FOOD SCIENCE AND TECHNOLOGY RESEARCH

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期刊名

FOOD SCIENCE AND TECHNOLOGY RESEARCH

FOOD SCI TECHNOL RES

ISSN / eISSN

1344-6606

目标和范围

'Food Science and Technology Research', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.

研究方向

食品科技

CiteScore

1.60

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CiteScore 学科排名

类别	分区	排名
Engineering - Industrial and Manufacturing Engineering	Q3	#224/355
Engineering - Food Science	Q3	#236/359
Engineering - General Chemical Engineering	Q3	#191/272
Engineering - Marketing	Q3	#144/203
Engineering - Biotechnology	Q3	#221/299

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	Q4

H-index

出版国家或地区

JAPAN

出版商

Japanese Society for Food Science and Technology

出版周期

Quarterly

出版年份

1999

年文章数

Open Access

通讯方式

KARGER, ALLSCHWILERSTRASSE 10, BASEL, SWITZERLAND, CH-4009

同领域相关热门期刊
近期发表文章

Effect of increasing the rate of water temperature on the softening of root vegetables in boiling water: (2023) Yoko Sato, Maho Fujimoto

Making sugar-free bread with wheat flour and halotolerant Hyphopichia burtonii-enriched culture: (2023) Naganori Ohisa, Naoki Suzuki, Satoshi Mohri

Molecular interaction of black tea components with phospholipid vesicles: (2023) Tsutomu Nakayama, Hideharu Huriya, Asuka Kamo, Kenzi Kosako, Takeyuki Kozima, Maki Sugawara, Taiki Suzuki, Mie Nishizima, Ai Yamashita, Megumi Yano, S...

Effects of reaction conditions on Nε-(1-Carboxymethyl)-L-lysine formation in reducing sugar-lysine mode reaction systems: (2023) Wenfeng Han, Songtao Ge, Xinghe Tan

Isomerization of ribose to ribulose using basic amino acids as a catalyst: (2023) Pramote Khuwijitjaru, Shuji Adachi

Recent development of taste sensors: (2023) Kiyoshi Toko

Anti-glycation and antioxidant effects of Chaga mushroom decoction extracted with a fermentation medium: (2023) Naoki Doi, Kazuichi Araki, Yoichiro Fukuta, Yudai Kuwagaito, Yukinori Yamauchi, Yasushi Sasai, Shin-ichi Kondo, Masayuki Kuzuya

Antioxidant activity of tempe fermented with three different Rhizopus species: (2023) Nakamichi Watanabe, Yurie Hara, Haruka Tashiro, Hideyuki Aoki

Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking: (2022) Kosaku Nishimura, Tatsuya Abe

Chimonanthus salicifolius S. Y. Hu Extract improve constipation symptoms and regulate intestinal microbiota in mice: (2022) Lin Chen, Xin Li

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。

Journals have certain requirements for the quality of manuscripts, but the low number of paper citations from this journal has affected its impact factor. This paper has been accepted after four rounds of review and revision. The journal is not easy to get published in, so authors should take it seriously. Previously, another paper I submitted was directly rejected.

2021-10-10

Posted under review for 5 days, rejected after being under review for 15 days; after making revisions based on feedback, submitted again and rejected after being under review for a month and a half. Personally, I feel that the qualifications of the reviewers vary, so be cautious when submitting.

2021-11-10

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