Trends In Food Science & Technology投稿须知

期刊简介

《Trends In Food Science & Technology》是由Elsevier Ltd出版社于1990年创办的英文国际期刊（ISSN: 0924-2244，E-ISSN: 1879-3053），该期刊长期致力于食品科技领域的创新研究，主要研究方向为工程技术-食品科技。作为SCIE收录期刊（JCR分区 Q1，中科院 1区），本刊采用OA未开放获取模式（OA占比0.0692...%），以发表食品科技领域等方向的原创性研究为核心（研究类文章占比77.20%%）。凭借严格的同行评审与高效编辑流程，期刊年载文量精选控制在307篇，确保学术质量与前沿性。成果覆盖Web of Science、Scopus等国际权威数据库，为学者提供推动农林科学领域高水平交流平台。

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Trends In Food Science & Technology审稿周期约为约1.0个月。该刊近年未被列入国际预警名单，年发文量约307篇，录用竞争适中，主题需确保紧密契合农林科学前沿。投稿策略提示：避开学术会议旺季投稿以缩短周期，语言建议专业润色提升可读性。

农林科学 大类学科
English 出版语言
否是否预警
SCIE 期刊收录
307 发文量

中科院分区

中科院 SCI 期刊分区 2023年12月升级版

Top期刊	综述期刊	大类学科	小类学科
是	是	农林科学 1区	FOOD SCIENCE & TECHNOLOGY 食品科技 1区

中科院 SCI 期刊分区 2022年12月升级版

Top期刊	综述期刊	大类学科	小类学科
是	是	农林科学 1区	FOOD SCIENCE & TECHNOLOGY 食品科技 1区

JCR分区

按JIF指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	2 / 173	99.1%

按JCI指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	2 / 173	99.13%

CiteScore

SJR

SNIP

CiteScore 排名

CiteScore：32.5

SJR：2.999

SNIP：3.474

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	2 / 389	99%
大类：Agricultural and Biological Sciences 小类：Biotechnology	Q1	4 / 311	98%

期刊发文

Recent advance in the investigation of aquatic ?blue foods? at a molecular level: A proteomics strategy
Author: Wang, Yanchao; Chang, Yaoguang; Hou, Hu; Wang, Jingfeng; Xue, Changhu

Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 131, Issue , pp. 196-209. DOI: 10.1016/j.tifs.2022.12.006
Galf-containing polysaccharides from medicinal molds: Sources, structures and bioactive properties
Author: Wang, Nifei; Shan, Zhengxin; Jia, Xing; Wang, Yue; Song, Shuang; Xiao, Dongguang; Wang, Changlu; Guo, Qingbin

Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 131, Issue , pp. 244-263. DOI: 10.1016/j.tifs.2022.11.026
Autophagy and polyphenol intervention strategy in aging
Author: Gu, Yanpei; Han, Jianzhong

Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 132, Issue , pp. 1-10. DOI: 10.1016/j.tifs.2022.12.013
Potential of green tea EGCG in neutralizing SARS-CoV-2 Omicron variant with greater tropism toward the upper respiratory tract
Author: Zhang, Zhichao; Hao, Meng; Zhang, Xiangchun; He, Yufeng; Chen, Xiongsheng; Taylor, Ethan Will; Zhang, Jinsong

Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 132, Issue , pp. 40-53. DOI: 10.1016/j.tifs.2022.12.012
Potential nano bacteriostatic agents to be used in meat-based foods processing and storage: A critical review
Author: Zhang, Lan; Zhang, Min; Mujumdar, Arun S.; Yu, Dongxing; Wang, Haixiang

Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 131, Issue , pp. 77-90. DOI: 10.1016/j.tifs.2022.11.023
Advances and application of efficient physical fields in extrusion based 3D food printing technology
Author: Shen, Dongbei; Zhang, Min; Mujumdar, Arun S.; Li, Jingyuan

Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 131, Issue , pp. 104-117. DOI: 10.1016/j.tifs.2022.11.017
Stimulus-responsive hydrogels: A potent tool for biosensing in food safety
Author: Lin, Xiaoxiao; Wang, Zhiguang; Jia, Xuexia; Chen, Ruipeng; Qin, Yingkai; Bian, Yalan; Sheng, Wei; Li, Shuang; Gao, Zhixian

Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 131, Issue , pp. 91-103. DOI: 10.1016/j.tifs.2022.12.002
Challenges of halogenated polycyclic aromatic hydrocarbons in foods: Occurrence, risk, and formation
Author: Li, Wei; Wu, Shimin

Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2023; Vol. 131, Issue , pp. 1-13. DOI: 10.1016/j.tifs.2022.11.015

Trends In Food Science & Technology

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中科院分区

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