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，欢迎反馈给我们。
| 近期推荐： | 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 | 热 Springer Nature特刊征稿 |
 |
| 基本信息 | 登录收藏 | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
期刊名字 | LWT-FOOD SCIENCE AND TECHNOLOGY LWT-FOOD SCI TECHNOL （此期刊被最新的JCR期刊SCIE收录） LetPub评分 8.3
174人评分
我要评分
声誉 8.6 影响力 7.8 速度 7.9 | |||||||||||||||||||||
| 期刊ISSN | 0023-6438 | 微信扫码收藏此期刊 | ||||||||||||||||||||
| E-ISSN | 1096-1127 | |||||||||||||||||||||
| 2023-2024最新影响因子 （数据来源于搜索引擎） | 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：6.509 | |||||||||||||||||||||
| 2023-2024自引率 | 6.70%点击查看自引率趋势图 | |||||||||||||||||||||
| 五年影响因子 | 6 | |||||||||||||||||||||
| JCI期刊引文指标 | 1.34 | |||||||||||||||||||||
| h-index | 115 | |||||||||||||||||||||
| CiteScore （ 2024年最新版） |
| |||||||||||||||||||||
| 期刊简介 |
| |||||||||||||||||||||
| 期刊官方网站 | https://www.sciencedirect.com/journal/lwt | |||||||||||||||||||||
期刊投稿格式模板 VIP专享 |
| |||||||||||||||||||||
| 期刊投稿网址 | https://www.editorialmanager.com/lwt/default.aspx | |||||||||||||||||||||
| 作者指南网址 | https://www.sciencedirect.com/journal/lwt/publish/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LWT-FOOD SCIENCE AND TECHNOLOGY的语言要求，还能让LWT-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LWT-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（1篇） 论文致谢（4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（ USD2530; ） 文章处理费豁免：查看说明 其他费用：没有 期刊主题关键词：food chemistry、food biochemistry、food microbiology、food technology、nutrition 相关链接：Aims & ScopeAuthor InstructionsEditorial BoardAnonymous peer review | |||||||||||||||||||||
| 通讯方式 | ELSEVIER, RADARWEG 29, AMSTERDAM, Netherlands, 1043 NX | |||||||||||||||||||||
| 出版商 | ELSEVIER | |||||||||||||||||||||
| 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 | Monthly | |||||||||||||||||||||
| 出版年份 | 2005 | |||||||||||||||||||||
| 年文章数 | 1272点击查看年文章数趋势图 | |||||||||||||||||||||
| Gold OA文章占比 | 60.24% | |||||||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 100.00% | |||||||||||||||||||||
| WOS期刊SCI分区 （ 2023-2024年最新版） | WOS分区等级：1区
| |||||||||||||||||||||
| 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
| |||||||||||||||||||||
| 中国科学院SCI期刊分区 （ 2023年12月升级版） |
| |||||||||||||||||||||
| 中国科学院SCI期刊分区 （ 2022年12月旧的升级版） |
| |||||||||||||||||||||
| 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) 中科院的全球OA期刊索引（OAJ） | |||||||||||||||||||||
| PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0023-6438%5BISSN%5D | |||||||||||||||||||||
| 平均审稿速度 | 网友分享经验： 平均10.8个月 来源Elsevier官网： 平均8.1周 | |||||||||||||||||||||
| 平均录用比例 | 网友分享经验： 容易 | |||||||||||||||||||||
| 版面费/APC文章处理费信息 | 文章处理费：需要（ USD2530; ） 文章处理费豁免：查看说明 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LWT-FOOD SCIENCE AND TECHNOLOGY顺利发表。
快看看作者怎么说吧：服务好评（1篇） 论文致谢（4篇） 。 提交文稿 | |||||||||||||||||||||
| 在线出版周期 | 来源Elsevier官网： 平均3周 | |||||||||||||||||||||
| 编辑信息 |
Editor-in-Chief Dr. Rakesh K. Singh, PhD University of Georgia, Department of Food Science & Technology, 30602-7501, Athens, Georgia, United States of America Editors Prof. Dr. habil. Ryszard Amarowicz, PhD, DSc Institute of Animal Reproduction and Food Research Polish Academy of Sciences in Olsztyn, Olsztyn, Poland Dr. Matteo Bordiga, PhD University of Piemonte Orientale, Department of Pharmaceutical Sciences, Novara, Italy Assoc. Professor Emma Chiavaro, PhD University of Parma, Parma, Italy Dr. Nicoleta-Aurelia Chira, PhD Polytechnic University of Bucharest, Faculty of Chemical Engineering and Biotechnologies, Bucureşti, Romania Professor Harold Corke, PhD Guangdong Technion-Israel Institute of Technology, Department of Biotechnology and Food Engineering, Shantou, China Assist. Prof. Cynthia Ditchfield, PhD University of Sao Paulo, Faculty of Animal Science and Food Engineering, Department of Food Engineering, São Paulo, Brazil Professor Cristina Garcia-Viguera, PhD Center for Edaphology and Applied Biology of the Segura River Soil and Water Conservation Group, Murcia, Spain Dr. Ursula Gonzales-Barron, PhD Polytechnic Institute of Bragança Mountain Research Center, Braganca, Portugal Dr. Vijay Juneja, PhD USDA-ARS, Wyndmoor, Pennsylvania, United States of America Dr. Judit Krisch, PhD University of Szeged, Institute of Food