期刊全名
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
最新影响因子
3.5年均收录文章
586期刊简称
J SCI FOOD AGR来源地区
ENGLAND详细类别
FOOD SCIENCE & TECHNOLOGY食品科技
3区
AGRICULTURE
MULTIDISCIPLINARY农业综合
2区
CHEMISTRY
APPLIED应用化学
3区
中科院杂志分区
工程技术(3区)是否OA开放访问
No投稿难度
66%出版周期
Monthly投稿链接
点击投稿杂志主页
点击查看杂志主页自引率
5.00%类别
工程技术-农业综合coverage
Science Citation Index审稿周期
平均3.2个月JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE是一本国际性学术期刊，ISSN号为0022-5142，由Wiley出版商出版，出版地为英国，出版周期为每月一期。该期刊的影响因子根据年份不同有所波动，最新数据需查询JCR报告，属于SCI收录期刊，中科院分区情况需参考当年分区表。期刊为非OA（开放获取）模式，部分文章可选择OA发表。其发文特点集中于食品科学与农业领域的基础与应用研究，涵盖食品化学、营养学、农业技术、食品安全等方向，注重跨学科研究。期刊质量较高，审稿流程严格，但需注意其影响因子在食品科学领域可能处于中等水平，投稿时需结合研究方向匹配度评估风险。总体而言，该期刊适合发表与食品和农业科学相关的创新性研究成果。
Comparative assessment on osteoprotective effects of bone collagen peptides from diverse animal sources: Insights from the characteristics of gastrointestinal digestion and absorption
2026-06-03T11:55:38Z
Improved
<scp>sodium dodecyl sulfate</scp>
–
<scp>polyacrylamide gel electrophoresis</scp>
method for quantifying the
<scp>11S</scp>
/
<scp>7S</scp>
ratio in soybean storage proteins
2026-06-03T12:00:26Z
A probiotic shield:
<scp>
<i>Lactobacillus acidophilus</i>
</scp>
immobilized in bacterial cellulose for a more sustainable release process and improved viability
2026-06-03T03:50:48Z
Revisiting oat composition, functional and thermal properties, and processing strategies for enhanced nutritional and functional performance
2026-06-02T11:50:41Z
Evolution of fermentation‐assisted modification in the microstructural and functional properties of macromolecules and bioactive compounds of pearl millet grains during storage
2026-06-03T04:01:16Z
Green synergistic non‐thermal processing of Xinhui Chenpi: targeted fraction screening and mechanistic elucidation of antioxidant enhancement in
<i>Caenorhabditis elegans</i>
2026-06-03T04:25:46Z
Calcium, methyl jasmonate and their combined foliar applications: Influence on Tempranillo grape amino acids composition over two seasons
2026-06-03T04:14:44Z
Integrated volatile profiling and metabolomics reveal changes in volatile compounds during low‐temperature smoking of sea bass (
<scp>
<i>Lateolabrax maculatus</i>
</scp>
)
2026-06-02T03:57:32Z
Effects of polyphenolic compounds on the structure, allergenicity and gel properties of shrimp myofibrillar proteins
2026-06-02T03:51:51Z
Quantum dots and cationic carrier‐reinforced electromembrane extraction of typical illegal dyes in fish samples followed by capillary electrophoresis with contactless conductivity detection
2026-06-01T05:26:30Z
The effect of amylose/amylopectin ratio on the stability of starch‐O/W emulsion
2026-06-01T04:56:34Z
Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends
2026-05-29T04:40:17Z
Ohmic heating dominates and ultrasound modulates aquafaba structure: A combined approach to design stable plant‐based emulsions
2026-05-27T11:57:09Z
Assessing the hidden risks of non‐thermal processing: Ultrasound‐induced toxicity of cashew apple juice in a zebrafish model
2026-05-28T04:31:21Z
<scp>β</scp>
‐Sitosterol from
<scp>
<i>Camellia</i>
</scp>
oil integrated photothermal liposomes increasing redox‐balanced anti‐inflammation in macrophages
2026-05-28T03:40:13Z
Policy priorities for preventing a fertilizer affordability crisis from the Strait of Hormuz disruption
2026-05-27T04:21:08Z
