Journal Of The Science Of Food And Agriculture SCIE

國際簡稱：J SCI FOOD AGR 參考譯名：食品和農(nóng)業(yè)科學(xué)雜志

主要研究方向：工程技術(shù)-農(nóng)業(yè)綜合非預(yù)警期刊審稿周期：約3.2個月

《食品和農(nóng)業(yè)科學(xué)雜志》(Journal Of The Science Of Food And Agriculture)是一本由John Wiley and Sons Ltd出版的以工程技術(shù)-農(nóng)業(yè)綜合為研究特色的國際期刊，發(fā)表該領(lǐng)域相關(guān)的原創(chuàng)研究文章、評論文章和綜述文章，及時報道該領(lǐng)域相關(guān)理論、實踐和應(yīng)用學(xué)科的最新發(fā)現(xiàn)，旨在促進該學(xué)科領(lǐng)域科學(xué)信息的快速交流。該期刊是一本未開放期刊，近三年沒有被列入預(yù)警名單。該期刊享有很高的科學(xué)聲譽，影響因子不斷增加，發(fā)行量也同樣高。

2區(qū) 中科院分區(qū)
Q1 JCR分區(qū)
789 年發(fā)文量
3.3 IF影響因子
未開放 是否OA
121 H-index
1950 創(chuàng)刊年份
Monthly 出版周期
English 出版語言

The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface.

Published for SCI by John Wiley & Sons Ltd.

SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry .

Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.

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Journal Of The Science Of Food And Agriculture期刊信息

ISSN：0022-5142
出版語言：English
是否OA：未開放
E-ISSN：1097-0010
出版地區(qū)：ENGLAND
是否預(yù)警：否
出版商：John Wiley and Sons Ltd
出版周期：Monthly
創(chuàng)刊時間：1950
開源占比：0.044
Gold OA文章占比：10.24%
OA被引用占比：0.0307...
出版國人文章占比：0.26
出版撤稿占比：0
研究類文章占比：94.80%

Journal Of The Science Of Food And Agriculture CiteScore評價數(shù)據(jù)（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指數(shù)

8.1

0.746

1.049

學(xué)科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Agronomy and Crop Science	Q1	40 / 406	90%
大類：Agricultural and Biological Sciences 小類：Food Science	Q1	48 / 389	87%
大類：Agricultural and Biological Sciences 小類：Nutrition and Dietetics	Q1	23 / 140	83%
大類：Agricultural and Biological Sciences 小類：Biotechnology	Q1	68 / 311	78%

名詞解釋：CiteScore 是衡量期刊所發(fā)表文獻的平均受引用次數(shù)，是在 Scopus 中衡量期刊影響力的另一個指標(biāo)。當(dāng)年CiteScore 的計算依據(jù)是期刊最近4年（含計算年度）的被引次數(shù)除以該期刊近四年發(fā)表的文獻數(shù)。例如，2022年的 CiteScore 計算方法為：2022年的 CiteScore =2019-2022年收到的對2019-2022年發(fā)表的文件的引用數(shù)量÷2019-2022年發(fā)布的文獻數(shù)量注：文獻類型包括：文章、評論、會議論文、書籍章節(jié)和數(shù)據(jù)論文。

Journal Of The Science Of Food And Agriculture中科院評價數(shù)據(jù)

中科院 2023年12月升級版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	農(nóng)林科學(xué)	2區(qū)	AGRICULTURE, MULTIDISCIPLINARY 農(nóng)業(yè)綜合 CHEMISTRY, APPLIED 應(yīng)用化學(xué) FOOD SCIENCE & TECHNOLOGY 食品科技	2區(qū) 2區(qū) 3區(qū)

中科院 2022年12月升級版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	否	農(nóng)林科學(xué)	2區(qū)	AGRICULTURE, MULTIDISCIPLINARY 農(nóng)業(yè)：綜合 CHEMISTRY, APPLIED 應(yīng)用化學(xué) FOOD SCIENCE & TECHNOLOGY 食品科技	2區(qū) 2區(qū) 3區(qū)

中科院 2021年12月舊的升級版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	否	農(nóng)林科學(xué)	2區(qū)	AGRICULTURE, MULTIDISCIPLINARY 農(nóng)業(yè)綜合 CHEMISTRY, APPLIED 應(yīng)用化學(xué) FOOD SCIENCE & TECHNOLOGY 食品科技	2區(qū) 2區(qū) 2區(qū)

中科院 2021年12月基礎(chǔ)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	否	農(nóng)林科學(xué)	2區(qū)	AGRICULTURE, MULTIDISCIPLINARY 農(nóng)業(yè)綜合 CHEMISTRY, APPLIED 應(yīng)用化學(xué) FOOD SCIENCE & TECHNOLOGY 食品科技	2區(qū) 3區(qū) 3區(qū)

