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International Dairy JournalSCIE

國際簡稱：INT DAIRY J 參考譯名：國際乳品雜志

中科院分區(qū)
3區(qū)
CiteScore分區(qū)
Q1
JCR分區(qū)
Q2

基本信息：: ISSN：0958-6946; E-ISSN：1879-0143; 是否OA：未開放; 是否預警：否; TOP期刊：否

出版信息：: 出版地區(qū)：ENGLAND; 出版商：Elsevier BV; 出版語言：English; 出版周期：Monthly; 出版年份：1991; 研究方向：食品科技-工程技術

評價信息：: 影響因子：3.1; H-index：126; CiteScore指數(shù)：6.5; SJR指數(shù)：0.761; SNIP指數(shù)：1.059

發(fā)文數(shù)據(jù)：: Gold OA文章占比：17.66%; 研究類文章占比：90.95%; 年發(fā)文量：199; 自引率：0.0967...; 開源占比：0.1085; 出版撤稿占比：0; 出版國人文章占比：0.1; OA被引用占比：0.0540...

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英文簡介期刊介紹 CiteScore數(shù)據(jù) 中科院SCI分區(qū) JCR分區(qū) 發(fā)文數(shù)據(jù) 常見問題

英文簡介International Dairy Journal期刊介紹

The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.

The journal's coverage includes the following, where directly applicable to dairy science and technology:

? Chemistry and physico-chemical properties of milk constituents

? Microbiology, food safety, enzymology, biotechnology

? Processing and engineering

? Emulsion science, food structure, and texture

? Raw material quality and effect on relevant products

? Flavour and off-flavour development

? Technological functionality and applications of dairy ingredients

? Sensory and consumer sciences

? Nutrition and substantiation of human health implications of milk components or dairy products

International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.

期刊簡介International Dairy Journal期刊介紹

《International Dairy Journal》自1991出版以來，是一本農林科學優(yōu)秀雜志。致力于發(fā)表原創(chuàng)科學研究結果，并為農林科學各個領域的原創(chuàng)研究提供一個展示平臺，以促進農林科學領域的的進步。該刊鼓勵先進的、清晰的闡述，從廣泛的視角提供當前感興趣的研究主題的新見解，或審查多年來某個重要領域的所有重要發(fā)展。該期刊特色在于及時報道農林科學領域的最新進展和新發(fā)現(xiàn)新突破等。該刊近一年未被列入預警期刊名單，目前已被權威數(shù)據(jù)庫SCIE收錄，得到了廣泛的認可。

該期刊投稿重要關注點：

預計審稿時間：約12.0個月
農林科學
FOOD SCIENCE & TECHNOLOGY
SCIE
中科院3區(qū)
非預警

Cite Score數(shù)據(jù)（2024年最新版）International Dairy Journal Cite Score數(shù)據(jù)

CiteScore：6.5
SJR：0.761
SNIP：1.059

學科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q1	81 / 389	79%
大類：Agricultural and Biological Sciences 小類：Applied Microbiology and Biotechnology	Q2	41 / 127	68%

CiteScore 是由Elsevier(愛思唯爾)推出的另一種評價期刊影響力的文獻計量指標。反映出一家期刊近期發(fā)表論文的年篇均引用次數(shù)。CiteScore以Scopus數(shù)據(jù)庫中收集的引文為基礎，針對的是前四年發(fā)表的論文的引文。CiteScore的意義在于，它可以為學術界提供一種新的、更全面、更客觀地評價期刊影響力的方法，而不僅僅是通過影響因子(IF)這一單一指標來評價。

歷年Cite Score趨勢圖

中科院SCI分區(qū)International Dairy Journal 中科院分區(qū)

中科院 2023年12月升級版 綜述期刊：否 Top期刊：否

大類學科	分區(qū)	小類學科	分區(qū)
農林科學	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	3區(qū)

中科院分區(qū)表 是以客觀數(shù)據(jù)為基礎，運用科學計量學方法對國際、國內學術期刊依據(jù)影響力進行等級劃分的期刊評價標準。它為我國科研、教育機構的管理人員、科研工作者提供了一份評價國際學術期刊影響力的參考數(shù)據(jù)，得到了全國各地高校、科研機構的廣泛認可。

