中文簡介

《國際食品評論》介紹了有關(guān)食品安全、生產(chǎn)、加工、可接受性和營養(yǎng)價(jià)值的最新技術(shù)評論。主要由研究人員和從業(yè)人員撰寫的文章探討了食品和營養(yǎng)與健康的關(guān)系，以及影響富裕國家和發(fā)展中國家的不同問題。除技術(shù)審查外，提交的文件將不予考慮出版。最近發(fā)表的評論包括：蛋白質(zhì)組學(xué)和肉類質(zhì)量使用合生菌預(yù)防和控制疾病開心果樹脂的保健作用柚子的生物活性成分益生菌中的抗生素耐藥性石榴提取物作為抗菌劑鱷梨收獲后的質(zhì)量管理加工工藝對菠蘿汁品質(zhì)的影響《國際食品評論》提供了對當(dāng)前全球食品問題的技術(shù)見解，包含了食品科學(xué)家和技術(shù)專家、食品和谷物化學(xué)家、化學(xué)工程師、農(nóng)學(xué)家、微生物學(xué)家、毒理學(xué)家和營養(yǎng)學(xué)家感興趣的文章。同行評審聲明：所有提交的稿件都要經(jīng)過編輯的初步評審，如果發(fā)現(xiàn)適合進(jìn)一步審議，則由獨(dú)立的、匿名的專家評審人員進(jìn)行同行評審。提交是通過ScholarOne手稿在線。出版辦公室：泰勒&弗朗西斯集團(tuán)有限責(zé)任公司，胡桃街530號，美國賓夕法尼亞州費(fèi)城850室

　　英文簡介

Food Reviews International presents state-of-the-art technical reviews concerned with food safety, production, processing, acceptability, and nutritional values. Articles, written primarily by researchers and practitioners, examine the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Submissions other than technical reviews will not be considered for publication. Recently published reviews include:proteomics and meat qualityuse of synbiotics to prevent and control diseaseshealth promoting effects of Pistacis resinsbioactive components of Yuzuantibiotic resistance in probioticspomegranate extracts as antimicrobialsavocado post-harvest quality managementeffects of processing on pineapple juice qualityOffering technical insights into current global food issues, Food Reviews International contains articles of interest for food scientists and technologists, food and cereal chemists, chemical engineers, agriculturists, microbiologists, toxicologists, and nutritionists. Peer Review Statement: All submitted manuscripts are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. Submissions are online via ScholarOne Manuscripts. Publication office: Taylor & Francis Group, LLC, 530 Walnut Street, Suite 850, Philadelphia, PA USA

　　近年期刊自引率趨勢圖

　　JCR分區(qū)

JCR分區(qū)等級	JCR所屬學(xué)科	分區(qū)	影響因子
Q1	FOOD SCIENCE & TECHNOLOGY	Q1	6.043
	NUTRITION & DIETETICS	Q1

　　近年期刊影響因子趨勢圖

　　CiteScore數(shù)值

CiteScore	SJR	SNIP	學(xué)科類別	分區(qū)	排名	百分位
12.90	0.962	1.817	大類：Agricultural and Biological Sciences 小類：Food Science	Q1	9 / 338	97%
			大類：Agricultural and Biological Sciences 小類：General Chemical Engineering	Q1	17 / 280	94%

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