中文簡介

LWT-食品科學(xué)與技術(shù)是一種國際期刊，在食品化學(xué)、生物化學(xué)、微生物學(xué)、技術(shù)和營養(yǎng)領(lǐng)域發(fā)表創(chuàng)新論文。所述工作應(yīng)在方法或所用方法上具有創(chuàng)新性。研究結(jié)果對(duì)科學(xué)界或食品工業(yè)的意義也必須明確。歡迎以英文撰寫的論文，包括評(píng)論文章、簡短評(píng)論、研究論文和研究筆記。以動(dòng)物試驗(yàn)為特色的論文不在雜志的范圍之內(nèi)，不會(huì)被考慮出版。數(shù)據(jù)庫覆蓋范圍包括當(dāng)前內(nèi)容、劍橋科學(xué)文摘、生物文摘、國際食品標(biāo)準(zhǔn)化協(xié)會(huì)、化學(xué)文摘、乳制品科學(xué)文摘、食品科學(xué)技術(shù)文摘和農(nóng)業(yè)綜合文摘。

　　英文簡介

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 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.

　　近年期刊自引率趨勢(shì)圖

　　JCR分區(qū)

JCR分區(qū)等級(jí)	JCR所屬學(xué)科	分區(qū)	影響因子
Q1	FOOD SCIENCE & TECHNOLOGY	Q1	6.056

　　近年期刊影響因子趨勢(shì)圖

　　CiteScore數(shù)值

CiteScore	SJR	SNIP	學(xué)科類別	分區(qū)	排名	百分位
7.30	1.059	1.519	大類：Agricultural and Biological Sciences 小類：Food Science	Q1	42 / 338	87%

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