《Critical Reviews In Food Science And Nutrition》重点专注发布工程技术-食品科技领域的新研究,旨在促进和传播该领域相关的新技术和新知识。鼓励该领域研究者详细地发表他们的高质量实验研究和理论结果。根据网友分享的投稿经验,平均审稿速度为 约3.0个月 。该杂志创刊至今,在工程技术-食品科技领域,影响力非凡,对来稿文章质量要求很高,稿件投稿过审难度很大,刊登文章的学术水平和编辑质量在同类杂志中均名列前茅。如果你想在该杂志上发表论文,你可以向编辑部提交文章,但文章必须具有重要意义并代表该领域专业的发展。我们欢迎广大同领域的研究者提交投稿。
CiteScore | SJR | SNIP | CiteScore排名 | |||
---|---|---|---|---|---|---|
22.6 | 1.893 | 2.352 | 学科类别 | 分区 | 排名 | 百分位 |
大类:大类:AgriculturalandBiologicalSciences
小类:小类:FoodScience
|
Q1 | 5/389 | 98% | |||
大类:大类:AgriculturalandBiologicalSciences
小类:小类:IndustrialandManufacturingEngineering
|
Q1 | 6/384 | 98% |
按JIF指标学科分区 | 收录子集 | 分区 | 排名 | 百分位 |
---|---|---|---|---|
学科:FOOD SCIENCE & TECHNOLOGY | SCIE | Q1 | 11 / 173 | 93.9% |
学科:NUTRITION & DIETETICS | SCIE | Q1 | 7 / 114 | 94.3% |
按JCI指标学科分区 | 收录子集 | 分区 | 排名 | 百分位 |
---|---|---|---|---|
学科:FOOD SCIENCE & TECHNOLOGY | SCIE | Q1 | 43 / 173 | 75.43% |
学科:NUTRITION & DIETETICS | SCIE | Q1 | 27 / 114 | 76.75% |
文章名称
引用次数
Resveratrol as an anti-cancer agent: A review
74
Food groups and risk of coronary heart disease, stroke and heart failure: A systematic review and dose-response meta-analysis of prospective studies
69
A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers
66
Health benefits of fermented foods
55
Absorption, metabolism, anti-cancer effect and molecular targets of epigallocatechin gallate (EGCG): An updated review
52
Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: A review
51
Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?
45
Short-chain fatty acids in control of energy metabolism
41
Immune modulation by curcumin: The role of interleukin-10
39
Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods
36
国家/地区
发文量
TCHINA MAINLAND
334
TUSA
155
TIran
103
TBrazil
93
TSpain
89
TCanada
87
TAustralia
82
TItaly
80
TIndia
74
TEngland
48





