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FOOD REVIEWS INTERNATIONAL

期刊標題檢索 FOOD REV INT 最新評論: 2022.3.24 Submission 2022.6.28 Major Revision 2022.7.15 Revisio... (2022-09-11)


期刊名稱:   ISSN:   主題領域:   影響因子範圍: -
索引:   類別:   開放訪問:   排序方式:

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期刊簡介
期刊名稱FOOD REVIEWS INTERNATIONAL FOOD REVIEWS INTERNATIONAL
LetPub Score
7.6
51 ratings
Rate

Reputation
8.9

Influence
6.4

Speed
8.6

期刊簡稱FOOD REV INT
ISSN8755-9129
E-ISSN1525-6103
h-index62
CiteScore
CiteScoreSJRSNIPCiteScore Rank
11.501.3761.981
Subject fieldQuartilesRankPercentile
Category: Agricultural and Biological Sciences
Subcategory: Food Science
Q124 / 389
Category: Agricultural and Biological Sciences
Subcategory: General Chemical Engineering
Q123 / 273

自引率 (2023-2024)0.00%自引率趨勢
掲載範囲
Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for:

•food scientists and technologists
•food and cereal chemists
•chemical engineers
•agriculturists
•microbiologists
•toxicologists
•nutritionists
官方網站http://www.tandfonline.com/toc/lfri20/current#.V49AuUz9cSQ
在線稿件提交https://mc.manuscriptcentral.com/lfri
開放訪問No
出版商Taylor and Francis Ltd.
主題領域工程技术
出版國/地區UNITED STATES
發行頻率四半期刊行
創刊年1985
每年文章數112每年文章數趨勢
黃金OA百分比8.50%
Web of Science 四分位
2023-2024
WOS Quartile: Q1

CategoryEditionJIF QuartileJIF RankingJIF Percentage
FOOD SCIENCE & TECHNOLOGYSCIEQ128/173
NUTRITION & DIETETICSSCIEQ116/114
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=8755-9129%5BISSN%5D
平均審稿時間 *來自出版商的數據:
來自作者的數據: >24 Week(s), or Invited contributions
競爭力 *來自作者的數據: Moderate
參考鏈接
相關期刊 【FOOD REVIEWS INTERNATIONAL】CiteScore趨勢
自引率趨勢 每年文章數趨勢
作者評論
*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。
  • 同一學科的期刊
  • CiteScore趨勢
  • 自引率趨勢
  • 每年文章數趨勢
  •  
    學科內的可信期刊 影響因子
    TRENDS IN FOOD SCIENCE & TECHNOLOGYH-index: 162

    CiteScore: 32.50
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETYH-index: 82

    CiteScore: 26.20
    FOOD HYDROCOLLOIDSH-index: 132

    CiteScore: 19.90
    Food ChemistryH-index: 221

    CiteScore: 16.30
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONH-index: 135

    CiteScore: 22.60
    FOOD RESEARCH INTERNATIONALH-index: 134

    CiteScore: 12.50
    Innovative Food Science & Emerging TechnologiesH-index: 96

    CiteScore: 12.00
    LWT-FOOD SCIENCE AND TECHNOLOGYH-index: 115

    CiteScore: 11.80
    MEAT SCIENCEH-index: 142

    CiteScore: 13.00
    FOOD CONTROLH-index: 103

    CiteScore: 12.20
    學科內最受檢索的期刊 頁面查看次數
    Food Chemistry1088304
    FOOD RESEARCH INTERNATIONAL444376
    LWT-FOOD SCIENCE AND TECHNOLOGY438955
    FOOD CONTROL317301
    FOOD HYDROCOLLOIDS317246
    JOURNAL OF FOOD SCIENCE269731
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY197611
    TRENDS IN FOOD SCIENCE & TECHNOLOGY181919
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION170635
    MOLECULAR NUTRITION & FOOD RESEARCH167673
  •  

    FOOD REVIEWS INTERNATIONAL FOOD REVIEWS INTERNATIONAL
    明年預測:
    穩步上升 無變化 逐步下降  刷新
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  [FOOD REVIEWS INTERNATIONAL] 的評論撰寫評論
作者: 616112103


領域: 农林科学
審稿時間: 6.0 month(s)
結果: 修改後接受


撰寫評論

2022-09-11 09:05:22 評論於
2022.3.24 Submission
2022.6.28 Major Revision
2022.7.15 Revision
2022.8.28 Minor Revision for one image format
2022.9.6 Minor Revision for image format
2022.9.10 Acceptance
(0) 讚! | 616112103

作者: Mike


領域: 医学
審稿時間: 6.0 month(s)
結果: 修改後接受


撰寫評論

2022-09-06 12:30:48 評論於
The reviewer is professional and has added a large amount of content to the revised draft, resulting in the word count doubling.
(0) 讚! | Mike

作者: QXx


領域: 农林科学
審稿時間: 6.0 month(s)
結果: 修改後接受


撰寫評論

2022-04-03 13:32:18 評論於
20210926, Submission
20211128, Major revision
20211212, Revision
20220402, Accepted
After the revision, I waited for nearly 3 months and sent a reminder letter, but there was no response. After another month of being under review, it was finally accepted. This journal is really slow, but luckily I wasn't in a rush, and the outcome is still good.
(0) 讚! | QXx

作者: scs123


領域: 生物学
審稿時間: 2.0 month(s)
結果: 修改後接受


撰寫評論

2021-08-24 11:10:48 評論於
20200826, submission
20200912, supplemental materials
20201008, revision
20201205, major revision
20210119, revision
20210215, major revision
20210227, revision
20210522, minor revision
20210524, acceptance
The first few major revisions were returned in about a month, while the last one took 3 months. The reviewer was very thorough, and the quality improved significantly after the revisions.
(0) 讚! | scs123

作者: Tina1995


領域: 农林科学
審稿時間: 12.0 month(s)
結果: 修改後接受


撰寫評論

2021-07-03 14:49:36 評論於
Received major revisions in December 2020, with a modification period of three months. 
Received minor revisions in May 2021. The minor revision only requested the deletion of one image. After deleting the image based on the reviewer's comments, I sent it back and received acceptance within two to three days. Less than a month later, it was published online. Previously, I read comments saying that it takes a long time for an article to be published after acceptance, but I found it to be very fast in my case. I feel lucky. Also, the reviewer was very good, and the questions raised were quite constructive.
(0) 讚! | Tina1995

作者: Tina1995


領域: 医学
審稿時間: 6.0 month(s)
結果: 待定&不明


撰寫評論

2020-06-20 15:36:04 評論於
The article was submitted to Food Reviews International in April. It has been 2 months and almost 3 months, but it is still with editor, and there is no more result. My patience is almost gone, alas.

(2) 讚! | Tina1995

作者: 伟哥


領域: 农林科学
審稿時間: 4.0 month(s)
結果: 待定&不明


撰寫評論

2020-01-31 23:47:16 評論於
The speed of this journal is unbelievable slow. The revision comments were received more than two months after I submitted the manuscript, and there was no result for more than two months. I was amazed.

(0) 讚! | 伟哥

作者: 匿名


領域:
審稿時間: 0.0 month(s)
結果:


撰寫評論

2010-09-17 21:58:00 評論於
journal website http://www.informaworld.com/smpp/title~content=t713597252
(0) 讚! | 匿名

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