当前位置: X-MOL首页SCI期刊查询及投稿分析系统 › Journal of the Science of Food and Agriculture杂志
Journal of the Science of Food and Agriculture
基本信息
期刊名称 Journal of the Science of Food and Agriculture
J SCI FOOD AGR
期刊ISSN 0022-5142
期刊官方网站 https://onlinelibrary.wiley.com/journal/10970010
是否OA No
出版商 John Wiley and Sons Ltd
出版周期 Monthly
文章处理费 登录后查看
始发年份 1950
年文章数 789
影响因子 3.3(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
农林科学2区 AGRICULTURE, MULTIDISCIPLINARY 农业综合2区
CHEMISTRY, APPLIED 应用化学3区
FOOD SCIENCE & TECHNOLOGY 食品科技3区
CiteScore
CiteScore排名 CiteScore SJR SNIP
学科 排名 百分位 8.1 0.746 1.049
Agricultural and Biological Sciences
Agronomy and Crop Science
40/406 90%
Agricultural and Biological Sciences
Food Science
48/389 87%
Nursing
Nutrition and Dietetics
23/140 83%
Biochemistry, Genetics and Molecular Biology
Biotechnology
68/311 78%
补充信息
自引率 3%
H-index 121
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。
接受率 登录后查看
PubMed Central (PMC) http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0022-5142%5BISSN%5D
投稿指南
期刊投稿网址 http://mc.manuscriptcentral.com/jsfa-wiley
收稿范围
Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, and perspectives in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. The journal focuses on hypothesis-driven research studies suitable for an international audience. Studies of local products, antioxidant endpoints, process optimization or descriptive studies are discouraged. However, if the experiments are well executed, these would be very appropriate for JSFA Reports. Consult the full description of the area related to your manuscript before submitting to ensure it is appropriate for the Journal.
收录体裁
投稿指南 https://scijournals.onlinelibrary.wiley.com/hub/journal/10970010/homepage/forauthors
投稿模板
参考文献格式
编辑信息


EXECUTIVE EDITORIAL BOARD

MARK A SHEPHERD

Editor-in-Chief

(Agriculture: Environment)

AgResearch Ltd, New Zealand ANDREW L WATERHOUSE

Editor-in-Chief

(Food: Antioxidants)

University of California, Davis, USA

KOUSHIK ADHIKARI

(Sensory & Consumer Science)

University of Georgia, USA EDUARDO A DOS SANTOS ROSA

(Agriculture: Plants)

University of Trás-os-Montes and Alto Douro, Portugal

RYAN ELIAS

(Food: Chemistry and Analysis)

Pennsylvania State University, USA


JON FAUBION

(Food: Cereal Science)

Kansas State University, USA

MANSEL W GRIFFITHS

(Food Safety)

University of Guelph, Canada PAUL HADLEY

(Agriculture: Plant Science)

University of Reading, UK

WOUTER HENDRIKS

(Agriculture: Animals)

Wageningen University, Netherlands BO JIANG

(Molecular Biology and Biotechnology)

Jiangnan University, China

ROSA LAMUELA-RAVENTOS 

(Food: Nutrition)

University of Barcelona, Spain FABIO MENCARELLI

(Food: Fruit Processing)

University of Viterbo, Italy

PAUL J MOUGHAN

(Food: Health and Nutrition)

Massey University, New Zealand NICOLETTA PELLEGRINI

(Food: Antioxidants)

University of Parma, Italy

V. PRAKASH

(Food Science and Technology)

RUAS and CSIR, India PAUL SMITH

(Food: Lipid Science)

Cargill, Belgium

EDITORIAL BOARD

Ana Carolina Arisi

Universidade Federal de Santa Catarina, Brazil Francisco Artés-Hernández

Universidad Politécnica de Cartagena, Spain

Joseph Awika

Texas A&M University, TX, USA Luis A Bello-Pérez

IPN Biotic Products Development Center, Mexico

Jeff Brecht

University of Florida, USA Pilar Buera

Universidad de Buenos Aires, Argentina

Derek V Byrne

Aarhus University, Denmark Wei Chen

Zhejiang University, China

Veronique Cheynier

INRA-UMR SPO, Montpellier, France Emma Chiavaro

University of Parma, Italy

Seojin Chung

Ewha Womans University, South Korea Giancarlo Colleli

University of Foggia, Italy

John Cone

Wageningen University, Netherlands Daniel Cozzolino

RMIT University, Australia

Chris Curtin

Oregon State University, USA Andrew Daymond

University of Reading, UK

Guocheng Du

Jiangnan University, China Bruno Fedrizzi

University of Auckland, Australia

Leigh Francis

AWRI, Glen Osmond, Australia Manohar Garg

University of Newcastle, Callaghan, Australia

Renée Goodrich Schneider

University of Florida, USA Liwei Gu

University of Florida, USA

Nathdanai Harnkarnsujarit

Kasetsart University, Thailand Flemming Jessen

Ministry of Food, Agriculture & Fisheries,

Technical University of Denmark

Hyun Jung Kim

Korea Food Research Institute, Republic of Korea Qiao-Quan Liu

Yangzhou University, China

José Manuel Lorenzo

Meat Technology Centre of Galicia, Spain Yunbo Luo

China Agricultural University, Beijing, China

Devanand Luthria

Food Composition Laboratory

USDA-ARS, Beltsville, USA Xi Ma

China Agricultural University, China and University of Texas, USA

Prokopios Magiatis

University of Athens, Greece Judith A Marlett

University of Wisconsin, Madison, USA

Limbikani Matumba

Lilongwe University of Agriculture and Natural Resources, Malawi Arlete Mendes-Faia

University of Trás-os-Montes and Alto Douro, Portugal

Wanmeng Mu

Jiangnan University, China Jörg Oehlenschläger

Seafood Consultant, Germany

Oluyinka Olukosi

University of Georgia, USA David Pacheco

AgResearch Ltd, New Zealand

Antonella Pasqualone

University of Bari, Italy Amlan Patra

Free University of Berlin, Germany

Ron Porat

ARO, The Volcani Center, Israel Devin Rose

University of Nebraska, USA

Cristina Rosell

IATA-CSIC, Spain Suqin Shao

Agriculture and Agri-Food Canada, Canada

Denise Simatos

University of Bourgogne, Dijon, France Chris Simmons

University of California, Davis, USA

Christopher Simons

Ohio State University, USA Fotis Spyropoulos

University of Birmingham, UK

Pierre-Louis Teissedre

University Bordeaux Segalen, France Paola Tosi

University of Reading, UK

Martin Verstegen

Wageningen UR, Netherlands Paola Vitaglione

University of Naples, Italy

Isa Yunusa

University of New England, Australia Hui Zhang

Zhejiang University, China


我要分享  (欢迎您来完善期刊的资料,分享您的实际投稿经验)
研究领域:
投稿录用情况: 审稿时间:  个月返回审稿结果
本次投稿点评:
提交
down
wechat
bug