Food Science & Nutrition

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FOOD SCI NUTR

ISSN / eISSN

2048-7177 / 2048-7177

目标和范围

Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.

研究方向

食品科技

CiteScore

6.70

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CiteScore 学科排名

类别	分区	排名
Agricultural and Biological Sciences - Food Science	Q1	#58/359

Web of Science 核心合集

Science Citation Index Expanded (SCIE)	Social Sciences Citation Index (SSCI)
Indexed	-

类别 (Journal Citation Reports 2023)	分区
FOOD SCIENCE & TECHNOLOGY - SCIE	Q2

H-index

出版国家或地区

United Kingdom

出版商

John Wiley and Sons Ltd

年文章数

471

Open Access

YES

通讯方式

111 RIVER ST, HOBOKEN, USA, NJ, 07030-5774

同领域相关热门期刊
近期发表文章

Dietary approach to stop hypertension (DASH), but not Mediterranean and MIND, dietary pattern protects against Parkinson's disease: (2023) Majid Keramati, Sorayya Kheirouri, Masoud Etemadifar

The effect of solution plasma treatment on the microbial safety and quality characteristics of albumen: (2023) Gökhan Akarca, Ayşin Kahraman Avci

Mildew detection in rice grains based on computer vision and the YOLO convolutional neural network: (2023) Ke Sun, Mengdi Tang, Shu Li, Siyuan Tong

Plant‐based meat alternatives in South Africa: An analysis of products on supermarket shelves: (2023) Nishanie Moonaisur, Nadene Marx‐Pienaar, Henrietta L. de Kock

Drying of Tarhana dough by Refractance Window™ technology under vacuum/atmospheric conditions: Characterization of physical and quality parameters: (2023) Merve Seçil Bardakçi, Erkan Karacabey

Ultrasound‐modified whey protein‐enriched instant noodles: Enhancement in functional, rheological, cooking, and structural attributes: (2023) Anju Boora Khatkar, Amarjeet Kaur, Sanju Bala Dhull, Sunil Kumar Khatkar, Nitin Mehta, Jaspreet Kaur, Gulden Goksen

Depolymerization of actin filaments by Cucurbitacin I through binding G‐actin: (2023) Ebru Haciosmanoglu Aldogan, Kemal Alper Önsü, Cemil Can Saylan, Başak Günçer, Sefer Baday, Muhammet Bektaş

Nitrogen fertilizer affects the cooking quality and starch properties of proso millet (Panicum miliaceum L.): (2023) Hongyu Liu, Beibei Liu, Haolu Zhou, Yinghui Huang, Xiaoli Gao

Inadequate intake of energy and nutrients: A comparative cross‐sectional study between sport and nonsport science university students of southern Ethiopia: (2023) Kebede Awgechew, Beruk Berhanu Desalegn, Addisalem Mesfin

Mixture design of α‐pinene, α‐terpineol, and 1,8‐cineole: A multiobjective response followed by chemometric approaches to optimize the antibacterial effect against various bacteria and antioxidant activity: (2023) Boutheina Ben Akacha, Monika Michalak, Ivana Generalić Mekinić, Miroslava Kačániová, Moufida Chaari, Faical Brini, Rania Ben Saad, Wissem Mnif, Stefan...

认证评论

注：认证评论选取于全球各个学术评论平台和社交媒体。

It has been almost 4 months since I submitted, but there has been no reply. I have sent two reminders in between. The first time they said they would respond as soon as possible, and the second time I reminded them after three months, they said "are invited last week". I'm not sure if this means they have invited reviewers or not. I don't know how much longer I have to wait.

2021-06-03

Transfer from other journals, one month given for major revisions, quickly accepted after major revisions. The editorial department is very efficient, although it is not highly ranked in the Chinese Academy of Sciences zone, it is expected to rise in the future. The cost of transferring to an Open Access journal is discounted by 20%.

2021-04-12

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