推荐同事 机构合作 中文 繁體中文 English 한국어 日本語 Português Español

美国ACCDON公司旗下品牌

021-33361733，021-34243363

chinasupport@letpub.com

登录 注册 新注册优惠

Food Science and Human Wellness

2024年6月最新影响因子数据已经更新，欢迎查询！ 如果您对期刊系统有任何需求或者问题，欢迎点击此处反馈给我们。

按期刊名首写字母查看 FOOD SCI HUM WE最新评论：五个月应该只是知网上on line吧，如果想web of science收录要2年左右吧 (2024-10-14)


期刊名:   ISSN:   研究方向:   影响因子: -   SCI收录:
大类学科:   小类学科:   中国科学院分区:   是否OA期刊:   结果排序:

同行评审状态查询 Manuscript Number * Last Name * First Name * 出版社 * 查 询 重 置

按研究方向查看：


Food Science and Human Wellness期刊基本信息Hello，您是该期刊的第120153位访客

基本信息 登录收藏
期刊名字Food Science and Human WellnessFood Science and Human Wellness

FOOD SCI HUM WELL
（此期刊被最新的JCR期刊SCIE收录）

LetPub评分
7.7
110人评分
我要评分

声誉
8.3

影响力
6.9

速度
8.3

期刊ISSN2213-4530
微信扫码收藏此期刊
2023-2024最新影响因子
（数据来源于搜索引擎）		5.6 点击查看影响因子趋势图
实时影响因子 截止2024年10月29日：5.575
2023-2024自引率1.80%点击查看自引率趋势图
五年影响因子6.8
JCI期刊引文指标 1.58
h-index 暂无h-index数据
CiteScore
（ 2024年最新版）
CiteScoreSJRSNIPCiteScore排名
8.301.1271.255
学科分区排名百分位
大类：Agricultural and Biological Sciences
小类：Food Science		Q146 / 389

期刊简介
Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.
期刊官方网站https://www.sciencedirect.com/journal/food-science-and-human-wellness
期刊投稿网址https://www.editorialmanager.com/FSHW/default.aspx
作者指南网址http://www.keaipublishing.com/en/journals/food-science-and-human-wellness/guide-for-authors/
期刊语言要求Language
Please write your text in good English (American or British usage is accepted, but not a mixture of these). Authors who feel their English language manuscript may require editing to eliminate possible grammatical or spelling errors and to conform to correct scientific English may wish to use the English Language Editing service.

经LetPub语言功底雄厚的美籍native English speaker精心编辑的稿件，不仅能满足Food Science and Human Wellness的语言要求，还能让Food Science and Human Wellness编辑和审稿人得到更好的审稿体验，让稿件最大限度地被Food Science and Human Wellness编辑和审稿人充分理解和公正评估。LetPub的专业SCI论文编辑服务（包括SCI论文英语润色，同行资深专家修改润色，SCI论文专业翻译，SCI论文格式排版，专业学术制图等）帮助作者准备稿件，已助力全球15万+作者顺利发表论文。部分发表范例可查看：服务好评 论文致谢（2篇） 。
提交文稿
是否OA开放访问Yes
OA期刊相关信息
文章处理费：需要（ CNY8000; EUR1050; USD1200; ）
文章处理费豁免：没有
其他费用：没有
期刊主题关键词：food biochemistry、food microbiology、nutrition and immunology、food safety、food safety and toxicology
相关链接：Aims & ScopeAuthor InstructionsEditorial BoardDouble anonymous peer review
通讯方式TSINGHUA UNIV PRESS, B605D, XUE YAN BUILDING, BEIJING, PEOPLES R CHINA, 100084
出版商Elsevier
涉及的研究方向Agricultural and Biological Sciences-Food Science
出版国家或地区PEOPLES R CHINA
出版语言English
出版周期Quarterly
出版年份2012
年文章数 233点击查看年文章数趋势图
Gold OA文章占比99.36%
研究类文章占比：
文章 ÷（文章 + 综述）		97.00%
WOS期刊SCI分区
（ 2023-2024年最新版）		WOS分区等级：1区

按JIF指标学科分区收录子集JIF分区JIF排名JIF百分位
学科：FOOD SCIENCE & TECHNOLOGYSCIEQ124/173
学科：NUTRITION & DIETETICSSCIEQ114/114
按JCI指标学科分区收录子集JCI分区JCI排名JCI百分位
学科：FOOD SCIENCE & TECHNOLOGYSCIEQ110/173
学科：NUTRITION & DIETETICSSCIEQ16/114
中国科学院《国际期刊预警
名单（试行）》名单 		2024年02月发布的2024版：不在预警名单中

