值得收藏的食品科技最新SCI期刊汇总

所属栏目：学术知识
发布时间：2023-07-31 14:22:44  更新时间：2023-07-31 14:22:44

1：MOLECULAR NUTRITION & FOOD RESEARCH创刊于2004年，出版周期是Monthly，目前的影响因子是4.653，根据网友评价审稿速度大概是约1.0个月录用比例是很难。

英文简介：Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines:Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics.Immunology: Understanding the interactions of food and the immune system.Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes.Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.

中文简介：分子营养与食品研究是一个主要的研究期刊，致力于健康、安全和分子营养的各个方面，如营养生物化学、营养学和代谢组学，旨在将相关学科的信息联系起来：生物活性：食物成分的营养和医学效应，包括生物利用度和动力学。免疫学：了解食物与免疫系统的相互作用。微生物学：食品变质、食品病原体、发酵食品的化学和物理方法以及新的微生物过程。化学：在考虑环境因素的同时，对生物活性食品成分进行分离和分析。

2：FOOD SCIENCE AND TECHNOLOGY RESEARCH创刊于1999年，出版周期是Quarterly，目前的影响因子是0.448，根据网友评价审稿速度大概是平均1月录用比例是约75%。

英文简介：Published by Japanese Society for Food Science and Technology

中文简介：日本食品科学技术学会出版

3：Food Bioscience目前的影响因子是3.22，。

英文简介：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 fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to:Biochemical, biophysical and biological properties of foods, ingredients, and componentsMechanism of functional foods and ingredients including both novel and traditional fermented foodsGenetic, and cellular and molecular biology germane to food production and processingFoodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humansBiomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additivesApplication of novel technology to foods.

中文简介：《食品生物科学》是一本同行评议的期刊，旨在为生物相关食品研究领域的最新发展提供一个论坛。该杂志侧重于全世界的基础研究和应用研究，特别关注食品生物研究的民族和文化方面。本杂志所涵盖的主题包括但不限于：食品、配料和成分的生化、生物物理和生物特性新型和传统发酵食品中功能性食品和配料的作用机理与食品生产和加工密切相关的遗传、细胞和分子生物学食品学：涉及食品基因组学、蛋白质组学、代谢组学、营养学和化学基因组学及其与人类相互作用的综合研究。食品相关系统的生物材料，如食品包装、食品分析、营养和功能性食品添加剂的交付新技术在食品中的应用。

4：LWT-FOOD SCIENCE AND TECHNOLOGY创刊于1968年，出版周期是Monthly，目前的影响因子是3.714，根据网友评价审稿速度大概是约10.8个月录用比例是容易。

英文简介：LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials are outside the scope of the journal and will not be considered for publication.Database Coverage includes Current Contents, Cambridge Scientific Abstracts, Biological Abstracts, IFIS, Chemical Abstracts, Dairy Science Abstracts, Food Science and Technology Abstracts and AGRICOLA.

中文简介：LWT-食品科学与技术是一种国际期刊，在食品化学、生物化学、微生物学、技术和营养领域发表创新论文。所述工作应在方法或所用方法上具有创新性。研究结果对科学界或食品工业的意义也必须明确。欢迎以英文撰写的论文，包括评论文章、简短评论、研究论文和研究笔记。以动物试验为特色的论文不在杂志的范围之内，不会被考虑出版。数据库覆盖范围包括当前内容、剑桥科学文摘、生物文摘、国际食品标准化协会、化学文摘、乳制品科学文摘、食品科学技术文摘和农业综合文摘。

5：FOOD RESEARCH INTERNATIONAL创刊于1992年，出版周期是Monthly，目前的影响因子是3.579，根据网友评价审稿速度大概是约2.3个月录用比例是约36.66%。

英文简介：Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication of research in food science.Topics covered by the journal include:food chemistryfood microbiology and safetymicrobiomefood toxicologymaterials science of foodsfood engineeringphysical properties of foodssensory sciencefood qualityhealth and nutritionfood biophysics analysis of foodsfood nanotechnologyemerging technologiesSubjects that will not be considered for publication in Food Research International, and will be rejected as being outside of scope, include :Studies testing different formulations and ingredients leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food;Optimization studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional and sensorial qualities;Studies describing the production of ingredients and only their characterization without a strong mechanistic emphasis;Studies describing the biological activity of foods lacking identification of the compounds responsible for the reported activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor components of foods. Compounds of interest need to be characterized at least by mass spectrometry-based methods.Studies that do not clearly prove the relationship between the structure of the compounds and their activity;Fingerprinting studies lacking molecular insights and validation sets;Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular biology approaches to support the findings;Development of analytical methods not comprising a validation step in situ that represent the range of conditions faced during their application will not be considered;Surveys of chemical, nutritional, physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and supported by adequate chemical or microbiological techniques will be considered;Pharmacology and nutritional studies papers focusing in hosts rather than in foods.Pharmacology and nutritional studies that do not contain bioavailability or biofunctionality.Engineering studies lacking of mathematical verification or validation in situ, when appropriate;Fragmented studies, of low scientific quality, or poorly written.Studies with no food component.

