X
    學術可視化工作室RC   登錄   提交文稿
學術英文編修

JOURNAL OF FOOD BIOCHEMISTRY

期刊標題檢索 J FOOD BIOCHEM 最新評論: Receive on October 30th. (2024-11-09)


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:

[JOURNAL OF FOOD BIOCHEMISTRY]您好,您是該頁面的第 103447 位訪客。

期刊簡介
期刊名稱JOURNAL OF FOOD BIOCHEMISTRY JOURNAL OF FOOD BIOCHEMISTRY
LetPub Score
6.1
50 ratings
Rate

Reputation
6.8

Influence
4.9

Speed
8.6

期刊簡稱J FOOD BIOCHEM
ISSN0145-8884
E-ISSN1745-4514
h-index40
CiteScore
CiteScoreSJRSNIPCiteScore Rank
7.800.6960.870
Subject fieldQuartilesRankPercentile
Category: Agricultural and Biological Sciences
Subcategory: Food Science
Q154 / 389
Category: Agricultural and Biological Sciences
Subcategory: Biophysics
Q127 / 152
Category: Agricultural and Biological Sciences
Subcategory: Pharmacology
Q178 / 313
Category: Agricultural and Biological Sciences
Subcategory: Cell Biology
Q2105 / 285

自引率 (2023-2024)0.00%自引率趨勢
掲載範囲
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review articles on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.

Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
• Biochemistry of postharvest/postmortem and processing problems

• Enzyme chemistry and technology

• Membrane biology and chemistry

• Cell biology

• Biophysics

• Genetic expression

• Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods


Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
• Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease

• The mechanism of the ripening process in fruit

• The biogenesis of flavor precursors in meat

• How biochemical changes in farm-raised fish are affecting processing and edible quality
官方網站https://onlinelibrary.wiley.com/journal/jfbc
在線稿件提交https://wiley.atyponrex.com/journal/JFBC
開放訪問Yes
出版商WILEY-HINDAWI
主題領域生物
出版國/地區UNITED STATES OF AMERICA
發行頻率継続刊行
創刊年1977
每年文章數106每年文章數趨勢
黃金OA百分比79.88%
Web of Science 四分位
2023-2024
WOS Quartile: Q2

CategoryEditionJIF QuartileJIF RankingJIF Percentage
BIOCHEMISTRY & MOLECULAR BIOLOGYSCIEQ2134/313
FOOD SCIENCE & TECHNOLOGYSCIEQ260/173
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=0145-8884%5BISSN%5D
平均審稿時間 *來自出版商的數據:
來自作者的數據: About 3.0 month(s)
競爭力 *來自作者的數據: About 65%
參考鏈接
相關期刊 【JOURNAL OF FOOD BIOCHEMISTRY】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 MEDICINEH-index: 497

    CiteScore: 100.90
    CELLH-index: 705

    CiteScore: 110.00
    Molecular CancerH-index: 103

    CiteScore: 54.90
    Molecular PlantH-index: 85

    CiteScore: 37.60
    NUCLEIC ACIDS RESEARCHH-index: 452

    CiteScore: 27.10
    Molecular CellH-index: 356

    CiteScore: 26.00
    PROGRESS IN LIPID RESEARCHH-index: 132

    CiteScore: 24.50
    TRENDS IN MICROBIOLOGYH-index: 172

    CiteScore: 25.30
    CELL DEATH AND DIFFERENTIATIONH-index: 193

    CiteScore: 24.70
    Nature Chemical BiologyH-index: 182

    CiteScore: 23.90
    學科內最受檢索的期刊 頁面查看次數
    International Journal of Biological Macromolecules1342006
    BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS575587
    JOURNAL OF BIOLOGICAL CHEMISTRY396221
    NUCLEIC ACIDS RESEARCH343199
    CELL298618
    FASEB JOURNAL271336
    International Journal of Biological Sciences241661
    Molecular Cancer230065
    PLANT SCIENCE228342
    ONCOGENE203991
  •  

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

     
  •  

     


首頁    上一頁    1    2    3    下一頁    末頁  (頁
/3)
  [JOURNAL OF FOOD BIOCHEMISTRY] 的評論撰寫評論
作者: rwwa


領域: 农林科学
審稿時間: 3.0 month(s)
結果: 修改後接受


撰寫評論

2024-11-09 20:13:12 評論於
Receive on October 30th.
(0) 讚! | rwwa

作者: rwwa


領域: 农林科学
審稿時間: 3.0 month(s)
結果: 修改後接受


撰寫評論

2024-11-09 20:09:51 評論於
The submission was successful on June 4th, received major revisions on August 23rd, returned for minor revisions at the beginning of October, received second round of revision comments on October 23rd (one from the editor-in-chief and one from a reviewer suggesting detailed changes), went back on the 25th, and on October 30th, the editor was super responsible! Due to certain reasons, the submission was not successful, and it was submitted a total of 4 times before finally being accepted. Fortunately, I did not give up and am very grateful for the editor's patience!
(0) 讚! | rwwa

作者: 西北药材资源


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-06-01 21:47:45 評論於
Is it indexed in SCI? It seems that it is not retrievable in 2023
(0) 讚! | 西北药材资源

