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同大類學(xué)科其它級(jí)別期刊：
中科院 1區(qū) 期刊 JCR Q1 期刊 中科院 2區(qū) 期刊 JCR Q2 期刊 中科院 3區(qū) 期刊 JCR Q3 期刊 中科院 4區(qū) 期刊 JCR Q4 期刊Current Research In Food Science SCIE
國(guó)際簡(jiǎn)稱：Curr Res Food Sci 參考譯名：食品科學(xué)的最新研究
主要研究方向：Agricultural and Biological Sciences-Food Science 非預(yù)警期刊 審稿周期： 15 Weeks
《食品科學(xué)的最新研究》(Current Research In Food Science)是一本由Elsevier出版的以Agricultural and Biological Sciences-Food Science為研究特色的國(guó)際期刊，發(fā)表該領(lǐng)域相關(guān)的原創(chuàng)研究文章、評(píng)論文章和綜述文章，及時(shí)報(bào)道該領(lǐng)域相關(guān)理論、實(shí)踐和應(yīng)用學(xué)科的最新發(fā)現(xiàn)，旨在促進(jìn)該學(xué)科領(lǐng)域科學(xué)信息的快速交流。該期刊是一本開(kāi)放期刊，近三年沒(méi)有被列入預(yù)警名單。該期刊享有很高的科學(xué)聲譽(yù)，影響因子不斷增加，發(fā)行量也同樣高。
Current Research In Food Science is an academic journal dedicated to the field of food science, aiming to provide a platform for food scientists, researchers, and scholars worldwide to share the latest research findings, perspectives, and innovations. This magazine covers various aspects of food science, including food chemistry, food engineering, food microbiology, food nutrition, food safety and quality, etc. This magazine is committed to publishing high-quality original research papers, review articles, short newsletters, and technical reports to promote the development of food science. As an academic journal that comprehensively showcases the latest research achievements and trends in the field of food science, it provides a platform for food science researchers to exchange and learn.
Current Research In Food Science期刊信息
- ISSN：2665-9271
- 出版語(yǔ)言：English
- 是否OA：開(kāi)放
- E-ISSN：2665-9271
- 出版地區(qū)：Netherlands
- 是否預(yù)警：否
- 出版商：Elsevier
- 開(kāi)源占比：0.9787
- Gold OA文章占比：99.15%
- OA被引用占比：
- 出版國(guó)人文章占比：0
- 出版撤稿占比：
- 研究類文章占比：95.56%
Current Research In Food Science CiteScore評(píng)價(jià)數(shù)據(jù)（2024年最新版）
| CiteScore | SJR | SNIP | CiteScore 指數(shù) | ||||||||||||||||
| 7.4 | 1.057 | 1.435 |
|
名詞解釋：CiteScore 是衡量期刊所發(fā)表文獻(xiàn)的平均受引用次數(shù)，是在 Scopus 中衡量期刊影響力的另一個(gè)指標(biāo)。當(dāng)年CiteScore 的計(jì)算依據(jù)是期刊最近4年（含計(jì)算年度）的被引次數(shù)除以該期刊近四年發(fā)表的文獻(xiàn)數(shù)。例如，2022年的 CiteScore 計(jì)算方法為：2022年的 CiteScore =2019-2022年收到的對(duì)2019-2022年發(fā)表的文件的引用數(shù)量÷2019-2022年發(fā)布的文獻(xiàn)數(shù)量 注：文獻(xiàn)類型包括：文章、評(píng)論、會(huì)議論文、書籍章節(jié)和數(shù)據(jù)論文。
Current Research In Food Science中科院評(píng)價(jià)數(shù)據(jù)
中科院 2023年12月升級(jí)版
| Top期刊 | 綜述期刊 | 大類學(xué)科 | 小類學(xué)科 | ||
| 否 | 否 | 農(nóng)林科學(xué) | 2區(qū) | FOOD SCIENCE & TECHNOLOGY 食品科技 | 2區(qū) |
中科院 2022年12月升級(jí)版
| Top期刊 | 綜述期刊 | 大類學(xué)科 | 小類學(xué)科 | ||
| 否 | 否 | 農(nóng)林科學(xué) | 2區(qū) | FOOD SCIENCE & TECHNOLOGY 食品科技 | 2區(qū) |
Current Research In Food Science JCR評(píng)價(jià)數(shù)據(jù)（2023-2024年最新版）
| 按JIF指標(biāo)學(xué)科分區(qū) | 收錄子集 | 分區(qū) | 排名 | 百分位 |
| 學(xué)科：FOOD SCIENCE & TECHNOLOGY | SCIE | Q1 | 19 / 173 |
89.3% |
| 按JCI指標(biāo)學(xué)科分區(qū) | 收錄子集 | 分區(qū) | 排名 | 百分位 |
| 學(xué)科：FOOD SCIENCE & TECHNOLOGY | SCIE | Q1 | 22 / 173 |
87.57% |
Current Research In Food Science歷年數(shù)據(jù)統(tǒng)計(jì)
影響因子
中科院分區(qū)
Current Research In Food Science中國(guó)學(xué)者發(fā)文選摘
