Trends in Food Science and Technology 影响因子、索引、排名

Trends in Food Science and Technology 是一本致力于发表该领域研究成果的学术期刊 Biochemistry, Genetics and Molecular Biology. Elsevier 是这本受人尊敬的期刊的出版商。. P-ISSN 分配给 Trends in Food Science and Technology 是 0924-2244 它的缩写形式是 Trends Food Sci Technol.

Trends in Food Science & Technology is one of the premier international peer-reviewed journals publishing critical reviews and commentaries of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way. Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment. Issues include a selection of Reviews, Commentaries, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.

Trends in Food Science and Technology 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 Trends in Food Science and Technology 是 Trends Food Sci Technol

Trends in Food Science and Technology 排行 : 期刊排名是指对学术期刊进行评估和分类的过程 (Trends in Food Science and Technology) 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 Trends in Food Science and Technology 是 865 (2025)

Trends in Food Science and Technology 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 Trends in Food Science and Technology 是 15.3 (2025)

Trends in Food Science and Technology 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SCImagoTrends in Food Science and Technology 是 2.522

Trends in Food Science and Technology 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 Trends in Food Science and Technology 是 231

Trends in Food Science and Technology 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 Trends in Food Science and Technology 这 索引于

• Web of Science
• UGC
• Scopus
• 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。

Trends in Food Science and Technology 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 Trends in Food Science and Technology 是 5120 USD

• Journal Website
• PubMed
• Scopus
• SCImago