2023年01月发布的2023版：不在预警名单中

2021年12月发布的2021版：不在预警名单中

2020年12月发布的2020版：不在预警名单中
中国科学院SCI期刊分区
（ 2023年12月最新升级版） 		点击查看中国科学院SCI期刊分区趋势图
大类学科小类学科Top期刊综述期刊
农林科学 4区1区2区
FOOD SCIENCE & TECHNOLOGY
食品科技		4区2区1区
NUTRITION & DIETETICS
营养学		3区4区1区
是否
中国科学院SCI期刊分区
（ 2022年12月升级版）
大类学科小类学科Top期刊综述期刊
农林科学 1区1区4区
FOOD SCIENCE & TECHNOLOGY
食品科技		1区1区1区
NUTRITION & DIETETICS
营养学		3区2区1区
是否
中国科学院SCI期刊分区
（ 2021年12月旧的升级版）
大类学科小类学科Top期刊综述期刊
农林科学 3区2区1区
FOOD SCIENCE & TECHNOLOGY
食品科技		1区4区2区
NUTRITION & DIETETICS
营养学		4区1区2区
否否
SCI期刊收录coverage Science Citation Index Expanded (SCIE) (2020年1月，原SCI撤销合并入SCIE，统称SCIE)
Scopus (CiteScore)
Directory of Open Access Journals (DOAJ)
PubMed Central (PMC)链接http://www.ncbi.nlm.nih.gov/nlmcatalog?term=2213-4530%5BISSN%5D
平均审稿速度网友分享经验：
10 Weeks
平均录用比例网友分享经验：
版面费/APC文章处理费信息
文章处理费：需要（ CNY8000; EUR1050; USD1200; ）
文章处理费豁免：没有
其他费用：没有
LetPub提供文章处理费（APC）支持服务，可以用人民币支付版面费啦！
LetPub助力发表经LetPub编辑的稿件平均录用比例是未经润色的稿件的1.5倍，平均审稿时间缩短40%。众多作者在使用LetPub的专业SCI论文编辑服务（包括SCI论文英语润色，同行资深专家修改润色，SCI论文专业翻译，SCI论文格式排版，专业学术制图等）后论文在Food Science and Human Wellness顺利发表。
快看看作者怎么说吧：服务好评 论文致谢
编辑信息 Editor-in-Chief
Bin Cong
Hebei Medical University, China

Founding Editor-in-Chief
Rui-Hai Liu
Cornell University, USA

Associate Editors-in-Chief
Ning Chen
Wuhan Sports University, China

Qing-Wu Shen
Hunan Agricultural University, China

Bao-Jun(Bruce) Xu
Beijing Normal University-Hong Kong Baptist University United International College, China

Alexander M. Gosslau
City University of New York, USA

Hui-Min Wang
National Chung Hsing University,Taiwan, China

Hao Jing
China Agricultural University, China

Geoffrey Ivan Neil Waterhouse
University of Auckland, New Zealand

Zhao Wang
Tsinghua University, China

Wen-Yi Kang
Henan University, China

Guo-Xun Chen
The University of Tennessee, USA

Qi-Xiao Zhai
Jiangnan University, China

Yan Zhang
Hebei Food Inspection and Research Institute, China

Hui Zhao
Tianjin University of Commerce, China

Nan Shang
China Agricultural University, China
期刊常用信息链接
同领域相关期刊 Food Science and Human Wellness期刊近年CiteScore指标趋势图
该杂志的自引率趋势图 Food Science and Human Wellness中国科学院SCI期刊分区趋势图
该杂志的年文章数趋势图 同领域作者分享投稿经验
Food Science and Human Wellness上中国学者近期发表的论文  
  • 同领域相关期刊
  • 期刊CiteScore趋势图
  • 期刊自引率趋势图
  • 中国科学院分区趋势图
  • 年文章数趋势图
  • 该期刊中国学者近期发文
  • 中国科学院分区相关期刊
  • 同类著名期刊名称 h-index CiteScore
    Current Opinion in Food Science2118.40
    Food Packaging and Shelf Life2014.00
    Food Frontiers010.50
    Future Foods08.60
    Current Research in Food Science07.40
    Current Nutrition Reports07.70
    Applied Food Research04.50
    NFS Journal011.10
    Frontiers in Nutrition05.20
    Food Science & Nutrition157.40
    中国科学院SCI期刊分区同大类学科的热搜期刊 浏览次数
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY1209827
    Food Chemistry1159255
    INDUSTRIAL CROPS AND PRODUCTS615109
    Food & Function552080
    CATENA523292
    FOOD RESEARCH INTERNATIONAL475850
    LWT-FOOD SCIENCE AND TECHNOLOGY461819
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE446417
    PLANT AND SOIL436921
    Geoderma393988
  •  

    Food Science and Human Wellness Food Science and Human Wellness
    我来预测明年：
    稳步上升 表现平稳 逐渐下降　 刷新
  •  

    		  
  •  

    		  
  •  

    		  
  • 中国学者近期发表的论文
    1.Physicochemical properties and biological activities of polysaccharides from the peel of Dioscorea opposita Thunb. extracted by four different methods

    Author: Zhao, Zuowei; Wang, Li; Ruan, Yuan; Wen, Chunnan; Ge, Menghuan; Qian, Yanyan; Ma, Bingji
    Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 130-139. DOI: 10.1016/j.fshw.2022.07.0312213-4530        DOI
    2.Virtual screening, molecular docking and identification of umami peptides derived from Oncorhynchus mykiss

