2021年最新SCI期刊影响因子查询系统
Current Opinion in Food Science 期刊详细信息
基本信息
期刊名称 | Current Opinion in Food Science Current Opinion in Food Science |
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期刊ISSN | 2214-7993 |
期刊官方网站 | https://www.journals.elsevier.com/current-opinion-in-food-science |
是否OA | 否 |
出版商 | Elsevier BV |
出版周期 | |
始发年份 | |
年文章数 | 102 |
最新影响因子 | 9.8(2021) |
中科院SCI期刊分区
大类学科 | 小类学科 | Top | 综述 |
---|---|---|---|
工程技术2区 | FOOD SCIENCE & TECHNOLOGY 食品科技2区 | 否 | 是 |
CiteScore
CiteScore排名 | CiteScore | SJR | SNIP | ||
---|---|---|---|---|---|
学科 | 排名 | 百分位 | 3.82 | 1.158 | 1.204 |
Immunology and Microbiology Applied Microbiology and Biotechnology |
19 / 98 | 81% |
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Agricultural and Biological Sciences Food Science |
28 / 273 | 89% |
补充信息
自引率 | 4.70% |
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H-index | 21 |
SCI收录状况 |
Science Citation Index Expanded |
官方审稿时间 | |
网友分享审稿时间 | 数据统计中,敬请期待。 |
PubMed Central (PML) | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=2214-7993%5BISSN%5D |
投稿指南
期刊投稿网址 | https://www.elsevier.com/journals/current-opinion-in-food-science/2214-7993/guide-for-authors#16000 |
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收稿范围 | The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. In Current Opinion in Food Science, we help the reader by providing in a systematic manner: The views of experts on current advances in food science in a clear and readable form. Evaluations of the most interesting papers, annotated by experts, from the great wealth of original publications. Division of the subject into sections The subject of food science is divided into themed sections, each of which is reviewed once a year. Food Physics and Materials Science Food Engineering and Processing Food Toxicology Food Chemistry and Biochemistry Food Bioprocessing Food Microbiology Food Safety Food Mycology Sensory Sciences and Consumer Behavior Functional Foods and Nutrition Foodomics Technologies Innovations in Food Science Section Editors, who are major authorities in the field, are appointed by the Editors of the journal. They divide their section into a number of topics, ensuring that the field is comprehensively covered and that all issues of current importance are emphasized. Section Editors commission reviews from authorities on each topic that they have selected. Reviews Authors write short review articles in which they present recent developments in their subject, emphasizing the aspects that, in their opinion, are most important. In addition, they provide short annotations to the papers that they consider to be most interesting from all those published in their topic over the previous year. Editorial Overview Section Editors write a short overview at the beginning of the section to introduce the reviews and to draw the reader's attention to any particularly interesting developments. Invited authors are encouraged to visit our Guide for Authors for information on article submission. |
收录体裁 | Reviews Editorial Overview |
投稿指南 | https://www.elsevier.com/journals/current-opinion-in-food-science/2214-7993/guide-for-authors |
投稿模板 | |
参考文献格式 | https://www.elsevier.com/journals/current-opinion-in-food-science/2214-7993/guide-for-authors |
编辑信息 |