- 數(shù)據(jù)庫(kù)收錄SCIE
- 創(chuàng)刊年份2021年
- 年發(fā)文量217
Acs Food Science & Technology
期刊中文名：食品科學(xué)與技術(shù)ISSN：2692-1944
該雜志國(guó)際簡(jiǎn)稱：ACS Food Sci. Technol.，是由出版商American Chemical Society出版的一本致力于發(fā)布--研究新成果的的專業(yè)學(xué)術(shù)期刊。主要發(fā)表刊登有創(chuàng)見的學(xué)術(shù)論文文章、行業(yè)最新科研成果，扼要報(bào)道階段性研究成果和重要研究工作的最新進(jìn)展，選載對(duì)學(xué)科發(fā)展起指導(dǎo)作用的綜述與專論，促進(jìn)學(xué)術(shù)發(fā)展，為廣大讀者服務(wù)。該刊是一本國(guó)際優(yōu)秀雜志，在國(guó)際上有很高的學(xué)術(shù)影響力。
雜志介紹
Acs Food Science & Technology雜志介紹
《Acs Food Science & Technology》是一本以English為主的開放獲取國(guó)際優(yōu)秀期刊，中文名稱食品科學(xué)與技術(shù)，本刊主要出版、報(bào)道領(lǐng)域的研究動(dòng)態(tài)以及在該領(lǐng)域取得的各方面的經(jīng)驗(yàn)和科研成果，介紹該領(lǐng)域有關(guān)本專業(yè)的最新進(jìn)展，探討行業(yè)發(fā)展的思路和方法，以促進(jìn)學(xué)術(shù)信息交流，提高行業(yè)發(fā)展。該刊已被國(guó)際權(quán)威數(shù)據(jù)庫(kù)SCIE收錄，為該領(lǐng)域相關(guān)學(xué)科的發(fā)展起到了良好的推動(dòng)作用，也得到了本專業(yè)人員的廣泛認(rèn)可。該刊最新影響因子為2.6，最新CiteScore 指數(shù)為3.3。
本刊近期中國(guó)學(xué)者發(fā)表的論文主要有：
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Optimization of Rhodomyrtus tomentosa (Rose Myrtle) Yogurt Production and Its Antioxidant Activity
Author: Chen, Xuexiang; Zhang, Jing; Huang, Zhining; Miller, Olivia C.; Du, Changhui; Li, Zhuobin; Shen, Mengzhu; Lin, Juanying; Ouyang, Wen; Wu, Xian
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Development of Aptamer-Based Au Nanoparticle Lateral Flow Test Strips for the Detection of Deoxynivalenol in Corn
Author: Jiang, Xixi; Wang, Yangfan; Zhao, Lianhui; Li, Xiaotong; Dong, Yiyang
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Development of Novel Polysaccharides from Stauntonia brachyanthera Pulp As Vehicles for Iron, Zinc, and Selenium Embarkation
Author: Yu, Ningxiang; Chen, Hui; Wang, Yijue; Lu, Yuanchao; Nie, Xiaohua; Ye, Qin; Meng, Xianghe
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Carboxymethylpachymaran-Coated Zein Nanoparticles for Oral Delivery of Curcumin: Formation, Characterization, Physicochemical Stability, and Controlled Release Properties
Author: Wang, Lan; Hao, Lei; Hou, Huaqing; Wang, Lei; Liu, Shuai; Tang, Rongfeng; Mao, Jin; Zhou, Qi; Deng, Qianchun; Yan, Ling; Liu, Changhong; Zheng, Lei; Shi, Jie
英文介紹
Acs Food Science & Technology雜志英文介紹
Acs Food Science&Technology is an interdisciplinary journal that focuses on cutting-edge original research in the fields of food science, technology, engineering, and nutrition. This journal aims to provide a high-quality academic exchange platform for researchers in the field of food science to share the latest research findings and technological advancements.