    Author: Zhao, Wenzhu; Su, Lijun; Huo, Shitong; Yu, Zhipeng; Li, Jianrong; Liu, Jingbo
    Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 89-93. DOI: 10.1016/j.fshw.2022.07.026        DOI
    3.Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model

    Author: Zhang, Mingcheng; Zhao, Xiaocao; Liu, Dengyong; Wang, Guan
    Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 275-282. DOI: 10.1016/j.fshw.2022.07.008        DOI
    4.Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide

    Author: Zhang, Junmiao; Du, Hengjun; Ma, Ning; Zhong, Lei; Ma, Gaoxing; Pei, Fei; Chen, Hui; Hu, Qiuhui
    Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 183-191. DOI: 10.1016/j.fshw.2022.07.006        DOI
    5.Edible mushrooms as a potent therapeutics of subclinical thyroid dysfunction among adults, especially in obese individuals: a prospective cohort study

    Author: Zhang, Juanjuan; Rayamajhi, Sabina; Thapa, Amrish; Meng, Ge; Zhang, Qing; Liu, Li; Wu, Hongmei; Gu, Yeqing; Zhang, Shunming; Zhang, Tingjing; Wang, Xuena; Cao, Zhixia; Dong, Jun; Zheng, Xiaoxi; Zhang, Xu; Dong, Xinrong; Wang, Xing; Sun, Shaomei; Zhou, Ming; Jia, Qiyu; Song, Kun; Niu, Kaijun
    Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 295-302. DOI: 10.1016/j.fshw.2022.07.0192213-4530        DOI
    6.Effect of cooking processes on tilapia aroma and potential umami perception

    Author: Zhang, Danni; Ayed, Charfedinne; Fisk, Ian D.; Liu, Yuan
    Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 35-44. DOI: 10.1016/j.fshw.2022.07.016        DOI
    7.Process optimization, texture and microstructure of novel kelp tofu

    Author: Ye, Xianjiang; Chen, Li; Su, Zhichen; Lin, Xiaojuan; Chen, Jicheng
    Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 111-118. DOI: 10.1016/j.fshw.2022.07.0292213-4530        DOI
    8.Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers

    Author: Xu, Na; Zeng, Xianming; Li, Lingyun; Zhang, Xinyue; Wang, Peng; Han, Minyi; Xu, Xinglian
    Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 242-253. DOI: 10.1016/j.fshw.2022.07.0042213-4530        DOI
    9.Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage

    Author: Xu, Lirong; Wu, Gangcheng; Huang, Jianhua; Zhang, Hui; Jin, Qingzhe; Wang, Xingguo
    Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 140-150. DOI: 10.1016/j.fshw.2022.07.032        DOI
    10.Energy status regulated umami compound metabolism in harvested shiitake mushrooms (Lentinus edodes) with spores triggered to release

    Author: Xia, Rongrong; Zhao, Xuemei; Xin, Guang; Sun, Libin; Xu, Heran; Hou, Zhenshan; Li, Yunting; Wang, Yafei
    Journal: FOOD SCIENCE AND HUMAN WELLNESS. 2023; Vol. 12, Issue 1, pp. 303-311. DOI: 10.1016/j.fshw.2022.07.0202213-4530        DOI
  • 同大类学科的其他著名期刊名称 h-index CiteScore
    Nature Food028.50
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16232.50
    Annual Review of Entomology17845.70
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8226.20
    FOOD HYDROCOLLOIDS13219.90
    Annual Review of Food Science and Technology5122.40
    SOIL BIOLOGY & BIOCHEMISTRY18616.90
    Annual Review of Phytopathology14316.60
    Current Forestry Reports015.90
    Current Opinion in Food Science2118.40
    同分区等级的其他期刊名称 h-index CiteScore
    CA-A CANCER JOURNAL FOR CLINICIANS144873.20
    NATURE REVIEWS DRUG DISCOVERY289137.40
    LANCET700148.10
    NEW ENGLAND JOURNAL OF MEDICINE933145.40
    BMJ-British Medical Journal019.90
    BMJ-British Medical Journal019.90
    NATURE REVIEWS MOLECULAR CELL BIOLOGY386173.60
    Nature Reviews Clinical Oncology12799.40
    Nature Reviews Materials61119.40
    Nature Reviews Disease Primers4876.70
以上SCI期刊相关数据和信息来源于网络，仅供参考。
投稿状态统计： 我要评分：

同领域作者分享投稿经验：共175条


    联系我们 | 站点地图 | 友情链接 | 授权代理商 | 加入我们

    © 2010-2024 中国: LetPub上海    网站备案号：沪ICP备10217908号-1    沪公网安备号：31010402006960 （网站）31010405000484 （蝌蝌APP）

    增值电信业务经营许可证：沪B2-20211595    网络文化经营许可证：沪网文[2023]2004-152号

    礼翰商务信息咨询（上海）有限公司      办公地址：上海市徐汇区漕溪北路88号圣爱大厦1803室