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Comprehensive Reviews in Food Science and Food Safety
出版商:Wiley (Blackwell Publishing) · ISSN:1541-4337 · 国家/地区:US · 类型:journal · 官网:http://www.wiley.com/bw/journal.asp?ref=1541-4337&site=1
研究主题:Proteins in Food Systems · Meat and Animal Product Quality · Food composition and properties · Microbial Inactivation Methods · Listeria monocytogenes in Food Safety
核心指标
- 影响因子(JCR 2024):14.100
- JCR 分区:Q1(FOOD SCIENCE & TECHNOLOGY(SCIE))
- 中科院分区(2025):农林科学 1区(Top);小类:FOOD SCIENCE & TECHNOLOGY 食品科技 1区
- 新锐分区(2026):农林科学 1区
- SJR:2,702(Q1)
- h-index:233
- i10 指数:1645
- 近两年篇均被引:12.75
- 载文量 2390 · 总被引 202908
逐年趋势
- 近年影响因子:2020 12.8 → 2021 15.8 → 2022 14.8 → 2023 12 → 2024 14.1
- 近年 SJR:2021 2.56(Q1) → 2022 2.57(Q1) → 2023 2.74(Q1) → 2024 2.94(Q1) → 2025 2.7(Q1)
投稿参考
- 投稿人评价:3.1 分(11 条评价)
- 版面费(APC)约 $4530 USD(以期刊官网为准)
- 提供 LaTeX 投稿模板(USG.cls)
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常见问题
《Comprehensive Reviews in Food Science and Food Safety》的影响因子是多少?
根据 JCR 2024 年数据,《Comprehensive Reviews in Food Science and Food Safety》的最新影响因子(IF)为 14.100。
《Comprehensive Reviews in Food Science and Food Safety》是几区期刊?
《Comprehensive Reviews in Food Science and Food Safety》中科院分区(2025年版)为农林科学1区(Top 期刊),JCR 分区为 Q1。
《Comprehensive Reviews in Food Science and Food Safety》的版面费(APC)是多少?
根据 OpenAlex 收录的价目,《Comprehensive Reviews in Food Science and Food Safety》的文章处理费(APC)约为 $4530 美元。实际费用与豁免政策请以期刊官网为准。
本刊近期代表论文
- Application of Biotechnology in Marine‐Derived Fermented Foods: Technological Evolution and Future Prospects (2026 · 被引 3)
- A Comprehensive Review on the Structure, Formation, and Multidimensional Characterization of Starch–Guest Inclusion Complexes (2026 · 被引 2)
- Targeted Modification of Dietary Fiber for Increasing Soluble Dietary Fiber and Its Application in Foods (2026 · 被引 2)
- Challenges to Crustacean Muscle Quality From Environmental and Operational Stresses: Performance, Mechanisms, and Management (2026 · 被引 2)
- Microfluidics in Intelligent Fresh Produce Preservation and Detection: From Precision Sensing to Active Delivery Systems (2026)
- Advances in understanding dietary fiber: Classification, structural characterization, modification, and gut microbiome interactions (2025 · 被引 45)