X
    學術可視化工作室RC   登錄   提交文稿
學術英文編修

LWT-FOOD SCIENCE AND TECHNOLOGY

期刊標題檢索 LWT-FOOD SCI TE 最新評論: Same question, have your word count exceeded? Has it passed the initia... (2025-03-25)


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:

[LWT-FOOD SCIENCE AND TECHNOLOGY]您好,您是該頁面的第 735269 位訪客。

期刊簡介
期刊名稱LWT-FOOD SCIENCE AND TECHNOLOGY LWT-FOOD SCIENCE AND TECHNOLOGY
LetPub Score
8.3
58 ratings
Rate

Reputation
8.7

Influence
7.8

Speed
8.0

期刊簡稱LWT-FOOD SCI TECHNOL
ISSN0023-6438
E-ISSN1096-1127
h-index115
CiteScore
CiteScoreSJRSNIPCiteScore Rank
11.801.3131.414
Subject fieldQuartilesRankPercentile
Category: Agricultural and Biological Sciences
Subcategory: Food Science
Q122 / 389

自引率 (2023-2024)6.70%自引率趨勢
掲載範囲
Announcement: From January 2022 LWT will become an open access journal. Authors who publish in LWT will be able to make their work immediately, permanently, and freely accessible. LWT continues with the same aims and scope, editorial team, submission system and rigorous peer review.

LWT authors will pay an article publishing charge (APC), have a choice of license options, and retain copyright to their published work. The APC will be requested after peer review and acceptance. The APC payment will be required for all accepted articles submitted after 01 October 2021.

Please note: Authors who have submitted their paper on or before the 30th of September 2021, will have their accepted article published in LWT at no charge. Authors submitting their paper after this date will be requested to pay the APC.

For more details visit our FAQs page.

LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.

Database Coverage includes Current Contents, Cambridge Scientific Abstracts, Biological Abstracts, IFIS, Chemical Abstracts, Dairy Science Abstracts, Food Science and Technology Abstracts and AGRICOLA.
官方網站https://www.sciencedirect.com/journal/lwt
在線稿件提交https://www.editorialmanager.com/lwt/default.aspx
開放訪問Yes
出版商ELSEVIER
主題領域工程技术
出版國/地區ENGLAND
發行頻率月刊
創刊年2005
每年文章數1272每年文章數趨勢
黃金OA百分比60.24%
OA Related Info
APC: Yes( USD2530; )
APC waiver:Check Notes
Other charges: No
Keywords: food chemistry、food biochemistry、food microbiology、food technology、nutrition
Useful LinksAims & ScopeAuthor InstructionsEditorial BoardAnonymous peer review
Web of Science 四分位
2023-2024
WOS Quartile: Q1

CategoryEditionJIF QuartileJIF RankingJIF Percentage
FOOD SCIENCE & TECHNOLOGYSCIEQ120/173
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=0023-6438%5BISSN%5D
平均審稿時間 *來自出版商的數據:
來自作者的數據: About 10.8 month(s)
來自Elsevier的數據: Average 8.1 Week(s)
競爭力 *來自作者的數據: Easy
在線文章發布時間來自Elsevier的數據: Average 3 Week(s)
參考鏈接
相關期刊 【LWT-FOOD SCIENCE AND TECHNOLOGY】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
    MEAT SCIENCEH-index: 142

    CiteScore: 13.00
    FOOD CONTROLH-index: 103

    CiteScore: 12.20
    Food and Bioprocess TechnologyH-index: 69

    CiteScore: 9.50
    學科內最受檢索的期刊 頁面查看次數
    Food Chemistry1104875
    FOOD RESEARCH INTERNATIONAL454476
    FOOD HYDROCOLLOIDS322697
    FOOD CONTROL319830
    JOURNAL OF FOOD SCIENCE271266
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY198928
    TRENDS IN FOOD SCIENCE & TECHNOLOGY185546
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION173723
    MOLECULAR NUTRITION & FOOD RESEARCH168965
    Food Analytical Methods151898
  •  

