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European Food Research And TechnologySCIE

国际简称：EUR FOOD RES TECHNOL 参考译名：欧洲食品研究与技术

中科院分区
3区
CiteScore分区
Q1
JCR分区
Q2

基本信息：: ISSN：1438-2377; E-ISSN：1438-2385; 是否OA：未开放; 是否预警：否; TOP期刊：否

出版信息：: 出版地区：GERMANY; 出版商：Springer Berlin Heidelberg; 出版语言：English; 出版周期：Monthly; 出版年份：1898; 研究方向：工程技术-食品科技

评价信息：: 影响因子：3; H-index：89; CiteScore指数：6.6; SJR指数：0.674; SNIP指数：0.975

发文数据：: Gold OA文章占比：29.67%; 研究类文章占比：88.11%; 年发文量：244; 自引率：0.0303...; 开源占比：0.2544; 出版撤稿占比：0; 出版国人文章占比：0.11; OA被引用占比：0.2139...

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英文简介期刊介绍 CiteScore数据中科院SCI分区 JCR分区发文数据常见问题

英文简介European Food Research And Technology期刊介绍

The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal's mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:

-chemistry and biochemistry-

technology and molecular biotechnology-

nutritional chemistry and toxicology-

analytical and sensory methodologies-

food physics.

Out of the scope of the journal are:

- contributions which are not of international interest or do not have a substantial impact on food sciences,

- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,

- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.

期刊简介European Food Research And Technology期刊介绍

《European Food Research And Technology》自1898出版以来，是一本农林科学优秀杂志。致力于发表原创科学研究结果，并为农林科学各个领域的原创研究提供一个展示平台，以促进农林科学领域的的进步。该刊鼓励先进的、清晰的阐述，从广泛的视角提供当前感兴趣的研究主题的新见解，或审查多年来某个重要领域的所有重要发展。该期刊特色在于及时报道农林科学领域的最新进展和新发现新突破等。该刊近一年未被列入预警期刊名单，目前已被权威数据库SCIE收录，得到了广泛的认可。

该期刊投稿重要关注点：

预计审稿时间：约2.0个月
农林科学
FOOD SCIENCE & TECHNOLOGY
SCIE
中科院3区
非预警

Cite Score数据（2024年最新版）European Food Research And Technology Cite Score数据

CiteScore：6.6
SJR：0.674
SNIP：0.975

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	80 / 389	79%
大类：Agricultural and Biological Sciences 小类：Industrial and Manufacturing Engineering	Q1	82 / 384	78%
大类：Agricultural and Biological Sciences 小类：General Chemistry	Q1	98 / 408	76%
大类：Agricultural and Biological Sciences 小类：Biotechnology	Q2	106 / 311	66%
大类：Agricultural and Biological Sciences 小类：Biochemistry	Q2	162 / 438	62%

CiteScore 是由Elsevier(爱思唯尔)推出的另一种评价期刊影响力的文献计量指标。反映出一家期刊近期发表论文的年篇均引用次数。CiteScore以Scopus数据库中收集的引文为基础，针对的是前四年发表的论文的引文。CiteScore的意义在于，它可以为学术界提供一种新的、更全面、更客观地评价期刊影响力的方法，而不仅仅是通过影响因子(IF)这一单一指标来评价。

历年Cite Score趋势图

中科院SCI分区European Food Research And Technology 中科院分区

中科院 2023年12月升级版 综述期刊：否 Top期刊：否

大类学科	分区	小类学科	分区
农林科学	3区	FOOD SCIENCE & TECHNOLOGY 食品科技	3区

中科院分区表 是以客观数据为基础，运用科学计量学方法对国际、国内学术期刊依据影响力进行等级划分的期刊评价标准。它为我国科研、教育机构的管理人员、科研工作者提供了一份评价国际学术期刊影响力的参考数据，得到了全国各地高校、科研机构的广泛认可。

