當前位置：首頁 SCI期刊 SCIE期刊農(nóng)林科學中科院2區(qū) JCRQ1 期刊介紹(非官網(wǎng))

FoodsSCIE

國際簡稱：FOODS 參考譯名：食品

中科院分區(qū)
2區(qū)
CiteScore分區(qū)
Q1
JCR分區(qū)
Q1

基本信息：: ISSN：2304-8158; E-ISSN：2304-8158; 是否OA：開放; 是否預警：否; TOP期刊：是

出版信息：: 出版地區(qū)：Switzerland; 出版商：MDPI (Basel, Switzerland); 出版語言：English; 出版周期：12 issues/year; 出版年份：2012; 研究方向：Immunology and Microbiology-Microbiology

評價信息：: 影響因子：4.7; CiteScore指數(shù)：7.4; SJR指數(shù)：0.87; SNIP指數(shù)：1.231

發(fā)文數(shù)據(jù)：: Gold OA文章占比：99.67%; 研究類文章占比：88.07%; 年發(fā)文量：4417; 自引率：0.1538...; 開源占比：0.9947; 出版撤稿占比：0.0005...; 出版國人文章占比：0.06; OA被引用占比：1

投稿咨詢加急見刊

英文簡介期刊介紹 CiteScore數(shù)據(jù) 中科院SCI分區(qū) JCR分區(qū) 發(fā)文數(shù)據(jù) 常見問題

英文簡介Foods期刊介紹

Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:

? manuscripts regarding research proposals and research ideas will be particularly welcomed

? electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material

? we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds

期刊簡介Foods期刊介紹

《Foods》自2012出版以來，是一本農(nóng)林科學優(yōu)秀雜志。致力于發(fā)表原創(chuàng)科學研究結果，并為農(nóng)林科學各個領域的原創(chuàng)研究提供一個展示平臺，以促進農(nóng)林科學領域的的進步。該刊鼓勵先進的、清晰的闡述，從廣泛的視角提供當前感興趣的研究主題的新見解，或審查多年來某個重要領域的所有重要發(fā)展。該期刊特色在于及時報道農(nóng)林科學領域的最新進展和新發(fā)現(xiàn)新突破等。該刊近一年未被列入預警期刊名單，目前已被權威數(shù)據(jù)庫SCIE收錄，得到了廣泛的認可。

該期刊投稿重要關注點：

預計審稿時間：約15.83天 11 Weeks
國際TOP期刊
農(nóng)林科學
FOOD SCIENCE & TECHNOLOGY
SCIE
中科院2區(qū)
非預警

Cite Score數(shù)據(jù)（2024年最新版）Foods Cite Score數(shù)據(jù)

CiteScore：7.4
SJR：0.87
SNIP：1.231

學科類別	分區(qū)	排名	百分位
大類：Health Professions 小類：Health Professions (miscellaneous)	Q1	2 / 78	98%
大類：Health Professions 小類：Health (social science)	Q1	30 / 371	92%
大類：Health Professions 小類：Plant Science	Q1	60 / 516	88%
大類：Health Professions 小類：Food Science	Q1	64 / 389	83%
大類：Health Professions 小類：Microbiology	Q2	58 / 182	68%

CiteScore 是由Elsevier(愛思唯爾)推出的另一種評價期刊影響力的文獻計量指標。反映出一家期刊近期發(fā)表論文的年篇均引用次數(shù)。CiteScore以Scopus數(shù)據(jù)庫中收集的引文為基礎，針對的是前四年發(fā)表的論文的引文。CiteScore的意義在于，它可以為學術界提供一種新的、更全面、更客觀地評價期刊影響力的方法，而不僅僅是通過影響因子(IF)這一單一指標來評價。

歷年Cite Score趨勢圖

中科院SCI分區(qū)Foods 中科院分區(qū)

中科院 2023年12月升級版 綜述期刊：否 Top期刊：否

大類學科	分區(qū)	小類學科	分區(qū)
農(nóng)林科學	2區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	2區(qū)

中科院分區(qū)表 是以客觀數(shù)據(jù)為基礎，運用科學計量學方法對國際、國內(nèi)學術期刊依據(jù)影響力進行等級劃分的期刊評價標準。它為我國科研、教育機構的管理人員、科研工作者提供了一份評價國際學術期刊影響力的參考數(shù)據(jù)，得到了全國各地高校、科研機構的廣泛認可。

中科院分區(qū)表 將所有期刊按照一定指標劃分為1區(qū)、2區(qū)、3區(qū)、4區(qū)四個層次，類似于“優(yōu)、良、及格”等。最開始，這個分區(qū)只是為了方便圖書管理及圖書情報領域的研究和期刊評估。之后中科院分區(qū)逐步發(fā)展成為了一種評價學術期刊質量的重要工具。

