| 缩写名/全名 |
J FOOD SCI TECH MYS
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE |
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| ISSN号 | 0022-1155 | ||||||||||||||||
| 研究方向 | 工程技术-食品科技 | ||||||||||||||||
| 影响因子 | 2015:1.241, 2016:1.262, 2017:1.797, 2018:1.85, 2019:1.946, | ||||||||||||||||
| 出版国家 | INDIA | ||||||||||||||||
| 出版周期 | Bimonthly | ||||||||||||||||
| 年文章数 | 562 | ||||||||||||||||
| 出版年份 | 1964 | ||||||||||||||||
| 是否OA | No | ||||||||||||||||
| 审稿周期(仅供参考) | 平均3.0个月 |
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| 录用比例 | 约77.5% | ||||||||||||||||
| 投稿链接 | https://www.editorialmanager.com/jfst/default.asp | ||||||||||||||||
| 投稿官网 | http://www.springer.com/food+science/journal/13197 | ||||||||||||||||
| h-index | 47 | ||||||||||||||||
| CiteScore |
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| PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0022-1155%5BISSN%5D | ||||||||||||||||
| 中科院SCI期刊分区 （ 2018年新版本） |
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| 中科院SCI期刊分区 （ 2020年新版本） |
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| 中国学者近期发表的论文 | |
| 1. | Mass transfer characteristics during ultrasound-assisted osmotic dehydration of button mushroom (<Emphasis Type="Italic">Agaricus bisporus</Emphasis>) Author: Fei Pei, KunPeng Xiao, Lifu Chen, Wenjian Yang, Liyan Zhao, Yong Fang, Ning Ma, Alfred Mugambi Mariga, Qiuhui Hu Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, Vol., , DOI:10.1007/s13197-019-03707-8 DOI |
| 2. | Spectral interval combination optimization (ICO) on rapid quality assessment of <Emphasis Type="Italic">Solanaceae</Emphasis> plant: a validation study Author: Qianqian Li, Yue Huang, Xiangzhong Song, Jixiong Zhang, Shungeng Min Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, Vol., , DOI:10.1007/s13197-019-03697-7 DOI |
| 3. | Comparison of volatile compositions of 15 different varieties of Chinese jujube (<Emphasis Type="Italic">Ziziphus jujuba</Emphasis> Mill.) Author: Lina Wang, Yaqi Wang, Weizheng Wang, Fuping Zheng, Feng Chen Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, Vol.56, 1631-1640, DOI:10.1007/s13197-019-03689-7 DOI |
| 4. | Physical adsorption of patulin by <Emphasis Type="Italic">Saccharomyces cerevisiae</Emphasis> during fermentation Author: Zhuo Zhang, Min Li, Caie Wu, Bangzhu Peng Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, Vol., , DOI:10.1007/s13197-019-03681-1 DOI |
| 5. | Isolation, identification and application on soy sauce fermentation flavor bacteria of CS1.03 Author: Xuewei Jiang, Yantao Xu, Jing Ye, Zijiang Yang, Shouen Huang, Yongle Liu, Shangting Zhou Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, Vol., , DOI:10.1007/s13197-019-03678-w DOI |
| 6. | The quality of rice wine influenced by the crystal structure of rice starch Author: Qi Lai, Yihua Li, Yanwen Wu, Jie Ouyang Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, Vol., , DOI:10.1007/s13197-019-03667-z DOI |
| 7. | Effect of electrolyzed water on enzyme activities of triticale malt during germination Author: Zhang-Long Yu, Rui Liu Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, Vol.56, 1495-1501, DOI:10.1007/s13197-019-03637-5 DOI |
| 8. | Application of chlorine dioxide microcapsule sustained-release antibacterial films for preservation of mangos Author: Baodong Zhang, Chongxing Huang, Linyun Zhang, Jian Wang, Xingqiang Huang, Yuan Zhao, Ying Liu, Cuicui Li Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, Vol.56, 1095-1103, DOI:10.1007/s13197-019-03636-6 DOI |
| 9. | Growth and survival of microencapsulated probiotics prepared by emulsion and internal gelation Author: Wentao Qi, Xinxiao Liang, Tingting Yun, Weiqun Guo Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, Vol.56, 1398-1404, DOI:10.1007/s13197-019-03616-w DOI |
| 10. | Phenolic composition of apple products and by-products based on cold pressing technology Author: Guorong Du, Yanyun Zhu, Xiaoyu Wang, Juan Zhang, Chengrui Tian, Liu Liu, Yonghong Meng, Yurong Guo Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, Vol.56, 1389-1397, DOI:10.1007/s13197-019-03614-y DOI |
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