JOURNAL OF FOOD BIOCHEMISTRY 期刊简介

JOURNAL OF FOOD BIOCHEMISTRY
英文简介:

The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.

Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:

-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:

-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality

中文简介:(来自Google、百度翻译)

《食品生物化学杂志》发表了经过同行评审的原始研究和评论论文,内容涉及处理,储存和加工对饮食中食物组织,系统和生物活性化合物的生化方面的影响。
食品科学,食品技术,生物化学和营养学的研究人员,尤其是学术界和工业界的研究人员,将在该期刊中发现很多用途和兴趣。覆盖范围包括:
-采后生化/死后加工问题
-酶化学与技术
-膜生物学与化学
-细胞生物学
-生物物理学
-基因表达
-强调食品成分的药理特性关于食品中生物活性成分的含量
最近发表的有关当前广泛关注的两个主题的论文中涉及的主题示例,营养食品/功能性食品和收获后/死后包括:
-食品中发现的生物活性化合物,例如巧克力和草药,因为它们会影响血清胆固醇,糖尿病,高血压,和心脏病
-果实成熟过程的机理
-肉中风味前体的生物发生
-农场养鱼的生化变化如何影响加工和食用质量

期刊ISSN
0145-8884
影响指数
2.693
最新CiteScore值
2.80 查看CiteScore评价数据
最新自引率
8.10%
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
WILEY-BLACKWELL PUBLISHING, INC, COMMERCE PLACE, 350 MAIN ST, MALDEN, USA, MA, 02148
偏重的研究方向(学科)
生物-生化与分子生物学
出版周期
Bimonthly
出版年份
1977
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)
JOURNAL OF FOOD BIOCHEMISTRY 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
生物
BIOCHEMISTRY & MOLECULAR BIOLOGY(生化与分子生物学)4区 FOOD SCIENCE & TECHNOLOGY(食品科技)4区
最新的影响因子
2.693
最新公布的期刊年发文量
年度总发文量 研究类文章占比
485 94.43%
总被引频次 40
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

JOURNAL OF FOOD BIOCHEMISTRY 期刊CiteScore评价数据
最新CiteScore值
2.80
年文章数 485
SJR
0.507
SNIP
0.785
CiteScore排名
序号 类别(学科) 排名 百分位
1 Agricultural and Biological Sciences Food Science #136/310
2 Agricultural and Biological Sciences Pharmacology #177/297
3 Agricultural and Biological Sciences Biophysics #80/131
4 Agricultural and Biological Sciences Cell Biology #220/279
CiteScore趋势图
CiteScore趋势图
JOURNAL OF FOOD BIOCHEMISTRY 投稿经验(由下方点评分析获得,10人参与,2326人阅读)
投稿录用比例: 约65%
审稿速度: 约3.0个月
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