>
>
Annual Review of Food Science and Technology

Annual Review of Food Science and Technology

ANNU REV FOOD SCI T
影响因子：12.4
是否综述期刊：否
是否预警：不在预警名单内
是否OA：否
出版国家/地区：UNITED STATES
出版社：Annual Reviews Inc.
发刊时间：2010
发刊频率：
收录数据库：SCIE/Scopus收录
ISSN：1941-1413

期刊介绍

The Annual Review of Food Science and Technology, in publication since 2010, covers current and significant developments in the multidisciplinary field of food science and technology. The topics will include: food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; biotechnology applications and nanomaterials in food systems.
自2010年以来出版的《食品科学与技术年度回顾》涵盖了食品科学与技术多学科领域的当前重大发展。主题包括：食品微生物学、食源性病原体和发酵;食品工程、化学、生物化学、流变学和感官特性;新成分和营养基因组学;食品加工和保存方面的新兴技术;生物技术应用和食品系统中的纳米材料。
年发文量 21
国人发稿量 6.13
国人发文占比 0.29%
自引率 -
平均录取率-
平均审稿周期 >12周，或约稿
版面费 -
偏重研究方向 FOOD SCIENCE & TECHNOLOGY-
期刊官网 http://www.annualreviews.org/loi/food
投稿链接 http://www.annualreviews.org/page/authors/author-instructions/submitting/duedates

期刊高被引文献

Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121727
Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121128
Biofilms in Food Processing Environments: Challenges and Opportunities.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121805
Source, Extraction, Characterization, and Applications of Novel Antioxidants from Seaweed.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121401
Effect of Food Structure and Processing on (Poly)phenol-Gut Microbiota Interactions and the Effects on Human Health.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121615
Advanced Techniques for Hyperspectral Imaging in the Food Industry: Principles and Recent Applications.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121155
Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121738
Emulsion Formation by Homogenization: Current Understanding and Future Perspectives.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121501
Immunometabolism: A Multi-Omics Approach to Interpreting the Influence of Exercise and Diet on the Immune System.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121316
Food Matrix Design for Effective Lactic Acid Bacteria Delivery.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121140
Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121907
Nontargeted Detection Methods for Food Safety and Integrity.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121233
Quillaja Saponin Characteristics and Functional Properties.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-122010
Applications of CRISPR Technologies Across the Food Supply Chain.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121204
Interactions Between Food and Gut Microbiota: Impact on Human Health.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121303
Advances in Infant Formula Science.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-081318-104308
Microbiological Safety of Dried Spices.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-030216-030000
Recent Advances in the Application of Metabolomics for Nutrition and Health.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121715
Endospore Inactivation by Emerging Technologies: A Review of Target Structures and Inactivation Mechanisms.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032519-051632
The Roles of Food Processing in Translation of Dietary Guidance for Whole Grains, Fruits, and Vegetables.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121330
Recent Advances in Recombinant Protein Production by Bacillus subtilis.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032519-051750
Fatty Acid Esters of 3-Monochloropropanediol: A Review.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121245
Optimizing the Quality of Food Powder Products: The Challenges of Moisture-Mediated Phase Transformations.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121224
Enhancing Efficacy, Performance, and Reliability of Cannabis Edibles: Insights from Lipid Bioavailability Studies.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032519-051834
Get Cultured: Eat Bacteria.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121826
Owen Fennema: Food Chemist Extraordinaire.
来源期刊：Annual review of food science and technologyDOI：10.1146/annurev-food-032818-121847

质量指标占比

研究类文章占比 OA被引用占比 撤稿占比 出版后修正文章占比
0.00%34.85%--

相关指数

影响因子
影响因子
年发文量
自引率
Cite Score

预警情况

查看说明
时间 预警情况
2025年03月发布的2025版不在预警名单中
2024年02月发布的2024版不在预警名单中
2023年01月发布的2023版不在预警名单中
2021年12月发布的2021版不在预警名单中
2020年12月发布的2020版不在预警名单中
*来源：中科院《 国际期刊预警名单》

JCR分区

WOS分区等级：Q1区
版本 按学科 分区
WOS期刊SCI分区
WOS期刊SCI分区
WOS期刊SCI分区是指SCI官方（Web of Science）为每个学科内的期刊按照IF数值排 序，将期刊按照四等分的方法划分的Q1-Q4等级，Q1代表质量最高，即常说的1区期刊。
（2024-2025年最新版）
FOOD SCIENCE & TECHNOLOGY
Q1

中科院分区

查看说明
版本 大类学科 小类学科 Top期刊 综述期刊
2025年3月最新升级版
农林科学1区
FOOD SCIENCE & TECHNOLOGY 食品科技
1区
是
是
2023年12月升级版
农林科学1区
FOOD SCIENCE & TECHNOLOGY 食品科技
1区
否
是
2022年12月旧的升级版
农林科学1区
FOOD SCIENCE & TECHNOLOGY 食品科技
1区
是
是