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Food Research International
基本信息
期刊名称 Food Research International
FOOD RES INT
期刊ISSN 0963-9969
期刊官方网站 https://www.sciencedirect.com/journal/food-research-international
是否OA No
出版商 Elsevier Ltd
出版周期 Monthly
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始发年份 1992
年文章数 1357
影响因子 7.0(2023)  scijournal影响因子  greensci影响因子
中科院SCI期刊分区
大类学科 小类学科 Top 综述
工程技术2区 FOOD SCIENCE & TECHNOLOGY 食品科技2区
CiteScore
CiteScore排名 CiteScore SJR SNIP
学科 排名 百分位 12.5 1.495 1.653
Agricultural and Biological Sciences
Food Science
17/389 95%
补充信息
自引率 7.1%
H-index 134
SCI收录状况 Science Citation Index Expanded
官方审稿时间 登录后查看
网友分享审稿时间 数据统计中,敬请期待。
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PubMed Central (PMC) http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0963-9969%5BISSN%5D
投稿指南
期刊投稿网址 https://www.editorialmanager.com/FOODRES
收稿范围
Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.

Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication of research in food science.

Topics covered by the journal include:
food chemistry
food microbiology and safety
microbiome
food toxicology
materials science of foods
food engineering
physical properties of foods
sensory science
food quality
health and nutrition
food biophysics analysis of foods
food nanotechnology
emerging technologies


Subjects that will not be considered for publication in Food Research International, and will be rejected as being outside of scope, include :
Studies testing different formulations and ingredients leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food;
Optimization studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional and sensorial qualities;
Studies describing the production of ingredients and only their characterization without a strong mechanistic emphasis;
Studies describing the biological activity of foods lacking identification of the compounds responsible for the reported activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor components of foods. Compounds of interest need to be characterized at least by mass spectrometry-based methods.
Studies that do not clearly prove the relationship between the structure of the compounds and their activity;
Fingerprinting studies lacking molecular insights and validation sets;
Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular biology approaches to support the findings;
Development of analytical methods not comprising a validation step in situ that represent the range of conditions faced during their application will not be considered;
Surveys of chemical, nutritional, physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and supported by adequate chemical or microbiological techniques will be considered;
Pharmacology and nutritional studies papers focusing in hosts rather than in foods.
Pharmacology and nutritional studies that do not contain bioavailability or biofunctionality.
Engineering studies lacking of mathematical verification or validation in situ, when appropriate;
Fragmented studies, of low scientific quality, or poorly written.
Studies with no food component.
收录体裁
Research papers
Review articles 
Short communications
Letters to the Editor 
Book Reviews
投稿指南 https://www.sciencedirect.com/journal/food-research-international/publish/guide-for-authors
投稿模板
参考文献格式 https://www.elsevier.com/journals/food-research-international/0963-9969/guide-for-authors
编辑信息
Editor-in-Chief

A. Sant'Ana

State University of Campinas Faculty of Food Engineering, Campinas, São Paulo, Brazil
Associate Editors
Emerging Technologies

F.J. Barba, PhD

University of Valencia Faculty of Pharmacy, Burjassot, Spain
Food Chemistry and Analysis

V. Gökmen

Hacettepe University, Ankara, Turkey
Food Engineering and Materials Science of Foods

P. E. D. Augusto

University of Sao Paulo Department of Agribusiness Food and Nutrition, PIRACICABA, Brazil
Food Microbiology, Safety and Quality

V.P. Valdramidis, PhD

University of Malta, Msida, Malta
Food Omics

A. Bordoni

University of Bologna Department of Agri-Food Sciences and Technologies, Bologna, Italy
Food Toxicology

B. De Meulenaer

Ghent University, Gent, Belgium
Microbiome

F. De Filippis

University of Naples Federico II, Napoli, Italy
Nutrigenomics

A. Mackie

University of Leeds, Leeds, United Kingdom
Sensory Aspects of Foods

G. Ares

University of the Republic Polo Technological Institute of Pando, Pando, Canelones, Uruguay
Review Editor

J.M. Lorenzo

Meat Technological Centre, Ourense, Spain
Editorial Board Members

H.G. Akıllıoğlu

Hacettepe University, Ankara, Turkey

G. Alencikiene

Kaunas University of Technology, Kaunas, Lithuania

A. Altunkaya

Republic of Turkey Ministry of Food Agriculture and Livestock, Ankara, Turkey

A. Álvarez-Ordóñez

Teagasc Food Research Centre Moorepark, Cork, Ireland

E. Alvarez Parrilla

Autonomous University of Ciudad Juárez Department of Biochemistry, Chihuahua, Mexico

P. Andrade

University of Porto, Porto, Portugal

V. Arul

Pondicherry University, Puducherry, India

J.F. Ayala-Zavala

Center for Food Research and Development Emerging Technologies Laboratory, Hermosillo, Sonora, Mexico

O. Aydin

Karadeniz Technical University, Trabzon, Turkey

J. Banas

University of Agriculture in Krakow, Krakow, Poland
Dalhousie University Department of Plant Food and Environmental Sciences, Truro, Nova Scotia, Canada

