Food Quality And Safety SCIE

國際簡稱：FOOD QUAL SAF-OXFORD 參考譯名：食品質(zhì)量和安全

主要研究方向：FOOD SCIENCE & TECHNOLOGY 非預(yù)警期刊審稿周期： 5 Weeks

《食品質(zhì)量和安全》(Food Quality And Safety)是一本由OXFORD UNIV PRESS出版的以FOOD SCIENCE & TECHNOLOGY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，及時報道該領(lǐng)域相關(guān)理論、實踐和應(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。該期刊是一本開放期刊，近三年沒有被列入預(yù)警名單。

3區(qū) 中科院分區(qū)
Q2 JCR分區(qū)
53 年發(fā)文量
3 IF影響因子
開放是否OA
1 issue/year 出版周期
English 出版語言

Food Quality and Safety ("Food Quality and Safety Research", referred to as FQS) is an agricultural-food open access (Open Access) English journal sponsored by Zhejiang University, Zhejiang University Press and Oxford University Press, published in April 2017 Founding. Since its inception, it has been included in well-known domestic and foreign databases such as ESCI (Emerging Source Citation Index), Scopus, DOAJ (Directory of Open Access Journal), FSTA (Food Science and Technology Abstract), and China Science Citation Database (CSCD). It was also selected as a D-type project funded by the "2016 China Science and Technology Periodicals International Influence Promotion Plan" implemented by six departments including the China Association for Science and Technology.

[ 查看全部 ]

投稿咨詢加急咨詢

Food Quality And Safety期刊信息

ISSN：2399-1399
出版語言：English
是否OA：開放
E-ISSN：2399-1402
出版地區(qū)：PEOPLES R CHINA
是否預(yù)警：否
出版商：OXFORD UNIV PRESS
出版周期：1 issue/year
開源占比：0.9778
Gold OA文章占比：98.76%
OA被引用占比：1
出版國人文章占比：0.22
出版撤稿占比：0
研究類文章占比：88.68%

Food Quality And Safety CiteScore評價數(shù)據(jù)（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指數(shù)

7.2

0.698

1.193

學(xué)科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q1	69 / 389	82%

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指標(biāo)。當(dāng)年CiteScore 的計算依據(jù)是期刊最近4年（含計算年度）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。

Food Quality And Safety中科院評價數(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
否	否	農(nóng)林科學(xué)	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	4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
否	否	農(nóng)林科學(xué)	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	3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
否	否	農(nóng)林科學(xué)	2區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	3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
否	否	農(nóng)林科學(xué)	2區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	3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
否	否	農(nóng)林科學(xué)	2區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	3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
否	否	農(nóng)林科學(xué)	4區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	4區(qū)

Food Quality And Safety JCR評價數(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	Q2	73 / 173	58.1%

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	Q2	69 / 173	60.4%

Food Quality And Safety歷年數(shù)據(jù)統(tǒng)計

影響因子

中科院分區(qū)

Food Quality And Safety中國學(xué)者發(fā)文選摘

1、A rapid method of identifying mastitis degrees of bovines based on dielectric spectra of raw milk
Author: Zhu, Zhuozhuo; Lin, Biying; Zhu, Xinhua; Guo, Wenchuan

Journal: FOOD QUALITY AND SAFETY. 2023; Vol. 7, Issue , pp. -. DOI: 10.1093/fqsafe/fyad014
2、Effects of HMW-GS Dx2 absence on the protein aggregation characteristics and thermal stability of wheat flour during maturation
Author: Zhao, Liye; Song, Lijun; Li, Liqun; Li, Xuejun

Journal: FOOD QUALITY AND SAFETY. 2023; Vol. 7, Issue , pp. -. DOI: 10.1093/fqsafe/fyad019
3、Influence of stir-frying on the lipid stability and flavor substances in oat flour during storage using HS-SPME-GC-MS and electronic nose
Author: Zhang, Yuanyuan; Zhang, Meili; Bai, Xue; Zhang, Yakun; Zhang, Jing; Huo, Rui

Journal: FOOD QUALITY AND SAFETY. 2023; Vol. 7, Issue , pp. -. DOI: 10.1093/fqsafe/fyac066
4、Epsilon-poly-l-lysine increases disease resistance of citrus against postharvest green mold by activating amino acid metabolism and phenolic compounds biosynthesis
Author: Zhang, Xiong; Deng, Qian; Wang, Wenjun; Zhang, Hongyan; Chen, Ou; Zeng, Kaifang

Journal: FOOD QUALITY AND SAFETY. 2023; Vol. 7, Issue , pp. -. DOI: 10.1093/fqsafe/fyad010
5、The synthesis, biological activities and applications of protein-polysaccharide conjugates in food system: a review
Author: Zhang, Shixuan; Wang, Kai; Qin, Yongtao; Zhu, Shunyi; Gao, Qikuan; Liu, Diru

Journal: FOOD QUALITY AND SAFETY. 2023; Vol. 7, Issue , pp. -. DOI: 10.1093/fqsafe/fyad006
6、Rapid fabrication of large-area and uniform surface-enhanced Raman spectroscopy substrate of Au nano-hemisphere array and its application in the detection of Malachite Green in tilapia
Author: Zhang, Qin; Han, Jiaojiao; Chen, Yanhong; Jia, Zhiqing; Pan, Xiaohui; Rani, Karuppasamy Kohila; Zhou, Jianzhang; Jiao, Tianhui; Chen, Qingmin; Wu, Deyin

Journal: FOOD QUALITY AND SAFETY. 2023; Vol. 7, Issue , pp. -. DOI: 10.1093/fqsafe/fyac061
7、Integrative metabolomics and transcriptomics analyses reveal pivotal regulatory mechanisms of 1-methylcyclopropene in maintaining postharvest storage quality of 'Fuji' apples
Author: Zhang, Lingling; Zhang, Peiyu; Gao, Modi; Zhao, Yi; Zhang, Chunjiao; Zhu, Hongliang

Journal: FOOD QUALITY AND SAFETY. 2023; Vol. 7, Issue , pp. -. DOI: 10.1093/fqsafe/fyac063
8、Characterization of the chemical fungicides-responsive and bacterial pathogen-preventing Bacillus licheniformis in rice spikelet
Author: Zhan, Chengfang; Wu, Mengchen; Fang, Hongda; Liu, Xiaoyu; Pan, Jiuyue; Fan, Xiaoyan; Wang, Mengcen; Matsumoto, Haruna

Journal: FOOD QUALITY AND SAFETY. 2023; Vol. 7, Issue , pp. -. DOI: 10.1093/fqsafe/fyad005