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期刊名稱 | CEREAL CHEMISTRY LetPub Score 5.6
50 ratings
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Reputation 6.4 Influence 4.1 Speed 9.6 | ||||||||||||||||||||
期刊簡稱 | CEREAL CHEM | ||||||||||||||||||||
ISSN | 0009-0352 | ||||||||||||||||||||
E-ISSN | 1943-3638 | ||||||||||||||||||||
h-index | 90 | ||||||||||||||||||||
CiteScore |
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自引率 (2023-2024) | 9.10%自引率趨勢 | ||||||||||||||||||||
掲載範囲 |
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官方網站 | http://aaccipublications.aaccnet.org/journal/cchem | ||||||||||||||||||||
在線稿件提交 | http://aaccipublications.aaccnet.org/page/submission | ||||||||||||||||||||
開放訪問 | No | ||||||||||||||||||||
出版商 | John Wiley & Sons Inc. | ||||||||||||||||||||
主題領域 | 工程技术 | ||||||||||||||||||||
出版國/地區 | UNITED STATES | ||||||||||||||||||||
發行頻率 | 隔月刊行 | ||||||||||||||||||||
創刊年 | 1924 | ||||||||||||||||||||
每年文章數 | 98每年文章數趨勢 | ||||||||||||||||||||
黃金OA百分比 | 15.60% | ||||||||||||||||||||
Web of Science 四分位 ( 2023-2024) | WOS Quartile: Q3
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索引 (SCI or SCIE) | Science Citation Index Science Citation Index Expanded | ||||||||||||||||||||
鏈接到PubMed Central (PMC) | https://www.ncbi.nlm.nih.gov/nlmcatalog?term=0009-0352%5BISSN%5D | ||||||||||||||||||||
平均審稿時間 * | 來自出版商的數據: 來自作者的數據: Average 3 Month(s) | ||||||||||||||||||||
競爭力 * | 來自作者的數據: About 75% | ||||||||||||||||||||
參考鏈接 |
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*所有的審稿過程指標,如接受率和審稿速度,僅限於用戶提交的稿件。因此,這些指標可能無法準確反映期刊的競爭力或速度。 |
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[CEREAL CHEMISTRY] 的評論 | 撰寫評論 |
作者: 杨硕士 領域: 农林科学 審稿時間: 0.0 month(s) 結果: 待定&不明 撰寫評論 |
2024-06-07 10:36:36 評論於 How to check the review progress, that is, how to know how many people are reviewing and how many have completed the review(0) 讚! | 杨硕士 |
作者: 霖霖 領域: 农林科学 審稿時間: 1.0 month(s) 結果: 待定&不明 撰寫評論 |
2024-04-25 22:24:24 評論於 It has been a month since the submission, and it took another month after the manuscript was assigned to an associate editor. Still don't know the result(0) 讚! | 霖霖 |
作者: 一代小饼干 領域: 农林科学 審稿時間: 0.0 month(s) 結果: 待定&不明 撰寫評論 |
2022-08-24 10:55:21 評論於 How long after the publication of Cereal Chemistry can it be found on Web of Science?(0) 讚! | 一代小饼干 |
作者: feichangxiaopang 領域: 农林科学 審稿時間: 1.0 month(s) 結果: 修改後接受 撰寫評論 |
2018-12-06 11:48:43 評論於 This is a classic and highly-regarded journal in grain research. Most of the classic citations are from Cereal Chemistry; this journal recently became open-access in 2018. The review period is very fast – I recommend submitting to this journal. (3) 讚! | feichangxiaopang |
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