Flavour and Fragrance Journal

SCI期刊
Flavour and Fragrance Journal
中文名称:
香精香料杂志
期刊缩写:
FLAVOUR FRAG J
影响因子:
2.1
ISSN:
print: 0882-5734
on-line: 1099-1026
研究领域:
工程技术-食品科技
创刊年份:
1985年
h-index:
62
自引率:
3.80%
Gold OA文章占比:
8.93%
原创研究文献占比:
96.77%
SCI收录类型:
Science Citation Index Expanded (SCIE) || Scopus (CiteScore)
期刊介绍英文:
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
CiteScore:
CiteScoreSJRSNIPCiteScore排名
6.00.4450.838
学科
排名
百分位
大类:Agricultural and Biological Sciences
小类:Food Science
94 / 389
75%
大类:Chemistry
小类:General Chemistry
115 / 408
71%
发文信息
中科院SCI期刊分区
2025年3月20日发布
大类 小类 TOP期刊 综述期刊
4区 农林科学
3区 应用化学 CHEMISTRY, APPLIED
4区 食品科技 FOOD SCIENCE & TECHNOLOGY
2023年12月发布
大类 小类 TOP期刊 综述期刊
3区 农林科学
3区 应用化学 CHEMISTRY, APPLIED
4区 食品科技 FOOD SCIENCE & TECHNOLOGY
WOS期刊分区
学科分类
Q3CHEMISTRY, APPLIED
Q3FOOD SCIENCE & TECHNOLOGY
历年影响因子
2015年1.6930
2016年1.6440
2017年1.9500
2018年1.3770
2019年1.5980
2020年2.5760
2021年2.5000
2022年2.6000
2023年2.1000
历年发表
2012年66
2013年63
2014年45
2015年67
2016年92
2017年86
2018年59
2019年80
2020年91
2021年50
2022年40
投稿信息
出版周期:
Bimonthly
出版语言:
English
出版国家(地区):
ENGLAND
审稿时长:
1 months
出版商:
John Wiley and Sons Ltd
编辑部地址:
JOHN WILEY & SONS LTD, THE ATRIUM, SOUTHERN GATE, CHICHESTER, ENGLAND, W SUSSEX, PO19 8SQ

Flavour and Fragrance Journal - 最新文献

Study on the Pyrolysis Behaviour of Different Types of Tobacco and Their Pyrolytic Aroma Components Distribution Under Stepwise Heating Conditions

Pub Date : 2025-03-05 DOI: 10.1002/ffj.3857 Xi Jiang, Jian Wu, Lucan Zhao, Jun Wang, Weiqiang Xiao, Zhen Chen, Jian Jiang, Miao Liang, Jiaqi Wang, Junsong Zhang

Analysis of Volatile Components of Chicken Bone Hydrolysate Maillard Reaction Products With Different Reaction Temperatures and Reaction Times Based on Electronic Nose and GC–MS

Pub Date : 2025-02-25 DOI: 10.1002/ffj.3851 Heyan Li, Ling Yao, Hongying He, Yu Xu, Jianhua Huang, Zhihua Song, Xingguo Wang, Xiaosan Wang

Chemometrics-Based Aroma Profiling Reveals Changes in Citrus limon L. Peels During Drying: Advances in Monitoring Lemon Essence

Pub Date : 2025-02-20 DOI: 10.1002/ffj.3855 Hassène Zemni, Myriam Lamine, Jihène Attia, Melika Mankaï, Ramla Khiari, Selim Jallouli, Asma Ben Salem
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