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FOOD SCIENCE AND BIOTECHNOLOGY Q3

期刊收录：
SCIE
Scopus

基本信息

期刊ISSN：
1226-7708
期刊简拼：
FOOD SCI BIOTECHNOL
年发文章数：
247
E-ISSN：
2092-6456
Gold OA文章占比
5.81%
研究文章占比：
78.95%
是否OA：
No
Jcr分区：
Q3
中科院分区：
3区

出版信息

出版商：
Springer Singapore
涉及研究方向：
FOOD SCIENCE & TECHNOLOGY-
出版国家：
SOUTH KOREA
出版语言：
English
出版周期：
Bimonthly
出版年份：
2010

2023-2024最新影响因子:2.4
自引率:4.20%
五年影响因子:3.2
JCI期刊引文指标:0.52
h-index:30
CiteScore:5.40

期刊关键词

3区 SCIE Scopus 农林科学 FOOD SCIENCE & TECHNOLOGY 食品科技

期刊简介

The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.

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期刊简写：FOOD SCI BIOTECHNOL

此期刊被最新的JCR期刊SCIE收录