Food Bioscience
Brief Name:
FOOD BIOSCI
Impact factor:
4.8 (2023)
ISSN:
2212-4292
Open Access:
No
Publisher:
Elsevier B.V.
Article Processing Charge:
$3240
Annual Articles:
1132
Self-citation Rate:
10.4%
Chinese Academy of Sciences SCI Journal Classification:
| Major category | Ｍinor category | TOP journal | Ｒeview journal |
|---|---|---|---|
Q3 ENGINEERING TECHNOLOGY |
FOOD TECHNOLOGY | No | No |
Subject Classification:
FOOD SCIENCE & TECHNOLOGY
CiteScore:
| CiteScore | SJR | SNIP | CiteScore ranking | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 6.4 | 0.959 | 1.097 |
|
H-Index:
19
SCI Index Status:
Science Citation Index Expanded
Official Review Time:
Time to first decision: 4days
Review time: 69days
Submission to acceptance: 84days
Acceptance to publication: 5days
PubMed Central:
Submission Site:
Aims and Scope:
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to:
Biochemical, biophysical and biological properties of foods, ingredients, and components
Mechanism of functional foods and ingredients including both novel and traditional fermented foods
Genetic, and cellular and molecular biology germane to food production and processing
Foodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humans
Biomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additives
Application of novel technology to foods.
Biochemical, biophysical and biological properties of foods, ingredients, and components
Mechanism of functional foods and ingredients including both novel and traditional fermented foods
Genetic, and cellular and molecular biology germane to food production and processing
Foodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humans
Biomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additives
Application of novel technology to foods.
Submission Guidelines:
Types of Articles Accepted:
Research Articles
Review Articles
Short Communications
Review Articles
Short Communications
Reference Citations Format:
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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.