Food Quality and Safety

FOOD QUAL SAF-OXFORD

影响因子：4.4

JCR分区：Q2

新锐分区：农林科学1区

是否综述期刊：N/A

是否预警：不在预警名单内

是否OA：是

出版国家/地区：PEOPLES R CHINA

出版社：OXFORD UNIV PRESS

发刊时间：0

收录数据库：SCIE/Scopus收录/DOAJ开放期刊

ISSN：2399-1399

期刊介绍

Food Quality and Safety ("Food Quality and Safety Research", referred to as FQS) is an agricultural-food open access (Open Access) English journal sponsored by Zhejiang University, Zhejiang University Press and Oxford University Press, published in April 2017 Founding. Since its inception, it has been included in well-known domestic and foreign databases such as ESCI (Emerging Source Citation Index), Scopus, DOAJ (Directory of Open Access Journal), FSTA (Food Science and Technology Abstract), and China Science Citation Database (CSCD). It was also selected as a D-type project funded by the "2016 China Science and Technology Periodicals International Influence Promotion Plan" implemented by six departments including the China Association for Science and Technology.

食品质量和安全(Food Quality And Safety)是一本由OXFORD UNIV PRESS出版的一本FOOD SCIENCE & TECHNOLOGY学术刊物，主要报道FOOD SCIENCE & TECHNOLOGY相关领域研究成果与实践。本刊已入选来源期刊，出版周期1 issue/year。2021-2022年最新版WOS分区等级：Q2，2023年发布的影响因子为3，CiteScore指数7.2，SJR指数0.698。本刊为开放获取期刊。《食品质量与安全研究》（《Food Quality and Safety Research》简称FQS）是由浙江大学主办、浙江大学出版社和牛津大学出版社联合主办的农业-食品开放获取（Open Access）英文期刊，于2017年4月创刊。自创刊以来，已被ESCI（Emerging Source Citation Index）、Scopus、DOAJ（Directory of Open Access Journal）、FSTA（Food Science and Technology Abstract）、中国科学引文数据库（CSCD）等国内外知名数据库收录，并入选中国科协等六部门实施的“2016年度中国科技期刊国际影响力提升计划”资助的D类项目。

年发文量 74

国人发稿量 16.28

国人发文占比 0.22%

自引率 6.8%

平均录取率-

平均审稿周期 5 Weeks

版面费 USD1764

偏重研究方向 FOOD SCIENCE & TECHNOLOGY-

期刊官网 https://academic.oup.com/fqs

投稿链接 -