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Journal Of Food Science And Technology-mysoreSCIE

国际简称：J FOOD SCI TECH MYS 参考译名：食品科学与技术杂志-迈索尔

中科院分区
3区
CiteScore分区
Q1
JCR分区
Q2

基本信息：: ISSN：0022-1155; E-ISSN：0975-8402; 是否OA：未开放; 是否预警：否; TOP期刊：否

出版信息：: 出版地区：INDIA; 出版商：Springer India; 出版语言：English; 出版周期：Bimonthly; 出版年份：2010; 研究方向：工程技术-食品科技

评价信息：: 影响因子：2.6; H-index：47; CiteScore指数：7.7; SJR指数：0.659; SNIP指数：0.98

发文数据：: Gold OA文章占比：4.68%; 研究类文章占比：89.52%; 年发文量：248; 自引率：0; 开源占比：0.0358; 出版撤稿占比：0; 出版国人文章占比：0.12; OA被引用占比：0.0416...

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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Journal Of Food Science And Technology-mysore期刊介绍

The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.

期刊简介Journal Of Food Science And Technology-mysore期刊介绍

《Journal Of Food Science And Technology-mysore》自2010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3.0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）Journal Of Food Science And Technology-mysore Cite Score数据

CiteScore：7.7
SJR：0.659
SNIP：0.98

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	58 / 389	85%

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Journal Of Food Science And Technology-mysore 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	4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Journal Of Food Science And Technology-mysore 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	85 / 173	51.2%

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	Q3	89 / 173	48.84%

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
India494
CHINA MAINLAND281
Brazil221
Turkey155
Iran123
Mexico79
Thailand63
USA63
Malaysia55
South Korea54

本刊中国学者近年发表论文

1、Development of novel green methods for preparation of lead-free preserved pidan (duck egg)
Author: Hou, Chih-Yao; Lin, Chia-Min; Patel, Anil Kumar; Dong, Chengdi; Shih, Ming-Kuei; Hsieh, Chang-Wei; Hung, Yu-Lin; Huang, Ping-Hsiu

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 3, pp. 966-974. DOI: 10.1007/s13197-022-05417-0
2、Efficient thermal treatment of radish (Raphanus sativus) for enhancing its bioactive compounds
Author: Yang, Min; Hou, Chih-Yao; Lin, Ming-Ching; Chang, Chao-Kai; Patel, Anil Kumar; Dong, Cheng-Di; Chen, Yi-An; Wu, Jung-Tsung; Hsieh, Chang-Wei

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 3, pp. 1045-1053. DOI: 10.1007/s13197-022-05450-z
3、Enrichment of soy isoflavone extracts through macroporous resin for characterization of toxicity and estrogenic activities
Author: Thi Ngoc Thu Tran; Thi Minh Hanh Truong; Thi Dong Phuong Nguyen; Vung Xuan Bui; Do Thi Thao; Tran-van Luan; Khoo, Kuan Shiong; Chew, Kit Wayne; Show, Pau Loke

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 3, pp. 1097-1106. DOI: 10.1007/s13197-022-05491-4
4、Development of an on-site lateral flow immune assay based on mango leaf derived colloidal silver nanoparticles for rapid detection of Staphylococcus aureus in milk
Author: Deb, Rajib; Chaudhary, Parul; Pal, Prassana; Tomar, Rahul Singh; Roshan, Mayank; Parmanand; Ludri, Ashutosh; Gupta, Vivek Kumar; De, Sachinandan

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 1, pp. 132-146. DOI: 10.1007/s13197-022-05598-8
5、The thermal resistance and targeting release of zein-sodium alginate binary complexes as a vehicle for the oral delivery of riboflavin
Author: Ge, Xiaohan; Sun, Yuting; Kong, Jianglong; Mao, Meiru; Yu, Hongrui; Arora, Amit; Suppavorasatit, Inthawoot; Wang, Yi

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 1, pp. 92-102. DOI: 10.1007/s13197-022-05591-1
6、Gallic acid-fortified buckwheat Wantuo: characteristics of in vitro starch digestibility, antioxidant and eating quality
Author: Wu, Di; Ge, Fei; Ma, Hong; Xia, Ruhui; Cheng, Weiwei; Tang, Xiaozhi

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 1, pp. 292-302. DOI: 10.1007/s13197-022-05614-x
7、Polysaccharides from apple pomace exhibit anti-fatigue activity through increasing glycogen content
Author: Li, Chunguang; Zhu, Xinjun; Zhang, Jingxia; Xu, Tisen; Zhang, Hong; Zheng, Zhiping; Kumar, Ramasamy Rajesh

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 1, pp. 283-291. DOI: 10.1007/s13197-022-05613-y
8、Inhibitory effects of hexanal on acylated homoserine lactones (AHLs) production to disrupt biofilm formation and enzymes activity in Erwinia carotovora and Pseudomonas fluorescens
Author: Zhang, Ying; Yu, Hang; Xie, Yunfei; Guo, Yahui; Cheng, Yuliang; Yao, Weirong

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2023; Vol. 60, Issue 1, pp. 372-381. DOI: 10.1007/s13197-022-05624-9