H. Bi

Northwest Institute of Plateau Biology Chinese Academy of Sciences, Xining, China

S. Bogusz

University of Sao Paulo Institute of Chemistry of Sao Carlos, SAO CARLOS, Brazil

N. Bragagnolo

State University of Campinas, Campinas, São Paulo, Brazil

M. G. L. Brandao

Federal University of Minas Gerais, Belo Horizonte, Brazil

V. Cadavez

Mountain Research Center, Braganca, Portugal

L. Cai

MGP Ingredients Inc, Atchison, Kansas, United States

M. Castilhos

Sao Paulo State University Julio de Mesquita Filho Department of Food Engineering and Technology, SAO JOSE DO RIO PRETO, Brazil

M. A. Cerqueira

International Iberian Nanotechnology Laboratory, Braga, Portugal

M. V. L. Chandra-Hioe

University of New South Wales, Sydney, New South Wales, Australia
South China Botanical Garden, Guangzhou, China

B. Chen

North Dakota State University, Fargo, North Dakota, United States
Guangdong University of Technology - University Town Campus, Guangzhou, China
Dohne Agricultural Development Institute, Stutterheim, South Africa

F.Y Chye

Universiti Malaysia Sabah Faculty of Food Science and Nutrition, Kota Kinabalu, Malaysia
University of Valencia, Valencia, Spain

L. Cocolin

University of Turin Department of Agriculture Forestry and Food, Torino, Italy

G. G. Codina

Ștefan cel Mare University of Suceava, Suceava, Romania

F. J. Contesini

State University of Campinas, Campinas, São Paulo, Brazil
Federal University of Minas Gerais, Belo Horizonte, Brazil

C. DİNÇER

Akdeniz University, Antalya, Turkey

J. B. Daleprane

Rio de Janeiro State University, RIO DE JANEIRO, Brazil

A. Del Caro

University of Sassari, Sassari, Italy

M.A. Del Nobile

University of Foggia, Foggia, Italy

D.R. Dias

Federal University of Lavras, LAVRAS, Brazil

F. Ding

Qingdao Agricultural University, Qingdao, China

E. Doğan Cömert

Hacettepe University, Ankara, Turkey

O. Duman

Akdeniz University, Antalya, Turkey

A. F. El Sheikha

McMaster University, Hamilton, Ontario, Canada
Nanjing Forestry University College of Light Industry and Food Engineering, Nanjing, China

X. Feng

San Jose State University Department of Nutrition Food Science and Packaging, San Jose, California, United States

V. Fernandez-Ruiz

Complutense University of Madrid, Madrid, Spain
University of Turin, Torino, Italy

S. Fiszman

Institute of Agrochemistry and Food Technology Research Department on Food Conservation and Quality, Valencia, Spain
Centre of Biotechnology and Fine Chemistry, Porto, Portugal

V. de Freitas

University of Porto, Porto, Portugal

C.M. Galanakis

Galanakis Laboratories, Chania, Greece

J.A. Gallegos Infante

Institute Tecnology of Durango, Durango, Dgo, Mexico
University of the Aegean, Food Science and Nutrition, Lemnos, Greece

M. Giordano

University of Turin, Torino, Italy
SABIC Netherlands, Bergen op Zoom, Netherlands

S. Gizachew Wubshet

Nofima AS As, Ås, Norway

A. Gomes da Cruz

Rio de Janeiro Federal Institute of Education Science and Technology, RIO DE JANEIRO, Brazil
Firmenich de Mexico, Mexico City, Mexico

N. Goncuoglu

Hacettepe University, Ankara, Turkey
Mountain Research Center, Braganca, Portugal

S. Gorinstein

Hebrew University of Jerusalem, Jerusalem, Israel

L. Goya

Institute of Science and Technology Food and Nutrition, Madrid, Spain

D. Granato

Natural Resources Institute Finland, HELSINKI, Finland

A. H.S

University of Mysore Department of Biotechnology, Mysore, India

A. Hamzalioglu

Hacettepe University, Ankara, Turkey

L. He

University of Massachusetts Amherst Department of Food Science, Amherst, Massachusetts, United States

I. Hermosín-Gutiérrez

University of Castilla-La Mancha, Ciudad Real, Spain

E. Huang

UNIVERSITY OF ARKANSAS FOR MEDICAL SCIENCES, Little Rock, Arkansas, United States

S. Z. Iqbal

Government College University Faisalabad, Faisalābād, Pakistan

G. Izli

Bursa Technical University, Bursa, Turkey

M.E. Jaramillo-Flores

National School of Biological Sciences
Mevsim Foods and Cold Storage Inc, Bursa, Turkey

P. Kandylis

University of Patras Department of Chemistry, Patras, Greece
Istanbul Technical University, İstanbul, Turkey

V. Kontogiorgos

University of Queensland School of Agriculture and Food Sciences Saint Lucia Campus, Brisbane, Australia

