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ACS Food Science & Technology Q2

期刊收录：
ESCI
Scopus

基本信息

期刊ISSN：
2692-1944
期刊简拼：
ACS Food Sci. Technol.
年发文章数：
217
E-ISSN：
Gold OA文章占比
7.21%
研究文章占比：
91.71%
是否OA：
Transformative (TJ转换期刊是订阅式/混合期刊，但是正在积极转为完全开放获取期刊。查看ACS说明。)
Jcr分区：
Q2
中科院分区：

出版信息

出版商：
American Chemical Society
涉及研究方向：
食品科学、微生物-
出版国家：
UNITED STATES
出版语言：
English
出版周期：
Monthly
出版年份：
2021

2023-2024最新影响因子:2.6
自引率:3.80%
五年影响因子:2.6
JCI期刊引文指标:0.53
h-index:暂无h-index数据
CiteScore:3.30

期刊关键词

2区 ESCI Scopus

期刊简介

ACS Food Science & Technology is an international forum for cutting-edge original research in all areas of food science, technology, engineering, and nutrition.

This interdisciplinary journal is focused on reports of new research related to characterization, development, processing, and safety of foods, as well as food waste and byproducts as sources of food additives. The Journal encourages submissions across all areas of fundamental and applied research in food sciences, with a special emphasis on topics including, but not limited to, areas of:

Food security: Food science and microbiology; food toxicology and chemical food safety; nutrition; novel foods.
Food preservation: Food quality and authenticity/origin; food engineering; food processing and packaging; nanotechnology and materials science in food.
Health-promoting food ingredients: functional foods; bioavailability and microbiome.

《ACS Food Science & Technology》期刊已被查看：次
期刊简写：ACS Food Sci. Technol.

此期刊被最新的JCR期刊ESCI收录