Comprehensive Reviews In Food Science And Food Safety SCIE

國際簡稱：COMPR REV FOOD SCI F 參考譯名：食品科學(xué)與食品安全綜合評價(jià)

主要研究方向：工程技術(shù)-食品科技非預(yù)警期刊審稿周期：約稿?周期不定

《食品科學(xué)與食品安全綜合評價(jià)》(Comprehensive Reviews In Food Science And Food Safety)是一本由Wiley-Blackwell出版的以工程技術(shù)-食品科技為研究特色的國際期刊，發(fā)表該領(lǐng)域相關(guān)的原創(chuàng)研究文章、評論文章和綜述文章，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。該期刊是一本未開放期刊，近三年沒有被列入預(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。

1區(qū) 中科院分區(qū)
Q1 JCR分區(qū)
134 年發(fā)文量
12 IF影響因子
未開放 是否OA
82 H-index
2002 創(chuàng)刊年份
Quarterly 出版周期
English 出版語言

Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is one of the peer-reviewed on-line journals of the Institute of Food Technologists (IFT). It has been published since 2002 (www.ift.org). Review papers provide in-depth coverage of a narrowly defined topic on any food science or food safety aspect, including nutrition, engineering, microbiology, sensory evaluation, physiology, genetics, economics, regulations, and history. A typical review embodies careful assessment of all pertinent studies (weaknesses, strengths, discrepancies in findings) so that insightful, integrative interpretations, summaries, and conclusions are presented. For either an unsolicited or an invited manuscript authors should submit to the Scientific Editor a suitable title, a brief outline, and a short statement describing the importance of the topic and how the presentation will advance food science and food technology

[ 查看全部 ]

投稿咨詢加急咨詢

Comprehensive Reviews In Food Science And Food Safety期刊信息

ISSN：1541-4337
出版語言：English
是否OA：未開放
E-ISSN：1541-4337
出版地區(qū)：UNITED STATES
是否預(yù)警：否
出版商：Wiley-Blackwell
出版周期：Quarterly
創(chuàng)刊時(shí)間：2002
開源占比：0.1136
Gold OA文章占比：18.86%
OA被引用占比：0.0169...
出版國人文章占比：0.16
出版撤稿占比：0
研究類文章占比：0.00%

Comprehensive Reviews In Food Science And Food Safety CiteScore評價(jià)數(shù)據(jù)（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指數(shù)

26.2

2.74

3.379

學(xué)科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q1	4 / 389	99%

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、評論、會議論文、書籍章節(jié)和數(shù)據(jù)論文。

Comprehensive Reviews In Food Science And Food Safety中科院評價(jià)數(shù)據(jù)

中科院 2023年12月升級版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	是	農(nóng)林科學(xué)	1區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	1區(qū)

中科院 2022年12月升級版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	是	農(nóng)林科學(xué)	1區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	1區(qū)

中科院 2021年12月舊的升級版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	是	農(nóng)林科學(xué)	1區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	1區(qū)

中科院 2021年12月基礎(chǔ)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	是	工程技術(shù)	1區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	1區(qū)

中科院 2021年12月升級版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	是	農(nóng)林科學(xué)	1區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	1區(qū)

中科院 2020年12月舊的升級版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	是	農(nóng)林科學(xué)	1區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	1區(qū)

Comprehensive Reviews In Food Science And Food Safety JCR評價(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	3 / 173	98.6%

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	13 / 173	92.77%

Comprehensive Reviews In Food Science And Food Safety歷年數(shù)據(jù)統(tǒng)計(jì)

影響因子

中科院分區(qū)

Comprehensive Reviews In Food Science And Food Safety中國學(xué)者發(fā)文選摘

1、Inhibitory mechanisms of promising antimicrobials from plant byproducts: A review
Author: Qian, Mengyan; Ismail, Balarabe B.; He, Qiao; Zhang, Xinhui; Yang, Zhehao; Ding, Tian; Ye, Xingqian; Liu, Donghong; Guo, Mingming

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. , Issue , pp. -. DOI: 10.1111/1541-4337.13152
2、A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods
Author: Zhang, Yuanlv; Liu, Guishan; Xie, Qiwen; Wang, Yanyao; Yu, Jia; Ma, Xiaoju

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 107-134. DOI: 10.1111/1541-4337.13064
3、An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
Author: Yan, Jingna; Tong, Huarong

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 187-232. DOI: 10.1111/1541-4337.13067
4、Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies
Author: Li, Bowen; Yang, Yuhui; Ding, Yinyi; Ge, Yueting; Xu, Yuncong; Xie, Yanli; Shi, Yonghui; Le, Guowei

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 355-379. DOI: 10.1111/1541-4337.13071
5、Fortification by design: A rational approach to designing vitamin D delivery systems for foods and beverages
Author: Maurya, Vaibhav Kumar; Shakya, Amita; Bashir, Khalid; Jan, Kulsum; McClements, David Julian

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 135-186. DOI: 10.1111/1541-4337.13066
6、Advances in riboswitch-based biosensor as food samples detection tool
Author: Dong, Xiaoze; Qi, Shuo; Khan, Imran Mahmood; Sun, Yuhan; Zhang, Yin; Wang, Zhouping

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 451-472. DOI: 10.1111/1541-4337.13077
7、Natural and low-caloric rebaudioside A as a substitute for dietary sugars: A comprehensive review
Author: Wang, Yang; Luo, Xiang; Chen, Li; Mustapha, Abdullateef Taiye; Yu, Xiaojie; Zhou, Cunshan; Okonkwo, Clinton Emeka

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 615-642. DOI: 10.1111/1541-4337.13084
8、Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques
Author: Wang, Lulu; Chen, Shuang; Xu, Yan

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2023; Vol. 22, Issue 1, pp. 502-534. DOI: 10.1111/1541-4337.13080