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Acs Food Science & TechnologySCIE

國際簡稱：ACS Food Sci. Technol. 參考譯名：食品科學(xué)與技術(shù)

CiteScore分區(qū)
Q2
JCR分區(qū)
Q2

基本信息：: ISSN：2692-1944; 是否OA：開放; 是否預(yù)警：否

出版信息：: 出版地區(qū)：UNITED STATES; 出版商：American Chemical Society; 出版語言：English; 出版周期：Monthly; 出版年份：2021; 研究方向：食品科學(xué)、微生物

評價(jià)信息：: 影響因子：2.6; CiteScore指數(shù)：3.3; SJR指數(shù)：0.49; SNIP指數(shù)：0.67

發(fā)文數(shù)據(jù)：: Gold OA文章占比：7.21%; 研究類文章占比：91.71%; 年發(fā)文量：217

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英文簡介期刊介紹 CiteScore數(shù)據(jù) JCR分區(qū) 發(fā)文數(shù)據(jù) 常見問題

英文簡介Acs Food Science & Technology期刊介紹

Acs Food Science&Technology is an interdisciplinary journal that focuses on cutting-edge original research in the fields of food science, technology, engineering, and nutrition. This journal aims to provide a high-quality academic exchange platform for researchers in the field of food science to share the latest research findings and technological advancements.

This journal encourages the submission of research papers on food characteristics, development, processing, and safety. Pay special attention to research in the fields of food safety, food preservation, functional foods, and bioavailability. In addition, the journal also focuses on new research on food waste and by-products as sources of food additives, as well as the application of nanotechnology and materials science in food. It adopts a peer review system to ensure that published articles have high quality and academic value. This journal aims to promote the development of the field of food science and provide support for innovation and progress in the food industry.

期刊簡介Acs Food Science & Technology期刊介紹

《Acs Food Science & Technology》自2021出版以來，該刊近一年未被列入預(yù)警期刊名單，目前已被權(quán)威數(shù)據(jù)庫SCIE收錄，得到了廣泛的認(rèn)可。

該期刊投稿重要關(guān)注點(diǎn)：

預(yù)計(jì)審稿時(shí)間：
SCIE
非預(yù)警

Cite Score數(shù)據(jù)（2024年最新版）Acs Food Science & Technology Cite Score數(shù)據(jù)

CiteScore：3.3
SJR：0.487
SNIP：0.67

學(xué)科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q2	188 / 389	51%
大類：Agricultural and Biological Sciences 小類：Analytical Chemistry	Q3	87 / 156	44%
大類：Agricultural and Biological Sciences 小類：Chemistry (miscellaneous)	Q3	63 / 111	43%
大類：Agricultural and Biological Sciences 小類：Organic Chemistry	Q3	136 / 211	35%

CiteScore 是由Elsevier(愛思唯爾)推出的另一種評價(jià)期刊影響力的文獻(xiàn)計(jì)量指標(biāo)。反映出一家期刊近期發(fā)表論文的年篇均引用次數(shù)。CiteScore以Scopus數(shù)據(jù)庫中收集的引文為基礎(chǔ)，針對的是前四年發(fā)表的論文的引文。CiteScore的意義在于，它可以為學(xué)術(shù)界提供一種新的、更全面、更客觀地評價(jià)期刊影響力的方法，而不僅僅是通過影響因子(IF)這一單一指標(biāo)來評價(jià)。

歷年Cite Score趨勢圖

JCR分區(qū)Acs Food Science & Technology JCR分區(qū)

2023-2024 年最新版

按JIF指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：FOOD SCIENCE & TECHNOLOGY	ESCI	Q2	85 / 173	51.2%

按JCI指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：FOOD SCIENCE & TECHNOLOGY	ESCI	Q3	96 / 173	44.8%