    LWT-FOOD SCIENCE AND TECHNOLOGY LWT-FOOD SCIENCE AND TECHNOLOGY
    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    4    5    6    7    下一頁    末頁  (頁
/13)
  [LWT-FOOD SCIENCE AND TECHNOLOGY] 的評論撰寫評論
作者: 秦博


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-03-25 08:25:38 評論於
Same question, have your word count exceeded? Has it passed the initial review?
(0) 讚! | 秦博

作者: xule1011


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-03-22 22:08:59 評論於
Does anyone know that this journal has very strict requirements for word count? Is it necessary for research papers to be under 5500 words?
(0) 讚! | xule1011

作者: starry bling


領域: 农林科学
審稿時間: 3.0 month(s)
結果: 拒稿


撰寫評論

2025-03-07 17:00:56 評論於
After eight months and four major revisions, I was rejected. The last two revisions were mainly rejected by the editor without even being sent for review. They kept finding faults and even asked questions that had already been addressed in the previous revision. In the end, it was rejected without any reason given. I don't understand why they made me revise so many times if they didn't want to accept it.
(0) 讚! | starry bling

作者: monair


領域: 医学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-03-05 15:48:03 評論於
May I ask how many reviewers' opinions are there?
(0) 讚! | monair

作者: 风的速度


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

2025-03-02 21:54:43 評論於
The difficulty level is moderate. The submission deadline is at the end of May. The first round of feedback will be received in August, and revisions should be made in September. Acceptance will be confirmed a little over half a month later.
(0) 讚! | 风的速度

作者: 不浪的cell


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

2025-02-28 15:19:48 評論於
10.28 Submission
12.1 Major revision
1.19 Minor revision
1.26 Accept
Overall feeling that the reviewers are friendly, and the comments provided are very positive.
(0) 讚! | 不浪的cell

作者: 真核生物


領域: 农林科学
審稿時間: 3.0 month(s)
結果: 拒稿


撰寫評論

2025-02-21 11:33:49 評論於
The initial review decision is a bit slow. WE was suppressed in the first 22 days, and the 23rd day was based on the scope of the journal. It feels like a decision should be made within a week, otherwise it will waste the time of the submitting authors, especially those facing graduation.
(0) 讚! | 真核生物

作者: 学术卡拉米


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-02-20 12:42:30 評論於
That is indeed quite good.
(0) 讚! | 学术卡拉米

作者: 学术卡拉米


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-02-20 12:41:39 評論於
The editor may have made the decision directly without sending it for review.
(0) 讚! | 学术卡拉米

作者: 石大李博


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

2025-02-18 17:34:44 評論於
Give me a thumbs up.
(0) 讚! | 石大李博

作者: Fang


領域: 农林科学
審稿時間: 5.0 month(s)
結果: 待定&不明


撰寫評論

2025-02-13 15:13:26 評論於
Why is your return so fast? I returned it on 2.10, and it's not UR yet on 2.13?
(1) 讚! | Fang

作者: 小黑


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

2025-02-13 10:40:22 評論於
The layout fee is relatively expensive now, with an annual submission volume of around 5000.
(0) 讚! | 小黑

作者: 小黑


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

2025-02-13 10:38:43 評論於
Submitted on November 26, 2024. Under review on November 27, 2024. Major revision and reconsideration on December 20, 2024, with feedback from two reviewers - one focused on the testing methods and the other, an Indian, meticulously corrected grammar errors and greatly improved the article. Revised on January 6, 2025. Under review again on January 9, 2025. Minor Revision for Acceptance on January 19, 2025. Modifications made on January 21, 2025. Accepted on January 25, 2025. Overall, the peer review process was relatively quick, and the editorial responses were prompt.
(0) 讚! | 小黑