中科院分區(qū)表 將所有期刊按照一定指標劃分為1區(qū)、2區(qū)、3區(qū)、4區(qū)四個層次，類似于“優(yōu)、良、及格”等。最開始，這個分區(qū)只是為了方便圖書管理及圖書情報領域的研究和期刊評估。之后中科院分區(qū)逐步發(fā)展成為了一種評價學術期刊質量的重要工具。

歷年中科院分區(qū)趨勢圖

JCR分區(qū)International Dairy Journal JCR分區(qū)

2023-2024 年最新版

按JIF指標學科分區(qū)	收錄子集	分區(qū)	排名	百分位
學科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	70 / 173	59.8%

按JCI指標學科分區(qū)	收錄子集	分區(qū)	排名	百分位
學科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	64 / 173	63.29%

JCR分區(qū)的優(yōu)勢在于它可以幫助讀者對學術文獻質量進行評估。不同學科的文章引用量可能存在較大的差異，此時單獨依靠影響因子(IF)評價期刊的質量可能是存在一定問題的。因此，JCR將期刊按照學科門類和影響因子分為不同的分區(qū)，這樣讀者可以根據(jù)自己的研究領域和需求選擇合適的期刊。

歷年影響因子趨勢圖

發(fā)文數(shù)據(jù)

2023-2024 年國家/地區(qū)發(fā)文量統(tǒng)計

國家/地區(qū)數(shù)量
CHINA MAINLAND68
Denmark47
Italy46
Brazil41
Ireland41
New Zealand35
GERMANY (FED REP GER)33
France30
Australia27
Netherlands27

本刊中國學者近年發(fā)表論文

1、Cell-envelope proteinase from Lactobacillus delbrueckii subsp. bulgaricus affects the gel properties of fermented milk
Author: Zhang, Shuang; Wu, Lihong; Zhang, Yichen; Zhang, Jie; Cheng, Hong; Zhang, Jingjing; Liu, Yuexin; Kang, Zimeng; Zhang, Lili

Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105513
2、Nutritional and physical characteristics evaluation of giant panda (Ailuropoda melanoleuca) milk in comparison with bovine and caprine milk
Author: Yu, Zhezhe; Lei, Yinghu; Zhao, Pengpeng; Fu, Shangchen; Zhang, Danhui; Shen, Jiena; Zan, Linsen; Liu, Yongfeng

Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105502
3、Extensively hydrolysed sodium caseinate. Part I: Selection of enzymes, molecular mass distribution, and allergy site analysis by liquid chromatography-mass spectrometry
Author: Qin, Airong; Li, Xiaoyao; Yang, Feifei; Yang, Jingjing; Li, Hongbo; Li, Hongjuan; Yu, Jinghua

Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105501
4、Rapid detection of adulteration of goat milk and goat infant formulas using near-infrared spectroscopy fingerprints
Author: He, Yongji; Zeng, Wanjun; Zhao, Yuxuan; Zhu, Xinpeng; Wan, Hongchang; Zhang, Meng; Li, Zhicheng

Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105536
5、The addition of probiotic promotes the release of ACE-I peptide of Cheddar cheese: Peptide profile and molecular docking
Author: Hao, Xinyue; Xia, Yu; Wang, Yuxin; Zhang, Xiuxiu; Liu, Lu

Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105507
6、Effects of refrigerated storage on the functional properties of processed cheese analogue with stretchability and its mechanisms
Author: Guo, Mengyuan; Sheng, Zhaoyue; Wang, Pengjie; Zhang, Yan; Zhang, Xiaoying; Zhang, Ying; Szeto, Ignatius Man-Yau; Wang, Yilun; Ren, Fazheng; Luo, Jie

Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105504
7、Effect of jujube pulp on rennet-induced coagulation properties of milk with different fat contents
Author: Wang, Fang; Tian, Shiyu; Fan, Wanning; Sun, Xuemei

Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 140, Issue , pp. -. DOI: 10.1016/j.idairyj.2023.105593
8、Effects of pre-emulsification with whey protein and high temperature sterilisation on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese
Author: Li, Hongjuan; Wu, Yifei; Hou, Dongyu; Zhao, Shujing; Li, Dan; Wang, Xiaopeng; Li, Hongbo; Yu, Jinghua

Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 140, Issue , pp. -. DOI: 10.1016/j.idairyj.2023.105610