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Journal of the American Oil Chemists Society
出版商:Wiley (John Wiley & Sons) · ISSN:0003-021X, 1558-9331 · 国家/地区:US · 类型:journal · 创刊:1924 · 官网:https://aocs.onlinelibrary.wiley.com/journal/15589331
研究主题:Edible Oils Quality and Analysis · Food Chemistry and Fat Analysis · Analytical Chemistry and Chromatography · Enzyme Catalysis and Immobilization · Lipid metabolism and biosynthesis
数据覆盖:9 个公开学术数据源交叉核验(crossref、fqb、jcr、openalex、submission、wikidata、xr、cwts、jufo)。
数据来源与实体核验
期刊官网 · OpenAlex 期刊实体 · Wikidata 期刊实体 · Wikidata 英文名:Journal of the American Oil Chemists' Society
核心指标
- 影响因子(JCR 2025):2.400
- JCR 分区:Q3(CHEMISTRY, APPLIED)
- 中科院分区(2025):农林科学 4区,大类排名 544/904;小类:CHEMISTRY, APPLIED 应用化学 4区,排名 51/74
- 新锐分区(2026):农林科学 3区
- CWTS 2025:SNIP 0.809 · IPP 3.144 · 自引率 4.2%
- JUFO 出版渠道等级:芬兰 1 · 挪威 1 · 丹麦 1
- h-index:199
- i10 指数:9688
- 近两年篇均被引:1.89
- 载文量 24871 · 总被引 468291
- Crossref DOI 总量:24758,近期 354
逐年趋势
- 近年影响因子:2020 1.85 → 2021 1.95 → 2022 2 → 2023 1.9 → 2024 2.4
- 近年 SJR:2025 0.523(Q2)
投稿参考
- 版面费(APC)约 $3350 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
《Journal of the American Oil Chemists Society》的影响因子是多少?
根据 JCR 2025 年数据,《Journal of the American Oil Chemists Society》的最新影响因子(IF)为 2.400。
《Journal of the American Oil Chemists Society》是几区期刊?
《Journal of the American Oil Chemists Society》中科院分区(2025年版)为农林科学4区,JCR 分区为 Q3。
《Journal of the American Oil Chemists Society》的版面费(APC)是多少?
根据 OpenAlex 收录的价目,《Journal of the American Oil Chemists Society》的文章处理费(APC)约为 $3350 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
- Determination of hydroxyl value of vegetable oils‐based polyols through ring‐preopening, solvent‐extraction, and acetylation method (2024 · 被引 4)
- Simultaneous monitoring of epoxy value, hydroxyl value, and polymeric hydroxyl value during the ring opening of epoxidized soybean oils based on low‐field nuclear magnetic resonance coupled with chemometrics (2024 · 被引 1)
- Effect of different processing practices on physicochemical parameters, phenolic compounds, and antioxidant properties of chia seed oils (2023 · 被引 11)
- Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS , GC‐O, and Sensory Evaluation (2021 · 被引 13)
- Characterization and Benzo[a]pyrene Content Analysis of Camellia Seed Oil Extracted by a Novel Subcritical Fluid Extraction (2013 · 被引 29)
- Comparison of Biopolymer Emulsifier Performance in Formation and Stabilization of Orange Oil‐in‐Water Emulsions (2010 · 被引 118)