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

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 期刊收藏夹

2025年3月最新中科院分区数据已更新，欢迎查询使用。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 INT J FOOD SCI 最新评论：是 (2025-02-14)


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:
近期推荐：
热
主编邀您共话《自然综述：清洁技术》研讨会
热
SCI论文AI润色+人工QC服务
热
赛默飞基础学科研究有奖问卷
热
同行专家帮助选刊
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：


INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY期刊基本信息Hello，您是该期刊的第214876位访客


基本信息 登录收藏
期刊名字INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

INT J FOOD SCI TECH
（此期刊被最新的JCR期刊SCIE收录）

LetPub评分
7.1
84人评分
我要评分

声誉
7.5

影响力
6.0

速度
8.7

期刊ISSN0950-5423
微信扫码收藏此期刊
E-ISSN1365-2621
2023-2024最新影响因子
（数据来源于搜索引擎）		2.6 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：3.071
2023-2024自引率7.70%点击查看自引率趋势图
五年影响因子3.1
JCI期刊引文指标 0.59
h-index 82
CiteScore
（ 2025年最新版）
CiteScoreSJRSNIPCiteScore排名
6.100.7230.823
学科分区排名百分位
大类：Engineering
小类：Industrial and Manufacturing Engineering		Q193 / 402
大类：Engineering
小类：Food Science		Q2103 / 404

期刊简介
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
期刊官方网站http://www.wiley.com/bw/journal.asp?ref=0950-5423
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/ijfst
期刊语言要求Language
Manuscripts must be written in American English and be grammatically and linguistically correct. Authors should seek assistance with style, grammar and vocabulary if necessary. Your manuscript may also be sent back to you for revision if the quality of English language is poor.

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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY的语言要求，还能让INTERNATIONAL JOURNAL OF FOOD SCIENCE 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INTERNATIONAL JOURNAL OF FOOD SCIENCE 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（1篇） 。
提交文稿
是否OA开放访问No
通讯方式WILEY-BLACKWELL PUBLISHING, INC, COMMERCE PLACE, 350 MAIN ST, MALDEN, USA, MA, 02148
出版商Wiley-Blackwell Publishing Ltd
涉及的研究方向工程技术-食品科技
出版国家或地区ENGLAND
出版语言English
出版周期Bimonthly
出版年份1987
年文章数 594点击查看年文章数趋势图
Gold OA文章占比9.16%
研究类文章占比：
文章 ÷（文章 + 综述）		88.55%
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 & TECHNOLOGYSCIEQ286/173
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 & TECHNOLOGYSCIEQ283/173
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SCI期刊分区
（ 2025年3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 3区4区4区
FOOD SCIENCE & TECHNOLOGY
食品科技		3区1区4区
否否
中国科学院SCI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3区4区
FOOD SCIENCE & TECHNOLOGY
食品科技		1区3区3区
否否
中国科学院SCI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 3区3区4区
FOOD SCIENCE & TECHNOLOGY
食品科技		2区1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=0950-5423%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：
约60%
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY顺利发表。
快看看作者怎么说吧：服务好评 论文致谢（1篇） 。
提交文稿
期刊常用信息链接
同领域相关期刊 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY期刊近年CiteScore指标趋势图
该杂志的自引率趋势图 INTERNATIONAL JOURNAL OF FOOD SCIENCE 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
INTERNATIONAL JOURNAL OF FOOD SCIENCE 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 & TECHNOLOGY16234.20
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8225.50
    FOOD HYDROCOLLOIDS13221.70
    Food Chemistry22118.30
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION13523.50
    FOOD RESEARCH INTERNATIONAL13412.80
    Innovative Food Science & Emerging Technologies9612.50
    LWT-FOOD SCIENCE AND TECHNOLOGY11513.60
    MEAT SCIENCE14213.70
    FOOD CONTROL10314.10
    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 CHEMISTRY1342460
    Food Chemistry1296699
    INDUSTRIAL CROPS AND PRODUCTS719937
    Food & Function617234
    CATENA615709
    FOOD RESEARCH INTERNATIONAL561975
    LWT-FOOD SCIENCE AND TECHNOLOGY509375
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE491717
    PLANT AND SOIL480387
    Geoderma436111
  •  

    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    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.Characterisation of colour, phenolics, and volatile compounds of six pomegranate varieties grown in Yunnan

    Author: Peng, Yijin; Yun, Yurou; Zou, Wenhui; Zhou, Linyan
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 60, Issue 1, pp. -. DOI: 10.1093/ijfood/vvaf007        DOI
    2.Research on peanut pedigree analysis and variety identification methods based on deep features extraction and hierarchical clustering

