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International Journal of Gastronomy and Food Science Q2

期刊收录：
SCIE
Scopus

基本信息

期刊ISSN：
1878-450X
期刊简拼：
INT J GASTRON FOOD S
年发文章数：
192
E-ISSN：
1878-4518
Gold OA文章占比
20.27%
研究文章占比：
99.48%
是否OA：
No
Jcr分区：
Q2
中科院分区：
2区

出版信息

出版商：
Elsevier
涉及研究方向：
Social Sciences-Cultural Studies
出版国家：
NETHERLANDS
出版语言：
English
出版周期：
出版年份：

2023-2024最新影响因子:3.2
自引率:12.50%
五年影响因子:3.3
JCI期刊引文指标:0.72
h-index:暂无h-index数据
CiteScore:5.30

期刊关键词

2区 SCIE Scopus 农林科学 FOOD SCIENCE & TECHNOLOGY 食品科技

期刊简介

International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.

IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.

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期刊简写：INT J GASTRON FOOD S

此期刊被最新的JCR期刊SCIE收录