歷年中科院分區(qū)趨勢圖

JCR分區(qū)Foods JCR分區(qū)

2023-2024 年最新版

按JIF指標學科分區(qū)	收錄子集	分區(qū)	排名	百分位
學科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	38 / 173	78.3%

按JCI指標學科分區(qū)	收錄子集	分區(qū)	排名	百分位
學科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	40 / 173	77.17%

JCR分區(qū)的優(yōu)勢在于它可以幫助讀者對學術文獻質量進行評估。不同學科的文章引用量可能存在較大的差異，此時單獨依靠影響因子(IF)評價期刊的質量可能是存在一定問題的。因此，JCR將期刊按照學科門類和影響因子分為不同的分區(qū)，這樣讀者可以根據(jù)自己的研究領域和需求選擇合適的期刊。

歷年影響因子趨勢圖

發(fā)文數(shù)據(jù)

2023-2024 年國家/地區(qū)發(fā)文量統(tǒng)計

國家/地區(qū)數(shù)量
Italy459
Spain459
USA263
CHINA MAINLAND258
South Korea186
GERMANY (FED REP GER)147
Portugal136
Poland133
Australia113
Greece107

本刊中國學者近年發(fā)表論文

1、Reduction of Cd Uptake in Rice (Oryza sativa) Grain Using Different Field Management Practices in Alkaline Soils
Author: Zveushe, Obey Kudakwashe; Ling, Qin; Li, Xing; Sajid, Sumbal; de Dios, Victor Resco; Nabi, Farhan; Han, Ying; Dong, Faqin; Zeng, Fang; Zhou, Lei; Shen, Songrong; Zhang, Wei; Li, Zhi

Journal: FOODS. 2023; Vol. 12, Issue 2, pp. -. DOI: 10.3390/foods12020314
2、Purification, Characterization and Bioactivity of Different Molecular-Weight Fractions of Polysaccharide Extracted from Litchi Pulp
Author: Zou, Xiaoqin; Cai, Jiaxin; Xiao, Jiaxi; Zhang, Mingwei; Jia, Xuchao; Dong, Lihong; Hu, Kun; Yi, Yang; Zhang, Ruifen; Huang, Fei

Journal: FOODS. 2023; Vol. 12, Issue 1, pp. -. DOI: 10.3390/foods12010194
3、Preparation Process Optimization of Peptides from Agaricus blazei Murrill, and Comparison of Their Antioxidant and Immune-Enhancing Activities Separated by Ultrafiltration Membrane Technology
Author: Zou, Xian-Guo; Chi, Yun; Cao, Yu-Qin; Zheng, Miao; Deng, Ze-Yuan; Cai, Ming; Yang, Kai; Sun, Pei-Long

Journal: FOODS. 2023; Vol. 12, Issue 2, pp. -. DOI: 10.3390/foods12020251
4、Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage
Author: Zou, Jing; Hu, Yinghong; Li, Kuo; Liu, Yang; Li, Miao; Pan, Xinyuan; Chang, Xuedong

Journal: FOODS. 2023; Vol. 12, Issue 1, pp. -. DOI: 10.3390/foods12010164
5、ACE Inhibitory Peptides Derived from Muscovy Duck (Cairina moschata) Plasma
Author: Zhu, Zongshuai; Guo, Haoyu; Xu, Yan; Bassey, Anthony Pius; Ali, Ahtisham; Huang, Ming; Huang, Jichao

Journal: FOODS. 2023; Vol. 12, Issue 1, pp. -. DOI: 10.3390/foods12010050
6、The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application
Author: Zhu, Lili; Sun, Hongnan; Ma, Mengmei; Mu, Taihua; Zhao, Guohua; Lwin, Moe Moe

Journal: FOODS. 2023; Vol. 12, Issue 1, pp. -. DOI: 10.3390/foods12010128
7、Progress in the Conversion of Ginsenoside Rb1 into Minor Ginsenosides Using beta-Glucosidases
Author: Zhu, Hongrong; Zhang, Rui; Huang, Zunxi; Zhou, Junpei

Journal: FOODS. 2023; Vol. 12, Issue 2, pp. -. DOI: 10.3390/foods12020397
8、Effects of Amylopectins from Five Different Sources on Disulfide Bond Formation in Alkali-Soluble Glutenin
Author: Zhou, Yu; Zhao, Jinjin; Guo, Junjie; Lian, Xijun; Wang, Huaiwen

Journal: FOODS. 2023; Vol. 12, Issue 2, pp. -. DOI: 10.3390/foods12020414