    Author: Hua, Zhenlu; Liu, Xiaoyang; Zhang, Runzhe; Jia, Xiaofei; Zhao, Longgang; Qiao, Lixian; Deng, Limiao
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 60, Issue 1, pp. -. DOI: 10.1093/ijfood/vvaf017        DOI
    3.Flavonoids of probiotic fermented plant beverage FH03F: potential antiobesity mechanisms: integrating metabolomics, network pharmacology, and molecular docking

    Author: Wang, Ting; Yang, Yunhan; Liang, Honglian; Yu, Yuanyuan; Wang, Haoming; Wu, Xiurong; Su, Miaoting; Wang, Jinghan; Yan, Xiantao
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 60, Issue 1, pp. -. DOI: 10.1093/ijfood/vvae063        DOI
    4.Stability, microstructural and rheological properties of camellia oil emulsion stabilized by sodium caseinate with konjac glucomannan

    Author: Xu, Wei; Kang, Mengyao; Jia, Yin; Luo, Denglin; Yin, Yongpeng; Wu, Guanchen; Zang, Jiaxiang
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 60, Issue 1, pp. -. DOI: 10.1093/ijfood/vvae061        DOI
    5.Effects of arginine and lysine on quality of shrimp during freeze-thaw cycles

    Author: Xiao, Sili; Liu, Qiaoyu; Deng, Jiaqi; You, Yun; Huang, Xiaoxia; Zeng, Xiaofang; Bai, Weidong; Zhuang, Xiaoqi; Dong, Hao; Ou, Baiqiao
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 60, Issue 1, pp. -. DOI: 10.1093/ijfood/vvae049        DOI
    6.Effects and improvements of storage conditions and processing on the bioaccessibility and bioavailability of phytochemicals in fruits and vegetables

    Author: Jia, Hanbing; Ren, Feiyue; Liu, Hongzhi
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 60, Issue 1, pp. -. DOI: 10.1093/ijfood/vvae040        DOI
    7.Fecal fermentation of lentinan and its effect on gut microbiota and metabolites

    Author: Yang, Yuhan; Zhou, Xu; Wang, Botao; Wei, Li; Zhang, Yuyan; Wang, Xuemin; Bai, Junying; Suo, Huayi
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 60, Issue 1, pp. -. DOI: 10.1093/ijfood/vvae004        DOI
    8.Physical, textural, microbiological, and sensorial properties and oxidative stability of chicken patty fortified with Maillard reaction products derived from salmon frame (Salmo salar) protein hydrolysate

    Author: Sharma, Kartik; Sharma, Mruganxi Harshad; Buatong, Jirayu; Fu, Yu; Benjakul, Soottawat
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 60, Issue 1, pp. -. DOI: 10.1093/ijfood/vvae020        DOI
    9.Deacidification characteristics of Issatchenkia terricola WJL-G4 with a special focus on bioactive compounds and antioxidant activities during currant juice and wine processing

    Author: Guo, Huihui; Lu, Yiwei; Yang, Guang; Gao, Liping; Wang, Jinling
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 60, Issue 1, pp. -. DOI: 10.1093/ijfood/vvae032        DOI
    10.Exploring the transformative effects of solid-state fermentation on the structure, texture, and metabolism of oat-based dough

    Author: Sun, Juan; AL-Ansi, Waleed; Lu, Lu; Gu, Yao; Fan, Mingcong; Li, Yan; Qian, Haifeng; Fan, Liuping; Wang, Li
    Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 60, Issue 1, pp. -. DOI: 10.1093/ijfood/vvae014        DOI
  • 同大类学科的其他著名期刊名称 h-index CiteScore
    Nature Food035.60
    Journal of Bioresources and Bioproducts031.80
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16234.20
    Annual Review of Entomology17834.00
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8225.50
    FOOD HYDROCOLLOIDS13221.70
    Annual Review of Food Science and Technology5123.80
    Molecular Horticulture011.50
    SOIL BIOLOGY & BIOCHEMISTRY18619.20
    Annual Review of Phytopathology14319.20
    同分区等级的其他期刊名称 h-index CiteScore
    Applied Computing and Informatics018.40
    Journal of Educational Evaluation for Health Professions016.40
    HARVARD BUSINESS REVIEW01.80
    Mental Illness01.40
    PSYCHOLOGICAL INQUIRY04.90
    Journal of Physics-Energy011.80
    Operations Management Research012.30
    Journal of the American Nutrition Association06.40
    Geochemical Perspectives114.50
    HLA932.50
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88条


    联系我们 | 站点地图 | 友情链接 | 授权代理商 | 加入我们

    © 2010-2025 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