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1、Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using 1H NMR
Author: Bai, Xueying; Wan, Peng; Liu, Jie; Yao, Jingyu; Chen, De-Wei
Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2023; Vol. 6, Issue , pp. -. DOI: 10.1016/j.crfs.2022.100411
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2、Preparation process optimization and evaluation of bioactive peptides from Carya cathayensis Sarg meal
Author: Yan, Fujie; Wang, Qingqing; Teng, Jialuo; Wu, Fenghua; He, Zhiping
Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2023; Vol. 6, Issue , pp. -. DOI: 10.1016/j.crfs.2022.100408
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3、Characterization of degradation patterns and enzymatic properties of a novel alkali-resistant alginate lyase AlyRm1 from Rubrivirga marina
Author: Zheng, Yuting; Wang, Yujie; Dan, Meiling; Li, Yanping; Zhao, Guohua; Wang, Damao
Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2023; Vol. 6, Issue , pp. -. DOI: 10.1016/j.crfs.2022.100414
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4、Quality changes and indicator proteins of Litopenaeus vannamei based on label-free proteomics analysis during partial freezing storage
Author: Sun, Kangting; Pan, Chuang; Chen, Shengjun; Liu, Shucheng; Hao, Shuxian; Huang, Hui; Wang, Di; Xiang, Huan
Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2023; Vol. 6, Issue , pp. -. DOI: 10.1016/j.crfs.2022.100415
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5、Quantitative metabolome analysis of boiled chicken egg yolk
Author: Wang, Jinghui; Luo, Wei; Chen, Yan; Zhang, Qionglian; Harlina, Putri Widyanti; Wang, Jinqiu; Geng, Fang
Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2023; Vol. 6, Issue , pp. -. DOI: 10.1016/j.crfs.2022.100409
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6、Encapsulation of vitexin-rhamnoside based on zein/pectin nanoparticles improved its stability and bioavailability
Author: Huang, Xin; Li, Tuoping; Li, Suhong
Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2023; Vol. 6, Issue , pp. -. DOI: 10.1016/j.crfs.2022.100419
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7、Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics
Author: Zhang, Lin; Liu, Qianqian; Li, Yuanyuan; Liu, Shuzhen; Tu, Qian; Yuan, Chunlong
Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2023; Vol. 6, Issue , pp. -. DOI: 10.1016/j.crfs.2022.100418
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8、Structure-activity relationship of dietary flavonoids on pancreatic lipase
Author: Li, Mang -Mang; Chen, Yi-Ting; Ruan, Jin-Cang; Chen, Ji-Guang; Zhang, Qing- Feng
Journal: CURRENT RESEARCH IN FOOD SCIENCE. 2023; Vol. 6, Issue , pp. -. DOI: 10.1016/j.crfs.2022.100424
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Journal Of The Science Of Food And Agriculture
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Pesticide Biochemistry And Physiology
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采后生物學(xué)與技術(shù)
Postharvest Biology And Technology
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