Beneficial Microbes

Beneficial Microbes英文簡介

Beneficial Microbes is a peer-reviewed scientific journal with a specific area of focus: the promotion of the science of microbes beneficial to the health and wellbeing of man and animal. The journal contains original research papers and critical reviews in all areas dealing with beneficial microbes in both the small and large intestine, together with opinions, a calendar of forthcoming beneficial microbes-related events and book reviews. The journal takes a multidisciplinary approach and focuses on a broad spectrum of issues, including safety aspects of pro- & prebiotics, regulatory aspects, mechanisms of action, health benefits for the host, optimal production processes, screening methods, (meta)genomics, proteomics and metabolomics, host and bacterial physiology, application, and role in health and disease in man and animal. Beneficial Microbes is intended to serve the needs of researchers and professionals from the scientific community and industry, as well as those of policy makers and regulators.

The journal will have five major sections:

* Food, nutrition and health

* Animal nutrition

* Processing and application

* Regulatory & safety aspects

* Medical & health applications

In these sections, topics dealt with by Beneficial Microbes include:

* Worldwide safety and regulatory issues

* Human and animal nutrition and health effects

* Latest discoveries in mechanistic studies and screening methods to unravel mode of action

* Host physiology related to allergy, inflammation, obesity, etc.

* Trends in application of (meta)genomics, proteomics and metabolomics

* New developments in how processing optimizes pro- & prebiotics for application

* Bacterial physiology related to health benefits

Beneficial Microbes中文簡介

《Beneficial Microbes》是一本由WAGENINGEN ACADEMIC PUBLISHERS出版商出版的專業(yè)醫(yī)學(xué)期刊，該刊創(chuàng)刊于2009年，刊期4 issues/year，該刊已被國際權(quán)威數(shù)據(jù)庫SCIE收錄。在中科院最新升級版分區(qū)表中，該刊分區(qū)信息為大類學(xué)科：醫(yī)學(xué) 3區(qū)，小類學(xué)科：微生物學(xué) 3區(qū)；營養(yǎng)學(xué) 4區(qū)；在JCR（Journal Citation Reports）分區(qū)等級為Q2。該刊發(fā)文范圍涵蓋微生物學(xué)等領(lǐng)域，旨在及時、準(zhǔn)確、全面地報道國內(nèi)外微生物學(xué)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)動態(tài)、技術(shù)革新等，促進(jìn)學(xué)術(shù)交流，鼓勵學(xué)術(shù)創(chuàng)新。2021年影響因子為5.05，平均審稿速度>12周，或約稿。

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

大類學(xué)科	分區(qū)	小類學(xué)科	分區(qū)	Top期刊	綜述期刊
醫(yī)學(xué)	3區(qū)	MICROBIOLOGY 微生物學(xué) NUTRITION & DIETETICS 營養(yǎng)學(xué)	3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
醫(yī)學(xué)	3區(qū)	MICROBIOLOGY 微生物學(xué) NUTRITION & DIETETICS 營養(yǎng)學(xué)	3區(qū) 3區(qū)	否	否

中科院JCR分區(qū)歷年趨勢圖

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	JCR所屬學(xué)科	分區(qū)	影響因子
Q2	MICROBIOLOGY	Q2	5.05
	NUTRITION & DIETETICS	Q2

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	平均審稿速度
5.05	31	0.53%	85.11%	未開放	>12周，或約稿

IF值(影響因子)趨勢圖