宗旨和范围
Comprehensive Reviews in Food Science and Food Safety is an online peer-reviewed scientific journal published by the Institute of Food Technologists (Chicago, Illinois) that was established in 2002. Its main focus is food science and food safety. This includes nutrition, genetics, food microbiology, food chemistry, history, and food engineering. Less
关键指标
期刊详情
- 出版商WILEY
- 出版语言English
- 出版频率Bi-monthly
- 出版语言English
- 出版频率Bi-monthly
- 创刊年份2002
- Publisher URL
- 网址
月数 | 发表论文百分比 |
---|---|
0-3 | 0% |
4-6 | 51% |
7-9 | 35% |
>9 | 14% |
Topics Covered
年度发行情况
- 5Y
- 10Y
常见问题
Comprehensive Reviews in Food Science and Food Safety 是从何时开始发行的?
Comprehensive Reviews in Food Science and Food Safety 自2002开始发行至今。
Comprehensive Reviews in Food Science and Food Safety 多久发行一次?
Comprehensive Reviews in Food Science and Food Safety 为Bi-monthly。
Comprehensive Reviews in Food Science and Food Safety 的出版商是谁?
Comprehensive Reviews in Food Science and Food Safety 的出版商是WILEY。
我在哪里查看 Comprehensive Reviews in Food Science and Food Safety 的宗旨和范围?
查看 Comprehensive Reviews in Food Science and Food Safety 的宗旨和范围,请点击此处。
我如何在意得辑上查看Comprehensive Reviews in Food Science and Food Safety 的指标?
查看 Comprehensive Reviews in Food Science and Food Safety 的指标,请单击此处。
Comprehensive Reviews in Food Science and Food Safety 的 eISSN和pISSN 号分别是什么?
1541-4337 的 eISSN 为 1541-4337,pISSN 为 Comprehensive Reviews in Food Science and Food Safety 。
该期刊重点关注哪些主题?
本期刊关注的主题范围广泛,包括 Food safety, Starch, Rational design, Nuclear magnetic resonance, Phytochemical, Biomedical engineering, Insect, Metabolism, Biosensor, Probiotic, Computer vision, Food industry, Model building, Food packaging, Risk assessment, Thermal treatment, Polysaccharide, Wine, Food quality, Mushroom。
为什么搜索适合我研究的期刊很重要?
选择与您研究领域紧密相关的期刊,有助于确保您的学术成果能够触及最合适的读者群体, 从而最大化您的学术影响力和对该领域的贡献。
对期刊的选择会影响我的学术事业吗?
当然。在知名期刊上发表论文可提升您的学术形象, 使您在获取资助、终身教职和其他职业机会方面更具竞争力。
只考虑具有高影响力的期刊是否明智?
虽然高影响力的期刊知名度高,但投稿竞争也相对激烈。因此, 关键在于权衡考虑期刊的影响因子与论文被接受的可能性。