作者: 西北药材资源


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-06-01 21:39:51 評論於
It seems that there is no search result for the year 2023
(0) 讚! | 西北药材资源

作者: 西北药材资源


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-05-31 22:46:03 評論於
Is this journal SCI? Why can't I find it on the Web of Science? Can a expert take a look?
(0) 讚! | 西北药材资源

作者: loseyilove


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

2024-05-31 15:47:58 評論於
I have been hired for about 6-7 months now, but the pending approval step is very slow. Could you please send an email to remind them?
(0) 讚! | loseyilove

作者: 药房民工


領域: 医学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-05-31 09:02:38 評論於
OP, do you have any results now? I have been pending approval for over two months after the major renovation
(0) 讚! | 药房民工

作者: 药房民工


領域: 医学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-05-31 09:00:18 評論於
Do you have any results now, I have also been pending for more than two months after the overhaul
(0) 讚! | 药房民工

作者: Fang


領域: 农林科学
審稿時間: 1.0 month(s)
結果: 待定&不明


撰寫評論

2024-04-24 09:46:00 評論於
Can research on the ripeness of mulberries be submitted to this journal? Can older brothers and sisters who have submitted before give some advice?
(0) 讚! | Fang

作者: loseyilove


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

2024-04-16 10:29:27 評論於
Relatively easier to be accepted
Review speed is about 2-3 months, what's wrong with the editorial department, delaying for three months
Page fee: $2570
It seems to support dual correspondence, which requires LX editorial department
(0) 讚! | loseyilove

作者: 小胡巴


領域: 农林科学
審稿時間: 3.0 month(s)
結果: 修改後接受


撰寫評論

2024-04-01 11:09:12 評論於
Do you pay for accepted submissions?
(0) 讚! | 小胡巴

作者: loseyilove


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-03-20 20:05:53 評論於
This B magazine is so slow, it was fast in the beginning, but I've been waiting for almost two months for the final editing department to approve it. It has been a total of 5 months so far
(0) 讚! | loseyilove

作者: ZZ123999


領域: 医学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2023-09-14 09:52:05 評論於
Has this journal publisher switched to Hindawi? But why haven't I seen the articles for 2023?
(0) 讚! | ZZ123999

作者: Alyssa:)


領域: 医学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2023-04-25 18:02:23 評論於
Do you need a layout fee?
(0) 讚! | Alyssa:)

作者: 刘波流海留疤


領域: 生物学
審稿時間: 2.0 month(s)
結果: 修改後接受


撰寫評論

2023-04-13 14:32:20 評論於
How long does it take to be searchable on Web of Science after going online?
(0) 讚! | 刘波流海留疤

作者: Rod Herty


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2022-09-16 22:39:23 評論於
Is it normal that the status is "under view" for half a month?
(0) 讚! | Rod Herty

作者: Rod Herty


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2022-09-16 19:01:21 評論於
Hello, I have been waiting for half a month for my submission, but it is still under review. What's going on?
(0) 讚! | Rod Herty

作者: Rod Herty


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2022-09-16 16:50:39 評論於
How much longer do I have to wait? I'm still looking forward to graduating
(0) 讚! | Rod Herty

作者: 黑山寻冬


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2022-08-11 16:57:13 評論於
It will be Assigned to Reviewer in about four or five days
(0) 讚! | 黑山寻冬

作者: 药房民工


領域: 医学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2022-08-11 15:10:56 評論於
Hello, initially I submitted the paper using the ScholarOne system. After revisions, the editor asked me to submit it using the Wiley system. It has been a week since the resubmission, and the status still shows "Submitted (Revision 1)". Should I send an email to remind them?
(0) 讚! | 药房民工

作者: 飞雨郎


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2022-07-12 08:39:55 評論於
Awaiting Reviewer Selection. This status has been ongoing for a week. How long did it take for yours to change?
(0) 讚! | 飞雨郎

作者: 黑山寻冬


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2022-06-17 14:09:49 評論於
After I submitted, it showed "waiting for editorial office confirmation", then it was "Awaiting Reviewer Selection", and now it is "Awaiting Reviewer Assignment". Your "under review" should have been sent for review
(0) 讚! | 黑山寻冬

作者: 魂魄未央


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2022-06-16 20:56:53 評論於
Could you please tell me what the process is for this journal? After submitting to Scholar One, it shows as "under review" the next day. Does this mean it hasn't been sent to the journal for review yet?
(0) 讚! | 魂魄未央

作者: mmonny


領域: 医学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2022-06-14 18:47:49 評論於
Original: 楼主 你两篇投的时间有间隔吗??是一篇接收了就投了另一篇还是同时投的啊?
Translation: OP, was there a time interval between the submission of the two articles? Did you submit one after it was accepted, or did you submit them simultaneously?
(0) 讚! | mmonny

作者: 黑山寻冬


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2022-06-13 20:30:45 評論於
Please translate the following passage into English and Japanese, and use ":" and ":" as titles
(0) 讚! | 黑山寻冬

首頁    上一頁    1    2    3    下一頁    末頁  (頁
/3)

開始撰寫 [JOURNAL OF FOOD BIOCHEMISTRY] 的評論:





Contact us

Contact us  

Your name*

Your email*

Your message*

Please fill in all fields and provide a valid email.

Security Code*