《International Journal Of Food Science And Technology》雜志影響因子：2.6。
期刊International Journal Of Food Science And Technology近年評(píng)價(jià)數(shù)據(jù)趨勢(shì)圖
期刊影響因子趨勢(shì)圖
以下是一些常見(jiàn)的影響因子查詢(xún)?nèi)肟冢?
（1）Web of Science：是查詢(xún)SCI期刊影響因子的權(quán)威平臺(tái)，收錄全球高質(zhì)量學(xué)術(shù)期刊，提供詳細(xì)的期刊引證報(bào)告，包括影響因子、分區(qū)、被引頻次等關(guān)鍵指標(biāo)。
（2）?Journal Citation Reports (JCR)：JCR是科睿唯安旗下的一個(gè)網(wǎng)站，提供了期刊影響因子、引用數(shù)據(jù)和相關(guān)指標(biāo)。用戶(hù)可以在該網(wǎng)站上查找特定期刊的影響因子信息。
（3）中科院SCI期刊分區(qū)表：提供中科院分區(qū)的期刊數(shù)據(jù)查詢(xún)，包括影響因子和分區(qū)信息。
《International Journal Of Food Science And Technology》雜志是由Wiley-Blackwell Publishing Ltd出版社主辦的一本以工程技術(shù)-食品科技為研究方向，OA非開(kāi)放（Not Open Access）的國(guó)際優(yōu)秀期刊。
該雜志出版語(yǔ)言為English，創(chuàng)刊于1987年。自創(chuàng)刊以來(lái)，已被SCIE（科學(xué)引文索引擴(kuò)展板）等國(guó)內(nèi)外知名檢索系統(tǒng)收錄。該雜志發(fā)表了高質(zhì)量的論文，重點(diǎn)介紹了FOOD SCIENCE & TECHNOLOGY在分析和實(shí)踐中的理論、研究和應(yīng)用。
?學(xué)術(shù)地位：在JCR分區(qū)中位列Q2區(qū)，中科院分區(qū)為農(nóng)林科學(xué)大類(lèi)3區(qū)，F(xiàn)OOD SCIENCE & TECHNOLOGY食品科技小類(lèi)3區(qū)。
期刊發(fā)文分析
機(jī)構(gòu)發(fā)文量統(tǒng)計(jì)
| 機(jī)構(gòu) | 發(fā)文量 |
| SOUTH CHINA UNIVERSITY OF TECHNOLOGY | 68 |
| CHINESE ACADEMY OF AGRICULTURAL SCIENCES | 49 |
| JIANGNAN UNIVERSITY | 41 |
| LINCOLN UNIVERSITY | 35 |
| CONSEJO NACIONAL DE INVESTIGACIONES CIENTI... | 31 |
| NORTHWEST A&F UNIVERSITY - CHINA | 26 |
| LOUISIANA STATE UNIVERSITY SYSTEM | 24 |
| BEIJING TECHNOLOGY & BUSINESS UNIVERSITY | 23 |
| CIRAD | 22 |
| UNIVERSITE DE MONTPELLIER | 22 |
國(guó)家 / 地區(qū)發(fā)文量統(tǒng)計(jì)
| 國(guó)家 / 地區(qū) | 發(fā)文量 |
| CHINA MAINLAND | 518 |
| USA | 131 |
| Spain | 72 |
| Italy | 70 |
| Brazil | 68 |
| Thailand | 66 |
| Poland | 55 |
| New Zealand | 53 |
| Australia | 40 |
| India | 38 |
期刊引用數(shù)據(jù)次數(shù)統(tǒng)計(jì)
| 期刊引用數(shù)據(jù) | 引用次數(shù) |
| FOOD CHEM | 1165 |
| J AGR FOOD CHEM | 748 |
| INT J FOOD SCI TECH | 464 |
| LWT-FOOD SCI TECHNOL | 425 |
| FOOD RES INT | 376 |
| J FOOD SCI | 271 |
| J SCI FOOD AGR | 221 |
| J FOOD ENG | 213 |
| FOOD HYDROCOLLOID | 188 |
| MEAT SCI | 185 |
期刊被引用數(shù)據(jù)次數(shù)統(tǒng)計(jì)
| 期刊被引用數(shù)據(jù) | 引用次數(shù) |
| INT J FOOD SCI TECH | 464 |
| J FOOD PROCESS PRES | 441 |
| LWT-FOOD SCI TECHNOL | 408 |
| FOOD CHEM | 407 |
| FOOD RES INT | 266 |
| FOODS | 251 |
| J FOOD SCI TECH MYS | 233 |
| FOOD HYDROCOLLOID | 210 |
| MOLECULES | 200 |
| J SCI FOOD AGR | 188 |
文章引用數(shù)據(jù)次數(shù)統(tǒng)計(jì)
| 文章引用數(shù)據(jù) | 引用次數(shù) |
| Non-thermal technologies and its current a... | 44 |
| Gluten-free bakery and pasta products: pre... | 20 |
| Identification of antioxidant and anti-inf... | 19 |
| Food waste as a source of value-added chem... | 17 |
| Valorisation of grape pomace: an approach ... | 17 |
| Stability of the phenolic compounds and an... | 16 |
| Reducing the glycaemic index and increasin... | 16 |
| Inhibition of the in vitro activities of a... | 15 |
| Pomegranate seed powder as a functional co... | 14 |
| Inulin-based emulsion-filled gel as a fat ... | 14 |