JCR分區(qū)的優(yōu)勢在于它可以幫助讀者對學(xué)術(shù)文獻(xiàn)質(zhì)量進(jìn)行評估。不同學(xué)科的文章引用量可能存在較大的差異，此時(shí)單獨(dú)依靠影響因子(IF)評價(jià)期刊的質(zhì)量可能是存在一定問題的。因此，JCR將期刊按照學(xué)科門類和影響因子分為不同的分區(qū)，這樣讀者可以根據(jù)自己的研究領(lǐng)域和需求選擇合適的期刊。

歷年影響因子趨勢圖

本刊中國學(xué)者近年發(fā)表論文

1、Optimization of Rhodomyrtus tomentosa (Rose Myrtle) Yogurt Production and Its Antioxidant Activity
Author: Chen, Xuexiang; Zhang, Jing; Huang, Zhining; Miller, Olivia C.; Du, Changhui; Li, Zhuobin; Shen, Mengzhu; Lin, Juanying; Ouyang, Wen; Wu, Xian

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 3, Issue 1, pp. 61-68. DOI: 10.1021/acsfoodscitech.2c00271
2、Development of Aptamer-Based Au Nanoparticle Lateral Flow Test Strips for the Detection of Deoxynivalenol in Corn
Author: Jiang, Xixi; Wang, Yangfan; Zhao, Lianhui; Li, Xiaotong; Dong, Yiyang

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 3, Issue 1, pp. 182-190. DOI: 10.1021/acsfoodscitech.2c00357
3、Development of Novel Polysaccharides from Stauntonia brachyanthera Pulp As Vehicles for Iron, Zinc, and Selenium Embarkation
Author: Yu, Ningxiang; Chen, Hui; Wang, Yijue; Lu, Yuanchao; Nie, Xiaohua; Ye, Qin; Meng, Xianghe

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 3, Issue 1, pp. 213-223. DOI: 10.1021/acsfoodscitech.2c00383
4、Carboxymethylpachymaran-Coated Zein Nanoparticles for Oral Delivery of Curcumin: Formation, Characterization, Physicochemical Stability, and Controlled Release Properties
Author: Wang, Lan; Hao, Lei; Hou, Huaqing; Wang, Lei; Liu, Shuai; Tang, Rongfeng; Mao, Jin; Zhou, Qi; Deng, Qianchun; Yan, Ling; Liu, Changhong; Zheng, Lei; Shi, Jie

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 3, Issue 1, pp. 170-181. DOI: 10.1021/acsfoodscitech.2c00354
5、Inclusive Overview of Sweeteners Trends: Nutritional Safety and Commercialization
Author: Anwar, Saba; Syed, Qamar Abbas; Munawar, Faiza; Arshad, Mehwish; Ahmad, Waheed; Rehman, Muhammad Adil; Arshad, Muhammad Kamran

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 3, Issue 2, pp. 245-258. DOI: 10.1021/acsfoodscitech.2c00325
6、Boosting Food System Sustainability through Intelligent Packaging: Application of Biodegradable Freshness Indicators
Author: Yu, Zhilong; Boyarkina, Valeriya; Liao, Ziyu; Lin, Mengshi; Zeng, Weicai; Lu, Xiaonan

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 3, Issue 1, pp. 199-212. DOI: 10.1021/acsfoodscitech.2c00372
7、Current Status of Major Mycotoxins Contamination in Food and Feed in Asia-A Review
Author: Sun, Lu; Li, Runyan; Tai, Bowen; Hussain, Sarfaraz; Wang, Gang; Liu, Xiumin; Xing, Fuguo

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2023; Vol. , Issue , pp. -. DOI: 10.1021/acsfoodscitech.2c00331
8、Multi-throughput POCT Technology Based on RPA and CRISPR/ Cas12a and Its Application in Detection of Adulterated Meat
Author: Ding, Wei; Fang, Tanfen; Liu, Yan; Zhang, Ling; Wang, Bo; Sun, Wanping

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 3, Issue 3, pp. 514-523. DOI: 10.1021/acsfoodscitech.2c00390

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