Food Science And Biotechnology创刊于2010年,由Springer Singapore出版商出版,收稿方向涵盖FOOD SCIENCE & TECHNOLOGY全领域,此刊是中等级别的SCI期刊,所以过审相对来讲不是特别难,但是该刊专业认可度不错,仍然是一本值得选择的SCI期刊 。平均审稿速度 约2.0个月 ,影响因子指数2.4,该期刊近期没有被列入国际期刊预警名...
Subject Area and Category Agricultural and Biological Sciences Food Science Biochemistry, Genetics and Molecular Biology Biotechnology Chemical Engineering Chemical Engineering (miscellaneous) Engineering Industrial and Manufacturing Engineering Publisher University of Zagreb University of Zagreb in Scimago Institutio...
1999200020012002200320042005200620072008200920102011201220132014201520162017201820192020202120222023BiotechnologyFood Science The set of journals have been ranked according to their SJR and divided into four equal groups, four quartiles. Q1 (green) comprises the quarter of the journals with the highest values, Q2 (ye...
Food Science and Biotechnology is an international journal focusing on the physical, chemical, biological, and health aspects of food science and technology. Published by the Korean Society of Food Science and Technology. Welcomes submissions on food chemistry and analysis, food hygiene and toxicology,...
Food Science and Biotechnology is an international journal focusing on the physical, chemical, biological, and health aspects of food science and technology. Published by the Korean Society of Food Science and Technology. Welcomes submissions on food chemistry and analysis, food hygiene and toxicology,...
大类:Engineering小类:Food ScienceQ2101 / 389 74% 大类:Engineering小类:General Chemical EngineeringQ281 / 273 70% 名词解释: CiteScore:衡量期刊所发表文献的平均受引用次数。 SJR:SCImago 期刊等级衡量经过加权后的期刊受引用次数。引用次数的加权值由施引期刊的学科领域和声望 (SJR) 决定。
Offers rapid publication of state-of-the-art on food research. Covers a wide range of disciplines from molecular biotechnology to food physics. Committed to publishing innovative techniques and developing trends in food research. Editor-in-Chief ...
Journal covers areas including food hygiene, food safety, and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing ...
process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, the environmental effect on food and food machin...
Japanese Science and Technology Agency (JST) Meta Naver OCLC WorldCat Discovery Service Portico ProQuest SCImago SCOPUS Science Citation Index Expanded (SCIE) TD Net Discovery Service UGC-CARE List (India) WTI AG Wanfang Copyright information Rights and permissions Editorial policies © Bundesamt ...