Annual Review Of Food Science And Technology投稿须知

期刊简介

《Annual Review Of Food Science And Technology》是由Annual Reviews Inc.出版社于2010年创办的英文国际期刊（ISSN: 1941-1413，E-ISSN: 1941-1421），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FOOD SCIENCE & TECHNOLOGY。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0.0039...%），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24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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投稿提示

Annual Review Of Food Science And Technology审稿周期约为 12周，或约稿。该刊近年未被列入国际预警名单，年发文量约24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
24 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
否	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	5 / 173	97.4%

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	20 / 173	88.73%

CiteScore

SJR

SNIP

CiteScore 排名

CiteScore：22.4

SJR：2.233

SNIP：4.049

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

期刊发文

Applications of the INFOGEST In Vitro Digestion Model to Foods: A Review
Author: Zhou, Hualu; Tan, Yunbing; McClements, David Julian

Journal: ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 14, Issue , pp. 135-156. DOI: 10.1146/annurev-food-060721-012235
Nondigestible Functional Oligosaccharides: Enzymatic Production and Food Applications for Intestinal Health
Author: Yang, Shaoqing; Wu, Chenxuan; Yan, Qiaojuan; Li, Xiuting; Jiang, Zhengqiang

Journal: ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 14, Issue , pp. 297-322. DOI: 10.1146/annurev-food-052720-114503
Biotechnology in Future Food Lipids: Opportunities and Challenges
Author: Xu, Qingqing; Tang, Qingyun; Xu, Yang; Wu, Junjun; Mao, Xiangzhao; Li, Fuli; Wang, Shian; Wang, Yonghua

Journal: ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 14, Issue , pp. 225-246. DOI: 10.1146/annurev-food-060721-024353
Enzymatic Approaches for Structuring Starch to Improve Functionality
Author: Miao, Ming; BeMiller, James N.

Journal: ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 14, Issue , pp. 271-295. DOI: 10.1146/annurev-food-072122-023510
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates
Author: Liu, Fuguo; McClements, David Julian; Ma, Cuicui; Liul, Xuebo

Journal: ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 14, Issue , pp. 35-61. DOI: 10.1146/annurev-food-060721-023522
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values
Author: Li, Chunbao; Bassey, Anthony Pius; Zhou, Guanghong

Journal: ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 14, Issue , pp. 85-111. DOI: 10.1146/annurev-food-052720-124932
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems
Author: Chang, Xiaoxi; Lv, Chenyan; Zhao, Guanghua

Journal: ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 14, Issue , pp. 113-133. DOI: 10.1146/annurev-food-060721-024902
Advanced Techniques for Hyperspectral Imaging in the Food Industry: Principles and Recent Applications.
Author: Ma J^1,^2,³, Sun DW^1,^2,^3,⁴, Pu H^1,^2,³, Cheng JH^1,^2,³, Wei Q^1,^2,³.

Journal: Annu Rev Food Sci Technol. 2019 Mar 25;10:197-220. doi: 10.1146/annurev-food-032818-121155. Epub 2019 Jan 11.

Annual Review Of Food Science And Technology

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