| 期刊簡介 | |||||||||||||||||
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期刊名稱 | ACTA ALIMENTARIA LetPub Score 5.0
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Reputation 6.4 Influence 3.5 Speed 7.1 | ||||||||||||||||
| 期刊簡稱 | ACTA ALIMENT HUNG | ||||||||||||||||
| ISSN | 0139-3006 | ||||||||||||||||
| E-ISSN | 1588-2535 | ||||||||||||||||
| h-index | 25 | ||||||||||||||||
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| 自引率 (2023-2024) | 12.50%自引率趨勢 | ||||||||||||||||
| 掲載範囲 |
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| 官方網站 | http://www.akademiai.com/loi/066 | ||||||||||||||||
| 在線稿件提交 | http://www.editorialmanager.com/aalim/default.aspx | ||||||||||||||||
| 開放訪問 | No | ||||||||||||||||
| 出版商 | Akademiai Kiado | ||||||||||||||||
| 主題領域 | 农林科学 | ||||||||||||||||
| 出版國/地區 | HUNGARY | ||||||||||||||||
| 發行頻率 | 四半期刊行 | ||||||||||||||||
| 創刊年 | 1976 | ||||||||||||||||
| 每年文章數 | 58每年文章數趨勢 | ||||||||||||||||
| 黃金OA百分比 | 40.11% | ||||||||||||||||
| Web of Science 四分位 （ 2023-2024） | WOS Quartile: Q4
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| 索引 (SCI or SCIE) | Science Citation Index Expanded | ||||||||||||||||
| 鏈接到PubMed Central (PMC) | https://www.ncbi.nlm.nih.gov/nlmcatalog?term=0139-3006%5BISSN%5D | ||||||||||||||||
| 平均審稿時間 * | 來自出版商的數據: 來自作者的數據: Slow, 18-36 Week(s) | ||||||||||||||||
| 競爭力 * | 來自作者的數據: Easy | ||||||||||||||||
| 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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| [ACTA ALIMENTARIA] 的評論 | 撰寫評論 |
| 作者: Fh 領域: 农林科学 審稿時間: 2.0 month(s) 結果: 修改後接受 撰寫評論 |
2023-12-21 10:43:43 評論於 The direction is food chemistry  (0) 讚！ | Fh  |
| 作者: Fh 領域: 农林科学 審稿時間: 2.0 month(s) 結果: 修改後接受 撰寫評論 |
2023-12-21 10:42:50 評論於 Hungarian journals are friendly to Chinese researchers, and the review process is simple and smooth. Submitted on October 15th, the editorial board returned with excessive comments on October 16th, requesting Supplementary Materials to be added. The total number of figures and tables should not exceed 8, and since it will be printed in black and white, there should be more emphasis on contrast by using fewer colors for figures. Revised on October 24th, currently under review. Reviewers and editors have one month to return with feedbacks, defaulting to major revisions if not specified. Revised on December 7th, still under review. Required Reviews were completed on December 18th, and accepted on the 19th. On the 20th, the editor provided further feedback on figures and references. Overall, the editorial efficiency is high, with an average acceptance time of around 2 months from submission. The impact factor is expected to increase, but the low output of only 60 articles per year is a concern (0) 讚！ | Fh |
| 作者: 匿名 領域: 審稿時間: 0.0 month(s) 結果: 撰寫評論 |
2013-02-19 15:27:00 評論於 Homepage: http://akkrt.hu/9/journals/products/agricultural_sciences/acta_alimentaria_eng (0) 讚！ | 匿名 |
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