Journal Of Food Composition And Analysis

Journal Of Food Composition And Analysis英文简介

The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal's basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.

The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.

Journal Of Food Composition And Analysis中文简介

《Journal Of Food Composition And Analysis》是一本由ACADEMIC PRESS INC ELSEVIER SCIENCE出版商出版的专业工程技术期刊，该刊创刊于1987年，刊期Bimonthly，该刊已被国际权威数据库SCIE收录。在中科院最新升级版分区表中，该刊分区信息为大类学科：工程技术 2区，小类学科：应用化学 2区；食品科技 2区；在JCR（Journal Citation Reports）分区等级为Q2。该刊发文范围涵盖应用化学等领域，旨在及时、准确、全面地报道国内外应用化学工作者在该领域取得的最新研究成果、工作进展及学术动态、技术革新等，促进学术交流，鼓励学术创新。2021年影响因子为4.52，平均审稿速度约6.8个月。

中科院分区最新升级版（当前数据版本：2021年12月最新升级版）

大类学科	分区	小类学科	分区	Top期刊	综述期刊
工程技术	2区	CHEMISTRY, APPLIED 应用化学 FOOD SCIENCE & TECHNOLOGY 食品科技	2区 2区	否	否

JCR分区（当前数据版本：2021-2022年最新版）

JCR分区等级	JCR所属学科	分区	影响因子
Q2	CHEMISTRY, APPLIED	Q2	4.52
	FOOD SCIENCE & TECHNOLOGY	Q2

期刊指数

影响因子	h-index	Gold OA文章占比	研究类文章占比	OA开放访问	平均审稿速度
4.52	99	7.58%	97.21%	未开放	约6.8个月

IF值(影响因子)趋势图