中文簡介

國際食品研究組織為在食品科學、技術、工程和營養領域快速傳播重要的新穎和高影響研究提供了一個論壇。該雜志只出版新穎、高質量和高影響力的評論論文、原始研究論文和致編輯的信件，涉及食品科學技術的各個學科。期刊政策是出版關于食品研究或食品研究相關領域的專題和緊急主題的專刊。此外，還將出版科學會議、講習班、食品科學、技術和工程會議上精選的同行評議論文的專題。國際食品研究所是加拿大食品科學與技術研究所期刊的繼承者。在其前身的質量和優勢的基礎上，國際食品研究組織被發展成為一個真正的國際論壇，用于食品科學研究交流。該雜志涵蓋的主題包括：食品化學食品微生物學與安全微生物群食品毒理學食品材料學食品工程食品物理性質感官科學食品質量健康與營養食品生物物理學分析食品納米技術新興技術將不被考慮在國際食品研究所出版，并將被視為超出范圍的主題包括：研究測試不同的配方和成分，從而選擇用于生產特定食品的最佳配方或成分；旨在確定提高生產過程產量或改善營養和感官品質的加工條件和/或原材料的優化研究；描述原料生產及其特征的研究，沒有很強的機械重點；描述食品生物活性的研究缺乏對報告活性的化合物的鑒定，將不會發表。這也適用于任何其他化合物，如植物化學物質和食品的次要成分。感興趣的化合物至少需要用基于質譜的方法來表征。不清楚地證明化合物結構與其活性之間關系的研究；指紋研究缺乏分子洞察力和驗證集；對食品中不考慮驗證步驟的抗菌化合物的研究，缺乏關于化學成分的完整數據，表明對抑制活性負責的化合物，并在適當時使用分子生物學方法來支持這些發現；不考慮不包括現場驗證步驟的分析方法的開發，該步驟代表了應用過程中所面臨的條件范圍；不考慮對化學、營養、物理和微生物危害的調查。只考慮提供重要數據集、廣泛覆蓋、新穎且有充分化學或微生物技術支持的論文；藥理學和營養學研究論文集中在宿主而不是食品中。不含生物利用度或生物功能性的藥理學和營養學研究。在適當情況下，缺乏數學驗證或現場驗證的工程研究；支離破碎的研究，科學水平低，或寫得不好。沒有食物成分的研究。

　　英文簡介

Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication of research in food science.Topics covered by the journal include:food chemistryfood microbiology and safetymicrobiomefood toxicologymaterials science of foodsfood engineeringphysical properties of foodssensory sciencefood qualityhealth and nutritionfood biophysics analysis of foodsfood nanotechnologyemerging technologiesSubjects that will not be considered for publication in Food Research International, and will be rejected as being outside of scope, include :Studies testing different formulations and ingredients leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food;Optimization studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional and sensorial qualities;Studies describing the production of ingredients and only their characterization without a strong mechanistic emphasis;Studies describing the biological activity of foods lacking identification of the compounds responsible for the reported activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor components of foods. Compounds of interest need to be characterized at least by mass spectrometry-based methods.Studies that do not clearly prove the relationship between the structure of the compounds and their activity;Fingerprinting studies lacking molecular insights and validation sets;Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular biology approaches to support the findings;Development of analytical methods not comprising a validation step in situ that represent the range of conditions faced during their application will not be considered;Surveys of chemical, nutritional, physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and supported by adequate chemical or microbiological techniques will be considered;Pharmacology and nutritional studies papers focusing in hosts rather than in foods.Pharmacology and nutritional studies that do not contain bioavailability or biofunctionality.Engineering studies lacking of mathematical verification or validation in situ, when appropriate;Fragmented studies, of low scientific quality, or poorly written.Studies with no food component.

　　近年期刊自引率趨勢圖

　　JCR分區

JCR分區等級	JCR所屬學科	分區	影響因子
Q1	FOOD SCIENCE & TECHNOLOGY	Q1	7.425

　　近年期刊影響因子趨勢圖

　　CiteScore數值

CiteScore	SJR	SNIP	學科類別	分區	排名	百分位
11.10	1.248	1.884	大類：Agricultural and Biological Sciences 小類：Food Science	Q1	13 / 338	96%

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