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EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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 EUR FOOD RES TE最新评论：我是8.5投的稿，8.6 peer review，9.24意见返回，大修，补实验，给了14天时间，但后面时间不够又给编辑发邮件延了14天，10.1... (2024-11-15)


期刊名:   ISSN:   研究方向:   影响因子: -   SCI收录:
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY期刊基本信息Hello，您是该期刊的第109227位访客


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期刊名字EUROPEAN FOOD RESEARCH AND TECHNOLOGYEUROPEAN FOOD RESEARCH AND TECHNOLOGY

EUR FOOD RES TECHNOL
（此期刊被最新的JCR期刊SCIE收录）

LetPub评分
6.8
68人评分
我要评分

声誉
7.6

影响力
5.8

速度
8.9

期刊ISSN1438-2377
微信扫码收藏此期刊
E-ISSN1438-2385
2023-2024最新影响因子
（数据来源于搜索引擎）		3 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：2.372
2023-2024自引率6.70%点击查看自引率趋势图
五年影响因子3.4
JCI期刊引文指标 0.66
h-index 89
CiteScore
（ 2024年最新版）
CiteScoreSJRSNIPCiteScore排名
6.600.6740.975
学科分区排名百分位
大类：Agricultural and Biological Sciences
小类：Food Science		Q180 / 389
大类：Agricultural and Biological Sciences
小类：Industrial and Manufacturing Engineering		Q182 / 384
大类：Agricultural and Biological Sciences
小类：General Chemistry		Q198 / 408
大类：Agricultural and Biological Sciences
小类：Biotechnology		Q2106 / 311
大类：Agricultural and Biological Sciences
小类：Biochemistry		Q2162 / 438

期刊简介
The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal's mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:

-chemistry and biochemistry-
technology and molecular biotechnology-
nutritional chemistry and toxicology-
analytical and sensory methodologies-
food physics.

Out of the scope of the journal are:
- contributions which are not of international interest or do not have a substantial impact on food sciences,
- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,
- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
期刊官方网站https://www.springer.com/217
期刊投稿网址https://mc.manuscriptcentral.com/efrt
作者指南网址https://www.springer.com/217/submission-guidelines
期刊语言要求Language
Presenting your work in a well-structured manuscript and in well-written English gives it its best chance for editors and reviewers to understand it and evaluate it fairly. Many researchers find that getting some independent support helps them present their results in the best possible light.

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EUROPEAN FOOD RESEARCH AND TECHNOLOGY的语言要求，还能让EUROPEAN FOOD RESEARCH AND TECHNOLOGY编辑和审稿人得到更好的审稿体验，让稿件最大限度地被EUROPEAN FOOD RESEARCH AND TECHNOLOGY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No
通讯方式SPRINGER, 233 SPRING ST, NEW YORK, USA, NY, 10013
出版商Springer Berlin Heidelberg
涉及的研究方向工程技术-食品科技
出版国家或地区GERMANY
出版语言English
出版周期Monthly
出版年份1898
年文章数 244点击查看年文章数趋势图
Gold OA文章占比29.67%
研究类文章占比：
文章 ÷（文章 + 综述）		88.11%
WOS期刊SCI分区
（ 2023-2024年最新版）		WOS分区等级：2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 & TECHNOLOGYSCIEQ273/173
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 & TECHNOLOGYSCIEQ273/173
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3区2区
FOOD SCIENCE & TECHNOLOGY
食品科技		3区2区3区
否否
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 4区3区1区
FOOD SCIENCE & TECHNOLOGY
食品科技		2区4区3区
否否
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3区4区
FOOD SCIENCE & TECHNOLOGY
食品科技		2区4区3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)
PubMed Central (PMC)链接http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1438-2377%5BISSN%5D
平均审稿速度网友分享经验：
平均2.0个月
平均录用比例网友分享经验：
约58.33%
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY顺利发表。
快看看作者怎么说吧：服务好评 论文致谢
期刊常用信息链接
同领域相关期刊 EUROPEAN FOOD RESEARCH AND TECHNOLOGY期刊近年CiteScore指标趋势图
该杂志的自引率趋势图 EUROPEAN FOOD RESEARCH AND TECHNOLOGY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
EUROPEAN FOOD RESEARCH AND TECHNOLOGY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 & TECHNOLOGY16232.50
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8226.20
    FOOD HYDROCOLLOIDS13219.90
    Food Chemistry22116.30
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION13522.60
    FOOD RESEARCH INTERNATIONAL13412.50
    Innovative Food Science & Emerging Technologies9612.00
    LWT-FOOD SCIENCE AND TECHNOLOGY11511.80
    MEAT SCIENCE14213.00
    FOOD CONTROL10312.20
    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 CHEMISTRY1222194
    Food Chemistry1174682
    INDUSTRIAL CROPS AND PRODUCTS624615
    Food & Function557526
    CATENA530326
    FOOD RESEARCH INTERNATIONAL483930
    LWT-FOOD SCIENCE AND TECHNOLOGY466899
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE450538
    PLANT AND SOIL441114
    Geoderma397861
  •  

