雜志介紹

International Journal Of Food Sciences And Nutrition雜志介紹

《International Journal Of Food Sciences And Nutrition》是一本以English為主的未開放獲取國際優秀期刊，中文名稱國際食品科學與營養雜志，本刊主要出版、報道農林科學-FOOD SCIENCE & TECHNOLOGY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3.5，最新CiteScore 指數為7.5。

本刊近期中國學者發表的論文主要有：

• Effects of cross-linking of rice protein with ferulic acid on digestion and absorption of ferulic acid

  Author: Ling, Xiao; Zhang, Jiajia; Teng, Jianwen; Huang, Li; Xia, Ning

• Choline and trimethylamine N-oxide supplementation in normal chow diet and western diet promotes the development of atherosclerosis in Apoe -/- mice through different mechanisms

  Author: Mu, Hong-Na; Zhao, Xiang-Hui; Zhang, Ran-Ran; Li, Zi-Yun; Yang, Rui-Yue; Wang, Si-Ming; Li, Hong-Xia; Chen, Wen-Xiang; Dong, Jun

• The sweet taste signalling pathways in the oral cavity and the gastrointestinal tract affect human appetite and food intake: a review.

  Author: Han P¹, Bagenna B², Fu M².

• Structure-stability relationship of anthocyanins under cell culture condition.

  Author: Zhang J¹, Giampieri F², Afrin S², Battino M², Zheng X¹, Reboredo-Rodriguez P^2,3.

英文介紹

International Journal Of Food Sciences And Nutrition雜志英文介紹

The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It's an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.