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STARCH-STARKE

期刊標題檢索 STARCH-STARKE 最新評論: I also sent two letters urging for a response, but still haven't heard... (2024-11-20)


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:

[STARCH-STARKE]您好,您是該頁面的第 57342 位訪客。

期刊簡介
期刊名稱STARCH-STARKE STARCH-STARKE
LetPub Score
6.5
50 ratings
Rate

Reputation
7.4

Influence
5.1

Speed
9.3

期刊簡稱STARCH-STARKE
ISSN0038-9056
E-ISSN1521-379X
h-index71
CiteScore
CiteScoreSJRSNIPCiteScore Rank
4.700.5050.623
Subject fieldQuartilesRankPercentile
Category: Agricultural and Biological Sciences
Subcategory: Food Science
Q2139 / 389
Category: Agricultural and Biological Sciences
Subcategory: Organic Chemistry
Q297 / 211

自引率 (2023-2024)7.70%自引率趨勢
掲載範囲
The journal aims to be the premier point of reference for modern starch and non-starch carbohydrate related research and knowledge, having evolved from a focus on traditional processing of starches and their industrial applications.

The journal accepts research papers, reviews, notes, and letters to the Editor across the breadth of starch and no-starch carbohydrates research and utilization. The key areas of focus are i) biosynthesis and modification, ii) nutrition (food and drinks, feed and clinical nutrition), and iii) biomedical. Authors are encouraged to submit new research findings within these areas and benefit from reading other articles within their field of interest.

Starch and non-starch carbohydrates related biosynthesis and modification work accepted for submission to the journal includes: genotype specific variation; structure and properties of biosynthetic enzymes; influence of the environment on starch biosynthesis; mutations (including GM crops); development of α-glucan structures and their interactions; biosynthesis and interactions of non-glucans within (and associated with) starches (proteins and lipids); granule structure and architecture; chemical, biochemical, and physical modification; investigative techniques; and effects of storage upon starch structure.
官方網站http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1521-379X
在線稿件提交http://mc.manuscriptcentral.com/starch
開放訪問No
出版商Wiley-VCH Verlag
主題領域工程技术
出版國/地區GERMANY
發行頻率月刊
創刊年1949
每年文章數163每年文章數趨勢
黃金OA百分比3.94%
Web of Science 四分位
2023-2024
WOS Quartile: Q2

CategoryEditionJIF QuartileJIF RankingJIF Percentage
FOOD SCIENCE & TECHNOLOGYSCIEQ285/173
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=0038-9056%5BISSN%5D
平均審稿時間 *來自出版商的數據:
來自作者的數據: About 1.0 month(s)
競爭力 *來自作者的數據: About 50%
參考鏈接
相關期刊 【STARCH-STARKE】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 Chemistry1097684
    LWT-FOOD SCIENCE AND TECHNOLOGY451841
    FOOD RESEARCH INTERNATIONAL447293
    FOOD HYDROCOLLOIDS318261
    FOOD CONTROL318008
    JOURNAL OF FOOD SCIENCE270131
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY198037
    TRENDS IN FOOD SCIENCE & TECHNOLOGY182939
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION171498
    MOLECULAR NUTRITION & FOOD RESEARCH168017
  •  

    STARCH-STARKE STARCH-STARKE
    明年預測:
    穩步上升 無變化 逐步下降  刷新
  •  

     
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  [STARCH-STARKE] 的評論撰寫評論
作者: mofayu88


領域: 工程技术
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-11-20 17:28:11 評論於
I also sent two letters urging for a response, but still haven't heard anything after almost two months. What happened next? Have you recorded it? Please let me know, I am anxious.
(0) 讚! | mofayu88

作者: Leese


領域: 化学
審稿時間: 2.0 month(s)
結果: 修改後接受


撰寫評論

2024-08-30 15:31:08 評論於
Can choose not to charge.
(0) 讚! | Leese

作者: yaodongping


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-08-12 07:03:21 評論於
Could you please confirm if there is a fee for this magazine? Are there any recent submissions from fellow writers that have been accepted? I would appreciate a response, thank you!
(0) 讚! | yaodongping

作者: Anchovyyyy


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-05-06 15:56:11 評論於
Still no response after two reminders
(0) 讚! | Anchovyyyy

作者: Anchovyyyy


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-04-22 19:34:49 評論於
How long will it take to receive a response? It's been almost a week
(0) 讚! | Anchovyyyy

作者: blingbiu


領域: 工程技术
審稿時間: 8.0 month(s)
結果: 修改後接受


撰寫評論

2022-10-18 17:19:45 評論於
After being accepted, I received a bill, but I submitted through a non-OA channel. My personal understanding is whether a paper version of the payment notice is required. I would like to ask if you have received it before and how did you handle it?
(0) 讚! | blingbiu

作者: blingbiu


領域: 工程技术
審稿時間: 8.0 month(s)
結果: 修改後接受


撰寫評論

2022-10-18 17:16:11 評論於
The editing and reviewing are very meticulous, and the comments provided are very fair.
(0) 讚! | blingbiu

作者: 科研小白心心


領域: 农林科学
審稿時間: 3.0 month(s)
結果: 待定&不明


撰寫評論

2021-11-23 16:31:41 評論於
May I ask how much the fee is for this journal?
(0) 讚! | 科研小白心心

