JOURNAL OF FOOD SCIENCE

Abbr. J FOOD SCI ·UNITED STATES ·Frequency Monthly ·Avg. articles/yr 357 articles

3.4

Latest IF

7.10%

Self-citation

容易

Submission difficulty

Avg. 3.2 months

Review cycle

About Journal

JOURNAL OF FOOD SCIENCE是一本国际知名的食品科学期刊，ISSN号为0022-1147，由美国Wiley-Blackwell出版社出版，出版地为美国，出版周期为月刊。该期刊的影响因子较高，具体数值因年份不同而有所变化，属于SCI收录期刊，并且在中科院分区中通常被列为食品科技领域的较高分区。期刊并非完全开放获取（OA），但提供部分开放获取选项。JOURNAL OF FOOD SCIENCE的发文特点涵盖食品科学的多个领域，包括食品化学、食品微生物学、食品工程、感官科学、营养学以及食品加工与安全等，研究范围广泛且注重应用性与创新性。该期刊以高质量的同行评审和严格的学术标准著称，是食品科学领域的重要参考期刊，但投稿竞争较为激烈，审稿周期可能较长，且对研究新颖性和方法学要求较高，因此投稿者需确保研究内容的科学性和创新性。

IF Trend

Recent Articles

Microbiological Quality of Roasted Coffee and Survival Dynamics of Dry‐Inoculated Bacteria During Storage 2026-09-16

Brazilian Green Propolis and Essential Oil Residues Improve Metabolic Dysfunction by Modulating Key Hepatic Lipogenic Genes in High‐Fat Diet‐Fed Mice 2026-09-16

Chemical Drivers of Sweetness, Sourness, and Astringency in Apple Juice Identified Using Support Vector Machine Regression 2026-09-16

Physicochemical Insights Into Structuring Olive Oil With Dry‐Fractionated Anhydrous Milk Fat 2026-09-19

Fermentation of Lily Waste With an Autochthonous Bacillus velezensis Strain: Structural Modification and Functional Enhancement of Dietary Fiber 2026-09-22

Targeted Preparation of Low‐Degree Polymerization Xylooligosaccharides From Lignocellulosic Biomass: Advances, Structure–Activity Relationships, and Applications 2026-09-14

Comparative Characterization of Volatile Flavor Profiles and Key Markers in Early‐, Mid‐, and Late‐Ripening Honey Peach ( Prunus persica L. Batsch) Cultivars Using GC‐IMS and HS‐GC‐MS 2026-09-16

Lactobacillus casei Fermentation Enhances the Sensory Quality of Shoumei Tea Infusion: Based on Flavor and Metabolic Analysis 2026-09-14

Fermentation as a Functionalization Tool: Unlocking Agro‐Food Residue Carbohydrates for Future Food Matrices 2026-09-22

Stoichiometric Regulation of Gallic Acid‐Copper Nanozymes for Optimized Coordination Structure, Peroxidase‐Like Activity, and Antibacterial Performance 2026-09-04