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Journal Of Texture Studies

Journal Of Texture StudiesSCIE

国际简称:J TEXTURE STUD  参考译名:质地研究杂志

  • 中科院分区

    3区

  • CiteScore分区

    Q1

  • JCR分区

    Q2

基本信息:
ISSN:0022-4901
E-ISSN:1745-4603
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:1969
研究方向:工程技术-食品科技
评价信息:
影响因子:2.8
H-index:48
CiteScore指数:6.3
SJR指数:0.671
SNIP指数:0.992
发文数据:
Gold OA文章占比:13.15%
研究类文章占比:90.41%
年发文量:73
自引率:0.0937...
开源占比:0.0449
出版撤稿占比:0
出版国人文章占比:0.18
OA被引用占比:0.0063...
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 Texture Studies期刊介绍

The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference.

Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to):

• Physical, mechanical, and micro-structural principles of food texture

• Oral physiology

• Psychology and brain responses of eating and food sensory

• Food texture design and modification for specific consumers

• In vitro and in vivo studies of eating and swallowing

• Novel technologies and methodologies for the assessment of sensory properties

• Simulation and numerical analysis of eating and swallowing

期刊简介Journal Of Texture Studies期刊介绍

《Journal Of Texture Studies》自1969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:

Cite Score数据(2024年最新版)Journal Of Texture Studies Cite Score数据

  • CiteScore:6.3
  • SJR:0.671
  • SNIP:0.992
学科类别 分区 排名 百分位
大类:Agricultural and Biological Sciences 小类:Food Science Q1 84 / 389

78%

大类:Agricultural and Biological Sciences 小类:Pharmaceutical Science Q2 54 / 183

70%

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 Texture Studies 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Journal Of Texture Studies 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 78 / 173

55.2%

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 Q2 84 / 173

51.73%

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 MAINLAND57
  • USA42
  • Iran22
  • Japan18
  • England17
  • Australia16
  • Brazil16
  • France16
  • Canada12
  • Spain9

本刊中国学者近年发表论文

  • 1、Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel

    Author: Zhong, Qian; Wang, Yudong; Tian, Yuxin; Zhuang, Yang; Yang, Hong

    Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. , Issue , pp. -. DOI: 10.1111/jtxs.12750

  • 2、Development of a new bio-microscope for 3D geometry characterization of fruit single cells

    Author: Zhang, Meishuan; Wang, Yiheng; Wang, Junyi; Li, Zhiguo; Tchuenbou-Magaia, Fideline

    Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 76-84. DOI: 10.1111/jtxs.12719

  • 3、Investigating the positive effects of wrap-around resting on the qualities of semi-dried noodles through the quantitative analysis of gluten network

    Author: Shi, Yanan; Li, Xue; Qi, Yajing; Manzoor, Muhammad Faisal; Cui, Shirong; Xu, Bin

    Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 105-114. DOI: 10.1111/jtxs.12722

  • 4、Analysis of the correlation between mesocarp biomechanics and its cell turgor pressure: A combined FEM-DEM investigation for irrigation-caused tomato cracking

    Author: Li, Dongdong; Liu, Ying; Fadiji, Tobi; Li, Zhiguo; Okasha, Mahmoud

    Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 2, pp. 206-221. DOI: 10.1111/jtxs.12720

  • 5、Impacts of malt protein removal on yeast fermentation efficiency

    Author: Xu, Nan; Ma, Fuhao; Yin, Hua; Yu, Wenwen; Zhang, Cui; Zhan, Shengnan; Huang, Tao

    Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 146-152. DOI: 10.1111/jtxs.12726

  • 6、Microwave processing technology influences the functional and structural properties of fish gelatin

    Author: Kang, Xinzi; Guo, Wenwen; Ding, Keying; Zhan, Shengnan; Lou, Qiaoming; Huang, Tao

    Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 127-135. DOI: 10.1111/jtxs.12727

  • 7、The effect of sodium tartrate and sodium citrate on quality changes of squid (Dosidicus gigas) surimi gel

    Author: Lv, Guancheng; Chu, Yanjiao; Chen, Zhi; Cheng, Chen; Zhang, Ziyuan; Mao, Chunyan; Deng, Shanggui; Gao, Yuanpei; Jia, Ru

    Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 136-145. DOI: 10.1111/jtxs.12725

  • 8、In situ quantitative assessment of food oral processing parameters: A review of feasible techniques and devices

    Author: Liu, Jingjing; Yu, Shixin; Xu, Yifei; Li, Jiangyong; Liu, Boyu; Liu, Shikun; Ning, Haohao; Xu, Dongfu; Low, Sze Shin

    Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 3-20. DOI: 10.1111/jtxs.12728

投稿常见问题

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