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FOOD TECHNOLOGY AND BIOTECHNOLOGY

期刊標題檢索 FOOD TECHNOL BI 最新評論: I have submitted twice, only feeling is that the review speed is extre... (2011-05-30)


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:

[FOOD TECHNOLOGY AND BIOTECHNOLOGY]您好,您是該頁面的第 20897 位訪客。

期刊簡介
期刊名稱FOOD TECHNOLOGY AND BIOTECHNOLOGY FOOD TECHNOLOGY AND BIOTECHNOLOGY
LetPub Score
4.9
50 ratings
Rate

Reputation
5.9

Influence
3.8

Speed
6.4

期刊簡稱FOOD TECHNOL BIOTECH
ISSN1330-9862
E-ISSN1334-2606
h-index59
CiteScore
CiteScoreSJRSNIPCiteScore Rank
3.700.4500.691
Subject fieldQuartilesRankPercentile
Category: Engineering
Subcategory: Industrial and Manufacturing Engineering
Q2149 / 384
Category: Engineering
Subcategory: Food Science
Q2170 / 389
Category: Engineering
Subcategory: General Chemical Engineering
Q2132 / 273
Category: Engineering
Subcategory: Biotechnology
Q3174 / 311

自引率 (2023-2024)4.30%自引率趨勢
掲載範囲
Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment.
The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
官方網站http://ftb.com.hr/
在線稿件提交http://ftb.com.hr/index.php/info-for-authors/submitting-an-article
開放訪問Yes
出版商University of Zagreb
主題領域工程技术
出版國/地區CROATIA
發行頻率四半期刊行
創刊年1996
每年文章數46每年文章數趨勢
黃金OA百分比97.86%
OA Related Info
APC: No
APC waiver:No
Other charges: No
Keywords: food technology、food biotechnology、food processing、biotechnological engineering、nutritional properties of food、food quality
Useful LinksAims & ScopeAuthor InstructionsEditorial BoardAnonymous peer review
Web of Science 四分位
2023-2024
WOS Quartile: Q3

CategoryEditionJIF QuartileJIF RankingJIF Percentage
BIOTECHNOLOGY & APPLIED MICROBIOLOGYSCIEQ3110/174
FOOD SCIENCE & TECHNOLOGYSCIEQ399/173
索引 (SCI or SCIE)Science Citation Index Expanded
鏈接到PubMed Central (PMC)https://www.ncbi.nlm.nih.gov/nlmcatalog?term=1330-9862%5BISSN%5D
平均審稿時間 *來自出版商的數據:
來自作者的數據: About 12.0 month(s)
競爭力 *來自作者的數據: About 50%
參考鏈接
相關期刊 【FOOD TECHNOLOGY AND BIOTECHNOLOGY】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
    NATURE REVIEWS DRUG DISCOVERYH-index: 289

    CiteScore: 137.40
    NATURE BIOTECHNOLOGYH-index: 399

    CiteScore: 63.00
    TRENDS IN BIOTECHNOLOGYH-index: 195

    CiteScore: 28.60
    BIOTECHNOLOGY ADVANCESH-index: 161

    CiteScore: 25.50
    MOLECULAR THERAPYH-index: 158

    CiteScore: 19.20
    PLANT BIOTECHNOLOGY JOURNALH-index: 96

    CiteScore: 20.50
    CRITICAL REVIEWS IN BIOTECHNOLOGYH-index: 79

    CiteScore: 20.80
    METABOLIC ENGINEERINGH-index: 101

    CiteScore: 15.60
    Biotechnology for BiofuelsH-index: 75

    CiteScore: 15.70
    CANCER GENE THERAPYH-index: 80

    CiteScore: 10.20
    學科內最受檢索的期刊 頁面查看次數
    BMC GENOMICS452445
    APPLIED MICROBIOLOGY AND BIOTECHNOLOGY410799
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY367230
    PLANT BIOTECHNOLOGY JOURNAL237633
    NATURE BIOTECHNOLOGY183949
    BIOTECHNOLOGY AND BIOENGINEERING173658
    GENOMICS168174
    JOURNAL OF BIOMEDICINE AND BIOTECHNOLOGY164131
    BIOTECHNOLOGY ADVANCES156370
    Biotechnology for Biofuels150449
  •  

    FOOD TECHNOLOGY AND BIOTECHNOLOGY FOOD TECHNOLOGY AND BIOTECHNOLOGY
    明年預測:
    穩步上升 無變化 逐步下降  刷新
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  [FOOD TECHNOLOGY AND BIOTECHNOLOGY] 的評論撰寫評論
作者: 匿名


領域:
審稿時間: 12.0 month(s)
結果:


撰寫評論

2011-05-30 23:16:00 評論於
I have submitted twice, only feeling is that the review speed is extremely slow. if you are not in a hurry and you are very patience, you can try this one.

(5) 讚! | 匿名

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