Current Opinion In Food Science

Current Opinion In Food Science英文簡介

The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. In Current Opinion in Food Science, we help the reader by providing in a systematic manner:

The views of experts on current advances in food science in a clear and readable form.

Evaluations of the most interesting papers, annotated by experts, from the great wealth of original publications.

Division of the subject into sections

The subject of food science is divided into themed sections, each of which is reviewed once a year.

Food Physics and Materials Science,

Food Engineering and Processing,

Food Toxicology,

Food Chemistry and Biochemistry,

Food Bioprocessing,

Food Microbiology,

Food Safety,

Food Mycology,

Sensory Sciences and Consumer Behavior,

Functional Foods and Nutrition,

Foodomics Technologies,

Innovations in Food Science.

Current Opinion In Food Science中文簡介

《Current Opinion In Food Science》是一本由ELSEVIER SCI LTD出版商出版的專業工程技術期刊，該刊創刊于2015年，刊期6 issues/year，該刊已被國際權威數據庫SCIE收錄。在中科院最新升級版分區表中，該刊分區信息為大類學科：工程技術 2區，小類學科：食品科技 2區；在JCR（Journal Citation Reports）分區等級為Q1。該刊發文范圍涵蓋食品科技等領域，旨在及時、準確、全面地報道國內外食品科技工作者在該領域取得的最新研究成果、工作進展及學術動態、技術革新等，促進學術交流，鼓勵學術創新。2021年影響因子為9.8，

中科院分區最新升級版（當前數據版本：2021年12月最新升級版）

大類學科	分區	小類學科	分區	Top期刊	綜述期刊
農林科學	2區	FOOD SCIENCE & TECHNOLOGY 食品科技	2區	否	是

JCR分區（當前數據版本：2021-2022年最新版）

JCR分區等級	JCR所屬學科	分區	影響因子
Q1	FOOD SCIENCE & TECHNOLOGY	Q1	9.8

期刊指數

影響因子	h-index	Gold OA文章占比	研究類文章占比	OA開放訪問	平均審稿速度
9.8	21	12.20%	63.86%	未開放	--

IF值(影響因子)趨勢圖