國際簡稱:FOOD PROD PROCESS NU 參考譯名:食品生產加工與營養
主要研究方向:Medicine-Public Health, Environmental and Occupational Health 非預警期刊 審稿周期: 12 Weeks
《食品生產加工與營養》(Food Production Processing And Nutrition)是一本由BMC出版的以Medicine-Public Health, Environmental and Occupational Health為研究特色的國際期刊,發表該領域相關的原創研究文章、評論文章和綜述文章,及時報道該領域相關理論、實踐和應用學科的最新發現,旨在促進該學科領域科學信息的快速交流。該期刊是一本開放期刊,近三年沒有被列入預警名單。
The journal Food Production Processing and Nutrition is committed to becoming a publishing platform for high-level research in the fields of food production, processing, and nutrition. It provides a professional academic environment for scholars, researchers, and professionals worldwide to share knowledge and exchange ideas. In the field of agricultural product quality and safety inspection and testing, journals publish research on food safety standards, testing techniques, identification and control of pollutants and harmful organisms. These studies are crucial for ensuring the safety of the entire supply chain of food from the field to the dining table.
The journal has a wide range of published articles, covering the entire chain of agricultural product cultivation, harvesting, processing, storage, and final consumption. In terms of genetic improvement and breeding of varieties, journals focus on how to improve crop yield, quality, and disease resistance through biotechnology and traditional breeding methods. This includes the creation of new varieties, evaluation of their characteristics, and research on their genetic background.
CiteScore | SJR | SNIP | CiteScore 指數 | ||||||||||||||||
6.9 | 0.797 | 1.429 |
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名詞解釋:CiteScore 是衡量期刊所發表文獻的平均受引用次數,是在 Scopus 中衡量期刊影響力的另一個指標。當年CiteScore 的計算依據是期刊最近4年(含計算年度)的被引次數除以該期刊近四年發表的文獻數。例如,2022年的 CiteScore 計算方法為:2022年的 CiteScore =2019-2022年收到的對2019-2022年發表的文件的引用數量÷2019-2022年發布的文獻數量 注:文獻類型包括:文章、評論、會議論文、書籍章節和數據論文。
Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
否 | 否 | 農林科學 | 3區 | FOOD SCIENCE & TECHNOLOGY 食品科技 | 3區 |
按JIF指標學科分區 | 收錄子集 | 分區 | 排名 | 百分位 |
學科:FOOD SCIENCE & TECHNOLOGY | ESCI | Q2 | 49 / 173 |
72% |
按JCI指標學科分區 | 收錄子集 | 分區 | 排名 | 百分位 |
學科:FOOD SCIENCE & TECHNOLOGY | ESCI | Q2 | 75 / 173 |
56.94% |
Author: Ma, Wenshu; Li, Na; Lin, Luan; Wen, Jiahui; Zhao, Chao; Wang, Fang
Journal: FOOD PRODUCTION PROCESSING AND NUTRITION. 2023; Vol. 5, Issue 1, pp. -. DOI: 10.1186/s43014-022-00123-y
Author: Ge, Zhiwen; Azi, Fidelis; Bao, Xuan; Yin, Xintao; Feng, Xue; Zhang, Min; Xia, Xiudong; Dong, Mingsheng
Journal: FOOD PRODUCTION PROCESSING AND NUTRITION. 2023; Vol. 5, Issue 1, pp. -. DOI: 10.1186/s43014-023-00134-3
Author: Xu, Jingxiang; Liao, Wei; Liu, Yuning; Guo, Yuling; Jiang, Shiyue; Zhao, Chao
Journal: FOOD PRODUCTION PROCESSING AND NUTRITION. 2023; Vol. 5, Issue 1, pp. -. DOI: 10.1186/s43014-023-00132-5
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