Q1 (green) comprises the quarter of the journals with the highest values, Q2 (yellow) the second highest values, Q3 (orange) the third highest values and Q4 (red) the lowest values. CategoryYearQuartile Food Science 1999 Q1 Food Science 2000 Q1 Food Science 2001 Q1 Food Science 2002 Q1...
学科:FOOD SCIENCE & TECHNOLOGYSCIEQ260 / 173 65.61% 名词解释: WOS即Web of Science,是全球获取学术信息的重要数据库,Web of Science包括自然科学、社会科学、艺术与人文领域的信息,来自全世界近9,000种最负盛名的高影响力研究期刊及12,000多种学术会议多学科内容。给期刊分区时会按照某一个学科领域划分,根据...
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and fo...
《食品科学杂志》(Journal Of Food Science)是一本以工程技术-食品科技综合研究为特色的国际期刊。该刊由Wiley-Blackwell出版商创刊于1961年,刊期Monthly。该刊已被国际重要权威数据库SCIE收录。期刊聚焦工程技术-食品科技领域的重点研究和前沿进展,及时刊载和报道该领域
Journal of Food Science publishes research across all aspects of food science, including the interface between agriculture and food, and health and nutrition.
Q1 (green) comprises the quarter of the journals with the highest values, Q2 (yellow) the second highest values, Q3 (orange) the third highest values and Q4 (red) the lowest values. CategoryYearQuartile Food Science 2019 Q4 Food Science 2020 Q4 Food Science 2021 Q4 Food Science 2022 Q4...
Since 1936, the Journal of Food Science (JFS) has been IFT's premier science journal, containing peer-reviewed reports of original research and critical reviews of all aspects of food science.
Journal of Food Science Research is a peer-reviewed journal that publishes original research articles as well as review articles covering theoretical and objects analysed applied aspects of food science. All contributions shall be rigorously refereed and selecting on the basis of quality and originality...
期刊名称:Journal of FoodScience 出版周期:月刊 出版社或管理机构:John Wiley & Sons, Inc. ISSN:1750-3841 出版历史:1936年至今 收稿范围:食品科学综述类文章;食品化学;食品工程及物性;食品微生物和安全;感官和食品质量;纳米食品科...
of food science and technology including: Post-harvest technology, novel food process technology, enzyme technology in food, microbiological and biotechnology aspects in food, functional foods, advanced food analysis, meat technology, nanotechnology, food packaging, cereal technology, food processing and ...