Food Science And Biotechnology SCIE

國際簡稱：FOOD SCI BIOTECHNOL 參考譯名：食品科學與生物技術

主要研究方向：FOOD SCIENCE & TECHNOLOGY 非預警期刊審稿周期：約2.0個月

《食品科學與生物技術》(Food Science And Biotechnology)是一本由Springer Singapore出版的以FOOD SCIENCE & TECHNOLOGY為研究特色的國際期刊，發(fā)表該領域相關的原創(chuàng)研究文章、評論文章和綜述文章，及時報道該領域相關理論、實踐和應用學科的最新發(fā)現(xiàn)，旨在促進該學科領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。

3區(qū) 中科院分區(qū)
Q3 JCR分區(qū)
247 年發(fā)文量
2.4 IF影響因子
未開放 是否OA
30 H-index
2010 創(chuàng)刊年份
Bimonthly 出版周期
English 出版語言

The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.

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Food Science And Biotechnology期刊信息

ISSN：1226-7708
出版語言：English
是否OA：未開放
E-ISSN：2092-6456
出版地區(qū)：SOUTH KOREA
是否預警：否
出版商：Springer Singapore
出版周期：Bimonthly
創(chuàng)刊時間：2010
開源占比：0.0743
Gold OA文章占比：5.81%
OA被引用占比：0.0695...
出版國人文章占比：0.16
出版撤稿占比：0
研究類文章占比：78.95%

Food Science And Biotechnology CiteScore評價數(shù)據(jù)（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指數(shù)

5.4

0.597

0.904

學科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q2	113 / 389	70%
大類：Agricultural and Biological Sciences 小類：Biotechnology	Q2	133 / 311	57%
大類：Agricultural and Biological Sciences 小類：Applied Microbiology and Biotechnology	Q2	59 / 127	53%

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 Science And Biotechnology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	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	4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	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	3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	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	3區(qū)

中科院 2021年12月基礎版

Top期刊	綜述期刊	大類學科		小類學科
否	否	工程技術	4區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	4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	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	3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	4區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	4區(qū)

Food Science And Biotechnology 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：FOOD SCIENCE & TECHNOLOGY	SCIE	Q3	97 / 173	44.2%

按JCI指標學科分區(qū)	收錄子集	分區(qū)	排名	百分位
學科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q3	100 / 173	42.49%

Food Science And Biotechnology歷年數(shù)據(jù)統(tǒng)計

影響因子

中科院分區(qū)

Food Science And Biotechnology中國學者發(fā)文選摘

1、Breast milk from healthy women has higher anti-Candida properties than women with vaginal infections during pregnancy
Author: Nisaa, Azka Ainun; Oon, Chern-Ein; Sreenivasan, Sasidharan; Balakrishnan, Venugopal; Tan, Jun Jie; Teh, Cindy Shuan-Ju; Sany, Salina; Todorov, Svetoslav Dimitrov; Liu, Guoxia; Park, Yong-Ha; Liong, Min-Tze

Journal: FOOD SCIENCE AND BIOTECHNOLOGY. 2023; Vol. 32, Issue 4, pp. 471-480. DOI: 10.1007/s10068-022-01088-x
2、Effects of a chitosan nanoparticles encapsulation on the properties of litchi polyphenols
Author: Cheng, Xingan; Zou, Qiwen; Zhang, Hanhui; Zhu, Jianwei; Hasan, Murtaza; Dong, Fangyun; Liu, Xin; Li, Junjie; Wu, Yuehua; Lv, Xiaojing; Wang, Keqiang; Deng, Xiangling; Liu, Zhanmei; Jiang, Xuhong

Journal: FOOD SCIENCE AND BIOTECHNOLOGY. 2023; Vol. , Issue , pp. -. DOI: 10.1007/s10068-023-01303-3
3、Effects of microwave and exogenous l-phenylalanine treatment on phenolic constituents, antioxidant capacity and enzyme inhibitory activity of Tartary buckwheat sprouts
Author: Peng, Wenping; Wang, Nan; Wang, Shunmin; Wang, Junzhen; Bian, Zixiu

Journal: FOOD SCIENCE AND BIOTECHNOLOGY. 2023; Vol. 32, Issue 1, pp. 11-19. DOI: 10.1007/s10068-022-01172-2
4、UV-ARTP-DES compound mutagenesis breeding improves natamycin production of Streptomyces natalensis HW-2 and reveals transcriptional changes by RNA-seq
Author: Sun, Jianrui; Li, Jinglan; Yao, Linlin; Zheng, Yingying; Yuan, Jiangfeng; Wang, Dahong

Journal: FOOD SCIENCE AND BIOTECHNOLOGY. 2023; Vol. 32, Issue 3, pp. 341-352. DOI: 10.1007/s10068-022-01191-z
5、Optimization of ultrasonic assisted membrane strategy for saponins from Gynostemma Pentaphyllum with response surface methodology
Author: Li, Cunyu; Ma, Yun; Zhi, Xinglei; Peng, Guoping

Journal: FOOD SCIENCE AND BIOTECHNOLOGY. 2023; Vol. 32, Issue 3, pp. 319-328. DOI: 10.1007/s10068-022-01196-8
6、Structure and physicochemical properties of a new variety of purple rice (Oryza sativa L. indica) starch
Author: Tao, Xiaoqi; Su, Qiqi; Wu, Hai; Zhan, Lei; Huang, Wei; Zheng, Jingshao; Zhong, Qingling; Chen, Pei

Journal: FOOD SCIENCE AND BIOTECHNOLOGY. 2023; Vol. 32, Issue 6, pp. 793-802. DOI: 10.1007/s10068-022-01205-w
7、Effects of Flammulina velutipes polysaccharides on gut microbiota composition and metabolism in vitro fermentation
Author: Su, Anxiang; Ma, Gaoxing; Ma, Ning; Pei, Fei; Yang, Wenjian; Hu, Qiuhui

Journal: FOOD SCIENCE AND BIOTECHNOLOGY. 2023; Vol. 32, Issue 3, pp. 361-369. DOI: 10.1007/s10068-022-01192-y
8、In vivo and in vitro evaluation of stability and antioxidant activity of lycopene-nanostructured lipid carriers
Author: Ma, Yongqiang; Li, Chenchen; Xiu, Weiye; Wang, Xin

Journal: FOOD SCIENCE AND BIOTECHNOLOGY. 2023; Vol. 32, Issue 6, pp. 833-845. DOI: 10.1007/s10068-022-01219-4