Critical Reviews In Food Science And Nutrition投稿须知

期刊简介

《Critical Reviews In Food Science And Nutrition》是由Taylor and Francis Ltd.出版社于1980年创办的英文国际期刊（ISSN: 1040-8398，E-ISSN: 1549-7852），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0.0649...%），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0.00%%）。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462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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Critical Reviews In Food Science And Nutrition审稿周期约为约3.0个月。该刊近年未被列入国际预警名单，年发文量约462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
462 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 NUTRITION & DIETETICS 营养学 2区 2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 NUTRITION & DIETETICS 营养学 1区 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	11 / 173	93.9%
学科：NUTRITION & DIETETICS	SCIE	Q1	7 / 114	94.3%

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	43 / 173	75.43%
学科：NUTRITION & DIETETICS	SCIE	Q1	27 / 114	76.75%

CiteScore

SJR

SNIP

CiteScore 排名

CiteScore：22.6

SJR：1.893

SNIP：2.352

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	5 / 389	98%
大类：Agricultural and Biological Sciences 小类：Industrial and Manufacturing Engineering	Q1	6 / 384	98%

期刊发文

Wheat authentication:An overview on different techniques and chemometric methods
Author: Liu, Hong-Yan; Wadood, Syed Abdul; Xia, Yu; Liu, Yi; Guo, Huan; Guo, Bo-Li; Gan, Ren-You

Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 1, pp. 33-56. DOI: 10.1080/10408398.2021.1942783
Dietary polysaccharides exert biological functions via epigenetic regulations: Advance and prospectives
Author: Guo, Tianyi; Akan, Otobong Donald; Luo, Feijun; Lin, Qinlu

Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 1, pp. 114-124. DOI: 10.1080/10408398.2021.1944974
Dietary interventions for better management of osteoporosis: An overview
Author: Guo, Danjun; Zhao, Mengge; Xu, Wei; He, Hui; Li, Bin; Hou, Tao

Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 1, pp. 125-144. DOI: 10.1080/10408398.2021.1944975
Structure/function relationships of bean polysaccharides: A review
Author: Liu, He; Xu, Jiaxin; Xu, Xinyue; Yuan, Zhiheng; Song, Hong; Yang, Lina; Zhu, Danshi

Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 3, pp. 330-344. DOI: 10.1080/10408398.2021.1946480
Process and applications of alginate oligosaccharides with emphasis on health beneficial perspectives
Author: Zhang, Chunhua; Li, Mingxi; Rauf, Abdur; Khalil, Anees Ahmed; Shan, Zhiguo; Chen, Chuying; Rengasamy, Kannan R. R.; Wan, Chunpeng

Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 3, pp. 303-329. DOI: 10.1080/10408398.2021.1946008
Enhancement of bioavailability and bioactivity of diet-derived flavonoids by application of nanotechnology: a review
Author: Teng, Hui; Zheng, Yimei; Cao, Hui; Huang, Qun; Xiao, Jianbo; Chen, Lei

Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 3, pp. 378-393. DOI: 10.1080/10408398.2021.1947772
Recent development in Se-enriched yeast, lactic acid bacteria and bifidobacteria
Author: Yang, Jingpeng; Yang, Hong

Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 3, pp. 411-425. DOI: 10.1080/10408398.2021.1948818
Recent advancement in nano-optical strategies for detection of pathogenic bacteria and their metabolites in food safety
Author: Xu, Yi; Hassan, Md Mehedi; Sharma, Arumugam Selva; Li, Huanhuan; Chen, Quansheng

Journal: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2023; Vol. 63, Issue 4, pp. 486-504. DOI: 10.1080/10408398.2021.1950117

Critical Reviews In Food Science And Nutrition

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中科院分区

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