Journal Of Food Composition And Analysis

Journal Of Food Composition And Analysis英文簡介

The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal's basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.

The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.

Journal Of Food Composition And Analysis中文簡介

《Journal Of Food Composition And Analysis》是一本由ACADEMIC PRESS INC ELSEVIER SCIENCE出版商出版的專業(yè)工程技術(shù)期刊，該刊創(chuàng)刊于1987年，刊期Bimonthly，該刊已被國際權(quán)威數(shù)據(jù)庫SCIE收錄。在中科院最新升級版分區(qū)表中，該刊分區(qū)信息為大類學(xué)科：工程技術(shù) 2區(qū)，小類學(xué)科：應(yīng)用化學(xué) 2區(qū)；食品科技 2區(qū)；在JCR（Journal Citation Reports）分區(qū)等級為Q2。該刊發(fā)文范圍涵蓋應(yīng)用化學(xué)等領(lǐng)域，旨在及時(shí)、準(zhǔn)確、全面地報(bào)道國內(nèi)外應(yīng)用化學(xué)工作者在該領(lǐng)域取得的最新研究成果、工作進(jìn)展及學(xué)術(shù)動態(tài)、技術(shù)革新等，促進(jìn)學(xué)術(shù)交流，鼓勵學(xué)術(shù)創(chuàng)新。2021年影響因子為4.52，平均審稿速度約6.8個月。

中科院分區(qū)最新升級版（當(dāng)前數(shù)據(jù)版本：2021年12月最新升級版）

大類學(xué)科	分區(qū)	小類學(xué)科	分區(qū)	Top期刊	綜述期刊
工程技術(shù)	2區(qū)	CHEMISTRY, APPLIED 應(yīng)用化學(xué) FOOD SCIENCE & TECHNOLOGY 食品科技	2區(qū) 2區(qū)	否	否

JCR分區(qū)（當(dāng)前數(shù)據(jù)版本：2021-2022年最新版）

JCR分區(qū)等級	JCR所屬學(xué)科	分區(qū)	影響因子
Q2	CHEMISTRY, APPLIED	Q2	4.52
	FOOD SCIENCE & TECHNOLOGY	Q2

期刊指數(shù)

影響因子	h-index	Gold OA文章占比	研究類文章占比	OA開放訪問	平均審稿速度
4.52	99	7.58%	97.21%	未開放	約6.8個月

IF值(影響因子)趨勢圖