《Polish Journal Of Food And Nutrition Sciences》雜志影響因子：2.3。
期刊Polish Journal Of Food And Nutrition Sciences近年評價數(shù)據(jù)趨勢圖
期刊影響因子趨勢圖
以下是一些常見的影響因子查詢?nèi)肟冢?
（1）Web of Science：是查詢SCI期刊影響因子的權(quán)威平臺，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，包括影響因子和分區(qū)信息。
《Polish Journal Of Food And Nutrition Sciences》雜志是由Polish Academy Sciences. Institute of Animal Reproduction and Food Research出版社主辦的一本以FOOD SCIENCE & TECHNOLOGY為研究方向，OA開放獲?。∣pen Access）的國際優(yōu)秀期刊。
該雜志出版語言為English，創(chuàng)刊于1992年。自創(chuàng)刊以來，已被SCIE（科學(xué)引文索引擴(kuò)展板）等國內(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Q3區(qū)，中科院分區(qū)為農(nóng)林科學(xué)大類4區(qū)，F(xiàn)OOD SCIENCE & TECHNOLOGY食品科技小類4區(qū)。
期刊發(fā)文分析
機(jī)構(gòu)發(fā)文量統(tǒng)計
| 機(jī)構(gòu) | 發(fā)文量 |
| POLISH ACADEMY OF SCIENCES | 12 |
| UNIVERSITY OF WARMIA & MAZURY | 9 |
| UNIVERSITY OF ZAGREB | 7 |
| UNIVERSITY OF BELGRADE | 5 |
| CONSEJO SUPERIOR DE INVESTIGACIONES CIENTI... | 3 |
| CONSIGLIO NAZIONALE DELLE RICERCHE (CNR) | 3 |
| LODZ UNIVERSITY OF TECHNOLOGY | 3 |
| SLOVAK UNIVERSITY OF TECHNOLOGY BRATISLAVA | 3 |
| UNIV LIFE SCI | 3 |
| UNIVERSITY OF MANITOBA | 3 |
國家 / 地區(qū)發(fā)文量統(tǒng)計
| 國家 / 地區(qū) | 發(fā)文量 |
| Poland | 37 |
| CHINA MAINLAND | 9 |
| Italy | 9 |
| Croatia | 8 |
| Serbia | 8 |
| Turkey | 5 |
| USA | 5 |
| Czech Republic | 4 |
| Slovakia | 4 |
| Spain | 4 |
期刊引用數(shù)據(jù)次數(shù)統(tǒng)計
| 期刊引用數(shù)據(jù) | 引用次數(shù) |
| FOOD CHEM | 129 |
| J AGR FOOD CHEM | 99 |
| LWT-FOOD SCI TECHNOL | 48 |
| J FOOD SCI | 31 |
| EUR FOOD RES TECHNOL | 30 |
| FOOD RES INT | 28 |
| J FOOD ENG | 24 |
| INT J FOOD MICROBIOL | 23 |
| J CEREAL SCI | 21 |
| MOLECULES | 20 |
期刊被引用數(shù)據(jù)次數(shù)統(tǒng)計
| 期刊被引用數(shù)據(jù) | 引用次數(shù) |
| FOOD CHEM | 31 |
| FOODS | 28 |
| J FOOD SCI TECH MYS | 28 |
| MOLECULES | 25 |
| LWT-FOOD SCI TECHNOL | 24 |
| J FOOD PROCESS PRES | 20 |
| FOOD RES INT | 17 |
| POL J FOOD NUTR SCI | 16 |
| J SCI FOOD AGR | 15 |
| TRENDS FOOD SCI TECH | 14 |
文章引用數(shù)據(jù)次數(shù)統(tǒng)計
| 文章引用數(shù)據(jù) | 引用次數(shù) |
| Technological and Nutritional Challenges, ... | 8 |
| Effect of Dry Heat Puffing on Nutritional ... | 5 |
| Physical, Textural and Sensory Properties ... | 5 |
| Comparison of the Biological Activity of C... | 5 |
| The Dose Makes the Poison: Sugar and Obesi... | 5 |
| Nutritional Quality, Potential Health Prom... | 5 |
| Vitamin C, Phenolic Compounds and Antioxid... | 4 |
| Microwave Irradiation Enhances the Germina... | 4 |
| Influence of High Pressure or Autoclaving-... | 4 |
| Fruit Low-Alcoholic Beverages with High Co... | 4 |
