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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

期刊標題檢索 INT J FOOD MICR 最新評論: How long until it's reviewed? (2024-04-19)


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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
LetPub Score
7.8
50 ratings
Rate

Reputation
8.7

Influence
7.0

Speed
8.3

期刊簡稱INT J FOOD MICROBIOL
ISSN0168-1605
E-ISSN1879-3460
h-index170
CiteScore
CiteScoreSJRSNIPCiteScore Rank
10.401.0261.373
Subject fieldQuartilesRankPercentile
Category: Agricultural and Biological Sciences
Subcategory: Food Science
Q133 / 389
Category: Agricultural and Biological Sciences
Subcategory: Microbiology
Q130 / 182

自引率 (2023-2024)6.00%自引率趨勢
掲載範囲
The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.
官方網站https://www.journals.elsevier.com/international-journal-of-food-microbiology
在線稿件提交https://www.editorialmanager.com/FOOD
開放訪問No
出版商Elsevier
主題領域工程技术
出版國/地區NETHERLANDS
發行頻率月2回刊行
創刊年1984
每年文章數265每年文章數趨勢
黃金OA百分比27.11%
Web of Science 四分位
2023-2024
WOS Quartile: Q1

CategoryEditionJIF QuartileJIF RankingJIF Percentage
FOOD SCIENCE & TECHNOLOGYSCIEQ134/173
MICROBIOLOGYSCIEQ129/161
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=0168-1605%5BISSN%5D
平均審稿時間 *來自出版商的數據:
來自作者的數據: About 2.2 month(s)
來自Elsevier的數據: Average 10.6 Week(s)
競爭力 *來自作者的數據: Difficult
在線文章發布時間來自Elsevier的數據: Average 3.8 Week(s)
參考鏈接
相關期刊 【INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY】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 Chemistry1088399
    FOOD RESEARCH INTERNATIONAL444415
    LWT-FOOD SCIENCE AND TECHNOLOGY439409
    FOOD CONTROL317320
    FOOD HYDROCOLLOIDS317277
    JOURNAL OF FOOD SCIENCE269735
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY197621
    TRENDS IN FOOD SCIENCE & TECHNOLOGY181941
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION170653
    MOLECULAR NUTRITION & FOOD RESEARCH167692
  •  

    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    明年預測:
    穩步上升 無變化 逐步下降  刷新
  •  

     
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  [INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY] 的評論撰寫評論
作者: 吃狍子不吐狍子皮


領域: 生物学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-04-19 17:09:04 評論於
How long until it's reviewed?
(0) 讚! | 吃狍子不吐狍子皮

作者: 第一深情


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-01-07 11:42:39 評論於
Has anyone submitted any articles recently? How many days does it usually take for them to be reviewed?
(0) 讚! | 第一深情

作者: 打假专业户


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2023-11-09 19:52:40 評論於
It seems quite likely, now there are only more than 1000 articles, with over 300 articles collected each year
(0) 讚! | 打假专业户

作者: Rich Brain丶


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

2023-08-30 10:52:50 評論於
Received the job offer on August 29th, thank you thank you~
(0) 讚! | Rich Brain丶

作者: 宋丹靓敏


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2023-08-04 13:51:40 評論於
I submitted it in June, and it was reviewed after about ten days. I received revisions on July 25th and returned the revised manuscript on August 1st. On August 3rd, it changed to "editor invited." What does this mean? Can someone please explain? Thank you.
(0) 讚! | 宋丹靓敏

作者: Wang Thiago


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

2023-04-25 15:07:09 評論於
The article was submitted online and a timeline is provided for everyone's reference.

Submitted on December 25, 2022, the article exceeded the word limit so a portion was deleted and returned to the editor. Please note that the reference list is included in the word count, which should not exceed 7,000 words. It was approximately sent for review around January 5, 2023, taking about 10 days.

In early February, the reviewer's comments were received, which took less than a month. There were three reviewers, and the process was very fast. The editor allowed 21 days for revisions, but one reviewer requested the addition of a complete bacterial genome sequencing. Therefore, an extension of 40 days was requested and the editor promptly agreed, mentioning the possibility of further extensions if necessary.

The revised version was sent back on April 5 and underwent external review. However, it was accepted on April 18, with the second review being very fast. On April 24, it was preliminarily made available online and for proofreading.

In summary, it was a very quick submission process, taking less than two months from submission to acceptance, excluding the time for the personal extension. The editor, Dr. Kunihiro Kimura, was an excellent editor.
(0) 讚! | Wang Thiago

作者: 小白白


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

2023-02-21 14:32:31 評論於
You have to ask the editor about this, but generally, sequencing takes about one to two weeks, so three weeks should be enough.
(0) 讚! | 小白白

作者: Wang Thiago


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2023-02-19 12:09:02 評論於
Hello, I have a question. The reviewer asked me to sequence the bacteria, but the editor only gave me three weeks to make revisions, which is definitely not enough time. Can I sequence a part of it and then revise it? Will it result in rejection? Thank you.
(0) 讚! | Wang Thiago

作者: 小白白


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

2023-02-15 00:42:34 評論於
Slow is really slow. The main reason is that the time was delayed due to the second review after the repair. However, all the opinions listened to were reasonable.
(0) 讚! | 小白白