中科院分区表 将所有期刊按照一定指标划分为1区、2区、3区、4区四个层次，类似于“优、良、及格”等。最开始，这个分区只是为了方便图书管理及图书情报领域的研究和期刊评估。之后中科院分区逐步发展成为了一种评价学术期刊质量的重要工具。

历年中科院分区趋势图

JCR分区European Food Research And Technology JCR分区

2023-2024 年最新版

按JIF指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	73 / 173	58.1%

按JCI指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	73 / 173	58.09%

JCR分区的优势在于它可以帮助读者对学术文献质量进行评估。不同学科的文章引用量可能存在较大的差异，此时单独依靠影响因子(IF)评价期刊的质量可能是存在一定问题的。因此，JCR将期刊按照学科门类和影响因子分为不同的分区，这样读者可以根据自己的研究领域和需求选择合适的期刊。

历年影响因子趋势图

发文数据

2023-2024 年国家/地区发文量统计

国家/地区数量
Italy147
Poland103
CHINA MAINLAND101
GERMANY (FED REP GER)90
Spain74
Portugal27
Greece24
France22
Turkey22
Austria20

本刊中国学者近年发表论文

1、Chestnut pellicle as a new potential source of antioxidants: antioxidant activity, inhibition on cooking oil oxidation, and identification of phenolic compounds by HPLC-ESI-MS/MS
Author: Xie, Chenyang; Zhang, Wen; Dang, Zhixiong; Ma, Renyi; Yang, Fang

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. , Issue , pp. -. DOI: 10.1007/s00217-023-04239-4
2、Phenolic characterization, antioxidant and alpha-glycosidase inhibitory activities of different fractions from Prinsepia utilis Royle seed shell using in vitro and in silico analyses
Author: Zheng, Xiuqing; Pan, Fei; Zhao, Shuai; Zhao, Lei; Yi, Junjie; Cai, Shengbao

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 2, pp. 375-386. DOI: 10.1007/s00217-022-04123-7
3、Establishment and application of quantitative method for 22 organic acids in honey based on SPE-GC-MS
Author: Sun, Liping; Shi, Fengfeng; He, Xingjiang; Cai, Yujiao; Yu, Yinglong; Yao, Dan; Zhou, Jinhui; Wei, Xiaoping

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 2, pp. 473-484. DOI: 10.1007/s00217-022-04146-0
4、Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception
Author: Xiao, Zuobing; Zhang, Shenghang; Zhu, Jiancai; Niu, Yunwei; Xiong, Wen; Chen, Feng

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 2, pp. 537-551. DOI: 10.1007/s00217-022-04151-3
5、Identification of volatile compounds in chocolate malt
Author: Yang, Zhengfei; Wang, Yirong; Yin, Yongqi; Fang, Weiming; Wang, Shuo

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 631-639. DOI: 10.1007/s00217-022-04158-w
6、Characterization and comparison of aroma profiles of orange pulp and peel by GC-MS/O, OAV, aroma recombination and omission tests
Author: Xiao, Zuobing; He, Junbo; Niu, Yunwei; Xiong, Jingzhe; Zhang, Jing

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 619-630. DOI: 10.1007/s00217-022-04157-x
7、Amylolytic lactic acid bacteria as starter cultures for malt quality improvement
Author: Zeng, Yinong; Cai, Guolin; Zhang, Ming; Wu, Dianhui; Li, Xiaomin; Lu, Jian

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 811-820. DOI: 10.1007/s00217-022-04178-6
8、Rapid authentication of green tea grade by excitation-emission matrix fluorescence spectroscopy coupled with multi-way chemometric methods
Author: Hu, Xian-Chun; Yu, Huicheng; Deng, Ying; Chen, Ying; Zhang, Xiao-Hua; Gu, Hui-Wen; Yin, Xiao-Li

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 767-775. DOI: 10.1007/s00217-022-04174-w