| 缩写名/全名 |
J FOOD PROCESS PRES
JOURNAL OF FOOD PROCESSING AND PRESERVATION |
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| ISSN号 | 0145-8892 | ||||||||||||||||||||||||
| 研究方向 | 工程技术-食品科技 | ||||||||||||||||||||||||
| 影响因子 | 2015:0.894, 2016:0.791, 2017:1.51, 2018:1.288, 2019:1.405, | ||||||||||||||||||||||||
| 出版国家 | UNITED STATES | ||||||||||||||||||||||||
| 出版周期 | Bimonthly | ||||||||||||||||||||||||
| 年文章数 | 424 | ||||||||||||||||||||||||
| 出版年份 | 1977 | ||||||||||||||||||||||||
| 是否OA | No | ||||||||||||||||||||||||
| 审稿周期(仅供参考) | 较慢,18-36周 |
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| 录用比例 | 容易 | ||||||||||||||||||||||||
| 投稿链接 | https://mc.manuscriptcentral.com/jfpp | ||||||||||||||||||||||||
| 投稿官网 | http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4549 | ||||||||||||||||||||||||
| h-index | 42 | ||||||||||||||||||||||||
| CiteScore |
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| PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0145-8892%5BISSN%5D | ||||||||||||||||||||||||
| 中科院SCI期刊分区 （ 2018年新版本） |
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| 中科院SCI期刊分区 （ 2020年新版本） |
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| 中国学者近期发表的论文 | |
| 1. | Optimization Extraction of Crassostrea gigas Polysaccharides and its Antioxidant Activity and Hepatoprotective Against BCG Author: tinazhang1963 Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2016. |
| 2. | Effect of Zanthoxylum bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry Author: xhzhao2006 Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2016. |
| 3. | The Effects of Long Author: guanghong.zhou Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2016. |
| 4. | Lipase Catalyzed Synthesis of ABA Author: chenhong Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2016. |
| 5. | Lipase Catalyzed Synthesis of ABA Author: dongxuyan Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2016. |
| 6. | Influence of Enzyme Liquefaction Treatment on Major Carotenoids of Carrot (Daucus carrot L.) Juice Author: zhanjicheng Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2016. |
| 7. | Influence of Enzyme Liquefaction Treatment on Major Carotenoids of Carrot (Daucus carrot L.) Juice Author: 442768615 Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2016. |
| 8. | Assessment of the Concentration of Advanced Glycation End Products in Traditional Chinese Foods Author: liuling4568 Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2016. |
| 9. | Influence of Storage Conditions on the Stability of Phospholipids Author: zhubeiwei Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2016. |
| 10. | Influence of Storage Conditions on the Stability of Phospholipids Author: zdyzf1 Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2016. |
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