This journal encourages the submission of research papers on food characteristics, development, processing, and safety. Pay special attention to research in the fields of food safety, food preservation, functional foods, and bioavailability. In addition, the journal also focuses on new research on food waste and by-products as sources of food additives, as well as the application of nanotechnology and materials science in food. It adopts a peer review system to ensure that published articles have high quality and academic value. This journal aims to promote the development of the field of food science and provide support for innovation and progress in the food industry.
JCR分區(qū)（2023-2024年最新版）
Acs Food Science & Technology雜志 JCR分區(qū)信息
| 按JIF指標(biāo)學(xué)科分區(qū) |
學(xué)科：FOOD SCIENCE & TECHNOLOGY
收錄子集：ESCI
分區(qū)：Q2
排名：85 / 173
百分位：
51.2% |
| 按JCI指標(biāo)學(xué)科分區(qū) |
學(xué)科：FOOD SCIENCE & TECHNOLOGY
收錄子集：ESCI
分區(qū)：Q3
排名：96 / 173
百分位：
44.8% |
JCR分區(qū)：JCR分區(qū)來(lái)自科睿唯安公司,JCR是一個(gè)獨(dú)特的多學(xué)科期刊評(píng)價(jià)工具，為唯一提供基于引文數(shù)據(jù)的統(tǒng)計(jì)信息的期刊評(píng)價(jià)資源。每年發(fā)布的JCR分區(qū)，設(shè)置了254個(gè)具體學(xué)科。JCR分區(qū)根據(jù)每個(gè)學(xué)科分類按照期刊當(dāng)年的影響因子高低將期刊平均分為4個(gè)區(qū)，分別為Q1、Q2、Q3和Q4，各占25%。JCR分區(qū)中期刊的數(shù)量是均勻分為四個(gè)部分的。
CiteScore 評(píng)價(jià)數(shù)據(jù)（2024年最新版）
Acs Food Science & Technology雜志CiteScore 評(píng)價(jià)數(shù)據(jù)
- CiteScore 值：3.3
- SJR：0.487
- SNIP：0.67
| 學(xué)科類別 | 分區(qū) | 排名 | 百分位 |
| 大類：Agricultural and Biological Sciences 小類：Food Science | Q2 | 188 / 389 |
51% |
| 大類：Agricultural and Biological Sciences 小類：Analytical Chemistry | Q3 | 87 / 156 |
44% |
| 大類：Agricultural and Biological Sciences 小類：Chemistry (miscellaneous) | Q3 | 63 / 111 |
43% |
| 大類：Agricultural and Biological Sciences 小類：Organic Chemistry | Q3 | 136 / 211 |
35% |
歷年影響因子和期刊自引率
投稿經(jīng)驗(yàn)
Acs Food Science & Technology雜志投稿經(jīng)驗(yàn)
該雜志是一本國(guó)際優(yōu)秀雜志，在國(guó)際上有較高的學(xué)術(shù)影響力，行業(yè)關(guān)注度很高，已被國(guó)際權(quán)威數(shù)據(jù)庫(kù)SCIE收錄，該雜志在綜合專業(yè)領(lǐng)域?qū)I(yè)度認(rèn)可很高，對(duì)稿件內(nèi)容的創(chuàng)新性和學(xué)術(shù)性要求很高，作為一本國(guó)際優(yōu)秀雜志，一般投稿過(guò)審時(shí)間都較長(zhǎng)，投稿過(guò)審時(shí)間平均 ，如果想投稿該刊要做好時(shí)間安排。版面費(fèi)不祥。該雜志近兩年未被列入預(yù)警名單，建議您投稿。如您想了解更多投稿政策及投稿方案，請(qǐng)咨詢客服。
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若用戶需要出版服務(wù)，請(qǐng)聯(lián)系出版商：AMER CHEMICAL SOC, 1155 16TH ST, NW, WASHINGTON, USA, DC, 20036。