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FLAVOUR AND FRAGRANCE JOURNAL Q3

期刊收录：
SCIE
Scopus

基本信息

期刊ISSN：
0882-5734
期刊简拼：
FLAVOUR FRAG J
年发文章数：
46
E-ISSN：
1099-1026
Gold OA文章占比
8.93%
研究文章占比：
93.48%
是否OA：
No
Jcr分区：
Q3
中科院分区：
3区

出版信息

出版商：
John Wiley and Sons Ltd
涉及研究方向：
工程技术-食品科技
出版国家：
ENGLAND
出版语言：
English
出版周期：
Bimonthly
出版年份：
1985

2023-2024最新影响因子:2.1
自引率:4.80%
五年影响因子:2.9
JCI期刊引文指标:0.46
h-index:62
CiteScore:6.00

期刊关键词

3区 SCIE Scopus 农林科学 CHEMISTRY APPLIED 应用化学 FOOD SCIENCE & TECHNOLOGY 食品科技

期刊简介

Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.

The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.

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期刊简写：FLAVOUR FRAG J

此期刊被最新的JCR期刊SCIE收录