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Current Opinion in Food Science Q1

期刊收录：
SCIE
Scopus

基本信息

期刊ISSN：
2214-7993
期刊简拼：
CURR OPIN FOOD SCI
年发文章数：
90
E-ISSN：
Gold OA文章占比
23.00%
研究文章占比：
87.78%
是否OA：
No
Jcr分区：
Q1
中科院分区：
1区

出版信息

出版商：
Elsevier BV
涉及研究方向：
Agricultural and Biological Sciences-Food Science
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:8.9
自引率:2.20%
五年影响因子:8.8
JCI期刊引文指标:1.82
h-index:21
CiteScore:18.40

期刊关键词

1区 SCIE Scopus 农林科学 FOOD SCIENCE & TECHNOLOGY 食品科技

期刊简介

The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. In Current Opinion in Food Science, we help the reader by providing in a systematic manner:

The views of experts on current advances in food science in a clear and readable form.
Evaluations of the most interesting papers, annotated by experts, from the great wealth of original publications.
Division of the subject into sections

The subject of food science is divided into themed sections, each of which is reviewed once a year.

Food Physics and Materials Science,
Food Engineering and Processing,
Food Toxicology,
Food Chemistry and Biochemistry,
Food Bioprocessing,
Food Microbiology,
Food Safety,
Food Mycology,
Sensory Sciences and Consumer Behavior,
Functional Foods and Nutrition,
Foodomics Technologies,
Innovations in Food Science.