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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 期刊收藏夹

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按期刊名首写字母查看 CRIT REV FOOD S最新评论：你好，请问你with editor多久啊？快with editor一个月了想去催一下 (2025-07-03)


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期刊名字CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

CRIT REV FOOD SCI
（此期刊被最新的JCR期刊SCIE收录）

LetPub评分
8.5
104人评分
我要评分

声誉
8.9

影响力
8.1

速度
8.4

期刊ISSN1040-8398
蝌蝌APP，让您与同行交流更轻松
立即下载
E-ISSN1549-7852
2024-2025最新影响因子
（数据来源于搜索引擎）		8.8 点击查看影响因子趋势图
实时影响因子 截止2025年5月19日：8.608
2024-2025自引率2.30%点击查看自引率趋势图
五年影响因子12
JCI期刊引文指标 0.96
h-index 135
CiteScore
（ 2025年最新版）
CiteScoreSJRSNIPCiteScore排名
23.502.2002.536
学科分区排名百分位
大类：Agricultural and Biological Sciences
小类：Food Science		Q16 / 404
大类：Agricultural and Biological Sciences
小类：Industrial and Manufacturing Engineering		Q17 / 402

期刊简介
The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source.

Reviews include issues of national concern, especially to food scientists, nutritionists, and health professionals, including:

Diet and disease
Antioxidants
A llergenicity and food coloring
Microbiological concerns
Flavor chemistry
The role of nutrients and their bioavailability
Pesticides
Toxic chemicals and regulation
Reviews also cover risk assessment, food safety, food processing, government regulation and policy, nutrition, fortification, new food products/ingredients and technologies, food and behavior, effects of processing on nutrition, food labeling, functional/bioactive foods, and diet and health.
期刊官方网站http://www.tandfonline.com/toc/bfsn20/current#.UzugdaLHmL0
期刊投稿格式模板
VIP专享
Word版格式模板 LaTeX版格式模板
此模板来自于期刊/出版社官网。开通VIP可免费下载，并享1w+期刊模板资源。
此模板来自于期刊/出版社官网。开通VIP可免费下载，并享1w+期刊模板资源。
期刊投稿网址http://mc.manuscriptcentral.com/bfsn
期刊语言要求经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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION的语言要求，还能让CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION编辑和审稿人得到更好的审稿体验，让稿件最大限度地被CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION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（2篇） 论文致谢（1篇） 。
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是否OA开放访问No
通讯方式TAYLOR & FRANCIS INC, 325 CHESTNUT ST, SUITE 800, PHILADELPHIA, USA, PA, 19106
出版商Taylor and Francis Ltd.
涉及的研究方向工程技术-食品科技
出版国家或地区UNITED STATES
出版语言English
出版周期Bimonthly
出版年份1980
年文章数 243点击查看年文章数趋势图
Gold OA文章占比11.09%
研究类文章占比：
文章 ÷（文章 + 综述）		0.00%
WOS期刊JCR分区
（ 2024-2025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 & TECHNOLOGYSCIEQ110/181
学科：NUTRITION & DIETETICSSCIEQ16/112
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 & TECHNOLOGYSCIEQ144/181
学科：NUTRITION & DIETETICSSCIEQ123/112
中国科学院《国际期刊预警
名单（试行）》名单 		2025年03月发布的2025版：不在预警名单中

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
中国科学院期刊分区
（ 2025年3月最新升级版） 		点击查看中国科学院期刊分区趋势图
大类学科小类学科Top期刊综述期刊
农林科学 3区2区2区
FOOD SCIENCE & TECHNOLOGY
食品科技		2区4区2区
NUTRITION & DIETETICS
营养学		1区1区2区
是是
中国科学院期刊分区
（ 2023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 4区1区2区
FOOD SCIENCE & TECHNOLOGY
食品科技		2区3区2区
NUTRITION & DIETETICS
营养学		2区3区2区
是是
中国科学院期刊分区
（ 2022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 4区1区2区
FOOD SCIENCE & TECHNOLOGY
食品科技		3区3区1区
NUTRITION & DIETETICS
营养学		4区2区1区
是是
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)
PubMed Central (PMC)链接http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1040-8398%5BISSN%5D
平均审稿速度网友分享经验：
平均3.0个月
平均录用比例网友分享经验：
较难
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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION顺利发表。
快看看作者怎么说吧：服务好评（2篇） 论文致谢（1篇） 。
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期刊常用信息链接
同领域相关期刊 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION期刊近年CiteScore指标趋势图
该杂志的自引率趋势图 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION中国科学院期刊分区趋势图
该杂志的年文章数趋势图 同领域作者分享投稿经验
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION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
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16234.20
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8225.50
    FOOD HYDROCOLLOIDS13221.70
    Food Chemistry22118.30
    FOOD RESEARCH INTERNATIONAL13412.80
    Innovative Food Science & Emerging Technologies9612.50
    LWT-FOOD SCIENCE AND TECHNOLOGY11513.60
    FOOD CONTROL10314.10
    MEAT SCIENCE14213.70
    FOOD REVIEWS INTERNATIONAL6215.80
    中国科学院期刊分区同大类学科的热搜期刊 浏览次数
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY1371646
    Food Chemistry1323581
    INDUSTRIAL CROPS AND PRODUCTS748145
    CATENA649480
    Food & Function633160
    FOOD RESEARCH INTERNATIONAL580392
    LWT-FOOD SCIENCE AND TECHNOLOGY518279
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE500371
    PLANT AND SOIL487959
    Geoderma448562
  •  