作者: Shewanella Jay


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

2023-02-08 11:13:24 評論於
Submitted at the end of August 2022, underwent major revisions in October and required additional experiments. Submitted in December 2022, underwent minor revisions at the end of January 2023, and accepted in early February 2023. Overall, the reviewers of the first round were quite strict, with two reviewers providing a total of 62 comments. The comments mainly focused on grammar and language logic issues. The difficulty lied in the need to supplement the research object's situation in another medium, which required almost another round of experiments.
(1) 讚! | Shewanella Jay

作者: zffff


領域: 生物学
審稿時間: 4.0 month(s)
結果: 修改後接受


撰寫評論

2022-11-15 09:40:12 評論於
I submitted an article 18 years ago, and the process was normal. At the end of 2019, I submitted another one, but it was delayed for a year and a half due to the impact of the pandemic. However, it was finally accepted in late 2021. In July of this year, I submitted another one, and it was accepted just the day before yesterday. Recently, I feel that the review process has become much faster than before, and it seems that the editor-in-chief can also serve as a reviewer. Previously, all reviews relied on external reviewers. Overall, it is an established and prestigious journal.
(2) 讚! | zffff

作者: mlzj2008


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2022-09-05 14:32:18 評論於
I have already submitted for a month, but it is still in "with editor" status. It's really slow, so I won't submit again in the future.
(1) 讚! | mlzj2008

作者: 芋圆仙草不要仙草


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

2021-11-19 17:49:54 評論於
From October 2020, I have been rejected continuously after submitting my manuscript. Finally, I submitted to IJFM. After submitting, I saw online comments saying that it is unfriendly towards Chinese people, but I had no choice as it was the last option in Q1. In January 2021, I submitted again, and during the process, it constantly showed "Under Review" with changing dates. In mid-June, it was sent back for major revisions. There were three reviewers, two had preferences, and one did not prefer it but did not reject it harshly, just raised many questions. I was given two months for the revisions, but I actually finished them in one month. After resubmitting, it took around 10 days to receive acceptance (end of July). Overall, I consider myself lucky, and I did not feel any bias.
(4) 讚! | 芋圆仙草不要仙草

作者: xucong1154@163.com


領域: 生命科学
審稿時間: 4.0 month(s)
結果: 修改後接受


撰寫評論

2018-08-10 16:03:26 評論於
My research direction is food microbiology (brewing microbes), often invited as a reviewer of ijfm, and also published articles in this journal. I personally feel that this journal really does not like it.Chinese articles are also relatively demanding, and the quality of the articles is moderate (even).
(0) 讚! | xucong1154@163.com

作者: 123456


領域: 生命科学
審稿時間: 12.0 month(s)
結果: 拒稿


撰寫評論

2018-08-06 12:44:33 評論於
This article is particularly disliked by Chinese journals. It is basically rejected for various reasons and editor-in-chief or deputy editor.Will also change the reviewer's review comments to reject your manuscript. This is too speechless.The most important thing is: the review speed is quite slow
(0) 讚! | 123456

作者: 匿名


領域: 生命科学
審稿時間: 0.0 month(s)
結果:


撰寫評論

2013-06-06 14:44:00 評論於
has not selectd on Elsevier before, this time, technical review card.Later, it was passed after it was changed.I knew that this journal was difficult before I selectd, and I didn’t have any new ideas, so I didn’t report much hope.I was rejected after waiting for three months.
(0) 讚! | 匿名

作者: 匿名


領域: 生命科学
審稿時間: 0.0 month(s)
結果:


撰寫評論

2012-02-26 21:05:00 評論於
The editor made a bit slow, and the reviewer was quick, and the four reviewers gave the pertinent opinions and received them after the revision.Detailed steps can be viewed http://emuch.net/bbs/viewthread.php?tid=4162527&fpage=1
(0) 讚! | 匿名

作者: 匿名


領域: 生命科学
審稿時間: 0.0 month(s)
結果:


撰寫評論

2011-10-21 13:27:00 評論於
The direction of preservation is not much
(0) 讚! | 匿名

作者: 匿名


領域:
審稿時間: 0.0 month(s)
結果:


撰寫評論

2011-09-07 20:49:00 評論於
If there is innovation, it will be good.
(0) 讚! | 匿名

作者: 匿名


領域:
審稿時間: 0.0 month(s)
結果:


撰寫評論

2011-08-18 21:13:00 評論於
Journal Homepage URL: http://www.elsevier.com/wps/find ... ription#description
(0) 讚! | 匿名

作者: 匿名


領域: 生命科学
審稿時間: 0.0 month(s)
結果:


撰寫評論

2011-06-30 22:11:00 評論於
Overall ok, it seems differentThe speed of editing and review is different, I hope everyone is lucky!
(0) 讚! | 匿名

作者: 匿名


領域:
審稿時間: 1.0 month(s)
結果:


撰寫評論

2010-09-15 15:34:00 評論於
contributed at the end of June this year, and there will be results at the end of July.But it was rejected.There are two reviewers' opinions, which are not constructive.But fortunately, I have to retreat early, don't wait.
(0) 讚! | 匿名

作者: 匿名


領域: 风味物质
審稿時間: 0.0 month(s)
結果:


撰寫評論

2010-07-26 01:13:00 評論於
seems to be a bit slow and requires technical review before it can be sent to the editor.Sometimes it will take a long time to be reviewed in the editor's hand.
(0) 讚! | 匿名

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