作者: 学术卡拉米


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-02-01 17:02:45 評論於
How many submissions does this journal receive in a year, approximately?
(0) 讚! | 学术卡拉米

作者: cccccczzzzzzzz


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

2025-01-18 09:51:57 評論於
11.13 with editor
11.17 under review
12.2 rrc
12.3 rrc
12.9 major revision
12.30 with editor
1.4 under review
1.17 accept
(0) 讚! | cccccczzzzzzzz

作者: enthusiasm杨


領域: 工程技术
審稿時間: 2.0 month(s)
結果: 修改後接受


撰寫評論

2025-01-16 11:06:40 評論於
Submission on 2024.10.19
With editor on 2024.12.02, lasted for 6 weeks, the date changed once, feeling anxious and restless, worried that if the overseas holidays fall in between, it will be delayed until after the new year. So I tried to urge the submission by replying directly to the email sent to the corresponding author (although the email was forwarded back and forth, but rest assured, someone replied after it was sent), and the customer service replied on the same day, saying that the time has indeed been long and they will help me forward it to the editor.
With editor on 2024.12.06, it seems like the editor has started reviewing.
Under review on 2024.12.07, can see that a new editor has taken over. This Portuguese editor is really responsible.
Required review completed on 2024.12.11, thank goodness, only 3 reviewers completed the review.
Major revision and reconsideration on 2024.12.14, received feedback from 3 reviewers with a total of 17 comments. Submitted on the 18th. The same day was with editor.
Under review on 2024.12.22
Required review completed on 2024.12.25, the editor is really dedicated.
Accepted on 2024.12.27. Upon receiving it, I was overjoyed.
Online on 2025.01.01.
(0) 讚! | enthusiasm杨

作者: 石大李博


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

2025-01-11 14:08:29 評論於
Please log in to the author's official website submission page, where there is an option to send an email to the editor.
(0) 讚! | 石大李博

作者: 曾1


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-01-10 16:10:26 評論於
How can I push for the submission? I submitted it on November 23rd last year. It is still with the editor.
(2) 讚! | 曾1

作者: 曾1


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-01-10 16:05:51 評論於
I also submitted the special issue on November 23rd, but it hasn't been reviewed yet. I previously emailed the special issue editor to urge for submission and was told to contact the corresponding editor, but I don't know how to do that. How did you find the submission email for the entire article?
(0) 讚! | 曾1

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

2025-01-10 07:43:50 評論於
What should I do if the reviewer has not reviewed the manuscript for a month? The manuscript was submitted on 11.23 and is still under review as of 1.10. A reminder was sent on 1.8, but there has been no response.
(0) 讚! | Fang

作者: 石大李博


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

2024-12-25 12:07:37 評論於
There are also two kind-hearted reviewers, GOD BLESS YOU.
(1) 讚! | 石大李博

作者: 石大李博


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

2024-12-25 12:04:18 評論於
12.25 Christmas accept GOD BLESS YOU.
(1) 讚! | 石大李博

作者: L


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

2024-12-23 15:40:43 評論於
Submissions are accepted from May to December, with three major revisions required before minor revision for acceptance. The second round of review was delayed due to one reviewer declining the invitation, resulting in a longer process with a new reviewer. The editorial efficiency is decent, with decisions made within about four days of completing required reviews. The final submission was not sent for review and was accepted by the editor five days later. Just for your reference.
(0) 讚! | L

作者: 石大李博


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-12-16 16:10:58 評論於
12.16 rrc refuel
(0) 讚! | 石大李博

作者: 石大李博


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-12-11 16:42:44 評論於
12.10 The first round of rework has been accepted by two reviewers, anxiously waiting.
(0) 讚! | 石大李博

首頁    上一頁    1    2    3    4    5    6    7    下一頁    末頁  (頁
/13)

開始撰寫 [LWT-FOOD SCIENCE AND TECHNOLOGY] 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*