European Food Research And Technology SCIE

國(guó)際簡(jiǎn)稱：EUR FOOD RES TECHNOL 參考譯名：歐洲食品研究與技術(shù)

主要研究方向：工程技術(shù)-食品科技非預(yù)警期刊審稿周期：約2.0個(gè)月

《歐洲食品研究與技術(shù)》(European Food Research And Technology)是一本由Springer Berlin Heidelberg出版的以工程技術(shù)-食品科技為研究特色的國(guó)際期刊，發(fā)表該領(lǐng)域相關(guān)的原創(chuàng)研究文章、評(píng)論文章和綜述文章，及時(shí)報(bào)道該領(lǐng)域相關(guān)理論、實(shí)踐和應(yīng)用學(xué)科的最新發(fā)現(xiàn)，旨在促進(jìn)該學(xué)科領(lǐng)域科學(xué)信息的快速交流。該期刊是一本未開放期刊，近三年沒有被列入預(yù)警名單。

3區(qū) 中科院分區(qū)
Q2 JCR分區(qū)
244 年發(fā)文量
3 IF影響因子
未開放 是否OA
89 H-index
1898 創(chuàng)刊年份
Monthly 出版周期
English 出版語(yǔ)言

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.

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European Food Research And Technology期刊信息

ISSN：1438-2377
出版語(yǔ)言：English
是否OA：未開放
E-ISSN：1438-2385
出版地區(qū)：GERMANY
是否預(yù)警：否
出版商：Springer Berlin Heidelberg
出版周期：Monthly
創(chuàng)刊時(shí)間：1898
開源占比：0.2544
Gold OA文章占比：29.67%
OA被引用占比：0.2139...
出版國(guó)人文章占比：0.11
出版撤稿占比：0
研究類文章占比：88.11%

European Food Research And Technology CiteScore評(píng)價(jià)數(shù)據(jù)（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指數(shù)

6.6

0.674

0.975

學(xué)科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q1	80 / 389	79%
大類：Agricultural and Biological Sciences 小類：Industrial and Manufacturing Engineering	Q1	82 / 384	78%
大類：Agricultural and Biological Sciences 小類：General Chemistry	Q1	98 / 408	76%
大類：Agricultural and Biological Sciences 小類：Biotechnology	Q2	106 / 311	66%
大類：Agricultural and Biological Sciences 小類：Biochemistry	Q2	162 / 438	62%

名詞解釋：CiteScore 是衡量期刊所發(fā)表文獻(xiàn)的平均受引用次數(shù)，是在 Scopus 中衡量期刊影響力的另一個(gè)指標(biāo)。當(dāng)年CiteScore 的計(jì)算依據(jù)是期刊最近4年（含計(jì)算年度）的被引次數(shù)除以該期刊近四年發(fā)表的文獻(xiàn)數(shù)。例如，2022年的 CiteScore 計(jì)算方法為：2022年的 CiteScore =2019-2022年收到的對(duì)2019-2022年發(fā)表的文件的引用數(shù)量÷2019-2022年發(fā)布的文獻(xiàn)數(shù)量注：文獻(xiàn)類型包括：文章、評(píng)論、會(huì)議論文、書籍章節(jié)和數(shù)據(jù)論文。

European Food Research And Technology中科院評(píng)價(jià)數(shù)據(jù)

中科院 2023年12月升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	農(nóng)林科學(xué)	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	3區(qū)

中科院 2022年12月升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	農(nóng)林科學(xué)	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	3區(qū)

中科院 2021年12月舊的升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	農(nóng)林科學(xué)	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	3區(qū)

中科院 2021年12月基礎(chǔ)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	工程技術(shù)	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	3區(qū)

中科院 2021年12月升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	農(nóng)林科學(xué)	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	3區(qū)

中科院 2020年12月舊的升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	農(nóng)林科學(xué)	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	3區(qū)

European Food Research And Technology JCR評(píng)價(jià)數(shù)據(jù)（2023-2024年最新版）

按JIF指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	73 / 173	58.1%

按JCI指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	73 / 173	58.09%

European Food Research And Technology歷年數(shù)據(jù)統(tǒng)計(jì)

影響因子

中科院分區(qū)

European Food Research And Technology中國(guó)學(xué)者發(fā)文選摘

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
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
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
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
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
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
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
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