2021年最新SCI期刊影响因子查询系统
JOURNAL OF FOOD BIOCHEMISTRY 期刊详细信息
基本信息
期刊名称 | JOURNAL OF FOOD BIOCHEMISTRY JOURNAL OF FOOD BIOCHEMISTRY |
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期刊ISSN | 0145-8884 |
期刊官方网站 | http://onlinelibrary.wiley.com/journal/10.1111/%28ISSN%291745-4514 |
是否OA | 否 |
出版商 | Wiley-Blackwell |
出版周期 | Bimonthly |
始发年份 | 1977 |
年文章数 | 223 |
最新影响因子 | 3.654(2021) |
中科院SCI期刊分区
大类学科 | 小类学科 | Top | 综述 |
---|---|---|---|
生物4区 | BIOCHEMISTRY & MOLECULAR BIOLOGY 生化与分子生物学4区 | 否 | 否 |
FOOD SCIENCE & TECHNOLOGY 食品科技4区 |
CiteScore
CiteScore排名 | CiteScore | SJR | SNIP | ||
---|---|---|---|---|---|
学科 | 排名 | 百分位 | 1.37 | 0.408 | 0.632 |
Biochemistry, Genetics and Molecular Biology Biophysics |
82 / 125 | 34% |
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Agricultural and Biological Sciences Food Science |
131 / 273 | 52% |
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Pharmacology, Toxicology and Pharmaceutics Pharmacology |
189 / 300 | 37% |
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Biochemistry, Genetics and Molecular Biology Cell Biology |
227 / 265 | 14% |
补充信息
自引率 | 11.90% |
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H-index | 40 |
SCI收录状况 |
Science Citation Index
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=0145-8884%5BISSN%5D |
投稿指南
期刊投稿网址 | http://mc.manuscriptcentral.com/jfbc |
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收稿范围 | The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: Biochemistry of postharvest/postmortem and processing problems Enzyme chemistry and technology Membrane biology and chemistry Cell biology Biophysics Genetic expression Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease The mechanism of the ripening process in fruit The biogenesis of flavor precursors in meat How biochemical changes in farm-raised fish are affecting processing and edible quality |
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