Food Biophysics 期刊简介

Food Biophysics
英文简介:

Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.

A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.

中文简介:(来自Google、百度翻译)

食品和农产品的生物物理研究涉及化学,生物学和工程学的界面研究,以及材料科学和纳米技术的新跨学科领域。此类研究包括但不限于以下领域的研究: 食品分子,生物聚合物和生物材料在分子,微观和介观尺度上的结构; 特定食品,饲料,食品加工操作和农产品中结构生成和维护的分子基础; 微生物生长,死亡和抗菌作用的机制; 食品和农业生物聚合物的结构/功能关系; 用于食品和农业材料和产品的结构和动力学表征的新型生物物理技术 (光谱,微观,热,流变等); 无定形生物材料的特性及其对化学反应速率,微生物生长或感官特性的影响; 以及味道和气味的分子机制。
这种研究的一个标志是依赖于提供分子水平信息的各种仪器分析方法,关于用于理解生物分子之间的相互关系的各种物理和化学理论,并试图将宏观化学和物理性质以及生物功能与生物材料的分子结构和微观组织联系起来。

期刊ISSN
1557-1858
影响指数
3.083
最新CiteScore值
4.30 查看CiteScore评价数据
最新自引率
4.80%
官方指定润色网址
https://www.deeredit.com/?type=ss1
投稿语言要求

Improve the quality of the paper, eliminate grammar and spelling errors, increase readability, ensure accurate communication of viewpoints, enhance academic reputation, and increase the chances of the paper being accepted.

建议点击这个网址:https://www.deeredit.com/?type=ss2,资深审稿专家为您评估稿件质量,提供针对性改进建议,最终可助您极大提升目标期刊录用率

期刊官方网址

hot

https://www.peipusci.com/?type=9
杂志社征稿网址

hot

https://www.peipusci.com/?type=10
通讯地址
SPRINGER, 233 SPRING ST, NEW YORK, USA, NY, 10013
偏重的研究方向(学科)
工程技术-食品科技
出版周期
Quarterly
出版年份
2006
出版国家/地区
UNITED STATES
是否OA
No
SCI期刊coverage
Science Citation Index Expanded(科学引文索引扩展)
NCBI查询
PubMed Central (PMC)链接 全文检索(pubmed central)
Food Biophysics 期刊中科院JCR 评价数据
最新中科院JCR分区
大类(学科)
小类(学科)
综述期刊
工程技术
FOOD SCIENCE & TECHNOLOGY(食品科技)3区
最新的影响因子
3.083
最新公布的期刊年发文量
年度总发文量 研究类文章占比
61 100.00%
总被引频次 41
影响因子趋势图
近年的影响因子趋势图(整体平稳趋势)

2022年预警名单预测最新

Food Biophysics 期刊CiteScore评价数据
最新CiteScore值
4.30
年文章数 61
SJR
0.815
SNIP
0.801
CiteScore排名
序号 类别(学科) 排名 百分位
1 Agricultural and Biological Sciences Food Science #82/310
2 Agricultural and Biological Sciences Biophysics #50/131
3 Agricultural and Biological Sciences Analytical Chemistry #49/122
4 Agricultural and Biological Sciences Applied Microbiology and Biotechnology #47/113
5 Agricultural and Biological Sciences Bioengineering #70/148
CiteScore趋势图
CiteScore趋势图
Food Biophysics 投稿经验(由下方点评分析获得,1人参与,1197人阅读)
投稿录用比例: 较易
审稿速度: >24周,或约稿
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