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LWT-FOOD SCIENCE AND TECHNOLOGY

期刊標題檢索 LWT-FOOD SCI TE 最新評論: It's been half a month with the editor, how long has it been for every... (2024-06-15)


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 438953 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63.11%
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 Chemistry1088302
    FOOD RESEARCH INTERNATIONAL444374
    FOOD CONTROL317299
    FOOD HYDROCOLLOIDS317245
    JOURNAL OF FOOD SCIENCE269728
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY197608
    TRENDS IN FOOD SCIENCE & TECHNOLOGY181919
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION170635
    MOLECULAR NUTRITION & FOOD RESEARCH167672
    Food Analytical Methods150739
  •  

    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
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  [LWT-FOOD SCIENCE AND TECHNOLOGY] 的評論撰寫評論
作者: llbbbl


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-06-15 09:24:07 評論於
It's been half a month with the editor, how long has it been for everyone?
(0) 讚! | llbbbl

作者: 先生的科学


領域: 农林科学
審稿時間: 5.0 month(s)
結果: 修改後接受


撰寫評論

2024-06-12 08:43:02 評論於
2023.11.18, major revision
2023.12.24, overhaul
2024.1.21, revision
2024.2.5, minor revision
2024.2.11, revision
2024.2.18, minor revision
2024.2.22, revision
2024.3.12, minor revision
2024.3.19, revision
2024.4.15, acceptance
(0) 讚! | 先生的科学

作者: 锁不住的峰


領域: 农林科学
審稿時間: 6.0 month(s)
結果: 待定&不明


撰寫評論

2024-05-27 07:44:57 評論於
How many reviewers did you send? What happened in the end?
(0) 讚! | 锁不住的峰

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

2024-05-24 07:19:17 評論於
What about now? Still in DIP?
(0) 讚! | 学术卡拉米

作者: 吉拉嘎嘎


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-05-18 09:43:16 評論於
It seems that it's gone
(0) 讚! | 吉拉嘎嘎

作者: ijggf


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

2024-05-16 19:34:00 評論於
Do you want me to remove the line numbers after "with editor," and then resubmit, only to have it DIP again?
(0) 讚! | ijggf

作者: 吉拉嘎嘎


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-05-16 09:25:23 評論於
Last week, just after submitting, the editor asked to remove the line numbers in the uploaded text. After making the changes and resubmitting, it just turned into gibberish within two hours. I was devastated
(0) 讚! | 吉拉嘎嘎

作者: ijggf


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

2024-05-16 06:33:45 評論於
It may have exceeded the scope of the magazine, or perhaps you need to polish the language and resubmit
(0) 讚! | ijggf

作者: 吉拉嘎嘎


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-05-15 23:51:22 評論於
Is there no chance for us to make a turnaround after WE followed the dip closely?
(0) 讚! | 吉拉嘎嘎

作者: ijggf


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

2024-05-01 06:46:27 評論於
Facility fee, $2570
(0) 讚! | ijggf

作者: waky_1


領域: 环境科学与生态学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-04-30 16:53:27 評論於
Do I need to pay a layout fee for this?
(0) 讚! | waky_1

作者: JeuneLouis


領域: 生物学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-04-22 15:24:02 評論於
20240210 under review
20240308 return comments
20240408 rework
20240422 still waiting for updates
(0) 讚! | JeuneLouis

作者: Hardy-siyuan


領域: 工程技术
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-04-04 15:47:41 評論於
Are you submitting it for review now?
(0) 讚! | Hardy-siyuan

作者: Hardy-siyuan


領域: 工程技术
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-04-04 08:49:17 評論於
I am just like you, with the editor on 3.13, and now it's already 4.4 and it hasn't been submitted for review yet
(0) 讚! | Hardy-siyuan

作者: wowowow


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

2024-04-01 16:15:00 評論於
February 8th submission;
March 11th REVIEWER complete;
March 15th REVIEWER complete;
March 16th Minor Revision for Acceptance;
March 20th Revision;
March 31st Acceptance
(1) 讚! | wowowow

作者: zn


領域: 生物学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-03-31 10:20:58 評論於
It has been over five months since submission, and the reviewers have not all been contacted
(0) 讚! | zn

作者: Hardy-siyuan


領域: 工程技术
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-03-27 08:53:06 評論於
2024.3.11 submitted to journal
2020.3.13 with editor
2024.3.27 still not submitted for review
(0) 讚! | Hardy-siyuan

作者: soar123


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-01-27 11:03:01 評論於
12.14-submitted to journal
12.18-with editor
12.27-under review
1.27-under review
(0) 讚! | soar123

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

2024-01-24 07:44:26 評論於
I think we can ask what's going on. His with editor should be almost finished within a week, and his workload should not be as much as others. What is the submission number when you submitted on the 8th?
(0) 讚! | 学术卡拉米

作者: JeuneLouis


領域: 生物学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-01-23 00:15:12 評論於
20240108 submit to journal
20240110 with editor
20240123 still no under view
(0) 讚! | JeuneLouis

作者: 阿水外传


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

2024-01-08 01:12:27 評論於
This process can take up to 2 months
2023.11.03 Submitted
2023.11.04 With editor
2023.11.10 Under review
2023.12.02 Major revision and reconsideration
2023.12.14 Submitted
2023.12.15 With editor
2023.12.22 Under review
2024.01.02 Minor revision for acceptance
2024.01.03 Submitted
2024.01.05 Accepted
(0) 讚! | 阿水外传

作者: zn


領域: 生物学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-01-05 21:53:23 評論於
So fast, you!
(0) 讚! | zn

作者: MarsD


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

2024-01-05 21:18:25 評論於
2023.8.30 submitted
2023.9.22 under review
2023.10.14 major revision and reconsideration
2023.11.06 with editor
2023.11.13 accepted
(0) 讚! | MarsD

作者: 茉莉花开001


領域: 材料科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2023-12-13 20:20:14 評論於
How is your submission going right now? I submitted mine as well, it has been over two months now and I am getting anxious
(0) 讚! | 茉莉花开001

作者: 茉莉花开001


領域: 材料科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2023-12-13 00:33:56 評論於
What is the status of your submission now?
(0) 讚! | 茉莉花开001

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