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Current Opinion In Food ScienceSCIE

国际简称：CURR OPIN FOOD SCI 参考译名：食品科学的当前观点

中科院分区
1区
CiteScore分区
Q1
JCR分区
Q1

基本信息：: ISSN：2214-7993; E-ISSN：2214-8000; 是否OA：未开放; 是否预警：否; TOP期刊：是

出版信息：: 出版地区：Netherlands; 出版商：Elsevier BV; 出版语言：English; 出版周期：6 issues/year; 出版年份：2015; 研究方向：Agricultural and Biological Sciences-Food Science

评价信息：: 影响因子：8.9; H-index：21; CiteScore指数：18.4; SJR指数：1.657; SNIP指数：1.901

发文数据：: Gold OA文章占比：23.00%; 研究类文章占比：87.78%; 年发文量：90; 自引率：0.0404...; 开源占比：0.1335; 出版撤稿占比：0; 出版国人文章占比：0.04; OA被引用占比：0.0599...

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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Current Opinion In Food Science期刊介绍

The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. In Current Opinion in Food Science, we help the reader by providing in a systematic manner:

The views of experts on current advances in food science in a clear and readable form.

Evaluations of the most interesting papers, annotated by experts, from the great wealth of original publications.

Division of the subject into sections

The subject of food science is divided into themed sections, each of which is reviewed once a year.

Food Physics and Materials Science,

Food Engineering and Processing,

Food Toxicology,

Food Chemistry and Biochemistry,

Food Bioprocessing,

Food Microbiology,

Food Safety,

Food Mycology,

Sensory Sciences and Consumer Behavior,

Functional Foods and Nutrition,

Foodomics Technologies,

Innovations in Food Science.

期刊简介Current Opinion In Food Science期刊介绍

《Current Opinion In Food Science》自2015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：
国际TOP期刊
农林科学
FOOD SCIENCE & TECHNOLOGY
SCIE
中科院1区
非预警

Cite Score数据（2024年最新版）Current Opinion In Food Science Cite Score数据

CiteScore：18.4
SJR：1.657
SNIP：1.901

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	9 / 389	97%
大类：Agricultural and Biological Sciences 小类：Applied Microbiology and Biotechnology	Q1	6 / 127	95%

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Current Opinion In Food Science 中科院分区

中科院 2023年12月升级版 综述期刊：是 Top期刊：是

大类学科	分区	小类学科	分区
农林科学	1区	FOOD SCIENCE & TECHNOLOGY 食品科技	1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Current Opinion In Food Science 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	Q1	7 / 173	96.2%

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	Q1	9 / 173	95.09%

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
Brazil68
USA48
Canada38
France23
Italy23
England19
Netherlands18
CHINA MAINLAND17
Spain17
GERMANY (FED REP GER)13

本刊中国学者近年发表论文

1、Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition
Author: Zhu, Yiwen; Liu, Jing; Liu, Yuan

Journal: CURRENT OPINION IN FOOD SCIENCE. 2023; Vol. 50, Issue , pp. -. DOI: 10.1016/j.cofs.2022.100980
2、Nondestructive detection of the bioactive components and nutritional value in restructured functional foods
Author: Shi, Jiyong; Liang, Jing; Pu, Juncheng; Li, Zhihua; Zou, Xiaobo

Journal: CURRENT OPINION IN FOOD SCIENCE. 2023; Vol. 50, Issue , pp. -. DOI: 10.1016/j.cofs.2022.100986
3、The effects of microbiota-targeted approaches in inflammatory bowel disease: probiotics, probiotic foods, and prebiotics
Author: Xia, Bing; Liu, Xiaoning; Li, Zhiqing; Ren, Jiaoyan; Liu, Xuebo

Journal: CURRENT OPINION IN FOOD SCIENCE. 2023; Vol. 49, Issue , pp. -. DOI: 10.1016/j.cofs.2022.100956
4、Astaxanthin with different configurations: sources, activity, post modification, and application in foods
Author: Sun, Jianan; Yan, Jiao; Dong, Hao; Gao, Kunpeng; Yu, Kexin; He, Chenxi; Mao, Xiangzhao

Journal: CURRENT OPINION IN FOOD SCIENCE. 2023; Vol. 49, Issue , pp. -. DOI: 10.1016/j.cofs.2022.100955
5、Recent advances in Grifola frondosa polysaccharides: production, properties, and bioactivities
Author: Ren, Bo; Wei, Shixiang; Huang, He

Journal: CURRENT OPINION IN FOOD SCIENCE. 2023; Vol. 49, Issue , pp. -. DOI: 10.1016/j.cofs.2022.100946
6、Caenorhabditis elegans: a nature present for advanced food science
Author: Li, Yonglu; Wang, Yadi; Li, Ping; Zhou, Qingqing; Zheng, Xiaodon; Gu, Qing

Journal: CURRENT OPINION IN FOOD SCIENCE. 2023; Vol. 49, Issue , pp. -. DOI: 10.1016/j.cofs.2022.100971
7、Recent advances in targeted manipulation of the gut microbiome by prebiotics: from taxonomic composition to metabolic function
Author: Fan, Songtao; Zhang, Zhihong; Zhao, Yansheng; Daglia, Maria; Zhang, Jiayan; Zhu, Ying; Bai, Juan; Zhu, Lin; Xiao, Xiang

Journal: CURRENT OPINION IN FOOD SCIENCE. 2023; Vol. 49, Issue , pp. -. DOI: 10.1016/j.cofs.2022.100959
8、Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations
Author: Li, Zhen; Zheng, Mengzhuo; Zheng, Jinshui; Ganzle, Michael G.

Journal: CURRENT OPINION IN FOOD SCIENCE. 2023; Vol. 50, Issue , pp. -. DOI: 10.1016/j.cofs.2023.101007