Journal of Food Composition and Analysis

SCI期刊

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中科院SCI期刊分区 WOS期刊分区历年影响因子历年发表投稿信息同类期刊

中文名称：

食品成分与分析杂志

期刊缩写：

J. Food Compos. Anal.

影响因子：

ISSN：

print: 0889-1575
on-line: 1096-0481

研究领域：

工程技术-食品科技

创刊年份：

1987年

h-index：

自引率：

11.60%

Gold OA文章占比：

13.18%

原创研究文献占比：

96.83%

SCI收录类型：

Science Citation Index Expanded (SCIE) || Scopus (CiteScore)

期刊主页：

http://www.elsevier.com/wps/find/journaldescription.cws_home/622878/description#description http://www.journals.elsevier.com/journal-of-food-composition-and-analysis/

期刊介绍英文：

The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.

CiteScore：