Current Research In Food Science SCIE

國際簡稱：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(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。

2區(qū) 中科院分區(qū)
Q1 JCR分區(qū)
225 年發(fā)文量
6.2 IF影響因子
開放是否OA
English 出版語言

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.

[ 查看全部 ]

投稿咨詢加急咨詢

Current Research In Food Science期刊信息

ISSN：2665-9271
出版語言：English
是否OA：開放
E-ISSN：2665-9271
出版地區(qū)：Netherlands
是否預(yù)警：否
出版商：Elsevier
開源占比：0.9787
Gold OA文章占比：99.15%
OA被引用占比：
出版國人文章占比：0
出版撤稿占比：
研究類文章占比：95.56%

Current Research In Food Science CiteScore評價數(shù)據(jù)（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指數(shù)

7.4

1.057

1.435

學(xué)科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q1	63 / 389	83%
大類：Agricultural and Biological Sciences 小類：Applied Microbiology and Biotechnology	Q2	33 / 127	74%
大類：Agricultural and Biological Sciences 小類：Biotechnology	Q2	84 / 311	73%

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(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。

Current Research In Food Science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)	2區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	2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)	2區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	2區(qū)

Current Research In Food Science 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	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中國學(xué)者發(fā)文選摘

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
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
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
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
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
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
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
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