中科院 2021年12月升級版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	否	農(nóng)林科學(xué)	2區(qū)	AGRICULTURE, MULTIDISCIPLINARY 農(nóng)業(yè)綜合 CHEMISTRY, APPLIED 應(yīng)用化學(xué) FOOD SCIENCE & TECHNOLOGY 食品科技	2區(qū) 2區(qū) 2區(qū)

中科院 2020年12月舊的升級版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	否	農(nóng)林科學(xué)	2區(qū)	AGRICULTURE, MULTIDISCIPLINARY 農(nóng)業(yè)綜合 CHEMISTRY, APPLIED 應(yīng)用化學(xué) FOOD SCIENCE & TECHNOLOGY 食品科技	2區(qū) 3區(qū) 3區(qū)

Journal Of The Science Of Food And Agriculture JCR評價數(shù)據(jù)（2023-2024年最新版）

按JIF指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：AGRICULTURE, MULTIDISCIPLINARY	SCIE	Q1	16 / 89	82.6%
學(xué)科：CHEMISTRY, APPLIED	SCIE	Q2	25 / 74	66.9%
學(xué)科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	66 / 173	62.1%

按JCI指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：AGRICULTURE, MULTIDISCIPLINARY	SCIE	Q1	20 / 89	78.09%
學(xué)科：CHEMISTRY, APPLIED	SCIE	Q2	19 / 74	75%
學(xué)科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	56 / 173	67.92%

Journal Of The Science Of Food And Agriculture歷年數(shù)據(jù)統(tǒng)計

影響因子

中科院分區(qū)

Journal Of The Science Of Food And Agriculture中國學(xué)者發(fā)文選摘

1、Effect of macronutrient fertilization on olive oil composition and quality under irrigated, intensive cultivation management
Author: Zipori, Isaac; Yermiyahu, Uri; Dag, Arnon; Erel, Ran; Ben-Gal, Alon; Quan, Liu; Kerem, Zohar

Journal: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2023; Vol. 103, Issue 1, pp. 48-56. DOI: 10.1002/jsfa.12110
2、Impact of starch-lipid complexes on oil absorption of starch and its mechanism
Author: Luo, Shunjing; Xiong, Shaobai; Li, Xianbao; Hu, Xiuting; Ye, Jiangping; Liu, Chengmei

Journal: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2023; Vol. 103, Issue 1, pp. 83-91. DOI: 10.1002/jsfa.12114
3、Structure-guided preparation of fuctional oil rich in 1,3-diacylglycerols and linoleic acid from Camellia oil by combi-lipase
Author: Huang, Chuanqing; Lin, Zepeng; Zhang, Yunlong; Liu, Zeyu; Tang, Xiaoyue; Li, Changzhu; Lin, Lin; Huang, Wenqian; Ye, Yong

Journal: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2023; Vol. 103, Issue 1, pp. 108-117. DOI: 10.1002/jsfa.12117
4、Application of Sophora alopecuroides organic fertilizer changes the rhizosphere microbial community structure of melon plants and increases the fruit sugar content
Author: Hua, Ling-qi; Yang, Sheng-qiang; Xia, Zhan-feng; Zeng, Hong

Journal: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2023; Vol. 103, Issue 1, pp. 164-175. DOI: 10.1002/jsfa.12126
5、Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics
Author: Bian, Xin; Xing, Tong-Lin; Yang, Yang; Fan, Jing; Ma, Chun-Min; Liu, Xiao-Fei; Wang, Yan; He, Yin-Yuan; Wang, Li-Dong; Wang, Bing; Zhang, Na

Journal: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2023; Vol. 103, Issue 1, pp. 118-124. DOI: 10.1002/jsfa.12118
6、Hydrogen bond-driven assembly of coral-like soy protein isolate-tannic acid microcomplex for encapsulation of limonene
Author: Wu, Kaiwen; Wu, Zhenglin; Kang, Yuxuan; Su, Chang; Yi, Fengping

Journal: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2023; Vol. 103, Issue 1, pp. 185-194. DOI: 10.1002/jsfa.12130
7、Effects of epsilon-polylysine and chitooligosaccharide Maillard reaction products on quality of refrigerated sea bass fillets
Author: Lang, Ai; Lan, Weiqing; Gu, Yongji; Wang, Zhicheng; Xie, Jing

Journal: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2023; Vol. 103, Issue 1, pp. 152-163. DOI: 10.1002/jsfa.12125
8、Research on apoptotic mechanism and related pathways involved in postmortem grass carp (Ctenopharyngodon idellus) muscle
Author: Tie, Huaimao; Yu, Dawei; Jiang, Qixing; Yang, Fang; Xu, Yanshun; Xia, Wenshui

Journal: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2023; Vol. 103, Issue 1, pp. 298-307. DOI: 10.1002/jsfa.12141