JOURNAL OF TEXTURE STUDIES 期刊简介
The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference.
Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to):
• Physical, mechanical, and micro-structural principles of food texture
• Oral physiology
• Psychology and brain responses of eating and food sensory
• Food texture design and modification for specific consumers
• In vitro and in vivo studies of eating and swallowing
• Novel technologies and methodologies for the assessment of sensory properties
• Simulation and numerical analysis of eating and swallowing
《质地研究杂志》是一份经过全面同行评审的国际期刊,专门研究食品口腔加工的物理学,生理学和心理学,重点是食品的质地和结构,感官感知和口感,食品口腔行为,食物喜好和偏好。该杂志于1969年首次出版,是传播与食物质地有关的所有科学知识进步的主要来源。近年来,《纹理研究杂志》已将其覆盖范围扩大到更广泛的纹理研究,并继续发表高质量的原始和创新的基于实验 (包括数值分析和模拟) 的研究,涉及饮食和食物偏好的各个方面。
《纹理研究杂志》欢迎所有相关学科的研究文章,研究笔记,评论,讨论论文和交流。一些关键覆盖领域/主题包括 (但不限于):
• 物理,机械,和食物质地的微观结构原理
• 口腔生理学
• 进食和食物感官的心理和大脑反应
• 特定消费者的食物质地设计和修饰
• 进食和吞咽的体外和体内研究
• 新技术和感官特性评估方法
• 进食和吞咽的模拟和数值分析
期刊ISSN
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0022-4901 |
影响指数
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3.191 |
最新CiteScore值
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3.60 查看CiteScore评价数据 |
最新自引率
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15.60% |
官方指定润色网址
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https://www.deeredit.com/?type=ss1 |
投稿语言要求
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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
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WILEY-BLACKWELL PUBLISHING, INC, COMMERCE PLACE, 350 MAIN ST, MALDEN, USA, MA, 02148 |
偏重的研究方向(学科)
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工程技术-食品科技 |
出版周期
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Bimonthly |
出版年份
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1969 |
出版国家/地区
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UNITED STATES |
是否OA
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No |
SCI期刊coverage
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Science Citation Index Expanded(科学引文索引扩展) |
NCBI查询
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PubMed Central (PMC)链接 全文检索(pubmed central) |
最新中科院JCR分区
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大类(学科)
小类(学科)
综述期刊
工程技术
FOOD SCIENCE & TECHNOLOGY(食品科技)4区
否
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最新的影响因子
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3.191 | |||||
最新公布的期刊年发文量 |
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总被引频次 | 48 | |||||
影响因子趋势图 |
近年的影响因子趋势图(整体平稳趋势)
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2022年预警名单预测最新
最新CiteScore值
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3.60
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年文章数 | 106 | ||||||||||||||
SJR
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0.593 | ||||||||||||||
SNIP
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1.117 | ||||||||||||||
CiteScore排名
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CiteScore趋势图 |
CiteScore趋势图
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本刊同领域相关期刊
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期刊名称 | IF值 |
AGRICULTURAL AND FOOD SCIENCE | 1.361 |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 5.226 |
IRISH JOURNAL OF AGRICULTURAL AND FOOD RESEARCH | 1.114 |
JOURNAL OF DAIRY SCIENCE | 3.994 |
JOURNAL OF DAIRY RESEARCH | 1.885 |
OENO One | 2.282 |
Food Analytical Methods | 3.332 |
Food Engineering Reviews | 5.7 |
Dairy Science & Technology | 1.864 |
本刊同分区等级的相关期刊
|
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期刊名称 | IF值 |
AGRICULTURAL AND FOOD SCIENCE | 1.361 |
IRISH JOURNAL OF AGRICULTURAL AND FOOD RESEARCH | 1.114 |
Food Science and Technology | 1.701 |
Journal of Oil Palm Research | 2.036 |
Ciencia e Tecnica Vitivinicola | 1.283 |
LISTY CUKROVARNICKE A REPARSKE | 0.2 |
Journal of Aquatic Food Product Technology | 1.749 |
Quality Assurance and Safety of Crops & Foods | 0.913 |
PACKAGING TECHNOLOGY AND SCIENCE | 1.856 |
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