Food And Bioproducts Processing SCIE
國際簡稱：FOOD BIOPROD PROCESS 參考譯名：食品和生物制品加工
主要研究方向：工程技術(shù)-工程：化工 非預警期刊 審稿周期： 偏慢,4-8周
《食品和生物制品加工》(Food And Bioproducts Processing)是一本由Institution of Chemical Engineers出版的以工程技術(shù)-工程：化工為研究特色的國際期刊，發(fā)表該領(lǐng)域相關(guān)的原創(chuàng)研究文章、評論文章和綜述文章，及時報道該領(lǐng)域相關(guān)理論、實踐和應用學科的最新發(fā)現(xiàn)，旨在促進該學科領(lǐng)域科學信息的快速交流。該期刊是一本未開放期刊，近三年沒有被列入預警名單。該期刊享有很高的科學聲譽，影響因子不斷增加，發(fā)行量也同樣高。
- 2區(qū) 中科院分區(qū)
- Q2 JCR分區(qū)
- 108 年發(fā)文量
- 3.5 IF影響因子
- 未開放 是否OA
- 56 H-index
- 1991 創(chuàng)刊年份
- Quarterly 出版周期
- English 出版語言
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
? Primarily concerned with food formulation
? That use experimental design techniques to obtain response surfaces but gain little insight from them
? That are empirical and ignore established mechanistic models, e.g., empirical drying curves
? That are primarily concerned about sensory evaluation and colour
? Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
? Containing only chemical analyses of biological materials.
Food And Bioproducts Processing期刊信息
- ISSN：0960-3085
- 出版語言：English
- 是否OA：未開放
- E-ISSN：1744-3571
- 出版地區(qū)：ENGLAND
- 是否預警：否
- 出版商：Institution of Chemical Engineers
- 出版周期：Quarterly
- 創(chuàng)刊時間：1991
- 開源占比：0.0805
- Gold OA文章占比：29.85%
- OA被引用占比：0.0127...
- 出版國人文章占比：0.09
- 出版撤稿占比：0
- 研究類文章占比：100.00%
Food And Bioproducts Processing CiteScore評價數(shù)據(jù)（2024年最新版）
| CiteScore | SJR | SNIP | CiteScore 指數(shù) | ||||||||||||||||||||
| 9.7 | 0.725 | 1.052 |
|
名詞解釋：CiteScore 是衡量期刊所發(fā)表文獻的平均受引用次數(shù)，是在 Scopus 中衡量期刊影響力的另一個指標。當年CiteScore 的計算依據(jù)是期刊最近4年（含計算年度）的被引次數(shù)除以該期刊近四年發(fā)表的文獻數(shù)。例如，2022年的 CiteScore 計算方法為：2022年的 CiteScore =2019-2022年收到的對2019-2022年發(fā)表的文件的引用數(shù)量÷2019-2022年發(fā)布的文獻數(shù)量 注：文獻類型包括：文章、評論、會議論文、書籍章節(jié)和數(shù)據(jù)論文。
Food And Bioproducts Processing中科院評價數(shù)據(jù)
中科院 2023年12月升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 否 | 否 | 農(nóng)林科學 | 2區(qū) | BIOTECHNOLOGY & APPLIED MICROBIOLOGY 生物工程與應用微生物 ENGINEERING, CHEMICAL 工程：化工 FOOD SCIENCE & TECHNOLOGY 食品科技 | 2區(qū) 2區(qū) 2區(qū) |
中科院 2022年12月升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 否 | 否 | 農(nóng)林科學 | 2區(qū) | BIOTECHNOLOGY & APPLIED MICROBIOLOGY 生物工程與應用微生物 ENGINEERING, CHEMICAL 工程：化工 FOOD SCIENCE & TECHNOLOGY 食品科技 | 2區(qū) 2區(qū) 2區(qū) |
中科院 2021年12月舊的升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 否 | 否 | 農(nóng)林科學 | 2區(qū) | BIOTECHNOLOGY & APPLIED MICROBIOLOGY 生物工程與應用微生物 ENGINEERING, CHEMICAL 工程：化工 FOOD SCIENCE & TECHNOLOGY 食品科技 | 2區(qū) 2區(qū) 2區(qū) |
中科院 2021年12月基礎(chǔ)版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 否 | 否 | 工程技術(shù) | 3區(qū) | BIOTECHNOLOGY & APPLIED MICROBIOLOGY 生物工程與應用微生物 ENGINEERING, CHEMICAL 工程：化工 FOOD SCIENCE & TECHNOLOGY 食品科技 | 3區(qū) 3區(qū) 2區(qū) |
中科院 2021年12月升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 否 | 否 | 農(nóng)林科學 | 2區(qū) | BIOTECHNOLOGY & APPLIED MICROBIOLOGY 生物工程與應用微生物 ENGINEERING, CHEMICAL 工程：化工 FOOD SCIENCE & TECHNOLOGY 食品科技 | 2區(qū) 2區(qū) 2區(qū) |
中科院 2020年12月舊的升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 否 | 否 | 農(nóng)林科學 | 2區(qū) | BIOTECHNOLOGY & APPLIED MICROBIOLOGY 生物工程與應用微生物 ENGINEERING, CHEMICAL 工程：化工 FOOD SCIENCE & TECHNOLOGY 食品科技 | 2區(qū) 2區(qū) 2區(qū) |
Food And Bioproducts Processing JCR評價數(shù)據(jù)（2023-2024年最新版）
| 按JIF指標學科分區(qū) | 收錄子集 | 分區(qū) | 排名 | 百分位 |
| 學科：BIOTECHNOLOGY & APPLIED MICROBIOLOGY | SCIE | Q2 | 63 / 174 |
64.1% |
