Critical Reviews in Food Science and Nutrition 影响因子、索引、排名

Critical Reviews in Food Science and Nutrition 是一本致力于发表该领域研究成果的学术期刊 Medicine. Taylor and Francis 是这本受人尊敬的期刊的出版商。. P-ISSN 分配给 Critical Reviews in Food Science and Nutrition 是 1040-8398 它的缩写形式是 Crit Rev Food Sci Nutr.

The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source. Reviews include issues of national concern, especially to food scientists, nutritionists, and health professionals, including: Diet and disease Antioxidants A llergenicity and food coloring Microbiological concerns Flavor chemistry The role of nutrients and their bioavailability Pesticides Toxic chemicals and regulation Reviews also cover risk assessment, food safety, food processing, government regulation and policy, nutrition, fortification, new food products/ingredients and technologies, food and behavior, effects of processing on nutrition, food labeling, functional/bioactive foods, and diet and health.

Critical Reviews in Food Science and Nutrition 缩写 : 期刊缩写是指用于表示学术期刊完整标题的缩写形式或首字母缩略词。 它是一种常用的速记方式，有助于在学术出版物、参考书目和数据库中引用、索引和引用期刊。

的缩写 Critical Reviews in Food Science and Nutrition 是 Crit Rev Food Sci Nutr

Critical Reviews in Food Science and Nutrition 排行 : 期刊排名是指对学术期刊进行评估和分类的过程 (Critical Reviews in Food Science and Nutrition) 基于各种标准，例如影响因子、引用指标、专家评估和其他指标。 排名系统旨在提供期刊在特定领域或学科内的质量、影响力和声望的指示。

的排名 Critical Reviews in Food Science and Nutrition 是 1490 (2025)

Critical Reviews in Food Science and Nutrition 影响因子 : 影响因子是用来评估学术期刊在各自领域内的影响力和重要性的指标。 它通常每年计算一次，衡量特定时期内期刊上发表的文章收到的平均引用次数。

影响因子 Critical Reviews in Food Science and Nutrition 是 11.8 (2025)

Critical Reviews in Food Science and Nutrition SCImago : SCImago 期刊排名 (SJR) 是由 SCImago Lab 开发的指标和数据库，提供有关学术期刊的科学影响力和声望的信息。 SCImago 是一个位于西班牙的独立研究小组，专注于科学期刊的文献计量分析和排名。

的SCImagoCritical Reviews in Food Science and Nutrition 是 1.862

Critical Reviews in Food Science and Nutrition H指数 : 期刊 H 指数是根据学术期刊的出版物以及这些出版物获得的引用次数来衡量学术期刊的影响力和影响力的指标。 它源自作者 h 指数的概念，该指数根据单个研究人员被引用次数最多的论文来评估其影响力。

H 指数 Critical Reviews in Food Science and Nutrition 是 193

Critical Reviews in Food Science and Nutrition 索引 : 期刊索引是指将期刊纳入对学术出版物进行分类和组织的可搜索数据库或索引的过程。 索引服务旨在使研究人员、学者和读者更轻松地发现和访问特定领域或学科内各种期刊的文章。

这 Critical Reviews in Food Science and Nutrition 这 索引于

• Web of Science
• UGC
• Scopus
• PubMed
• Medline
• Google Scholar

被索引的期刊表明它已经过期刊索引者的彻底审查过程，以满足特定的标准和要求。

Critical Reviews in Food Science and Nutrition 提交费 : 文章提交费，也称为稿件提交费或处理费，是一些期刊向提交研究论文以供考虑出版的作者收取的费用。 这些费用与可能与接受的稿件相关的任何出版费或文章处理费 (APC) 是分开的。

提交费 Critical Reviews in Food Science and Nutrition 是 2750 GBP

• Journal Website
• PubMed
• Scopus
• SCImago