当前位置: X-MOL首页SCI期刊查询及投稿分析系统 › Food Bioscience杂志
Food Bioscience
基本信息
期刊名称 Food Bioscience
FOOD BIOSCI
期刊ISSN 2212-4292
期刊官方网站 https://www.sciencedirect.com/journal/food-bioscience
是否OA No
出版商 Elsevier B.V.
出版周期
文章处理费 登录后查看
始发年份
年文章数 1132
影响因子 4.8(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 6.4 0.959 1.097
Agricultural and Biological Sciences
Food Science
83/389 78%
Biochemistry, Genetics and Molecular Biology
Biochemistry
175/438 60%
补充信息
自引率 10.4%
H-index 19
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=2212-4292%5BISSN%5D
投稿指南
期刊投稿网址 https://www.editorialmanager.com/FBIO
收稿范围
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to:
Biochemical, biophysical and biological properties of foods, ingredients, and components
Mechanism of functional foods and ingredients including both novel and traditional fermented foods
Genetic, and cellular and molecular biology germane to food production and processing
Foodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humans
Biomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additives
Application of novel technology to foods.
收录体裁
Research Articles
Review Articles
Short Communications
投稿指南 https://www.sciencedirect.com/journal/food-bioscience/publish/guide-for-authors
投稿模板
参考文献格式 https://www.elsevier.com/journals/food-bioscience/2212-4292/guide-for-authors
编辑信息
Editors-in-Chief
Jiangnan University, Wuxi, Jiangsu, China
Cornell University, Ithaca, NY, United States
Assistant Editor

Wenyuan Jin

State Key Laboratory of Food Science & Technology, Wuxi, China
Managing Editor

Yue Zhou

State Key Laboratory of Food Science & Technology, Wuxi, China
Receiving Editor

Bo Jiang

Jiangnan University, Wuxi, Jiangsu, China
Associate Editors

Lutz Fischer

University of Hohenheim, Stuttgart, Germany

John Muyonga

Makerere University, Kampala, Uganda

Fatih Özogul

Cukurova University, Adana, Turkey

Hyun Park

Korea University College of Life Sciences and Biotechnology, Seongbuk-gu, Korea, Republic of

Youling Xiong

University of Kentucky, Lexington, Kentucky, United States
Jiangnan University, Wuxi, Jiangsu, China
Editorial Board Members

Shuji Adachi

Kyoto University, Kyoto, Japan

Feng Chen

Clemson University, Clemson, South Carolina, United States

Hongda Chen

US Department of Agriculture, Washington, District of Columbia, United States

Wei Chen

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

Yong Q. Chen

Wake Forest University School of Medicine, Winston-Salem, North Carolina, United States
Agriculture and Agri-Food Canada Guelph Research and Development Centre, Guelph, Ontario, Canada

Joshua Gong

Agriculture and Agri-Food Canada Guelph Research and Development Centre, Guelph, ON, Canada

Zhengyu Jin

Jiangnan University, Wuxi, Jiangsu, China

Theodore P. Labuza

University of Minnesota Department of Food Science and Nutrition, Saint Paul, Minnesota, United States

Byong Lee

McGill University, Montréal, Quebec, Canada

Lin Li

South China University of Technology, Guangzhou, China

Yin Li

Chinese Academy of Sciences, Beijing, China
University of Tuscia, Viterbo, Italy

Mengshi Lin

University of Missouri, Columbia, Missouri, United States

Yoshinori Mine

University of Guelph, Guelph, Ontario, Canada

Arjan Narbad

Quadram Institute Bioscience, Norwich, United Kingdom
Agricultural University of Athens Department of Food Science and Technology, Athens, Greece

V. Prakash

Central Food Technological Research Institute CSIR, Mysore, India

Tanaboon Sajjaanantakul

Kasetsart University, Bangkok, Thailand

Anderson de Souza Sant'Ana

State University of Campinas Faculty of Food Engineering, Campinas, São Paulo, Brazil

Fereidoon Shahidi

Memorial University of Newfoundland Department of Biochemistry, St John's, Newfoundland and Labrador, Canada

Mingfu Wang

University of Hong Kong School of Biological Sciences, Hong Kong, Hong Kong

Hang Xiao

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

Mingyong Xie

Nanchang University, Nanchang, 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