《International Journal Of Dairy Technology》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12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 | |||
|---|---|---|---|---|---|---|
| 7 | 0.635 | 1.047 | 学科类别 | 分区 | 排名 | 百分位 |
|
大类：大类：AgriculturalandBiologicalSciences
小类：小类：FoodScience
|
Q1 | 72/389 | 81% | |||
|
大类：大类：AgriculturalandBiologicalSciences
小类：小类：ProcessChemistryandTechnology
|
Q2 | 26/73 | 65% | |||
|
大类：大类：AgriculturalandBiologicalSciences
小类：小类：Bioengineering
|
Q2 | 68/162 | 58% | |||
| 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 | Q3 | 93 / 173 | 46.5% |
| 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 | Q2 | 84 / 173 | 51.73% |
文章名称
引用次数
Probiotic monocultures in fermented goat milk beverages - sensory quality of final product
26
Perceptions of Brazilian consumers regarding white mould surface-ripened cheese using free word association
24
Hypolipidaemic effects of synbiotic yoghurt in rabbits
22
Impact of nonthermal processing on different milk enzymes
21
Probiotic properties of ice creams produced with dietary fibres from by-products of the food industry
20
Antimicrobial and antidiabetic potential of synbiotic fermented milk: A functional dairy product
17
Physical and sensory characteristics and probiotic survival in ice cream sweetened with various polyols
16
Functional and textural properties of vegetable-fibre enriched yoghurt
16
Ice cream supplemented with grape juice residue as a source of antioxidants
16
The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese
15
国家/地区
发文量
TTurkey
38
TIran
37
TIndia
31
TBrazil
29
TCHINA MAINLAND
27
TIreland
18
TItaly
18
TPoland
15
TUSA
15
TSpain
13
