Food Frontiers SCIE

國際簡稱：Food Frontiers 參考譯名：食品前沿

主要研究方向：Agricultural and Biological Sciences-Food Science 非預(yù)警期刊審稿周期： 10 Weeks

《食品前沿》(Food Frontiers)是一本由Wiley出版的以Agricultural and Biological Sciences-Food Science為研究特色的國際期刊，發(fā)表該領(lǐng)域相關(guān)的原創(chuàng)研究文章、評論文章和綜述文章，及時報道該領(lǐng)域相關(guān)理論、實踐和應(yīng)用學(xué)科的最新發(fā)現(xiàn)，旨在促進該學(xué)科領(lǐng)域科學(xué)信息的快速交流。該期刊是一本開放期刊，近三年沒有被列入預(yù)警名單。該期刊享有很高的科學(xué)聲譽，影響因子不斷增加，發(fā)行量也同樣高。

2區(qū) 中科院分區(qū)
Q1 JCR分區(qū)
120 年發(fā)文量
7.4 IF影響因子
開放是否OA
English 出版語言

Food Frontiers mainly publishes novel basic research, cutting-edge reviews, and methodological guidelines in the field of food science. The goal is to build this journal into an internationally leading journal in the food field led by China, making it an important platform for global food science researchers to exchange ideas. A prominent feature of the magazine is its in-depth reporting, featuring some of the industry's best journalists and writers with profound professional knowledge who can provide readers with detailed and in-depth reports. Whether reporting on emerging food technologies or analyzing the latest trends in the food market, they can provide accurate, objective, and comprehensive coverage. Whether professionals in the food industry or ordinary readers interested in the food industry, this magazine can provide valuable information and insights.

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Food Frontiers期刊信息

ISSN：2643-8429
出版語言：English
是否OA：開放
E-ISSN：2643-8429
出版地區(qū)：Australia
是否預(yù)警：否
出版商：Wiley
Gold OA文章占比：89.38%
研究類文章占比：62.50%

Food Frontiers CiteScore評價數(shù)據(jù)（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指數(shù)

10.5

1.742

2.348

學(xué)科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q1	31 / 389	92%

名詞解釋：CiteScore 是衡量期刊所發(fā)表文獻的平均受引用次數(shù)，是在 Scopus 中衡量期刊影響力的另一個指標(biāo)。當(dāng)年CiteScore 的計算依據(jù)是期刊最近4年（含計算年度）的被引次數(shù)除以該期刊近四年發(fā)表的文獻數(shù)。例如，2022年的 CiteScore 計算方法為：2022年的 CiteScore =2019-2022年收到的對2019-2022年發(fā)表的文件的引用數(shù)量÷2019-2022年發(fā)布的文獻數(shù)量注：文獻類型包括：文章、評論、會議論文、書籍章節(jié)和數(shù)據(jù)論文。

Food Frontiers中科院評價數(shù)據(jù)

中科院 2023年12月升級版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	農(nóng)林科學(xué)	2區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	2區(qū)

Food Frontiers JCR評價數(shù)據(jù)（2023-2024年最新版）

按JIF指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：FOOD SCIENCE & TECHNOLOGY	ESCI	Q1	10 / 173	94.5%

按JCI指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：FOOD SCIENCE & TECHNOLOGY	ESCI	Q1	15 / 173	91.62%

Food Frontiers歷年數(shù)據(jù)統(tǒng)計

影響因子

中科院分區(qū)

Food Frontiers中國學(xué)者發(fā)文選摘

1、A magnetic nanocomposite combined with cinnamic acid for capture-inhibition-separation of Aspergillus fumigatus
Author: Song, Zihan; Zhang, Yanli; Ti, Yongrui; Qiao, Huitian; Niu, Chen; Ban, Yuqian; Wang, Xiaoxiao; Hou, Yuqing; Lu, Ruiwen

Journal: FOOD FRONTIERS. 2023; Vol. , Issue , pp. -. DOI: 10.1002/fft2.225
2、New hints for improving sleep: Tea polyphenols mediate gut microbiota to regulate circadian disturbances
Author: Xiang, Qiao; Liu, Yanan; Wu, Zufang; Wang, Rui; Zhang, Xin

Journal: FOOD FRONTIERS. 2023; Vol. , Issue , pp. -. DOI: 10.1002/fft2.199
3、Nano-preservation: An emerging postharvest technology for quality maintenance and shelf life extension of fresh fruit and vegetable
Author: Shan, Youxia; Li, Taotao; Qu, Hongxia; Duan, Xuewu; Farag, Mohamed A.; Xiao, Jianbo; Gao, Haiyan; Jiang, Yueming

Journal: FOOD FRONTIERS. 2023; Vol. , Issue , pp. -. DOI: 10.1002/fft2.201
4、Deciphering the contribution of PerR to oxidative stress defense system in Clostridium tyrobutyricum
Author: Yang, Lei; Yang, Zhihan; Liu, Jiayu; Liu, Zilong; Liu, Yuxin; Zhu, Liying; Zhu, Zhengming; Jiang, Ling

Journal: FOOD FRONTIERS. 2023; Vol. , Issue , pp. -. DOI: 10.1002/fft2.205
5、Occurrence, identification, and decontamination of potential mycotoxins in fruits and fruit by-products
Author: Pushparaj, Karthika; Meyyazhagan, Arun; Pappuswamy, Manikantan; Khaneghah, Amin Mousavi; Liu, Wen-Chao; Balasubramanian, Balamuralikrishnan

Journal: FOOD FRONTIERS. 2023; Vol. , Issue , pp. -. DOI: 10.1002/fft2.198
6、Potatoes dormancy release and sprouting commencement: A review on current and future prospects
Author: Hu, Qiannan; Tang, Caitian; Zhou, Xinyu; Yang, Xiangzheng; Luo, Zisheng; Wang, Lei; Yang, Mingyi; Li, Dong; Li, Li

Journal: FOOD FRONTIERS. 2023; Vol. , Issue , pp. -. DOI: 10.1002/fft2.228
7、Genome-wide analysis, metabolomics, and transcriptomics reveal the molecular basis of ZlRc overexpression in promoting phenolic compound accumulation in rice seeds
Author: Qi, Qianqian; Li, Wanhong; Yu, Xiuting; Zhang, Bintao; Shang, Lianguang; Xie, Yanning; Li, Yali; Ding, Anming; Shi, John; Dou, Yuqing; Du, Yongmei; Zhang, Zhongfeng; Yan, Ning

Journal: FOOD FRONTIERS. 2023; Vol. , Issue , pp. -. DOI: 10.1002/fft2.234
8、The role of protein concentration in heat-induced particulation of soy proteins at different pHs: Structure and functional properties
Author: Zheng, Yixin; Sun, Mengge; Sun, Xiaohui; Sun, Cuixia; Fang, Yapeng

Journal: FOOD FRONTIERS. 2023; Vol. , Issue , pp. -. DOI: 10.1002/fft2.229