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Journal Of Food Processing And PreservationSCIE

國(guó)際簡(jiǎn)稱：J FOOD PROCESS PRES 參考譯名：食品加工與保鮮雜志

中科院分區(qū)
3區(qū)
CiteScore分區(qū)
Q2
JCR分區(qū)
Q3

基本信息：: ISSN：0145-8892; E-ISSN：1745-4549; 是否OA：未開(kāi)放; 是否預(yù)警：否; TOP期刊：否

出版信息：: 出版地區(qū)：UNITED STATES; 出版商：Wiley-Blackwell; 出版語(yǔ)言：English; 出版周期：Bimonthly; 出版年份：1977; 研究方向：工程技術(shù)-食品科技

評(píng)價(jià)信息：: 影響因子：2; H-index：42; CiteScore指數(shù)：5.3; SJR指數(shù)：0.508; SNIP指數(shù)：0.584

發(fā)文數(shù)據(jù)：: Gold OA文章占比：82.77%; 研究類文章占比：93.33%; 年發(fā)文量：120; 自引率：0.12; 開(kāi)源占比：0.8293; 出版撤稿占比：0; 出版國(guó)人文章占比：0.22; OA被引用占比：0.0083...

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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 Processing And Preservation期刊介紹

The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.

This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.

期刊簡(jiǎn)介Journal Of Food Processing And Preservation期刊介紹

《Journal Of Food Processing And Preservation》自1977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：較慢,18-36周
農(nóng)林科學(xué)
FOOD SCIENCE & TECHNOLOGY
SCIE
中科院3區(qū)
非預(yù)警

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

CiteScore：5.3
SJR：0.508
SNIP：0.584

學(xué)科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q2	122 / 389	68%
大類：Agricultural and Biological Sciences 小類：General Chemical Engineering	Q2	92 / 273	66%
大類：Agricultural and Biological Sciences 小類：General Chemistry	Q2	144 / 408	64%

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 Processing And Preservation 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：否

大類學(xué)科	分區(qū)	小類學(xué)科	分區(qū)
農(nóng)林科學(xué)	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	4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)只是為了方便圖書管理及圖書情報(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 Processing And Preservation 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：FOOD SCIENCE & TECHNOLOGY	SCIE	Q3	111 / 173	36.1%

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：FOOD SCIENCE & TECHNOLOGY	SCIE	Q3	106 / 173	39.02%

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(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 MAINLAND485
Turkey195
India183
Brazil155
Iran115
USA92
Pakistan58
Thailand56
Spain50
Malaysia48

本刊中國(guó)學(xué)者近年發(fā)表論文

1、Comparison of Characterization of Cold Brew and Hot Brew Coffee Prepared at Various Roasting Degrees
Author: Pan, Liang; Xiao, Ying; Jiang, Feng; Jiang, Tianning; Zhu, Jing; Tang, Wenxiao; Liu, Xiaodan; Zhou, Yiming; Yu, Ling

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3175570
2、Effects of Lecithin/Sorbitol Monostearate-Canola Oil Oleogel as Animal Fat Replacer on the Fatty Acid Composition and Physicochemical Properties of Lamb Sausage
Author: Kong, Weizhou; Wang, Liping; Xu, Hao; Liu, Dunhua

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/2567854
3、Trends of Novel Functional Nanomaterials for Analysis of Sulfonamide Residues in Food Products
Author: Zhou, Dongren; Tan, Mengmeng; Li, Zhanming

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/8632012
4、Infrared and Terahertz Spectra of Pu'er White Tea with Different Degrees of Oxidation
Author: Wu, Dong-Mei; Guo, Jie; Sun, Ming-Ming; Zhang, Ying

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3290917
5、Changes of Fatty Acid Compositions, Volatile Compounds, and Microbial Flora of Bighead Carp (Aristichthys nobilis) Heads during the Simulated Fresh Logistics Transportation
Author: Peng, Bin; Xie, Yawen; Zhang, Lu; Sha, Xiaomei; Li, Jinlin; Tu, Zongcai

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/8336322
6、Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice
Author: Guan, Huanan; Wu, Yongcun; Liu, Xiaofei

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3610644
7、Development, RSM-Based Optimization, and Characterization of a Unique Edible Composite Film by Incorporating Clove Essential Oil Based on Sodium Alginate and Aloe vera Gel to Preserve the Quality of Blueberries
Author: Cui, Zhuoyu; Li, Yang; Feng, Xin; Hu, Zexi

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3578799
8、Study on the Effects of Processes on Aroma Compounds in Rizhao Green Tea Based on the Gas Chromatography-Ion Mobility Spectrometry
Author: Sun, Ao; Li, Chun; Lv, Suyuan; Gao, Jianhua; Xia, Yuanzhi; Geng, Yue

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3046129