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Journal Of Food Composition And AnalysisSCIE

國(guó)際簡(jiǎn)稱(chēng)：J FOOD COMPOS ANAL 參考譯名：食品成分與分析雜志

中科院分區(qū)
2區(qū)
CiteScore分區(qū)
Q1
JCR分區(qū)
Q2

基本信息：: ISSN：0889-1575; E-ISSN：1096-0481; 是否OA：未開(kāi)放; 是否預(yù)警：否; TOP期刊：是

出版信息：: 出版地區(qū)：UNITED STATES; 出版商：Academic Press Inc.; 出版語(yǔ)言：English; 出版周期：Bimonthly; 出版年份：1987; 研究方向：工程技術(shù)-食品科技

評(píng)價(jià)信息：: 影響因子：4; H-index：99; CiteScore指數(shù)：6.2; SJR指數(shù)：0.73; SNIP指數(shù)：1.202

發(fā)文數(shù)據(jù)：: Gold OA文章占比：13.18%; 研究類(lèi)文章占比：97.20%; 年發(fā)文量：714; 自引率：0.1162...; 開(kāi)源占比：0.0749; 出版撤稿占比：0; 出版國(guó)人文章占比：0.12; OA被引用占比：0.0303...

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英文簡(jiǎn)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(jiàn)問(wèn)題

英文簡(jiǎn)介Journal Of Food Composition And Analysis期刊介紹

The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal's basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.

The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.

期刊簡(jiǎn)介Journal Of Food Composition And Analysis期刊介紹

《Journal Of Food Composition And Analysis》自1987出版以來(lái)，是一本農(nóng)林科學(xué)優(yōu)秀雜志。致力于發(fā)表原創(chuàng)科學(xué)研究結(jié)果，并為農(nóng)林科學(xué)各個(gè)領(lǐng)域的原創(chuàng)研究提供一個(gè)展示平臺(tái)，以促進(jìn)農(nóng)林科學(xué)領(lǐng)域的的進(jìn)步。該刊鼓勵(lì)先進(jìn)的、清晰的闡述，從廣泛的視角提供當(dāng)前感興趣的研究主題的新見(jiàn)解，或?qū)彶槎嗄陙?lái)某個(gè)重要領(lǐng)域的所有重要發(fā)展。該期刊特色在于及時(shí)報(bào)道農(nóng)林科學(xué)領(lǐng)域的最新進(jìn)展和新發(fā)現(xiàn)新突破等。該刊近一年未被列入預(yù)警期刊名單，目前已被權(quán)威數(shù)據(jù)庫(kù)SCIE收錄，得到了廣泛的認(rèn)可。

該期刊投稿重要關(guān)注點(diǎn)：

預(yù)計(jì)審稿時(shí)間：約6.8個(gè)月
國(guó)際TOP期刊
農(nóng)林科學(xué)
CHEMISTRY, APPLIED
SCIE
中科院2區(qū)
非預(yù)警

Cite Score數(shù)據(jù)（2024年最新版）Journal Of Food Composition And Analysis Cite Score數(shù)據(jù)

CiteScore：6.2
SJR：0.73
SNIP：1.202

學(xué)科類(lèi)別	分區(qū)	排名	百分位
大類(lèi)：Agricultural and Biological Sciences 小類(lèi)：Food Science	Q1	86 / 389	77%

CiteScore 是由Elsevier(愛(ài)思唯爾)推出的另一種評(píng)價(jià)期刊影響力的文獻(xiàn)計(jì)量指標(biāo)。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(kù)中收集的引文為基礎(chǔ)，針對(duì)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(xué)術(shù)界提供一種新的、更全面、更客觀地評(píng)價(jià)期刊影響力的方法，而不僅僅是通過(guò)影響因子(IF)這一單一指標(biāo)來(lái)評(píng)價(jià)。

歷年Cite Score趨勢(shì)圖

中科院SCI分區(qū)Journal Of Food Composition And Analysis 中科院分區(qū)

中科院 2023年12月升級(jí)版 綜述期刊：否 Top期刊：是

大類(lèi)學(xué)科	分區(qū)	小類(lèi)學(xué)科	分區(qū)
農(nóng)林科學(xué)	2區(qū)	CHEMISTRY, APPLIED 應(yīng)用化學(xué) FOOD SCIENCE & TECHNOLOGY 食品科技	2區(qū) 2區(qū)

中科院分區(qū)表 是以客觀數(shù)據(jù)為基礎(chǔ)，運(yùn)用科學(xué)計(jì)量學(xué)方法對(duì)國(guó)際、國(guó)內(nèi)學(xué)術(shù)期刊依據(jù)影響力進(jìn)行等級(jí)劃分的期刊評(píng)價(jià)標(biāo)準(zhǔn)。它為我國(guó)科研、教育機(jī)構(gòu)的管理人員、科研工作者提供了一份評(píng)價(jià)國(guó)際學(xué)術(shù)期刊影響力的參考數(shù)據(jù)，得到了全國(guó)各地高校、科研機(jī)構(gòu)的廣泛認(rèn)可。