Engineering, Faculty of Engineering, Szeged, Hungary Professor Siew Young Quek, PhD The University of Auckland School of Chemical Sciences, Auckland, New Zealand Dr. Catherine M.G.C. Renard, PhD National Research Institute for Agriculture Food and Environment Pays de la Loire Center, Nantes, France Prof. Dr. Harald Rohm, PhD Dresden University of Technology Institute for Materials Science, Dresden, Germany Professor Nagendra Shah, PhD University of Hong Kong Food and Nutritional Science Programe, Hong Kong, Hong Kong Professor Brijesh K. Tiwari, PhD, FIFST, FRSC Teagasc Food Research Centre Ashtown, Ashtown, Ireland | |||||||||||||||||||||
| 期刊常用信息链接 |
| |||||||||||||||||||||
|
|
| |
| 中国学者近期发表的论文 | |
| 1. | Identification of broken rice rate based on grading and morphological classification Author: Ye, Jianping; Hu, Zhigang; Chen, Yan; Fu, Dandan; Zhang, Jiafan Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 215, Issue , pp. -. DOI: 10.1016/j.lwt.2024.117175 DOI |
| 2. | Comparative analysis of drying methods for fresh in-hull walnuts: Impact on sensory quality, physical and chemical properties and flavor characteristics Author: Yuan, Yuxue; Liu, Xiaoli; Jiang, Jiashun; Liu, Shutong; Men, Deying; Sheng, Jun; Tian, Yang; Tao, Liang; Dai, Jiahe Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 223, Issue , pp. -. DOI: 10.1016/j.lwt.2025.117675 DOI |
| 3. | Impacts of carbohydrate-based fat substitutes on the textural, rheological, microstructural, and sensory characteristics of low-fat processed cheese Author: Tian, Huaixiang; Fu, Jinlu; Li, Li; Yu, Haiyan; Chen, Chen; Ma, Xinxin; Lou, Xinman Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 223, Issue , pp. -. DOI: 10.1016/j.lwt.2025.117673 DOI |
| 4. | Effects of neoagaroligosaccharides on quality characteristics and antioxidant activity of set yogurt Author: Shi, Yafang; Yang, Yuanfan; Li, Hebin; Chen, Yanhong; Zheng, Mingjing; Li, Zhipeng; Jiang, Zedong; Ni, Hui; Hong, Tao; Zhu, Yanbing Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 223, Issue , pp. -. DOI: 10.1016/j.lwt.2025.117638 DOI |
| 5. | A flavor imitation method for Osmanthus aroma based on molecular docking screening and odor activity value analysis Author: Jia, Xuewei; Gao, Yuan; Xi, Hui; Cui, Chun; Yang, Xiao; He, Baojiang; Xu, Chunping; Gao, Mingqi; Li, Tianxiao Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 223, Issue , pp. -. DOI: 10.1016/j.lwt.2025.117697 DOI |
| 6. | Effects of different drying methods on color difference, taste and chemical components of Yunnan Congou black tea Author: Lu, Mingxia; Jiang, Yanqun; Zhao, Wei; Zhang, Jixin; Chen, Zhenbin; Ning, Jingming Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 223, Issue , pp. -. DOI: 10.1016/j.lwt.2025.117696 DOI |
| 7. | Physicochemical and functional properties of anthocyanin microparticle encapsulated by ovalbumin and chitosan Author: Shen, Yixiao; Zhang, Yuanyuan; Li, Bin; Wu, Dongrui; Kang, Zhaoxin; Gao, Tiankuo; Liu, Ling; Zhao, Jin; Xu, Zhimin Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 223, Issue , pp. -. DOI: 10.1016/j.lwt.2025.117694 DOI |
| 8. | Optimization of calcium lactate-ultrasound-ginger extract combined treatment conditions for pork tenderization and its tenderization mechanism Author: He, Yongzhe; Liu, Wenqi; Zhang, Hu; You, Qian; Tian, Xingguo; Xu, Xiaoyan Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 223, Issue , pp. -. DOI: 10.1016/j.lwt.2025.117695 DOI |
| 9. | Probiotics fermentation improves physicochemical properties, bioactivity, and flavor quality of malus toringoides fruit juice Author: Guan, Ju; Wang, Tianyang; Xiong, Yiling; Li, Xiang; Chen, Wei; Jia, Hongfeng; Yi, Yuwen; Wu, Huachang Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 223, Issue , pp. -. DOI: 10.1016/j.lwt.2025.117669 DOI |
| 10. | Effects of different extraction methods on structure and functional characteristics of soluble dietary fiber from Dendrocalamus brandisii Munro shoots Author: Tian, Mingtian; Guo, Yuhong; Wang, Shujie; Zhao, Yihe; Cao, Jianxin Journal: LWT-FOOD SCIENCE AND TECHNOLOGY. 2025; Vol. 223, Issue , pp. -. DOI: 10.1016/j.lwt.2025.117686 DOI |
|
|
|
|
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
安全保密