中文简介：国际食品研究组织为在食品科学、技术、工程和营养领域快速传播重要的新颖和高影响研究提供了一个论坛。该杂志只出版新颖、高质量和高影响力的评论论文、原始研究论文和致编辑的信件，涉及食品科学技术的各个学科。期刊政策是出版关于食品研究或食品研究相关领域的专题和紧急主题的专刊。此外，还将出版科学会议、讲习班、食品科学、技术和工程会议上精选的同行评议论文的专题。国际食品研究所是加拿大食品科学与技术研究所期刊的继承者。在其前身的质量和优势的基础上，国际食品研究组织被发展成为一个真正的国际论坛，用于食品科学研究交流。该杂志涵盖的主题包括：食品化学食品微生物学与安全微生物群食品毒理学食品材料学食品工程食品物理性质感官科学食品质量健康与营养食品生物物理学分析食品纳米技术新兴技术将不被考虑在国际食品研究所出版，并将被视为超出范围的主题包括：研究测试不同的配方和成分，从而选择用于生产特定食品的最佳配方或成分；旨在确定提高生产过程产量或改善营养和感官品质的加工条件和/或原材料的优化研究；描述原料生产及其特征的研究，没有很强的机械重点；描述食品生物活性的研究缺乏对报告活性的化合物的鉴定，将不会发表。这也适用于任何其他化合物，如植物化学物质和食品的次要成分。感兴趣的化合物至少需要用基于质谱的方法来表征。不清楚地证明化合物结构与其活性之间关系的研究；指纹研究缺乏分子洞察力和验证集；对食品中不考虑验证步骤的抗菌化合物的研究，缺乏关于化学成分的完整数据，表明对抑制活性负责的化合物，并在适当时使用分子生物学方法来支持这些发现；不考虑不包括现场验证步骤的分析方法的开发，该步骤代表了应用过程中所面临的条件范围；不考虑对化学、营养、物理和微生物危害的调查。只考虑提供重要数据集、广泛覆盖、新颖且有充分化学或微生物技术支持的论文；药理学和营养学研究论文集中在宿主而不是食品中。不含生物利用度或生物功能性的药理学和营养学研究。在适当情况下，缺乏数学验证或现场验证的工程研究；支离破碎的研究，科学水平低，或写得不好。没有食物成分的研究。

6：JOURNAL OF FOOD SCIENCE创刊于1961年，出版周期是Monthly，目前的影响因子是2.081，根据网友评价审稿速度大概是约3.2个月录用比例是容易。

英文简介：The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.The range of topics covered in the journal include:Concise Reviews and Hypotheses in Food ScienceNew Horizons in Food ResearchIntegrated Food ScienceFood ChemistryFood Engineering, Materials Science, and NanotechnologyFood Microbiology and SafetySensory and Consumer SciencesHealth, Nutrition, and FoodToxicology and Chemical Food SafetyThe Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.

中文简介：《食品科学杂志》的目标是通过一份受人尊敬的同行评议的出版物，为科学家、研究人员和其他食品专业人士提供分享影响其工作的众多学科科学进展知识的机会。《食品科学杂志》是一个重要的食品科学研究和发展的国际论坛。该杂志涵盖的主题范围包括：食品科学的简评与假设食品研究新视野综合食品科学食品化学食品工程、材料科学和纳米技术食品微生物学与安全感官与消费科学健康、营养和食物毒理学与化学食品安全《食品科学杂志》发表同行评议的文章，涵盖食品科学的各个方面，包括安全和营养。审查应为15至50页打印页（包括表格、数字和参考资料），应提供对狭义主题的深入报道，并应包含对所有相关研究的仔细评估（弱点、优势、对类似研究结果差异的解释），以便进行有见地的解释和结论。可以显示ONS。假设论文尤其适用于前沿研究领域或受科学争议困扰的重要领域。

7：TRENDS IN FOOD SCIENCE & TECHNOLOGY出版周期是Irregular，目前的影响因子是8.519，根据网友评价审稿速度大概是约1.0个月录用比例是约50%。

英文简介：Trends in Food Science & Technology is one of the premier international peer-reviewed journals publishing critical reviews and commentaries of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.Issues include a selection of Reviews, Commentaries, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.

