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Food Quality And SafetySCIE

國際簡稱：FOOD QUAL SAF-OXFORD 參考譯名：食品質量和安全

中科院分區(qū)
3區(qū)
CiteScore分區(qū)
Q1
JCR分區(qū)
Q2

基本信息：: ISSN：2399-1399; E-ISSN：2399-1402; 是否OA：開放; 是否預警：否; TOP期刊：否

出版信息：: 出版地區(qū)：PEOPLES R CHINA; 出版商：OXFORD UNIV PRESS; 出版語言：English; 出版周期：1 issue/year; 研究方向：FOOD SCIENCE & TECHNOLOGY

評價信息：: 影響因子：3; CiteScore指數(shù)：7.2; SJR指數(shù)：0.698; SNIP指數(shù)：1.193

發(fā)文數(shù)據(jù)：: Gold OA文章占比：98.76%; 研究類文章占比：88.68%; 年發(fā)文量：53; 自引率：0.0178...; 開源占比：0.9778; 出版撤稿占比：0; 出版國人文章占比：0.22; OA被引用占比：1

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英文簡介期刊介紹 CiteScore數(shù)據(jù) 中科院SCI分區(qū) JCR分區(qū) 發(fā)文數(shù)據(jù) 常見問題

英文簡介Food Quality And Safety期刊介紹

Food Quality and Safety ("Food Quality and Safety Research", referred to as FQS) is an agricultural-food open access (Open Access) English journal sponsored by Zhejiang University, Zhejiang University Press and Oxford University Press, published in April 2017 Founding. Since its inception, it has been included in well-known domestic and foreign databases such as ESCI (Emerging Source Citation Index), Scopus, DOAJ (Directory of Open Access Journal), FSTA (Food Science and Technology Abstract), and China Science Citation Database (CSCD). It was also selected as a D-type project funded by the "2016 China Science and Technology Periodicals International Influence Promotion Plan" implemented by six departments including the China Association for Science and Technology.

期刊簡介Food Quality And Safety期刊介紹

《Food Quality And Safety》是一本農林科學優(yōu)秀雜志。致力于發(fā)表原創(chuàng)科學研究結果，并為農林科學各個領域的原創(chuàng)研究提供一個展示平臺，以促進農林科學領域的的進步。該刊鼓勵先進的、清晰的闡述，從廣泛的視角提供當前感興趣的研究主題的新見解，或審查多年來某個重要領域的所有重要發(fā)展。該期刊特色在于及時報道農林科學領域的最新進展和新發(fā)現(xiàn)新突破等。該刊近一年未被列入預警期刊名單，目前已被權威數(shù)據(jù)庫SCIE收錄，得到了廣泛的認可。

該期刊投稿重要關注點：

預計審稿時間： 5 Weeks
農林科學
FOOD SCIENCE & TECHNOLOGY
SCIE
中科院3區(qū)
非預警

Cite Score數(shù)據(jù)（2024年最新版）Food Quality And Safety Cite Score數(shù)據(jù)

CiteScore：7.2
SJR：0.698
SNIP：1.193

學科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q1	69 / 389	82%

CiteScore 是由Elsevier(愛思唯爾)推出的另一種評價期刊影響力的文獻計量指標。反映出一家期刊近期發(fā)表論文的年篇均引用次數(shù)。CiteScore以Scopus數(shù)據(jù)庫中收集的引文為基礎，針對的是前四年發(fā)表的論文的引文。CiteScore的意義在于，它可以為學術界提供一種新的、更全面、更客觀地評價期刊影響力的方法，而不僅僅是通過影響因子(IF)這一單一指標來評價。

歷年Cite Score趨勢圖

中科院SCI分區(qū)Food Quality And Safety 中科院分區(qū)

中科院 2023年12月升級版 綜述期刊：否 Top期刊：否

大類學科	分區(qū)	小類學科	分區(qū)
農林科學	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	4區(qū)

中科院分區(qū)表 是以客觀數(shù)據(jù)為基礎，運用科學計量學方法對國際、國內學術期刊依據(jù)影響力進行等級劃分的期刊評價標準。它為我國科研、教育機構的管理人員、科研工作者提供了一份評價國際學術期刊影響力的參考數(shù)據(jù)，得到了全國各地高校、科研機構的廣泛認可。

中科院分區(qū)表 將所有期刊按照一定指標劃分為1區(qū)、2區(qū)、3區(qū)、4區(qū)四個層次，類似于“優(yōu)、良、及格”等。最開始，這個分區(qū)只是為了方便圖書管理及圖書情報領域的研究和期刊評估。之后中科院分區(qū)逐步發(fā)展成為了一種評價學術期刊質量的重要工具。

歷年中科院分區(qū)趨勢圖

JCR分區(qū)Food Quality And Safety JCR分區(qū)

