雜志介紹

Food Microbiology雜志介紹

《Food Microbiology》是一本以English為主的未開放獲取國際優秀期刊，中文名稱食品微生物學，本刊主要出版、報道農林科學-BIOTECHNOLOGY & APPLIED MICROBIOLOGY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4.5，最新CiteScore 指數為11.3。

本刊近期中國學者發表的論文主要有：

• A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple cider

  Author: Han, Yingying; Du, Jinhua

• Putative inactivation mechanism and germicidal efficacy of induced electric field against Staphylococcus aureus

  Author: Zhang, Lingtao; Yang, Na; Jin, Yamei; Xu, Xueming

• Bioactive dipeptides enhance the tolerance of lager yeast to ethanol-oxidation cross-stress by regulating the multilevel defense system

  Author: Wu, Caiyun; Guo, Jiayu; Jian, Haoyu; Liu, Li; Zhang, Hexin; Yang, Nana; Xu, Huaide; Lei, Hongjie

• Health risks of Cryptosporidium and Giardia in the application of surface water and septic tank effluent in Chinese agriculture: Impact on cancer patients identified by quantitative microbial risk assessment

  Author: Huang, Qian; Huang, Shan; Kuang, Weijie; Yi, Jianghui; Xiao, Shunxin; Zhao, Feng; Xiao, Guosheng

英文介紹

Food Microbiology雜志英文介紹

Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.