Annual Review Of Food Science And Technology

期刊中文名：食品科技年審ISSN：1941-1413E-ISSN：1941-1421

該雜志國(guó)際簡(jiǎn)稱：ANNU REV FOOD SCI T，是由出版商Annual Reviews Inc.出版的一本致力于發(fā)布農(nóng)林科學(xué)研究新成果的的專業(yè)學(xué)術(shù)期刊。該雜志以FOOD SCIENCE & TECHNOLOGY研究為重點(diǎn)，主要發(fā)表刊登有創(chuàng)見的學(xué)術(shù)論文文章、行業(yè)最新科研成果，扼要報(bào)道階段性研究成果和重要研究工作的最新進(jìn)展，選載對(duì)學(xué)科發(fā)展起指導(dǎo)作用的綜述與專論，促進(jìn)學(xué)術(shù)發(fā)展，為廣大讀者服務(wù)。該刊是一本國(guó)際優(yōu)秀雜志，在國(guó)際上有很高的學(xué)術(shù)影響力。

基本信息：: 期刊簡(jiǎn)稱：ANNU REV FOOD SCI T; 是否OA：未開放; 是否預(yù)警：否; Gold OA文章占比：32.86%

出版信息：: 出版地區(qū)：UNITED STATES; 出版周期：1 issue/year; 出版語言：English; 出版商：Annual Reviews Inc.

評(píng)價(jià)信息：: 中科院分區(qū)：1區(qū); JCR分區(qū)：Q1; 影響因子：10.6; CiteScore：22.4

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雜志介紹中科院JCR分區(qū) JCR分區(qū) CiteScore 投稿經(jīng)驗(yàn)

雜志介紹

Annual Review Of Food Science And Technology雜志介紹

《Annual Review Of Food Science And Technology》是一本以English為主的未開放獲取國(guó)際優(yōu)秀期刊，中文名稱食品科技年審，本刊主要出版、報(bào)道農(nóng)林科學(xué)-FOOD SCIENCE & TECHNOLOGY領(lǐng)域的研究動(dòng)態(tài)以及在該領(lǐng)域取得的各方面的經(jīng)驗(yàn)和科研成果，介紹該領(lǐng)域有關(guān)本專業(yè)的最新進(jìn)展，探討行業(yè)發(fā)展的思路和方法，以促進(jìn)學(xué)術(shù)信息交流，提高行業(yè)發(fā)展。該刊已被國(guó)際權(quán)威數(shù)據(jù)庫(kù)SCIE收錄，為該領(lǐng)域相關(guān)學(xué)科的發(fā)展起到了良好的推動(dòng)作用，也得到了本專業(yè)人員的廣泛認(rèn)可。該刊最新影響因子為10.6，最新CiteScore 指數(shù)為22.4。

本刊近期中國(guó)學(xué)者發(fā)表的論文主要有：

Applications of the INFOGEST In Vitro Digestion Model to Foods: A Review
Author: Zhou, Hualu; Tan, Yunbing; McClements, David Julian
Nondigestible Functional Oligosaccharides: Enzymatic Production and Food Applications for Intestinal Health
Author: Yang, Shaoqing; Wu, Chenxuan; Yan, Qiaojuan; Li, Xiuting; Jiang, Zhengqiang
Biotechnology in Future Food Lipids: Opportunities and Challenges
Author: Xu, Qingqing; Tang, Qingyun; Xu, Yang; Wu, Junjun; Mao, Xiangzhao; Li, Fuli; Wang, Shian; Wang, Yonghua
Enzymatic Approaches for Structuring Starch to Improve Functionality
Author: Miao, Ming; BeMiller, James N.

英文介紹

Annual Review Of Food Science And Technology雜志英文介紹

The Annual Review of Food Science and Technology, in publication since 2010, covers current and significant developments in the multidisciplinary field of food science and technology. The topics will include: food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; biotechnology applications and nanomaterials in food systems.

中科院SCI分區(qū)

Annual Review Of Food Science And Technology雜志中科院分區(qū)信息

2023年12月升級(jí)版

綜述：是

TOP期刊：否

大類：農(nóng)林科學(xué) 1區(qū)

小類：