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Food Microbiology
基本信息
期刊名称 Food Microbiology
FOOD MICROBIOL
期刊ISSN 0740-0020
期刊官方网站 https://www.sciencedirect.com/journal/food-microbiology
是否OA No
出版商 Academic Press
出版周期 Bimonthly
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始发年份 1984
年文章数 174
影响因子 4.5(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 BIOTECHNOLOGY & APPLIED MICROBIOLOGY 生物工程与应用微生物2区
FOOD SCIENCE & TECHNOLOGY 食品科技1区
MICROBIOLOGY 微生物学2区
CiteScore
CiteScore排名 CiteScore SJR SNIP
学科 排名 百分位 11.3 1.026 1.375
Agricultural and Biological Sciences
Food Science
26/389 93%
Immunology and Microbiology
Microbiology
22/182 88%
补充信息
自引率 4.4%
H-index 103
SCI收录状况 Science Citation Index Expanded
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PubMed Central (PMC) http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0740-0020%5BISSN%5D
投稿指南
期刊投稿网址 https://www.editorialmanager.com/FM/default.aspx
收稿范围
Food Microbiology publishes original research articles, short research communications, and review papers dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel and have a clear connection to the microbiology of foods or food production environments. The microbiological aspects of all stages of food production, from pre- to post-harvest and throughout processing and preparation, are of interest. Studies should be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.

Papers relating to the following topics will be considered:
• Taxonomy, Physiology, genetics, biochemistry, and behavior of microorganisms that are either used to make foods or that represent safety or quality problems
• Effects of preservatives, including bioprotectants, processes, and packaging systems on the microbiology of foods
• Methods for detection, identification and enumeration of foodborne microorganisms or microbial toxins
• Microbiology of food fermentations
• Predictive microbiology and applications to foods
• Microbial communities and ecology of foods, food production, and food processing environments
• Microbiological aspects of food safety
• Microbiological aspects of general and sensorial food quality and spoilage

Papers with a focus on the following areas will not be considered:
• Biotechnology or food technology, including process or product developments, optimizations, and formulations
• Development of new microbial strains for fermentations, ingredient production, or probiotic applications
• Studies involving health claims
• Surveys of microorganisms in foods, unless the surveys are research hypothesis-driven
• Development of biosensors or other analytical methods, unless efficacy is evaluated in foods or food environments
收录体裁
research papers
research notes
reviews
Book reviews
letters to the editor 
投稿指南 https://www.sciencedirect.com/journal/food-microbiology/publish/guide-for-authors
投稿模板
参考文献格式 https://www.elsevier.com/journals/food-microbiology/0740-0020/guide-for-authors
编辑信息

Editor

M.L. Tortorello

Contributing Editors

J. Carballo, PhD

University of Vigo Department of Chemical Engineering, Vigo, Spain

F. Carlin

French National Institute for Agricultural Research Provence-Alpes-Côte d'Azur, Avignon cedex 9, France

P. Delaquis

Summerland Research and Development Centre, Summerland, British Columbia, Canada

G. Duffy

Irish Agriculture and Food Development Authority, Carlow, Ireland

A. Lonvaud

Institute of Vine and Wine Science, Villenave d'Ornon, France

Editorial Board Members

M. Abadias

Research and Technology Food and Agriculture Fruitcentre, Catalonia, Spain

L. Almela

University of Murcia Department of Agricultural Chemistry Geology and Edaphology, Murcia, Spain

G. Amagliani

University of Urbino Carlo Bo, Urbino, Italy

A.S. Angelidis

Aristotle University of Thessaloniki, Thessaloniki, Greece

L. Aquilanti

Polytechnic University of Marche, Ancona, Italy

F. N. Arroyo-Lopez

Spanish Scientific Research Council Andalucia Office, Sevilla, Spain

J-C. Augustin

National Veterinary School of Alfort, Maisons Alfort, France

E. Bartowsky

Australian Wine Research Institute, Glen Osmond, Australia

P. Battilani

Universita Cattolica del Sacro Cuore Faculty of Agricultural Food and Environmental Sciences, Piacenza, Italy

C. Belloch

Institute of Agrochemistry and Food Technology Food Biotechnology Department, Burjassot, Spain

D. Bolton

A. Brandelli

Federal University of Rio Grande do Sul, Porto Alegre, Brazil

R. Briandet, PhD

Food Microbiology for Health, Jouy-en-Josas, France

S. Brul

University of Amsterdam, Amsterdam, Netherlands

L. Bunkova

Tomas Bata University in Zlin, Zlin, Czech Republic

C.P. Champagne

Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, Quebec, Canada

M-J. Chen

National Taiwan University, Dept. of Animal Science and Technology, Taiwan, Republic of China

