Journal Of Food Protection

Journal Of Food Protection英文簡(jiǎn)介

The Journal of Food Protection? (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with:

Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain;

Microbiological food quality and traditional/novel methods to assay microbiological food quality;

Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation;

Food fermentations and food-related probiotics;

Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers;

Risk assessments for food-related hazards;

Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods;

Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.

Journal Of Food Protection中文簡(jiǎn)介

《Journal Of Food Protection》是一本由INT ASSOC FOOD PROTECTION出版商出版的專業(yè)工程技術(shù)期刊，該刊創(chuàng)刊于1977年，刊期Monthly，該刊已被國(guó)際權(quán)威數(shù)據(jù)庫(kù)SCIE、SCI收錄。在中科院最新升級(jí)版分區(qū)表中，該刊分區(qū)信息為大類學(xué)科：農(nóng)林科學(xué) 3區(qū)，小類學(xué)科：生物工程與應(yīng)用微生物 4區(qū)；食品科技 4區(qū)；在JCR（Journal Citation Reports）分區(qū)等級(jí)為Q3。該刊發(fā)文范圍涵蓋生物工程與應(yīng)用微生物等領(lǐng)域，旨在及時(shí)、準(zhǔn)確、全面地報(bào)道國(guó)內(nèi)外生物工程與應(yīng)用微生物工作者在該領(lǐng)域取得的最新研究成果、工作進(jìn)展及學(xué)術(shù)動(dòng)態(tài)、技術(shù)革新等，促進(jìn)學(xué)術(shù)交流，鼓勵(lì)學(xué)術(shù)創(chuàng)新。2021年影響因子為2.745，平均審稿速度較快,4-8周。

中科院分區(qū)最新升級(jí)版（當(dāng)前數(shù)據(jù)版本：2021年12月最新升級(jí)版）

大類學(xué)科	分區(qū)	小類學(xué)科	分區(qū)	Top期刊	綜述期刊
農(nóng)林科學(xué)	3區(qū)	BIOTECHNOLOGY & APPLIED MICROBIOLOGY 生物工程與應(yīng)用微生物 FOOD SCIENCE & TECHNOLOGY 食品科技	4區(qū) 4區(qū)	否	否

中科院分區(qū)最新基礎(chǔ)版（當(dāng)前數(shù)據(jù)版本：2021年12月最新基礎(chǔ)版）

大類學(xué)科	分區(qū)	小類學(xué)科	分區(qū)	Top期刊	綜述期刊
工程技術(shù)	4區(qū)	BIOTECHNOLOGY & APPLIED MICROBIOLOGY 生物工程與應(yīng)用微生物 FOOD SCIENCE & TECHNOLOGY 食品科技	4區(qū) 4區(qū)	否	否

中科院JCR分區(qū)歷年趨勢(shì)圖

JCR分區(qū)（當(dāng)前數(shù)據(jù)版本：2021-2022年最新版）

JCR分區(qū)等級(jí)	JCR所屬學(xué)科	分區(qū)	影響因子
Q3	BIOTECHNOLOGY & APPLIED MICROBIOLOGY	Q3	2.745
	FOOD SCIENCE & TECHNOLOGY	Q3

期刊指數(shù)

影響因子	h-index	Gold OA文章占比	研究類文章占比	OA開放訪問(wèn)	平均審稿速度
2.745	125	9.05%	92.31%	未開放	較快,4-8周

IF值(影響因子)趨勢(shì)圖