    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
    我来预测明年：
    稳步上升 表现平稳 逐渐下降　 刷新
  •  

    		  
  •  

    		  
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  • 中国学者近期发表的论文
    1.The flavor properties of Amadori rearrangement products and their potentials in flavor replication of plant-based meat analogs: a review

    Author: Zhan, Huan; Xin, Wenjing; Deng, Yang; Lin, Tao; Shen, Qingshan; Hayat, Khizar; Ma, Yanli; Diao, Yuduan
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2025; Vol. , Issue , pp. -. DOI: 10.1080/10408398.2025.2507696        PubMed      DOI
    2.Aptamers for aflatoxin M1: from aptasensing technology to commercialization

    Author: Guo, Xiaodong; Zhang, Mengke; Wen, Xin; Zhang, Genxi; Zhang, Tao; Lou, Xinhui; Wang, Mengzhi; Fauconnier, Marie-Laure; Xie, Kaizhou
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2025; Vol. , Issue , pp. -. DOI: 10.1080/10408398.2025.2510424        PubMed      DOI
    3.Exploring the complexities of bitterness: a comprehensive review of methodologies, bitterants, and influencing factors centered around coffee beverage

    Author: Hu, Gui-Lin; Alafifi, Jameel Hizam; Quan, Chen-Xi; Al-Romaima, Abdulbaset; Qiu, Ming-Hua
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2025; Vol. , Issue , pp. -. DOI: 10.1080/10408398.2025.2512220        PubMed      DOI
    4.Intelligent control for improving the quality of fresh meat products with rich lipid in cold chain logistics: research status, challenge, and potential applications

    Author: Luo, Yingqiu; Zhang, Min; Yu, Qi; Mujumdar, Arun S.; Rui, Luming
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2025; Vol. , Issue , pp. -. DOI: 10.1080/10408398.2025.2512221        PubMed      DOI
    5.Advances in Asian pear research: active ingredients, health benefits, processing trends and challenges

    Author: Chen, Luyao; Wang, Han; Lu, Jingxuan; Cao, Jiankang; Jiang, Weibo
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2025; Vol. , Issue , pp. -. DOI: 10.1080/10408398.2025.2508852        PubMed      DOI
    6.Artificial intelligence-assisted identification and screening strategies in sweetener design

    Author: Xie, Hujun; Jiao, Qingbo; Li, Hao; Ye, Haoxin; Ren, Gerui; Huang, Min; Yang, Tianxi
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2025; Vol. , Issue , pp. -. DOI: 10.1080/10408398.2025.2516136        PubMed      DOI
    7.Aroma generation of fermented fruit wines: potential enhancement strategies via fermentation and aging process

    Author: Lou, Xinman; Sun, Jiashu; Yang, Haojun; Yu, Haiyan; Chen, Chen; Liu, Shuying; Chen, Xingyi; Tian, Huaixiang
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2025; Vol. , Issue , pp. -. DOI: 10.1080/10408398.2025.2516758        PubMed      DOI
    8.Systematic review of hypoglycemic polysaccharides: sources, preparation, and identification techniques, evaluation models, structure-activity relationships, and mechanistic insights

    Author: Liu, Jingle; Du, Hengjun; Song, Yuqing; Wang, Juan; Tian, Wenni; Zhong, Ruimin; Cao, Yong; Xiao, Hang; Wang, Qun
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2025; Vol. , Issue , pp. -. DOI: 10.1080/10408398.2025.2505240        PubMed      DOI
    9.Short-chain fatty acid starch esters in food preservation: preparation technologies, functions and application

    Author: Bodjrenou, David Mahoudjro; Sameen, Dur E.; Li, Cheng; Huang, Qiang; Zhang, Bin
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2025; Vol. , Issue , pp. -. DOI: 10.1080/10408398.2025.2517391        PubMed      DOI
    10.Recent advances in dual-signal mode sensing detection in food safety, future sensing form with improved accuracy

    Author: Yang, Lanqing; He, Fengjiao; Bai, Baoqing; Bo, Tao; Zhang, Jinhua; Zhang, Ying; Jing, Xu; Shen, Yizhong; Gu, Ying; Yang, Yukun
    Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2025; Vol. , Issue , pp. -. DOI: 10.1080/10408398.2025.2517823        PubMed      DOI
  • 同大类学科的其他著名期刊名称 h-index CiteScore
    Nature Food035.60
    Annual Review of Entomology17834.00
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16234.20
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8225.50
    Journal of Bioresources and Bioproducts031.80
    Artificial Intelligence in Agriculture023.00
    Annual Review of Food Science and Technology5123.80
    FOOD HYDROCOLLOIDS13221.70
    Annual Review of Phytopathology14319.20
    Reviews in Aquaculture3024.80
    同分区等级的其他期刊名称 h-index CiteScore
    Kidney International Supplements2046.20
    Kidney International Supplements2446.20
    Annual Review of Condensed Matter Physics5140.10
    Wiley Interdisciplinary Reviews-Computational Molecular Science6238.10
    NEW ASTRONOMY REVIEWS5221.50
    SusMat00.00
    REPORTS ON PROGRESS IN PHYSICS18431.00
    Environmental Chemistry Letters5042.80
    Computational Visual Media028.50
    Nano Energy11230.40
以上SCI期刊相关数据和信息来源于网络，仅供参考。
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