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Food And Bioproducts ProcessingSCIE

国际简称：FOOD BIOPROD PROCESS 参考译名：食品和生物制品加工

中科院分区
2区
CiteScore分区
Q1
JCR分区
Q2

基本信息：: ISSN：0960-3085; E-ISSN：1744-3571; 是否OA：未开放; 是否预警：否; TOP期刊：是

出版信息：: 出版地区：ENGLAND; 出版商：Institution of Chemical Engineers; 出版语言：English; 出版周期：Quarterly; 出版年份：1991; 研究方向：工程技术-工程：化工

评价信息：: 影响因子：3.5; H-index：56; CiteScore指数：9.7; SJR指数：0.725; SNIP指数：1.052

发文数据：: Gold OA文章占比：29.85%; 研究类文章占比：100.00%; 年发文量：108; 自引率：0.0434...; 开源占比：0.0805; 出版撤稿占比：0; 出版国人文章占比：0.09; OA被引用占比：0.0127...

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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Food And Bioproducts Processing期刊介绍

Official Journal of the European Federation of Chemical Engineering:

Part C

FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.

Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.

The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:

• Primarily concerned with food formulation

• That use experimental design techniques to obtain response surfaces but gain little insight from them

• That are empirical and ignore established mechanistic models, e.g., empirical drying curves

• That are primarily concerned about sensory evaluation and colour

• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,

• Containing only chemical analyses of biological materials.

期刊简介Food And Bioproducts Processing期刊介绍

《Food And Bioproducts Processing》自1991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：偏慢,4-8周
国际TOP期刊
农林科学
BIOTECHNOLOGY & APPLIED MICROBIOLOGY
SCIE
中科院2区
非预警

Cite Score数据（2024年最新版）Food And Bioproducts Processing Cite Score数据

CiteScore：9.7
SJR：0.725
SNIP：1.052

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	36 / 389	90%
大类：Agricultural and Biological Sciences 小类：General Chemical Engineering	Q1	35 / 273	87%
大类：Agricultural and Biological Sciences 小类：Biochemistry	Q1	62 / 438	85%
大类：Agricultural and Biological Sciences 小类：Biotechnology	Q1	48 / 311	84%

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Food And Bioproducts Processing 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	2区	BIOTECHNOLOGY & APPLIED MICROBIOLOGY 生物工程与应用微生物 ENGINEERING, CHEMICAL 工程：化工 FOOD SCIENCE & TECHNOLOGY 食品科技	2区 2区 2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Food And Bioproducts Processing 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：BIOTECHNOLOGY & APPLIED MICROBIOLOGY	SCIE	Q2	63 / 174	64.1%
学科：ENGINEERING, CHEMICAL	SCIE	Q2	63 / 170	63.2%
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	60 / 173	65.6%

按JCI指标学科分区	收录子集	分区	排名	百分位
学科：BIOTECHNOLOGY & APPLIED MICROBIOLOGY	SCIE	Q2	50 / 174	71.55%
学科：ENGINEERING, CHEMICAL	SCIE	Q1	38 / 171	78.07%
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	51 / 173	70.81%

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
CHINA MAINLAND50
Brazil48
England36
Spain32
Malaysia30
USA26
Mexico25
France24
Italy23
Iran20

本刊中国学者近年发表论文

1、Heat and mass transfer model for pork carcass precooling: Comprehensive evaluation and optimization
Author: Ren, Qingshan; Zhu, Xinghui; Li, Jiacheng; Han, Jiawei; Fang, Kui

Journal: FOOD AND BIOPRODUCTS PROCESSING. 2023; Vol. 138, Issue , pp. 70-85. DOI: 10.1016/j.fbp.2023.01.004
2、Dependence of degradation of anthocyanins on non-uniformity of microwave heating in blueberry puree
Author: Xue, Liangliang; Gao, Ruili; Shen, Liuyang; Zheng, Xianzhe; Gao, Ming

Journal: FOOD AND BIOPRODUCTS PROCESSING. 2023; Vol. 139, Issue , pp. 129-143. DOI: 10.1016/j.fbp.2023.03.009
3、Enhanced fermentation of biosurfactant mannosylerythritol lipids on the pilot scale under efficient foam control with addition of soybean oil
Author: Yang, Qining; Shen, Liang; Yu, Fei; Zhao, Mengqian; Jin, Mingjie; Deng, Shaopo; Long, Xuwei

Journal: FOOD AND BIOPRODUCTS PROCESSING. 2023; Vol. 138, Issue , pp. 60-69. DOI: 10.1016/j.fbp.2023.01.0020960-3085
4、Effects of radio frequency thawing on the quality characteristics of frozen mutton
Author: Sun, Yanan; Jia, Yiming; Song, Mingxia; Liu, Yan; Xin, Le; Chen, Xiangwei; Fu, Hongfei; Wang, Yequn; Wang, Yunyang

Journal: FOOD AND BIOPRODUCTS PROCESSING. 2023; Vol. 139, Issue , pp. 24-33. DOI: 10.1016/j.fbp.2023.02.007
5、Flexible, versatility and superhydrophobic biomass carbon aerogels derived from corn bracts for efficient oil/water separation
Author: Zefeng Jing, Jichao Ding, Tao Zhang, Dongya Yang, Fengxian Qiua, Qiuyun Chem, Jicheng Xu

Journal: FOOD AND BIOPRODUCTS PROCESSING, 2019, Vol., , DOI:10.1016/j.fbp.2019.03.010
6、Valorization of lotus byproduct (Receptaculum Nelumbinis) under green extraction condition
Author: Hao Huang, Tarun Belwal, Lei Jiang, Juwu Hu, Jarukitt Limwachiranon, Li Li, Guoping Ren, Xuebing Zhang, Zisheng Luo

Journal: FOOD AND BIOPRODUCTS PROCESSING, 2019, Vol., , DOI:10.1016/j.fbp.2019.03.006
7、Preparation of temperature-sensitive magnetic microspheres for separation and purification of bromelain
Author: Juan Han, Li Wang, Yun Wang, Yunfeng Cai, Yanli Mao, Liang Ni, Xueqiao Xie

Journal: FOOD AND BIOPRODUCTS PROCESSING, 2019, Vol.114, 253-262, DOI:10.1016/j.fbp.2019.01.008
8、Experimental and simulation studies of heat transfer in high-humidity hot air impingement blanching (HHAIB) of carrot
Author: Xian-Long Yu, Hao-Yu Ju, Arun S. Mujumdar, Zhi-An Zheng, Jun Wang, Li-Zhen Deng, Zhen-Jiang Gao, Hong-Wei Xiao

Journal: FOOD AND BIOPRODUCTS PROCESSING, 2019, Vol.114, 196-204, DOI:10.1016/j.fbp.2019.01.001