Journal of Food Science and Technology-Mysore

期刊全称

期刊缩写

J FOOD SCI TECH MYS

涉及主题

化学生物食品科学有机化学生物化学物理医学植物材料科学工程类色谱法园艺地质学复合材料抗氧化剂病理遗传学生态学热力学数学量子力学古生物学

期刊介绍

The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.

期刊ISSN

print: 0022-1155

历年影响因子

2024年	2023年	2022年	2021年	2020年	2019年	2018年	2017年
2.6	3.1	3.117	2.701	1.946	1.85	1.797	1.262

历年发表/被引量

年份	2025	2024	2023	2022	2021	2020	2019	2018	2017	2016	2015	2014	2013	2012
发表量	197	262	249	323	412	668	681	532	543	304	454	428	325	306
被引量	14074	30201	29856	28550	25037	19577	13575	9937	6991	4964	3072	1922	1290	1097

h-Index

自引率

0.00%

涉及的研究领域

工程技术-食品科技

中科院2025年分区

大类	小类	TOP期刊	综述期刊
4区	4区食品科技	否	否

WOS期刊分区

JCR学科分类

JCR分区学科名称	收录数据库	JCR分区	分区排名
FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	76/181

JCI学科分类

JCI分区学科名称	收录数据库	JCI分区	分区排名
FOOD SCIENCE & TECHNOLOGY	SCIE	Q3	105/181

期刊主页

https://www.springer.com/13197 https://link.springer.com/journal/13197

投稿网址

https://www.editorialmanager.com/jfst/

出版商

Springer India

出版国家（地区）

INDIA

出版语言

English

出版周期

Bimonthly

每年出版文章数

412

Gold OA文章占比

4.68%

原创研究文献占比
(排除综述)

84.16%

SCI收录类型

Science Citation Index Expanded (SCIE)

Scopus (CiteScore)

PubMed链接

http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0022-1155%5BISSN%5D

平均审稿周期

平均3.0个月

平均录用比例

约77.5%

Journal of Food Science and Technology-Mysore

JCR学科分类

JCI学科分类

期刊相关文献 (175)

New plant-based kefir fermented beverages as potential source of GABA.

Performance of a mixed-mode air recirculation solar dryer integrated with thermal energy storage and evacuated tube solar collector for drying sweet corn kernels.

Isolation and characterization of novel Lacticaseibacillus, Pediococcus, Enterococcus, Lentilactobacillus, and Levilactobacillus strains with probiotic potential from fermented turnip juice.

Release of elements and phenolic and flavonoid compounds from herbs and spices into acacia honey during infusion.

A novel approach for the optimization of Shatavari (Asparagus racemosus Willd.) plant-based low alcohol nutra beverage production using Saccharomyces cerevisiae (NCIM 2428) in conjunction with artificial neural network and genetic algorithm (ANN-GA).

Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds (Cannabis sativa L.).

Utilization of rice pasta by-products as the substrate for vinegar fermentation.

1H NMR spectra as a characteristic of herbal preparations.

Comparison of three different in vitro digestion methods for carbohydrates.

三种不同体外碳水化合物消化方法的比较

GC-MS analysis of phytochemical composition and anticancer activities of methanol and aqueous extracts of Bergenia ligulata rhizome.

利用 GC-MS 分析岩白菜根茎甲醇提取物和水提取物的植物化学成分和抗癌活性