Food Biotechnology
| 短名 | Food Biotechnol. |
| Journal Impact | 1.63 |
| 国际分区 | FOOD SCIENCE & TECHNOLOGY(Q3) |
| 期刊索引 | SCI Q4中科院 4 区 |
| ISSN | 0890-5436, 1532-4249, 1759-7269, 1759-7277 |
| h-index | 40 |
| 国内分区 | 农林科学(4区)农林科学生物工程与应用微生物(4区)农林科学食品科技(4区) |
FOOD BIOTECHNOLOGY 是一本国际同行评审期刊，重点关注现代遗传学、酶学、代谢和基于系统的生化过程在食品和食品相关生物系统中的当前和新兴发展和应用。目标是在加工阶段和农业生产之外帮助生产和改进食品、食品成分和功能性食品。其他引起强烈兴趣的领域是微生物和基于发酵的代谢加工以改善食品、食品微生物组促进健康、代谢基础具有健康益处的食品成分，功能性食品的分子和代谢方法，以及用于食物垃圾修复的生化过程。此外，还发表了有关提高食品安全和质量的现代分子、代谢和生化方法主题的文章。农业、食品科学和营养领域的研究人员，包括世界各地的食品和生物技术顾问，将从《食品》杂志上发表的研究中受益。生物技术。已发表的研究和评论可用于进一步的教育和研究计划，也可应用于食品质量和增值加工挑战，这些挑战基于在期刊上进行和发表的同行评审研究而不断发展和扩展。
期刊主页投稿网址| 涉及主题 | 生物化学食品科学生物化学有机化学遗传学物理地质学古生物学细菌医学核磁共振酶基因发酵微生物学植物色谱法 |
| 出版信息 | 出版商: Taylor and Francis Ltd.，出版周期: Tri-annual，期刊类型: journal |
| 基本数据 | 创刊年份: 1987，原创研究文献占比: 100.00%，自引率:0.00%， Gold OA占比: 0.00% |
| 平均审稿周期 | 网友分享经验：>12周，或约稿 |
| 平均录用比例 | 网友分享经验：容易 |
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