2023-2024 年最新版

按JIF指標學科分區(qū)	收錄子集	分區(qū)	排名	百分位
學科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	73 / 173	58.1%

按JCI指標學科分區(qū)	收錄子集	分區(qū)	排名	百分位
學科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	69 / 173	60.4%

JCR分區(qū)的優(yōu)勢在于它可以幫助讀者對學術文獻質量進行評估。不同學科的文章引用量可能存在較大的差異，此時單獨依靠影響因子(IF)評價期刊的質量可能是存在一定問題的。因此，JCR將期刊按照學科門類和影響因子分為不同的分區(qū)，這樣讀者可以根據(jù)自己的研究領域和需求選擇合適的期刊。

歷年影響因子趨勢圖

發(fā)文數(shù)據(jù)

2023-2024 年國家/地區(qū)發(fā)文量統(tǒng)計

國家/地區(qū)數(shù)量
CHINA MAINLAND23
India15
USA11
Nigeria9
Thailand5
Canada4
Iran4
Brazil3
Finland3
Ghana3

本刊中國學者近年發(fā)表論文

1、A rapid method of identifying mastitis degrees of bovines based on dielectric spectra of raw milk
Author: Zhu, Zhuozhuo; Lin, Biying; Zhu, Xinhua; Guo, Wenchuan

Journal: FOOD QUALITY AND SAFETY. 2023; Vol. 7, Issue , pp. -. DOI: 10.1093/fqsafe/fyad014
2、Effects of HMW-GS Dx2 absence on the protein aggregation characteristics and thermal stability of wheat flour during maturation
Author: Zhao, Liye; Song, Lijun; Li, Liqun; Li, Xuejun

Journal: FOOD QUALITY AND SAFETY. 2023; Vol. 7, Issue , pp. -. DOI: 10.1093/fqsafe/fyad019
3、Influence of stir-frying on the lipid stability and flavor substances in oat flour during storage using HS-SPME-GC-MS and electronic nose
Author: Zhang, Yuanyuan; Zhang, Meili; Bai, Xue; Zhang, Yakun; Zhang, Jing; Huo, Rui

Journal: FOOD QUALITY AND SAFETY. 2023; Vol. 7, Issue , pp. -. DOI: 10.1093/fqsafe/fyac066
4、Epsilon-poly-l-lysine increases disease resistance of citrus against postharvest green mold by activating amino acid metabolism and phenolic compounds biosynthesis
Author: Zhang, Xiong; Deng, Qian; Wang, Wenjun; Zhang, Hongyan; Chen, Ou; Zeng, Kaifang

Journal: FOOD QUALITY AND SAFETY. 2023; Vol. 7, Issue , pp. -. DOI: 10.1093/fqsafe/fyad010
5、The synthesis, biological activities and applications of protein-polysaccharide conjugates in food system: a review
Author: Zhang, Shixuan; Wang, Kai; Qin, Yongtao; Zhu, Shunyi; Gao, Qikuan; Liu, Diru

Journal: FOOD QUALITY AND SAFETY. 2023; Vol. 7, Issue , pp. -. DOI: 10.1093/fqsafe/fyad006
6、Rapid fabrication of large-area and uniform surface-enhanced Raman spectroscopy substrate of Au nano-hemisphere array and its application in the detection of Malachite Green in tilapia
Author: Zhang, Qin; Han, Jiaojiao; Chen, Yanhong; Jia, Zhiqing; Pan, Xiaohui; Rani, Karuppasamy Kohila; Zhou, Jianzhang; Jiao, Tianhui; Chen, Qingmin; Wu, Deyin

Journal: FOOD QUALITY AND SAFETY. 2023; Vol. 7, Issue , pp. -. DOI: 10.1093/fqsafe/fyac061
7、Integrative metabolomics and transcriptomics analyses reveal pivotal regulatory mechanisms of 1-methylcyclopropene in maintaining postharvest storage quality of 'Fuji' apples
Author: Zhang, Lingling; Zhang, Peiyu; Gao, Modi; Zhao, Yi; Zhang, Chunjiao; Zhu, Hongliang

Journal: FOOD QUALITY AND SAFETY. 2023; Vol. 7, Issue , pp. -. DOI: 10.1093/fqsafe/fyac063
8、Characterization of the chemical fungicides-responsive and bacterial pathogen-preventing Bacillus licheniformis in rice spikelet
Author: Zhan, Chengfang; Wu, Mengchen; Fang, Hongda; Liu, Xiaoyu; Pan, Jiuyue; Fan, Xiaoyan; Wang, Mengcen; Matsumoto, Haruna

Journal: FOOD QUALITY AND SAFETY. 2023; Vol. 7, Issue , pp. -. DOI: 10.1093/fqsafe/fyad005