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Food Control
基本信息
期刊名称 Food Control
FOOD CONTROL
期刊ISSN 0956-7135
期刊官方网站 https://www.sciencedirect.com/journal/food-control
是否OA No
出版商 Elsevier B.V.
出版周期 Bimonthly
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始发年份 1990
年文章数 551
影响因子 5.6(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1区
CiteScore
CiteScore排名 CiteScore SJR SNIP
学科 排名 百分位 12.2 1.146 1.449
Agricultural and Biological Sciences
Food Science
18/389 95%
Biochemistry, Genetics and Molecular Biology
Biotechnology
30/311 90%
补充信息
自引率 5.4%
H-index 103
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=0956-7135%5BISSN%5D
投稿指南
期刊投稿网址 https://www.editorialmanager.com/foodcont/default.aspx
收稿范围
An official scientific journal of the European Federation of Food Science and Technology (EFFoST) and the International Union of Food Science and Technology (IUFoST).

Food Control is an international journal that publishes manuscripts resulting from original scientific investigation into significant food safety and food quality concerns and preventative control measures that improve public health. Manuscripts submitted to this journal should document the problem of concern, proper hypothesis, experimental design, data analysis, and interpretation of the observed results, supported by relevant statistical analysis. The research should have an international scope, not limiting to local issues.

The journal focuses on postharvest human food safety and quality issues and welcomes submissions related to the areas of interest listed below:
Microbial contaminants and food safety - causes and control measures, including isolation, detection, and intervention methods
Chemical and biochemical contaminants (mycotoxins included) - causes and control measures, including isolation, detection, and intervention methods
Food safety preventative control measures, including process development, HACCP, food safety objectives, quality assurance, and good manufacturing practices
Food safety risk assessment
Codes of practice, legislation and international harmonization
Consumer training and education
Food Authentication and Traceability


The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.

The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions that do not fulfil these requirements will not be considered for review and publication.

Benefits to authors
We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services.

Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center.
收录体裁
Original high-quality research papers
Major review articles
Short communications 
Short reviews
Comment articles
Authoritative position papers 
book reviews
Letters to the Editor
conference reports 
calendar of forthcoming events
投稿指南 https://www.sciencedirect.com/journal/food-control/publish/guide-for-authors
投稿模板
参考文献格式 https://www.elsevier.com/journals/food-control/0956-7135/guide-for-authors
编辑信息
Editor-in-Chief

G. Campbell-Platt

University of Reading, United Kingdom 
Editor, North America and Asia/Pacific

L. Huang

USDA-ARS Residue Chemistry and Predictive Microbiology Research, Wyndmoor, Pennsylvania, United States 
Editor, Europe and South America

R. Greiner

Max Rubner-Institute Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
Editor, South and Southeast Asia and Oceania

W. Zhou

National University of Singapore, Singapore, Singapore
Editor, North and East Asia

J.J. Jen

California Polytechnic State University, San Luis Obispo, California, United States
Editorial Board Members

D.L. Archer

University of Florida, Gainesville, Florida, United States

L. Bai

Jilin University, Changchun, China
University of Maryland at College Park, Baltimore, Maryland, United States

A.A.G. Candlish

Glasgow Caledonian University, Glasgow, United Kingdom

W. Chen

Jiangnan University School of Food Science and Technology, Wuxi, China

Z. Chen

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

D. Cozzolino

Central Queensland University Science Environment and Agriculture, Gladstone, Australia
University of Santiago de Compostela, Santiago de Compostela, Spain

J. Frank

The University of Georgia, Athens, Georgia, United States

P.V. Gawande

PharMEDium, Memphis, Tennessee, United States

E. Górska-Horczyczak

University of Warsaw, Warszawa, Poland

C-.T. Ho

Rutgers University Department of Food Science, New Brunswick, New Jersey, United States

R. Jadeja

Oklahoma State University Stillwater, Stillwater, Oklahoma, United States

D.J. Jukes

University of Reading, Reading, United Kingdom

F.-K. Lücke

Fulda University of Applied Sciences, Fulda, Germany
Institute of Technology of Agricultural Products, Athens, Greece

G. Moy

Heartfile, Genève, Switserland
University of Tunis, Tunis, Tunisia
University of Zagreb Department of Food Engineering, Zagreb, Croatia

Q. Rao

Florida State University College of Human Sciences Nutrition, Food & Exercise Sciences, Tallahassee, Florida, United States

D. Rodriguez Amaya

Cidade Universitária, Campinas, Brazil

X.M. Shi

Shanghai Jiao Tong University, Shanghai, China
University of Guelph, Guelph, Ontario, Canada

A. Wu

Institute for Nutritional Sciences Shanghai Institutes for Biological Sciences Chinese Academy of Sciences, Shanghai, China
Korea National University of Transportation Division of Food Science and Biotechnology, Jeungpyeong-gun, Korea, Republic of


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