期刊的ISSN号为2212-4292,E-ISSN号为2212-4306,官方网站为https://www.journals.elsevier.com/food-bioscience。 影响因子的定义与计算方法 影响因子(Impact Factor, IF)是一个国际通行的评价指标,用于量化期刊的学术影响力。计算公式为:某年影响因子 = 该年期刊被引用的次数 /...
Food bioscience covers Antioxidant research under the subject of Biochemistry. It focuses on Fermentation but the discussions also offer insight into other areas such as Lactobacillus plantarum and Aroma. The Chromatography research dealing mostly with Extraction (chemistry) is the focus of Food ...
《Food Bioscience》期刊学术水平和国际影响力的持续提升,离不开学校、科研院和食品科学与技术国家重点实验室等各级领导的关心和支持,也离不开主编、编辑、编委们的学术引领和无私奉献。此外,特别感谢审稿专家的辛勤付出,感谢广大作者和读者朋友对《Food Bioscience...
Guangdong Key Laboratory of Fermentation and Enzyme Engineering ,School of Bioscience and Bioengineering,South China University of Technology, Guangzhou, Guangdong Province, China Email:shuangli@scut.edu.cn 投稿流程 截止时间 2021.4.15 投稿方式 Manuscripts should be submitted to Journal of Food Biochemistry...
Food Bioscienceis a peer-reviewed journal that aims to provide a forum for recent developments in the field ofbio-related foodresearch. The journal focuses on both fundamental and applied research worldwide, with special attention toethnicandculturalaspects of food bioresearch. Topics … ...
62 Publication type Journals ISSN 22124292, 22124306 Coverage 2013-2023 Information Homepage How to publish in this journal Scope Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both ...
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Food Bioscience 6.4CiteScore 4.8 Impact Factor Order journal Journal Insights Aims & scope Food Bioscienceis a peer-reviewed journal that aims to provide a forum for recent developments in the field ofbio-related foodresearch. The journal focuses on both fundamental and applied research worldwide, ...
Food Chemistry: X的编委会目前由来自22个国家和地区的64名成员组成。主编是来自英国QIB(Quadram Institute Bioscience)生物研究所的Paul Finglas教授。江南大学匡华教授任本刊编辑。 此外,十余名来自中国研究机构的知名学者任本刊编委。 欢迎食品科学与应用化学研究人员投稿!
of bio-synthesized or modified polysaccharides, analysis of the relationship between structure and function, processing and applications in foods. All submissions for the Special Issue are welcomed as long as the topic of the article is within the scope and meets the requirements of Food Bioscience....