Baidu
map
CRIT REV FOOD SCI 润色咨询

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

出版年份:1980 年文章数:3555 投稿命中率: 开通期刊会员,数据随心看

出版周期:Monthly 自引率:1.5% 审稿周期: 开通期刊会员,数据随心看

前往期刊查询

投稿信息

投稿信息
审稿费用
暂无数据
版面费用
暂无数据
中国人发表比例
2023年中国人文章占该期刊总数量暂无数据 (2022年为100.00%)
自引率
1.5 %
年文章数
3555
期刊官网
点击查看 (点击次数:12270)
点击查看 (点击次数:3839次)
作者需知
点击查看 (点击次数:101次)
期刊简介
稿件收录要求

The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. The application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, are thoroughly addressed in this comprehensive and authoritative information source.

Critical Reviews in Food Science and Nutrition is an authoritative source of critical viewpoints on current technology, food science, and human nutrition.

The journal aims to thoroughly address issues of national concern, especially to food scientists, nutritionists, and health professionals.

Critical Reviews in Food Science and Nutrition covers these topics as they relate to nutrition, functional foods, food safety, and food science and technology. Research areas may include:

  • Diet and disease
  • Antioxidants
  • Allergenicity and food coloring
  • Microbiological concerns
  • Flavor chemistry
  • The role of nutrients and their bioavailability
  • Pesticides
  • Toxic chemicals and regulation
  • Risk assessment and food safety
  • New food products/ingredients and technologies

Citation Metrics

  • 10.2 (2022) Impact Factor
  • Q1 Impact Factor Best Quartile
  • 11.8 (2022) 5 year IF
  • 23.6 (2022) CiteScore (Scopus)
  • Q1 CiteScore Best Quartile
  • 2.751 (2022) SNIP
  • 1.862 (2022) SJR
Baidu
map
Baidu
map
Baidu
map