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Acs Food Science & TechnologySCIE

国际简称：ACS Food Sci. Technol. 参考译名：食品科学与技术

CiteScore分区
Q2
JCR分区
Q2

基本信息：: ISSN：2692-1944; 是否OA：开放; 是否预警：否

出版信息：: 出版地区：UNITED STATES; 出版商：American Chemical Society; 出版语言：English; 出版周期：Monthly; 出版年份：2021; 研究方向：食品科学、微生物

评价信息：: 影响因子：2.6; CiteScore指数：3.3; SJR指数：0.49; SNIP指数：0.67

发文数据：: Gold OA文章占比：7.21%; 研究类文章占比：91.71%; 年发文量：217

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英文简介期刊介绍 CiteScore数据 JCR分区发文数据常见问题

英文简介Acs Food Science & Technology期刊介绍

Acs Food Science&Technology is an interdisciplinary journal that focuses on cutting-edge original research in the fields of food science, technology, engineering, and nutrition. This journal aims to provide a high-quality academic exchange platform for researchers in the field of food science to share the latest research findings and technological advancements.

This journal encourages the submission of research papers on food characteristics, development, processing, and safety. Pay special attention to research in the fields of food safety, food preservation, functional foods, and bioavailability. In addition, the journal also focuses on new research on food waste and by-products as sources of food additives, as well as the application of nanotechnology and materials science in food. It adopts a peer review system to ensure that published articles have high quality and academic value. This journal aims to promote the development of the field of food science and provide support for innovation and progress in the food industry.

期刊简介Acs Food Science & Technology期刊介绍

《Acs Food Science & Technology》自2021出版以来，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：
SCIE
非预警

Cite Score数据（2024年最新版）Acs Food Science & Technology Cite Score数据

CiteScore：3.3
SJR：0.487
SNIP：0.67

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q2	188 / 389	51%
大类：Agricultural and Biological Sciences 小类：Analytical Chemistry	Q3	87 / 156	44%
大类：Agricultural and Biological Sciences 小类：Chemistry (miscellaneous)	Q3	63 / 111	43%
大类：Agricultural and Biological Sciences 小类：Organic Chemistry	Q3	136 / 211	35%

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

JCR分区Acs Food Science & Technology 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	ESCI	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	ESCI	Q3	96 / 173	44.8%

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

本刊中国学者近年发表论文

1、Optimization of Rhodomyrtus tomentosa (Rose Myrtle) Yogurt Production and Its Antioxidant Activity
Author: Chen, Xuexiang; Zhang, Jing; Huang, Zhining; Miller, Olivia C.; Du, Changhui; Li, Zhuobin; Shen, Mengzhu; Lin, Juanying; Ouyang, Wen; Wu, Xian

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 3, Issue 1, pp. 61-68. DOI: 10.1021/acsfoodscitech.2c00271
2、Development of Aptamer-Based Au Nanoparticle Lateral Flow Test Strips for the Detection of Deoxynivalenol in Corn
Author: Jiang, Xixi; Wang, Yangfan; Zhao, Lianhui; Li, Xiaotong; Dong, Yiyang

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 3, Issue 1, pp. 182-190. DOI: 10.1021/acsfoodscitech.2c00357
3、Development of Novel Polysaccharides from Stauntonia brachyanthera Pulp As Vehicles for Iron, Zinc, and Selenium Embarkation
Author: Yu, Ningxiang; Chen, Hui; Wang, Yijue; Lu, Yuanchao; Nie, Xiaohua; Ye, Qin; Meng, Xianghe

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 3, Issue 1, pp. 213-223. DOI: 10.1021/acsfoodscitech.2c00383
4、Carboxymethylpachymaran-Coated Zein Nanoparticles for Oral Delivery of Curcumin: Formation, Characterization, Physicochemical Stability, and Controlled Release Properties
Author: Wang, Lan; Hao, Lei; Hou, Huaqing; Wang, Lei; Liu, Shuai; Tang, Rongfeng; Mao, Jin; Zhou, Qi; Deng, Qianchun; Yan, Ling; Liu, Changhong; Zheng, Lei; Shi, Jie

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 3, Issue 1, pp. 170-181. DOI: 10.1021/acsfoodscitech.2c00354
5、Inclusive Overview of Sweeteners Trends: Nutritional Safety and Commercialization
Author: Anwar, Saba; Syed, Qamar Abbas; Munawar, Faiza; Arshad, Mehwish; Ahmad, Waheed; Rehman, Muhammad Adil; Arshad, Muhammad Kamran

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 3, Issue 2, pp. 245-258. DOI: 10.1021/acsfoodscitech.2c00325
6、Boosting Food System Sustainability through Intelligent Packaging: Application of Biodegradable Freshness Indicators
Author: Yu, Zhilong; Boyarkina, Valeriya; Liao, Ziyu; Lin, Mengshi; Zeng, Weicai; Lu, Xiaonan

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 3, Issue 1, pp. 199-212. DOI: 10.1021/acsfoodscitech.2c00372
7、Current Status of Major Mycotoxins Contamination in Food and Feed in Asia-A Review
Author: Sun, Lu; Li, Runyan; Tai, Bowen; Hussain, Sarfaraz; Wang, Gang; Liu, Xiumin; Xing, Fuguo

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2023; Vol. , Issue , pp. -. DOI: 10.1021/acsfoodscitech.2c00331
8、Multi-throughput POCT Technology Based on RPA and CRISPR/ Cas12a and Its Application in Detection of Adulterated Meat
Author: Ding, Wei; Fang, Tanfen; Liu, Yan; Zhang, Ling; Wang, Bo; Sun, Wanping

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 3, Issue 3, pp. 514-523. DOI: 10.1021/acsfoodscitech.2c00390

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