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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION Q1

期刊收录：
SCIE
Scopus

基本信息

期刊ISSN：
1040-8398
期刊简拼：
CRIT REV FOOD SCI
年发文章数：
462
E-ISSN：
1549-7852
Gold OA文章占比
8.45%
研究文章占比：
0.00%
是否OA：
No
Jcr分区：
Q1
中科院分区：
1区

出版信息

出版商：
Taylor and Francis Ltd.
涉及研究方向：
工程技术-食品科技
出版国家：
UNITED STATES
出版语言：
English
出版周期：
Bimonthly
出版年份：
1980

2023-2024最新影响因子:7.3
自引率:4.10%
五年影响因子:10.3
JCI期刊引文指标:0.96
h-index:135
CiteScore:22.60

期刊关键词

1区 SCIE Scopus 农林科学 FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 营养学

期刊简介

The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source.

Reviews include issues of national concern, especially to food scientists, nutritionists, and health professionals, including:

Diet and disease
Antioxidants
A llergenicity and food coloring
Microbiological concerns
Flavor chemistry
The role of nutrients and their bioavailability
Pesticides
Toxic chemicals and regulation
Reviews also cover risk assessment, food safety, food processing, government regulation and policy, nutrition, fortification, new food products/ingredients and technologies, food and behavior, effects of processing on nutrition, food labeling, functional/bioactive foods, and diet and health.

《CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION》期刊已被查看：次
期刊简写：CRIT REV FOOD SCI

此期刊被最新的JCR期刊SCIE收录