H. Koolen

University of Amazonas State, MANAUS, Brazil
Nutraceutical Corp, Park City, Utah, United States
University of Guelph Department of Food Science, Guelph, Ontario, Canada

L.R.B Mariutti

State University of Campinas, Campinas, São Paulo, Brazil

J. McCallum

Agriculture and Agri-Food Canada, Ottawa, Ontario, Canada

I. G. Medina-Meza

Michigan State University, East Lansing, Michigan, United States

L. Melo

Federal University of Rio de Janeiro, Rio de Janeiro, Brazil

A.Z. Mercadante

State University of Campinas, Campinas, São Paulo, Brazil

D. Mercer

University of Guelph Kemptville Campus, Kemptville, Ontario, Canada
The University of Georgia, Athens, Georgia, United States
Wake Forest University School of Medicine, Winston-Salem, North Carolina, United States

S. Mleko

University of Life Sciences in Lublin, Lublin, Poland

M. R. de Moura Aouada

University of Sao Paulo, São Paulo, Brazil
State University of Campinas, Campinas, São Paulo, Brazil

Y. Mrabet

National Institute of Research and Physico-Chemical Analysis, Sidi Thabet, Tunisia

V. Muchenje

University of Fort Hare, Alice, RSA
Zanzibar Food and Drug Agency, Zanzibar, Tanzania, United Republic of

M. Oroian

Ștefan cel Mare University of Suceava, Suceava, Romania

E. H. Papaioannou

Lancaster University, Lancaster, United Kingdom

M.T. Pedrosa Silva Clerici

State University of Campinas, Campinas, São Paulo, Brazil

J. Pérez-Jiménez

Institute of Science and Technology Food and Nutrition, Madrid, Spain

F. Pérez-Rodríguez

University of Cordoba, Cordoba, Spain

V.I. Petropulos

Goce Delcev University Faculty of Agriculture, Štip, Macedonia, the former Yugoslav Republic of

G. Petzold

University of Bio-Bio - Chillan Campus, Chillan, Chile

G. Picariello

Institute of Food Sciences National Research Council, Avellino, Italy

F. Pinu

New Zealand Institute for Plant and Food Research Ltd, Auckland, New Zealand
University of Zagreb Department of Food Engineering, Zagreb, Croatia

C. S. Ranadheera

University of Melbourne School of Agriculture and Food, Melbourne, Victoria, Australia
State University of Campinas, Campinas, São Paulo, Brazil

S. Rohn

University of Hamburg, Hamburg, Germany

D.W. Schaffner

Rutgers The State University of New Jersey, New Brunswick, New Jersey, United States

S. Sforza

University of Parma, Parma, Italy
Igdir University, I?d?r, Turkey

H. Singh

Massey University Riddet Institute, Palmerston North, New Zealand

P. Sirisomboon

King Mongkut's Institute of Technology Ladkrabang - Chao Khun Taharn Ladkrabang Campus, Bangkok, Thailand

U. Sonesson

Swedish Institute for Food and Biotechnology, Göteborg, Sweden

W. Sun

South China University of Technology, Guangzhou, China

C.H Tang

South China University of Technology School of Food Science and Engineering, Guangzhou, China

I. Techakriengkrai

Ramkhamhaeng University, Bangkok, Thailand

Z. Teng

University of Maryland at College Park, Baltimore, Maryland, United States

G. C. Tenore

University of Naples Federico II, Napoli, Italy

R.V. Tikekar

University of Maryland at College Park, Baltimore, Maryland, United States

R. Tofalo

University of Teramo, Teramo, Italy
University of Naples Federico II, Napoli, Italy
Metropolitan Technological University, Santiago, Chile

U. Utra

Science University of Malaysia School of Industrial Technology, Penang, Malaysia

P. Valentão

University of Porto, Porto, Portugal

D. Valentin

University of Burgundy, Dijon, France
Miguel Hernandez University of Elche Agro-Food Technology Department, Orihuela, Spain
Zhejiang Ocean University, Zhoushan, China

G. J. Wei

Chinese Academy of Agricultural Sciences, Beijing, China
Symrise AG, Holzminden, Germany

M. Wesolowski

Medical University of Gdansk, Gdansk, Poland

Y. Ye

Hefei University of Technology, Hefei, China

S. K. Yeap

Xiamen University, Xiamen, China

C.-T. Yeh

Taipei Medical University, Taipei, Taiwan

C. Yılmaz

Hacettepe University, Ankara, Turkey

Y. Yilmaz

Mehmet Akif Ersoy University, Burdur, Turkey

L. Yu

CSIRO Australian Manufacturing and Materials Precinct, Clayton, Australia

U. Yucel

Kansas State University, Manhattan, Kansas, United States
Federal University of Santa Maria - Cachoeira do Sul Campus, Cachoeira do Sul, Brazil

W.-C. Zeng

Sichuan University College of Biomass Science and Engineering, Chengdu, China

H. Zhao

South China University of Technology, Guangzhou, China

S. Žilić

Maize Research Institute Zemun Polje, Beograd, Serbia


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