    EUROPEAN FOOD RESEARCH AND TECHNOLOGY EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    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.Chestnut pellicle as a new potential source of antioxidants: antioxidant activity, inhibition on cooking oil oxidation, and identification of phenolic compounds by HPLC-ESI-MS/MS

    Author: Xie, Chenyang; Zhang, Wen; Dang, Zhixiong; Ma, Renyi; Yang, Fang
    Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. , Issue , pp. -. DOI: 10.1007/s00217-023-04239-4        DOI
    2.Phenolic characterization, antioxidant and alpha-glycosidase inhibitory activities of different fractions from Prinsepia utilis Royle seed shell using in vitro and in silico analyses

    Author: Zheng, Xiuqing; Pan, Fei; Zhao, Shuai; Zhao, Lei; Yi, Junjie; Cai, Shengbao
    Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 2, pp. 375-386. DOI: 10.1007/s00217-022-04123-7        DOI
    3.Establishment and application of quantitative method for 22 organic acids in honey based on SPE-GC-MS

    Author: Sun, Liping; Shi, Fengfeng; He, Xingjiang; Cai, Yujiao; Yu, Yinglong; Yao, Dan; Zhou, Jinhui; Wei, Xiaoping
    Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 2, pp. 473-484. DOI: 10.1007/s00217-022-04146-0        DOI
    4.Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception

    Author: Xiao, Zuobing; Zhang, Shenghang; Zhu, Jiancai; Niu, Yunwei; Xiong, Wen; Chen, Feng
    Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 2, pp. 537-551. DOI: 10.1007/s00217-022-04151-3        DOI
    5.Identification of volatile compounds in chocolate malt

    Author: Yang, Zhengfei; Wang, Yirong; Yin, Yongqi; Fang, Weiming; Wang, Shuo
    Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 631-639. DOI: 10.1007/s00217-022-04158-w        DOI
    6.Characterization and comparison of aroma profiles of orange pulp and peel by GC-MS/O, OAV, aroma recombination and omission tests

    Author: Xiao, Zuobing; He, Junbo; Niu, Yunwei; Xiong, Jingzhe; Zhang, Jing
    Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 619-630. DOI: 10.1007/s00217-022-04157-x        DOI
    7.Amylolytic lactic acid bacteria as starter cultures for malt quality improvement

    Author: Zeng, Yinong; Cai, Guolin; Zhang, Ming; Wu, Dianhui; Li, Xiaomin; Lu, Jian
    Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 811-820. DOI: 10.1007/s00217-022-04178-6        DOI
    8.Rapid authentication of green tea grade by excitation-emission matrix fluorescence spectroscopy coupled with multi-way chemometric methods

    Author: Hu, Xian-Chun; Yu, Huicheng; Deng, Ying; Chen, Ying; Zhang, Xiao-Hua; Gu, Hui-Wen; Yin, Xiao-Li
    Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 767-775. DOI: 10.1007/s00217-022-04174-w        DOI
    9.Changes in water absorption and morphology of rice with different eating quality during soaking

    Author: Shi, Shijie; Zhang, Gaoyu; Zhao, Dan; Ma, Junjie; Wang, Xiaodong; Chen, Dandan; Liu, Juan; Wang, Jing; Li, Lina; Cao, Cougui; Jiang, Yang
    Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 759-766. DOI: 10.1007/s00217-022-04173-x        DOI
    10.Rapid assessment of citrus fruits freshness by fuzzy mathematics combined with E-tongue and GC-MS

    Author: Li, Yuhao; Li, Xiujuan; Pan, Siyi; Xu, Juan
    Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 799-810. DOI: 10.1007/s00217-022-04177-7        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
    Computational Visual Media016.90
    Industrial and Organizational Psychology-Perspectives on Science and Practice07.70
    COMMUNICATIONS OF THE ACM18916.10
    MedComm06.70
    Journal of Econometrics1358.60
    CLINICAL NUCLEAR MEDICINE532.90
    Journal of International Financial Management & Accounting09.10
    BMJ Evidence-Based Medicine08.90
    ARCHIVOS DE BRONCONEUMOLOGIA413.50
    ARCHIVOS DE BRONCONEUMOLOGIA463.50
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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