雜志介紹

Journal Of Food Composition And Analysis雜志介紹

《Journal Of Food Composition And Analysis》是一本以English為主的未開放獲取國際優秀期刊，中文名稱食品成分與分析雜志，本刊主要出版、報道農林科學-CHEMISTRY, APPLIED領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為4，最新CiteScore 指數為6.2。

本刊近期中國學者發表的論文主要有：

• Differential proteomic analysis of frozen tilapia (Oreochromis niloticus) fillets with quality characteristics by a tandem mass tag (TMT)-based strategy

  Author: Wang, Hongli; Shi, Wenzheng; Wang, Xichang

• Automated methods for the determination of 2-and 3-monochloropropa- nediol (MCPD) esters and glycidyl esters in milk powder products by gas chromatography-tandem mass spectrometry (GC-MS/MS) and risk assessment

  Author: Zhang, Mingming; Olajide, Tosin Michael; Cao, Wenming

• Determination of trace vancomycin in edible animal tissues and assessment of matrix effects

  Author: Chen, Qianqian; Zhou, Hao; Chen, Ruqing; Chen, Xing; Wu, Zhanghe; Liu, Yahong; He, Limin

• Selenium accumulation in plant foods and selenium intake of residents in a moderately selenium-enriched area of Mingyueshan, Yichun, China

  Author: Li, Xiaochun; Luo, Ying; Zeng, Chuansheng; Zhong, Qiaolan; Xiao, Zhiyong; Mao, Xia; Cao, Fuliang

英文介紹

Journal Of Food Composition And Analysis雜志英文介紹

The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal's basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.

The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.