中科院分區(qū)表 將所有期刊按照一定指標(biāo)劃分為1區(qū)、2區(qū)、3區(qū)、4區(qū)四個(gè)層次，類(lèi)似于“優(yōu)、良、及格”等。最開(kāi)始，這個(gè)分區(qū)只是為了方便圖書(shū)管理及圖書(shū)情報(bào)領(lǐng)域的研究和期刊評(píng)估。之后中科院分區(qū)逐步發(fā)展成為了一種評(píng)價(jià)學(xué)術(shù)期刊質(zhì)量的重要工具。

歷年中科院分區(qū)趨勢(shì)圖

JCR分區(qū)Journal Of Food Composition And Analysis JCR分區(qū)

2023-2024 年最新版

按JIF指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：CHEMISTRY, APPLIED	SCIE	Q2	21 / 74	72.3%
學(xué)科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	49 / 173	72%

按JCI指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：CHEMISTRY, APPLIED	SCIE	Q1	17 / 74	77.7%
學(xué)科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	51 / 173	70.81%

JCR分區(qū)的優(yōu)勢(shì)在于它可以幫助讀者對(duì)學(xué)術(shù)文獻(xiàn)質(zhì)量進(jìn)行評(píng)估。不同學(xué)科的文章引用量可能存在較大的差異，此時(shí)單獨(dú)依靠影響因子(IF)評(píng)價(jià)期刊的質(zhì)量可能是存在一定問(wèn)題的。因此，JCR將期刊按照學(xué)科門(mén)類(lèi)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(lǐng)域和需求選擇合適的期刊。

歷年影響因子趨勢(shì)圖

發(fā)文數(shù)據(jù)

2023-2024 年國(guó)家/地區(qū)發(fā)文量統(tǒng)計(jì)

國(guó)家/地區(qū)數(shù)量
CHINA MAINLAND91
Brazil78
Spain68
Italy51
USA38
Turkey33
Poland27
France20
India19
GERMANY (FED REP GER)17

本刊中國(guó)學(xué)者近年發(fā)表論文

1、Differential proteomic analysis of frozen tilapia (Oreochromis niloticus) fillets with quality characteristics by a tandem mass tag (TMT)-based strategy
Author: Wang, Hongli; Shi, Wenzheng; Wang, Xichang

Journal: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 2023; Vol. 116, Issue , pp. -. DOI: 10.1016/j.jfca.2022.105073
2、Automated methods for the determination of 2-and 3-monochloropropa- nediol (MCPD) esters and glycidyl esters in milk powder products by gas chromatography-tandem mass spectrometry (GC-MS/MS) and risk assessment
Author: Zhang, Mingming; Olajide, Tosin Michael; Cao, Wenming

Journal: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 2023; Vol. 116, Issue , pp. -. DOI: 10.1016/j.jfca.2022.105084
3、Determination of trace vancomycin in edible animal tissues and assessment of matrix effects
Author: Chen, Qianqian; Zhou, Hao; Chen, Ruqing; Chen, Xing; Wu, Zhanghe; Liu, Yahong; He, Limin

Journal: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 2023; Vol. 116, Issue , pp. -. DOI: 10.1016/j.jfca.2022.105041
4、Selenium accumulation in plant foods and selenium intake of residents in a moderately selenium-enriched area of Mingyueshan, Yichun, China
Author: Li, Xiaochun; Luo, Ying; Zeng, Chuansheng; Zhong, Qiaolan; Xiao, Zhiyong; Mao, Xia; Cao, Fuliang

Journal: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 2023; Vol. 116, Issue , pp. -. DOI: 10.1016/j.jfca.2022.105089
5、Antibiotic residues in chicken meat in China: Occurrence and cumulative health risk assessment
Author: Fei, Zhixin; Song, Shufeng; Gao, Jie; Song, Yan; Xiao, Xiao; Yang, Xin; Jiang, Dingguo; Yang, Dajin

Journal: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 2023; Vol. 116, Issue , pp. -. DOI: 10.1016/j.jfca.2022.105082
6、UHPLC-Q-Exactive Orbitrap MS/MS based untargeted lipidomics reveals fatty acids and lipids profiles in different parts of capelin (Mallotus villosus)
Author: Yin, Mingyu; Chen, Min; Matsuoka, Ryosuke; Song, Xinyi; Xi, Yinci; Zhang, Long; Wang, Xichang

Journal: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 2023; Vol. 116, Issue , pp. -. DOI: 10.1016/j.jfca.2022.105096
7、Electrochemical aptasensor based on PEI-Fe-MOF/Au@Ag NPs nanocomposites for streptomycin detection in dairy products
Author: Peng, Haishuai; Hui, Yuanyuan; Pu, Meixue; Yang, Ding; Zhao, Aiqing; Wang, Weizhe; Wu, Shan; Wang, Bini

Journal: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 2023; Vol. 116, Issue , pp. -. DOI: 10.1016/j.jfca.2022.105091
8、Simultaneous detection of furfural, 5-methylfurfural and 5-hydroxyme- thylfurfural in tsamba, roasted highland barley flour, by UPLC-MS/MS
Author: Wang, Xi; Jiang, Xiaohong; Zhang, Hao; Wei, Juan; Huo, Zongli; Ji, Wenliang

Journal: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 2023; Vol. 116, Issue , pp. -. DOI: 10.1016/j.jfca.2022.105095