2021年最新SCI期刊影响因子查询系统
FLAVOUR AND FRAGRANCE JOURNAL 期刊详细信息
基本信息
期刊名称 | FLAVOUR AND FRAGRANCE JOURNAL FLAVOUR AND FRAGRANCE JOURNAL |
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期刊ISSN | 0882-5734 |
期刊官方网站 | http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1099-1026 |
是否OA | 否 |
出版商 | John Wiley and Sons Ltd |
出版周期 | Bimonthly |
始发年份 | 1985 |
年文章数 | 38 |
最新影响因子 | 2.5(2021) |
中科院SCI期刊分区
大类学科 | 小类学科 | Top | 综述 |
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工程技术4区 | CHEMISTRY, APPLIED 应用化学4区 | 否 | 否 |
FOOD SCIENCE & TECHNOLOGY 食品科技4区 |
CiteScore
CiteScore排名 | CiteScore | SJR | SNIP | ||
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学科 | 排名 | 百分位 | 1.71 | 0.549 | 0.891 |
Agricultural and Biological Sciences Food Science |
102 / 273 | 62% |
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Chemistry General Chemistry |
155 / 371 | 58% |
补充信息
自引率 | 11.00% |
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H-index | 55 |
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=0882-5734%5BISSN%5D |
投稿指南
期刊投稿网址 | http://mc.manuscriptcentral.com/ffj |
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收稿范围 | Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike. |
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