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Journal Of Food Processing And PreservationSCIE

国际简称：J FOOD PROCESS PRES 参考译名：食品加工与保鲜杂志

中科院分区
3区
CiteScore分区
Q2
JCR分区
Q3

基本信息：: ISSN：0145-8892; E-ISSN：1745-4549; 是否OA：未开放; 是否预警：否; TOP期刊：否

出版信息：: 出版地区：UNITED STATES; 出版商：Wiley-Blackwell; 出版语言：English; 出版周期：Bimonthly; 出版年份：1977; 研究方向：工程技术-食品科技

评价信息：: 影响因子：2; H-index：42; CiteScore指数：5.3; SJR指数：0.508; SNIP指数：0.584

发文数据：: Gold OA文章占比：82.77%; 研究类文章占比：93.33%; 年发文量：120; 自引率：0.12; 开源占比：0.8293; 出版撤稿占比：0; 出版国人文章占比：0.22; OA被引用占比：0.0083...

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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 Processing And Preservation期刊介绍

The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.

This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.

期刊简介Journal Of Food Processing And Preservation期刊介绍

《Journal Of Food Processing And Preservation》自1977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：较慢,18-36周
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 Processing And Preservation Cite Score数据

CiteScore：5.3
SJR：0.508
SNIP：0.584

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q2	122 / 389	68%
大类：Agricultural and Biological Sciences 小类：General Chemical Engineering	Q2	92 / 273	66%
大类：Agricultural and Biological Sciences 小类：General Chemistry	Q2	144 / 408	64%

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 Processing And Preservation 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 Processing And Preservation 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	Q3	111 / 173	36.1%

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	Q3	106 / 173	39.02%

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 MAINLAND485
Turkey195
India183
Brazil155
Iran115
USA92
Pakistan58
Thailand56
Spain50
Malaysia48

本刊中国学者近年发表论文

1、Comparison of Characterization of Cold Brew and Hot Brew Coffee Prepared at Various Roasting Degrees
Author: Pan, Liang; Xiao, Ying; Jiang, Feng; Jiang, Tianning; Zhu, Jing; Tang, Wenxiao; Liu, Xiaodan; Zhou, Yiming; Yu, Ling

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3175570
2、Effects of Lecithin/Sorbitol Monostearate-Canola Oil Oleogel as Animal Fat Replacer on the Fatty Acid Composition and Physicochemical Properties of Lamb Sausage
Author: Kong, Weizhou; Wang, Liping; Xu, Hao; Liu, Dunhua

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/2567854
3、Trends of Novel Functional Nanomaterials for Analysis of Sulfonamide Residues in Food Products
Author: Zhou, Dongren; Tan, Mengmeng; Li, Zhanming

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/8632012
4、Infrared and Terahertz Spectra of Pu'er White Tea with Different Degrees of Oxidation
Author: Wu, Dong-Mei; Guo, Jie; Sun, Ming-Ming; Zhang, Ying

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3290917
5、Changes of Fatty Acid Compositions, Volatile Compounds, and Microbial Flora of Bighead Carp (Aristichthys nobilis) Heads during the Simulated Fresh Logistics Transportation
Author: Peng, Bin; Xie, Yawen; Zhang, Lu; Sha, Xiaomei; Li, Jinlin; Tu, Zongcai

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/8336322
6、Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice
Author: Guan, Huanan; Wu, Yongcun; Liu, Xiaofei

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3610644
7、Development, RSM-Based Optimization, and Characterization of a Unique Edible Composite Film by Incorporating Clove Essential Oil Based on Sodium Alginate and Aloe vera Gel to Preserve the Quality of Blueberries
Author: Cui, Zhuoyu; Li, Yang; Feng, Xin; Hu, Zexi

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3578799
8、Study on the Effects of Processes on Aroma Compounds in Rizhao Green Tea Based on the Gas Chromatography-Ion Mobility Spectrometry
Author: Sun, Ao; Li, Chun; Lv, Suyuan; Gao, Jianhua; Xia, Yuanzhi; Geng, Yue

Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2023; Vol. 2023, Issue , pp. -. DOI: 10.1155/2023/3046129