道该领域的研究成果...
CURRENT RESEARCH IN FOOD SCIENCE的国际标准连续出版物编号(Issn号)是2665-9271。 CURRENT RESEARCH IN FOOD SCIENCE目前的主编是Jose Lorenzo。 2.影响因子 《CURRENT RESEARCH IN FOOD SCIENCE》的影响因子近几年有波动,2022-2023影响因子6.3分。 3.分区 《CURRENT RESEARCH IN FOOD SCIENCE》在中科院升级版中,大...
期刊简称 参考译名《当今食品科学研究》 核心类别 SCIE(2024版), 知网外文库,外文期刊, IF影响因子 自引率 主要研究方向食品科技 Current Research in Food Science《当今食品科学研究》(半年刊). Current Research in Food Science (CRFS) is a new primary research, gold open acce...[显示全部] 给编辑...
As an academic journal that comprehensively showcases the latest research achievements and trends in the field of food science, it provides a platform for food science researchers to exchange and learn. 《食品科学的最新研究》是一本专注于食品科学领域的学术期刊,旨在为全球的食品科学家、研究人员和...
Current Research in Food Science will focus on novel, high-impact research with scientific depth and a quantitative perspective. New science based on a model that is properly replicated and supported with sound statistical analysis of the data will be considered for peer-review. Computer simulations...
Current Research in Food Science (CRFS) is a new primary research, gold open access journal from Elsevier. CRFS publishes original papers and short communications - including viewpoints and perspectives - resulting from research carried out on food systems and their components. Current Research in ...
Current Research in Food Science (CRFS)is a new primary research, gold open access journal from Elsevier. CRFS publishes original papers and short communications - including viewpoints and perspectives - resulting from research carried out on food systems and their components. ...
在WOS期刊SCI分区中,分区等级为1区 学科分区:FOOD SCIENCE&TECHNOLOGY:Q1 在中科院最新升级版中,大类农林科学和小类食品科技均位于2区。 学科分区:FOOD SCIENCE&TECHNOLOGY:2区 05 年发文量 Current Research in Food Science的发文量很少,有一定的投稿难度,2021年发文量为101篇。 06 自引率 Current Research in ...
新西兰梅西大学食品与先进技术学院Boying Wang (第一作者),Tony Mutukumira教授(通讯作者)在国际食品期刊《Current Research in Food Science》发表了题为“Isolation and characterisation of dominant acetic acid bacteria and yeast isolated from Kombucha samples at point of sale in New Zealand ”的研究论文。