《Journal Of Oleo Science》重点专注发布CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY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。该杂志创刊至今，在CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY领域，有较高影响力，对来稿文章质量要求较高，稿件投稿过审难度较大。欢迎广大同领域研究者投稿该杂志。
| CiteScore | SJR | SNIP | CiteScore排名 | |||
|---|---|---|---|---|---|---|
| 3.2 | 0.369 | 0.585 | 学科类别 | 分区 | 排名 | 百分位 |
|
大类：大类：Chemistry
小类：小类：GeneralChemistry
|
Q3 | 213/408 | 47% | |||
|
大类：大类：Chemistry
小类：小类：GeneralChemicalEngineering
|
Q3 | 146/273 | 46% | |||
| 按JIF指标学科分区 | 收录子集 | 分区 | 排名 | 百分位 |
|---|---|---|---|---|
| 学科：CHEMISTRY, APPLIED | SCIE | Q3 | 48 / 74 | 35.8% |
| 学科：FOOD SCIENCE & TECHNOLOGY | SCIE | Q3 | 126 / 173 | 27.5% |
| 按JCI指标学科分区 | 收录子集 | 分区 | 排名 | 百分位 |
|---|---|---|---|---|
| 学科：CHEMISTRY, APPLIED | SCIE | Q3 | 51 / 74 | 31.76% |
| 学科：FOOD SCIENCE & TECHNOLOGY | SCIE | Q4 | 133 / 173 | 23.41% |
文章名称
引用次数
The Correlation between 2-Acetyl-1-pyrroline Content, Biological Compounds and Molecular Characterization to the Aroma Intensities of Thai Local Rice
10
Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials (2013) and Advanced Methods
9
Influence of Cationic Cetyltrimethylammonium Bromide on Rate of Zn(II)-Histidine Complex and Ninhydrin
8
New Insights on Degumming and Bleaching Process Parameters on The Formation of 3-Monochloropropane-2-Diol Esters and Glycidyl Esters in Refined, Bleached, Deodorized Palm Oil
8
Facile and Low-cost Synthesis of Mesoporous Ti-Mo Bi-metal Oxide Catalysts for Biodiesel Production from Esterification of Free Fatty Acids in Jatropha curcas Crude Oil
8
Efficient Production of Acid-Form Sophorolipids from Waste Glycerol and Fatty Acid Methyl Esters by Candida floricola
7
Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends
6
Ultrasonic-assisted Aqueous Extraction and Physicochemical Characterization of Oil from Clanis bilineata
6
Effect of the Harvest Time on Oil Yield, Fatty Acid, Tocopherol and Sterol Contents of Developing Almond and Walnut Kernels
6
Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)
6
