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Journal Of Food Processing And PreservationSCIE

國際簡稱：J FOOD PROCESS PRES 參考譯名：食品加工與保鮮雜志

中科院分區(qū)
3區(qū)
CiteScore分區(qū)
Q2
JCR分區(qū)
Q3

基本信息：: ISSN：0145-8892; E-ISSN：1745-4549; 是否OA：未開放; 是否預(yù)警：否; TOP期刊：否

出版信息：: 出版地區(qū)：UNITED STATES; 出版商：Wiley-Blackwell; 出版語言：English; 出版周期：Bimonthly; 出版年份：1977; 研究方向：工程技術(shù)-食品科技

評價信息：: 影響因子：2; H-index：42; CiteScore指數(shù)：5.3; SJR指數(shù)：0.508; SNIP指數(shù)：0.584

發(fā)文數(shù)據(jù)：: Gold OA文章占比：82.77%; 研究類文章占比：93.33%; 年發(fā)文量：120; 自引率：0.12; 開源占比：0.8293; 出版撤稿占比：0; 出版國人文章占比：0.22; OA被引用占比：0.0083...

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英文簡介期刊介紹 CiteScore數(shù)據(jù) 中科院SCI分區(qū) JCR分區(qū) 發(fā)文數(shù)據(jù) 常見問題

英文簡介Journal Of Food Processing And Preservation期刊介紹

The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.

This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.

期刊簡介Journal Of Food Processing And Preservation期刊介紹

《Journal Of Food Processing And Preservation》自1977出版以來，是一本農(nóng)林科學(xué)優(yōu)秀雜志。致力于發(fā)表原創(chuàng)科學(xué)研究結(jié)果，并為農(nóng)林科學(xué)各個領(lǐng)域的原創(chuàng)研究提供一個展示平臺，以促進農(nóng)林科學(xué)領(lǐng)域的的進步。該刊鼓勵先進的、清晰的闡述，從廣泛的視角提供當(dāng)前感興趣的研究主題的新見解，或?qū)彶槎嗄陙砟硞€重要領(lǐng)域的所有重要發(fā)展。該期刊特色在于及時報道農(nóng)林科學(xué)領(lǐng)域的最新進展和新發(fā)現(xiàn)新突破等。該刊近一年未被列入預(yù)警期刊名單，目前已被權(quán)威數(shù)據(jù)庫SCIE收錄，得到了廣泛的認(rèn)可。

該期刊投稿重要關(guān)注點：

預(yù)計審稿時間：較慢,18-36周
農(nóng)林科學(xué)
FOOD SCIENCE & TECHNOLOGY
SCIE
中科院3區(qū)
非預(yù)警

Cite Score數(shù)據(jù)（2024年最新版）Journal Of Food Processing And Preservation Cite Score數(shù)據(jù)

CiteScore：5.3
SJR：0.508
SNIP：0.584

學(xué)科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q2	122 / 389	68%
大類：Agricultural and Biological Sciences 小類：General Chemical Engineering	Q2	92 / 273	66%
大類：Agricultural and Biological Sciences 小類：General Chemistry	Q2	144 / 408	64%

CiteScore 是由Elsevier(愛思唯爾)推出的另一種評價期刊影響力的文獻計量指標(biāo)。反映出一家期刊近期發(fā)表論文的年篇均引用次數(shù)。CiteScore以Scopus數(shù)據(jù)庫中收集的引文為基礎(chǔ)，針對的是前四年發(fā)表的論文的引文。CiteScore的意義在于，它可以為學(xué)術(shù)界提供一種新的、更全面、更客觀地評價期刊影響力的方法，而不僅僅是通過影響因子(IF)這一單一指標(biāo)來評價。

歷年Cite Score趨勢圖

中科院SCI分區(qū)Journal Of Food Processing And Preservation 中科院分區(qū)

中科院 2023年12月升級版 綜述期刊：否 Top期刊：否

大類學(xué)科	分區(qū)	小類學(xué)科	分區(qū)
農(nóng)林科學(xué)	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	4區(qū)