| 學科：ENGINEERING, CHEMICAL | SCIE | Q2 | 63 / 170 |
63.2% |
| 學科：FOOD SCIENCE & TECHNOLOGY | SCIE | Q2 | 60 / 173 |
65.6% |
| 按JCI指標學科分區(qū) | 收錄子集 | 分區(qū) | 排名 | 百分位 |
| 學科：BIOTECHNOLOGY & APPLIED MICROBIOLOGY | SCIE | Q2 | 50 / 174 |
71.55% |
| 學科：ENGINEERING, CHEMICAL | SCIE | Q1 | 38 / 171 |
78.07% |
| 學科：FOOD SCIENCE & TECHNOLOGY | SCIE | Q2 | 51 / 173 |
70.81% |
Food And Bioproducts Processing歷年數(shù)據(jù)統(tǒng)計
影響因子
中科院分區(qū)
Food And Bioproducts Processing中國學者發(fā)文選摘
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1、Heat and mass transfer model for pork carcass precooling: Comprehensive evaluation and optimization
Author: Ren, Qingshan; Zhu, Xinghui; Li, Jiacheng; Han, Jiawei; Fang, Kui
Journal: FOOD AND BIOPRODUCTS PROCESSING. 2023; Vol. 138, Issue , pp. 70-85. DOI: 10.1016/j.fbp.2023.01.004
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2、Dependence of degradation of anthocyanins on non-uniformity of microwave heating in blueberry puree
Author: Xue, Liangliang; Gao, Ruili; Shen, Liuyang; Zheng, Xianzhe; Gao, Ming
Journal: FOOD AND BIOPRODUCTS PROCESSING. 2023; Vol. 139, Issue , pp. 129-143. DOI: 10.1016/j.fbp.2023.03.009
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3、Enhanced fermentation of biosurfactant mannosylerythritol lipids on the pilot scale under efficient foam control with addition of soybean oil
Author: Yang, Qining; Shen, Liang; Yu, Fei; Zhao, Mengqian; Jin, Mingjie; Deng, Shaopo; Long, Xuwei
Journal: FOOD AND BIOPRODUCTS PROCESSING. 2023; Vol. 138, Issue , pp. 60-69. DOI: 10.1016/j.fbp.2023.01.0020960-3085
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4、Effects of radio frequency thawing on the quality characteristics of frozen mutton
Author: Sun, Yanan; Jia, Yiming; Song, Mingxia; Liu, Yan; Xin, Le; Chen, Xiangwei; Fu, Hongfei; Wang, Yequn; Wang, Yunyang
Journal: FOOD AND BIOPRODUCTS PROCESSING. 2023; Vol. 139, Issue , pp. 24-33. DOI: 10.1016/j.fbp.2023.02.007
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5、Flexible, versatility and superhydrophobic biomass carbon aerogels derived from corn bracts for efficient oil/water separation
Author: Zefeng Jing, Jichao Ding, Tao Zhang, Dongya Yang, Fengxian Qiua, Qiuyun Chem, Jicheng Xu
Journal: FOOD AND BIOPRODUCTS PROCESSING, 2019, Vol., , DOI:10.1016/j.fbp.2019.03.010
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6、Valorization of lotus byproduct (Receptaculum Nelumbinis) under green extraction condition
Author: Hao Huang, Tarun Belwal, Lei Jiang, Juwu Hu, Jarukitt Limwachiranon, Li Li, Guoping Ren, Xuebing Zhang, Zisheng Luo
Journal: FOOD AND BIOPRODUCTS PROCESSING, 2019, Vol., , DOI:10.1016/j.fbp.2019.03.006
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7、Preparation of temperature-sensitive magnetic microspheres for separation and purification of bromelain
Author: Juan Han, Li Wang, Yun Wang, Yunfeng Cai, Yanli Mao, Liang Ni, Xueqiao Xie
Journal: FOOD AND BIOPRODUCTS PROCESSING, 2019, Vol.114, 253-262, DOI:10.1016/j.fbp.2019.01.008
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8、Experimental and simulation studies of heat transfer in high-humidity hot air impingement blanching (HHAIB) of carrot
Author: Xian-Long Yu, Hao-Yu Ju, Arun S. Mujumdar, Zhi-An Zheng, Jun Wang, Li-Zhen Deng, Zhen-Jiang Gao, Hong-Wei Xiao
Journal: FOOD AND BIOPRODUCTS PROCESSING, 2019, Vol.114, 196-204, DOI:10.1016/j.fbp.2019.01.001
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