M. Ciani

Polytechnic University of Marche, Ancona, Italy

G. Comi

University of Udine, Udine, Italy

E. Coton

Bretagne Occidentale University, Brest, France

O. Couvert

Bretagne Occidentale University, Brest, France

D. D'Souza

University of Tennessee, Knoxville, Tennessee, United States

M. Danyluk

Citrus Research and Education Center, Lake Alfred, Florida, United States

N. Desmasures

University of Caen Normandy, Caen, France

R. Di Cagno

Free University of Bozen-Bolzano, Bolzano, Italy

E.H. Drosinos

Agricultural University of Athens, Athens, Greece

D. Ercolini

University of Naples Federico II, Napoli, Italy

M.M Ferreira

University of Lisbon, Lisboa, Portugal

E. Franciosi

Edmund Mach Foundation Agrarian Institute of San Michele, Trento, Italy

A. Gálvez

University of Jaén, Jaen, Spain

M. Gänzle

University of Alberta, Edmonton, Alberta, Canada

M.I. Gil

Center for Edaphology and Applied Biology of the Segura River, Murcia, Spain

A. Gill

Health Canada, Ottawa, Ontario, Canada

G. Giraffa

Institute of Agricultural Biology and Biotechnology National Research Council Lodi Branch, Lodi Lo, Italy

M. Gobbetti

Free University of Bozen-Bolzano, Bolzano, Italy

M.E. Guerzoni

University Hospital of Bologna Sant'Orsola-Malpighi Polyclinic, Bologna, Italy

R.A. Holley

University of Manitoba, Winnipeg, Manitoba, Canada

J.A. Hudson

Institute of Environmental Science and Research Ltd, Porirua, New Zealand

C.O. Jeon

Chung-Ang University, Seoul, Korea, Republic of

C. Jo

Seoul National University Department of Agricultural Biotechnology, Seoul, Korea, Republic of

K. Jordan

Teagasc Food Research Centre Moorepark, Cork, Ireland

K. Koutsoumanis

Aristotle University of Thessaloniki, Thessaloniki, Greece

S. Q. Liu

National University of Singapore, Singapore, Singapore

S. Lomonaco

University of Turin, Torino, Italy

B. Mahmoud

Mississippi State University, Mississippi State, Mississippi, United States

S. Marin

University of Lleida, Lleida, Spain

O. Martín-Belloso

University of Lleida, Lleida, Spain

A. Martinez

Institute of Agrochemistry and Food Technology, Burjassot, Spain

D.A. McDowell

Ulster University School of Health Sciences, Newtownabbey, United Kingdom

C. Nguyen-The

French National Institute for Agricultural Research Provence-Alpes-Côte d'Azur, Avignon cedex 9, France

G.-J. Nychas

Agricultural University of Athens Department of Food Science and Technology, Athens, Greece

E. Parente

University of Basilicata, Potenza, Italy

S. Parveen

University of Maryland Eastern Shore, Princess Anne, Maryland, United States

E. Pereira De Martinis

University of Sao Paulo Faculty of Pharmaceutical Sciences of Ribeirao Preto, RIBEIRAO PRETO, Brazil

S. Ravishankar, PhD

University of Arizona, Tucson, Arizona, United States

C. Restuccia

University of Catania, Catania, Italy

D. Rodríguez-Lázaro

University of Burgos, Burgos, Spain

J.L. Romalde

University of Santiago de Compostela, Santiago de Compostela, Spain

J. Rovira

University of Burgos, Burgos, Spain

J.-H. Ryu

Korea University College of Science, Seoul, Korea, Republic of

J. Samelis

Institute of Technology of Agricultural Products, Athens, Greece

M. Sarker

Oregon State University, Corvallis, Oregon, United States

L. Saucier

Laval University, Quebec, Canada

D.W. Schaffner

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

R. Schwan

Federal University of Lavras, LAVRAS, Brazil

F. V. M. Silva

The University of Auckland, Auckland, New Zealand

G. Spano

University of Foggia, Foggia, Italy

G. Suzzi

Faculty of Bioscience and Agro-Food and Environmental Technology University of Teramo, Teramo, Italy

T. M. Taylor

Texas A&M University College Station, College Station, Texas, United States

P.C. Teixeira

Catholic University of Portugal Faculty of Biotechnology, Porto, Portugal

S. Torriani

University of Verona Department of Biotechnology, Verona, Italy

L. Truelstrup Hansen

National Food Institute, Søborg, Denmark

A-J. Trujillo Mesa

Autonomous University of Barcelona Special Research Center of Food Technology, Bellaterra, Spain

M. Valero Roche

Miguel Hernandez University of Elche Plant Science and Microbiology Department, Alicante, Spain

C. Varela

Australian Wine Research Institute, Glen Osmond, Australia

F. Villani

University of Naples Federico II, Napoli, Italy

G. Vinderola

Institute of Industrial Lactology, Santa Fe, Argentina

S. Weckx

H-G. Yuk, PhD

Korea National University of Transportation Division of Food Science and Biotechnology, Jeungpyeong-gun, Korea, Republic of

M. Zagorec

Oniris Nantes - Géraudière Site, Nantes, France

W. Zhang

National Center for Food Safety and Technology, Bedford Park, Illinois, United States

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