International Journal Of Gastronomy And Food Science SCIE
國際簡稱：INT J GASTRON FOOD S 參考譯名：國際美食與食品科學雜志
主要研究方向：Social Sciences-Cultural Studies 非預警期刊 審稿周期：
《國際美食與食品科學雜志》(International Journal Of Gastronomy And Food Science)是一本由Elsevier出版的以Social Sciences-Cultural Studies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。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)
- 192 年發(fā)文量
- 3.2 IF影響因子
- 未開放 是否OA
- 2012 創(chuàng)刊年份
- 4 issues/year 出版周期
- English 出版語言
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
International Journal Of Gastronomy And Food Science期刊信息
- ISSN：1878-450X
- 出版語言：English
- 是否OA：未開放
- E-ISSN：1878-4518
- 出版地區(qū)：NETHERLANDS
- 是否預警：否
- 出版商：Elsevier
- 出版周期：4 issues/year
- 創(chuàng)刊時間：2012
- 開源占比：0.1188
- Gold OA文章占比：20.27%
- OA被引用占比：0.0108...
- 出版國人文章占比：0.01
- 出版撤稿占比：0
- 研究類文章占比：99.48%
International Journal Of Gastronomy And Food Science CiteScore評價數(shù)據(jù)（2024年最新版）
| CiteScore | SJR | SNIP | CiteScore 指數(shù) | ||||||||||||
| 5.3 | 0.62 | 0.995 |
|
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。
International Journal Of Gastronomy And Food Science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) | FOOD SCIENCE & TECHNOLOGY 食品科技 | 3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 | 4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 | 農(nóng)林科學 | 3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 | 4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 | 3區(qū) | FOOD SCIENCE & TECHNOLOGY 食品科技 | 4區(qū) |
International Journal Of Gastronomy And Food Science 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 | Q2 | 68 / 173 |
61% |
| 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 | Q2 | 63 / 173 |
63.87% |
International Journal Of Gastronomy And Food Science歷年數(shù)據(jù)統(tǒng)計
影響因子
中科院分區(qū)
International Journal Of Gastronomy And Food Science中國學者發(fā)文選摘
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1、Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish
Author: Li, Jianying; Han, Dong; Huang, Feng; Zhang, Chunhui
Journal: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. 2023; Vol. 31, Issue , pp. -. DOI: 10.1016/j.ijgfs.2023.100659
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2、Effects of different cooking methods on volatile flavor compounds in garlic
Author: Bi, Jicai; Yang, Zhen; Li, Yang; Li, Bian; Gao, Yueyue; Ping, Chunyuan; Chen, Zhuo; Li, Congfa
Journal: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. 2023; Vol. 31, Issue , pp. -. DOI: 10.1016/j.ijgfs.2022.100642
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3、Quality of wholemeal pasta made with pigmented and ancient wheats
Author: Suo, Xinying; Pompei, Francesca; Bonfini, Matteo; Mustafa, Ahmed M.; Sagratini, Gianni; Wang, Zhangcun; Vittadini, Elena
Journal: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. 2023; Vol. 31, Issue , pp. -. DOI: 10.1016/j.ijgfs.2023.100665
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4、The characteristics of Michelin-starred restaurants in Mainland China, Hong Kong, Macau, and Taiwan
Author: Huang, Yuying; Hall, C. Michael; Chen, Ning Chris
Journal: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. 2023; Vol. 31, Issue , pp. -. DOI: 10.1016/j.ijgfs.2023.100673
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5、Untargeted metabolomics based on UHPLC-Q-Exactive-MS reveals metabolite and taste quality differences between Koshihikari rice from China and Japan
Author: Cheng, Bo; Shi, Shijie; Pan, Keqiang; Nie, Jinfan; Xing, Junyang; Wang, Xiaodong; Li, Lina; Tang, Jichao; Liu, Juan; Cao, Cougui; Jiang, Yang
Journal: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. 2023; Vol. 31, Issue , pp. -. DOI: 10.1016/j.ijgfs.2023.100680
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6、Mining of kokumi peptides in chicken broth with peptidomics
Author: Li, Yang; Bi, Jicai; Lin, Zeyuan; Yang, Zhen; Gao, Yueyue; Ping, Chunyuan; Chen, Zhuo
Journal: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. 2023; Vol. 32, Issue , pp. -. DOI: 10.1016/j.ijgfs.2023.100693
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7、What happens when fruit married with beer?
Author: Zhao, Xinyi; Yin, Yongqi; Fang, Weiming; Yang, Zhengfei
Journal: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. 2023; Vol. 32, Issue , pp. -. DOI: 10.1016/j.ijgfs.2023.100716
International Journal Of Gastronomy And Food Science同類期刊
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