中科院分區(qū)表 是以客觀數(shù)據(jù)為基礎(chǔ)，運用科學(xué)計量學(xué)方法對國際、國內(nèi)學(xué)術(shù)期刊依據(jù)影響力進行等級劃分的期刊評價標(biāo)準(zhǔn)。它為我國科研、教育機構(gòu)的管理人員、科研工作者提供了一份評價國際學(xué)術(shù)期刊影響力的參考數(shù)據(jù)，得到了全國各地高校、科研機構(gòu)的廣泛認(rèn)可。

中科院分區(qū)表 將所有期刊按照一定指標(biāo)劃分為1區(qū)、2區(qū)、3區(qū)、4區(qū)四個層次，類似于“優(yōu)、良、及格”等。最開始，這個分區(qū)只是為了方便圖書管理及圖書情報領(lǐng)域的研究和期刊評估。之后中科院分區(qū)逐步發(fā)展成為了一種評價學(xué)術(shù)期刊質(zhì)量的重要工具。

歷年中科院分區(qū)趨勢圖

JCR分區(qū)Journal Of Food Processing And Preservation JCR分區(qū)

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	Q3	111 / 173	36.1%

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	Q3	106 / 173	39.02%

JCR分區(qū)的優(yōu)勢在于它可以幫助讀者對學(xué)術(shù)文獻質(zhì)量進行評估。不同學(xué)科的文章引用量可能存在較大的差異，此時單獨依靠影響因子(IF)評價期刊的質(zhì)量可能是存在一定問題的。因此，JCR將期刊按照學(xué)科門類和影響因子分為不同的分區(qū)，這樣讀者可以根據(jù)自己的研究領(lǐng)域和需求選擇合適的期刊。

歷年影響因子趨勢圖

發(fā)文數(shù)據(jù)

2023-2024 年國家/地區(qū)發(fā)文量統(tǒng)計

國家/地區(qū)數(shù)量
CHINA MAINLAND485
Turkey195
India183
Brazil155
Iran115
USA92
Pakistan58
Thailand56
Spain50
Malaysia48

本刊中國學(xué)者近年發(fā)表論文

1、Comparison of Characterization of Cold Brew and Hot Brew Coffee Prepared at Various Roasting Degrees
Author: Pan, Liang; Xiao, Ying; Jiang, Feng; Jiang, Tianning; Zhu, Jing; Tang, Wenxiao; Liu, Xiaodan; Zhou, Yiming; Yu, Ling

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3175570
2、Effects of Lecithin/Sorbitol Monostearate-Canola Oil Oleogel as Animal Fat Replacer on the Fatty Acid Composition and Physicochemical Properties of Lamb Sausage
Author: Kong, Weizhou; Wang, Liping; Xu, Hao; Liu, Dunhua

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/2567854
3、Trends of Novel Functional Nanomaterials for Analysis of Sulfonamide Residues in Food Products
Author: Zhou, Dongren; Tan, Mengmeng; Li, Zhanming

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/8632012
4、Infrared and Terahertz Spectra of Pu'er White Tea with Different Degrees of Oxidation
Author: Wu, Dong-Mei; Guo, Jie; Sun, Ming-Ming; Zhang, Ying

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3290917
5、Changes of Fatty Acid Compositions, Volatile Compounds, and Microbial Flora of Bighead Carp (Aristichthys nobilis) Heads during the Simulated Fresh Logistics Transportation
Author: Peng, Bin; Xie, Yawen; Zhang, Lu; Sha, Xiaomei; Li, Jinlin; Tu, Zongcai

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/8336322
6、Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice
Author: Guan, Huanan; Wu, Yongcun; Liu, Xiaofei

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3610644
7、Development, RSM-Based Optimization, and Characterization of a Unique Edible Composite Film by Incorporating Clove Essential Oil Based on Sodium Alginate and Aloe vera Gel to Preserve the Quality of Blueberries
Author: Cui, Zhuoyu; Li, Yang; Feng, Xin; Hu, Zexi

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3578799
8、Study on the Effects of Processes on Aroma Compounds in Rizhao Green Tea Based on the Gas Chromatography-Ion Mobility Spectrometry
Author: Sun, Ao; Li, Chun; Lv, Suyuan; Gao, Jianhua; Xia, Yuanzhi; Geng, Yue

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3046129