Annual Review of Food Science and Technology
Brief Name:
ANNU REV FOOD SCI T
Impact factor:
10.6 (2023)
ISSN:
1941-1413
Home Page:
Open Access:
No
Publisher:
Annual Reviews Inc.
Publication Start Year:
2010
Annual Articles:
24
Self-citation Rate:
1.9%
Chinese Academy of Sciences SCI Journal Classification:
| Major category | Ｍinor category | TOP journal | Ｒeview journal |
|---|---|---|---|
Q1 ENGINEERING TECHNOLOGY |
FOOD TECHNOLOGY | Yes | Yes |
Subject Classification:
FOOD SCIENCE & TECHNOLOGY
CiteScore:
| CiteScore | SJR | SNIP | CiteScore ranking | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 22.4 | 2.233 | 4.049 |
|
H-Index:
51
SCI Index Status:
Science Citation Index Expanded
PubMed Central:
Aims and Scope:
The Annual Review of Food Science and Technology covers current and significant developments in the multidisciplinary field of food science and technology. Topics include: food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; biotechnology applications and nanomaterials in food systems.
Submission Guidelines:
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This page displays information about journals or magazines for reference and study purposes only. It is not the official website of any journal or magazine and does not involve publishing matters. Users must verify any publishing-related inquiries directly with the publisher.
If there are any issues with the content displayed on this page, please contact us at: [email protected], and we will verify and address the matter diligently.