作者: 丹622


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

2021-08-13 16:56:47 評論於
May I ask how long your online process takes? Have you published it yet?
(0) 讚! | 丹622

作者: 1-1alo


領域: 化学
審稿時間: 1.0 month(s)
結果: 待定&不明


撰寫評論

2021-07-22 16:09:39 評論於
I would like to ask the original poster for some advice. What does it mean when "Under Review" changes to "Evaluating Recommendation" after 13 days?
(0) 讚! | 1-1alo

作者: 油竹


領域: 农林科学
審稿時間: 1.0 month(s)
結果: 待定&不明


撰寫評論

2021-01-12 14:25:08 評論於
My under review has been about a month, and this is related to the reviewer. Just wait a little longer. I have seen comments before saying that being under review usually means a high chance of acceptance, so don't worry.
(0) 讚! | 油竹

作者: yanx


領域: 农林科学
審稿時間: 3.0 month(s)
結果: 待定&不明


撰寫評論

2021-01-09 11:07:32 評論於
Hello, may I ask about the status of your submission? Mine has been "Under Review" for over two months since November 4th, and I haven't received any updates. Is this normal?
(0) 讚! | yanx

作者: 油竹


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

2021-01-07 20:11:45 評論於
Overview: Submitted on November 27, 2020, the review process ended on December 23. Due to the Christmas holiday, the editor took a break. On January 5, 2021, the editor provided some minor revisions. Both reviewers had a positive attitude and suggested further improvement in language. Other than that, there were no major issues. There shouldn't be any problems in the follow-up process. After reviewing previously accepted articles, it is expected that feedback will be given in about 20 days after revisions. If accepted, it will likely be published online after approximately one month. Hoping for everything to go smoothly in the new year, this will be the first article of the year.
(5) 讚! | 油竹

作者: tommy_haha


領域: 农林科学
審稿時間: 2.0 month(s)
結果: 待定&不明


撰寫評論

2018-10-30 09:41:57 評論於
Starch Magazine's impact factor has risen steadily over the past few years and has now passed 2 (2.173).
(10) 讚! | tommy_haha

作者: XW


領域: 生命科学
審稿時間: 1.0 month(s)
結果: 修改後接受


撰寫評論

2015-07-17 09:56:16 評論於
is very fast, the requirements for innovation are not very high, there are obvious 瑕疵 will refuse to engage, seriously write, better.
(1) 讚! | XW

作者: 匿名


領域: 生命科学
審稿時間: 0.0 month(s)
結果:


撰寫評論

2013-06-16 16:14:00 評論於
amylase
(0) 讚! | 匿名

作者: 匿名


領域: 化学科学
審稿時間: 0.0 month(s)
結果:


撰寫評論

2013-01-17 13:37:00 評論於
Edit reply says: The article sections should be numbered. How do you ask for the number of prawn?
(0) 讚! | 匿名

作者: 匿名


領域: 工程与材料
審稿時間: 0.0 month(s)
結果:


撰寫評論

2013-01-06 16:05:00 評論於
I selectd at the beginning of November, at the end of December 2012.Message four reviewers: The first three are just for minor repairs. The last review comments are more aggressive and raise a lot of questions. When revising, I will try my best to answer every question.Received in early 2013, although only three months, but also across the years, huh, huh.In addition, I selectd for the journal after the rejection of carbohydrate polymers.
(0) 讚! | 匿名

作者: 匿名


領域: 工程与材料
審稿時間: 0.0 month(s)
結果:


撰寫評論

2012-09-25 10:28:00 評論於
Would like to ask, is this journal only accepting starch related? I am doing lignin polyurethane emulsion, can this topic be submitted in it,
(0) 讚! | 匿名

作者: 匿名


領域: 工程与材料
審稿時間: 0.0 month(s)
結果:


撰寫評論

2012-04-28 16:34:00 評論於
My submission was about starch graft copolymers. I submitted the manuscript on March 1 and I received the review comments on April 2.  They let me modify it, but only two reviewers gave comments. I thought there were only two reviewers, but later I learned there was a third reviewer who gave the journal a review draft late, on April 12. The editor-in-chief sent the third reviewer's opinion to me and said that it was for reference only. My revised draft was mainly for the first two reviewers and was submitted on April 16.  The acceptance notice was received on April 23.  My feeling is the journal is quick to review, as long as the questions of reviewers are carefully answered and revised accordingly.

(0) 讚! | 匿名

作者: 匿名


領域:
審稿時間: 0.0 month(s)
結果:


撰寫評論

2011-08-21 17:39:00 評論於
Journal Homepage URL: http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1521-379X
(0) 讚! | 匿名

作者: 匿名


領域: 工程与材料
審稿時間: 0.0 month(s)
結果:


撰寫評論

2011-08-18 21:24:00 評論於
 (0) 讚! | 匿名  

作者: 匿名


領域:
審稿時間: 1.0 month(s)
結果:


撰寫評論

2011-05-13 15:38:00 評論於
 (0) 讚! | 匿名  

作者: 匿名


領域: starch
審稿時間: 0.0 month(s)
結果:


撰寫評論

2010-12-28 11:24:00 評論於
 (0) 讚! | 匿名  

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