中文简介：《食品科学与技术趋势》是国际同行评议的重要期刊之一，发表了对当前技术、食品科学和人类营养的评论和评论。它的作用是通过以可读、科学严谨的方式关注最有前景的新研究进展及其当前和潜在的食品工业应用，填补专业初级期刊和一般贸易杂志之间的空白。主题包括新的或新颖的原材料，包括生物活性化合物、成分和技术；分子、微观和宏观结构；食品工程的新发展；快速在线控制技术；新颖的加工和包装技术；先进的生物技术和纳米科学在食品研究中的发展和应用；质量保证方法和应用----组学技术；食品中生物和非生物危害的风险评估；食物过敏和不容忍；食品功能以及饮食与疾病之间的关系；以及消费者对食品和风险评估的态度。问题包括：评论、评论、会议报告和书评的选择，以及即将举行的会议、课程和展览的日程表。它不发表研究论文。

8：Applied Biological Chemistry目前的影响因子是1.559，。

英文简介：Applied Biological Chemistry is an official publication of The Korean Society for Applied Biological Chemistry.Through its broad scope global authorship and international editorial board, Applied Biological Chemistry provides a forum for the interchange of scientific information among researchers in the field of applied biological chemistry.The multidisciplinary Applied Biological Chemistry covers all the scientific and technological aspects of biochemistry, molecular biology, biotechnology, natural and synthetic bioactive compounds, and bio-environmental interactions.

中文简介：应用生物化学是韩国应用生物化学学会的官方出版物。通过其广泛的全球著作权和国际编辑委员会，应用生物化学为应用生物化学领域的研究人员之间的科学信息交流提供了一个论坛。多学科应用生物化学涵盖了生物化学、分子生物学、生物技术、天然和合成生物活性化合物以及生物环境相互作用的所有科学和技术方面。

9：FOOD REVIEWS INTERNATIONAL创刊于1985年，出版周期是Quarterly，目前的影响因子是3.933，根据网友评价审稿速度大概是>24周，或约稿录用比例是较易。

英文简介：Food Reviews International presents state-of-the-art technical reviews concerned with food safety, production, processing, acceptability, and nutritional values. Articles, written primarily by researchers and practitioners, examine the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Submissions other than technical reviews will not be considered for publication. Recently published reviews include:proteomics and meat qualityuse of synbiotics to prevent and control diseaseshealth promoting effects of Pistacis resinsbioactive components of Yuzuantibiotic resistance in probioticspomegranate extracts as antimicrobialsavocado post-harvest quality managementeffects of processing on pineapple juice qualityOffering technical insights into current global food issues, Food Reviews International contains articles of interest for food scientists and technologists, food and cereal chemists, chemical engineers, agriculturists, microbiologists, toxicologists, and nutritionists. Peer Review Statement: All submitted manuscripts are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. Submissions are online via ScholarOne Manuscripts. Publication office: Taylor & Francis Group, LLC, 530 Walnut Street, Suite 850, Philadelphia, PA USA

中文简介：《国际食品评论》介绍了有关食品安全、生产、加工、可接受性和营养价值的最新技术评论。主要由研究人员和从业人员撰写的文章探讨了食品和营养与健康的关系，以及影响富裕国家和发展中国家的不同问题。除技术审查外，提交的文件将不予考虑出版。最近发表的评论包括：蛋白质组学和肉类质量使用合生菌预防和控制疾病开心果树脂的保健作用柚子的生物活性成分益生菌中的抗生素耐药性石榴提取物作为抗菌剂鳄梨收获后的质量管理加工工艺对菠萝汁品质的影响《国际食品评论》提供了对当前全球食品问题的技术见解，包含了食品科学家和技术专家、食品和谷物化学家、化学工程师、农学家、微生物学家、毒理学家和营养学家感兴趣的文章。同行评审声明：所有提交的稿件都要经过编辑的初步评审，如果发现适合进一步审议，则由独立的、匿名的专家评审人员进行同行评审。提交是通过ScholarOne手稿在线。出版办公室：泰勒&弗朗西斯集团有限责任公司，胡桃街530号，美国宾夕法尼亚州费城850室

10：Quality Assurance and Safety of Crops & Foods创刊于2009年，目前的影响因子是0.735，根据网友评价审稿速度大概是平均1月录用比例是约95%。

英文简介：Quality Assurance and Safety of Crops & Foods' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of crops. It targets plant-based primary raw materials, their harvesting, storage and conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered.

中文简介：《农作物和食品的质量保证和安全》是一本国际同行评议的期刊，发表了与农作物质量和安全相关的研究和评论论文。它的目标是以植物为基础的初级原材料，它们的收获，储存和转化为人类食物。重点关注新分析工具的开发和应用及其在质量评估、保证、控制和安全方面的潜力。范围包括风险评估、可追溯性、真实性、食品安全和社会经济影响等问题。将考虑提供可能对食品质量和安全领域的科学知识作出重大贡献的新数据和信息的手稿。