分类：论文发表指南 时间：2023-12-02 热度：1043
食品类SCI三区期刊有哪些呢？SCI论文在国际上的影响力是比较大的，很多科研人员或者是高校想要申学的作者发表SCI论文的比较多。SCI期刊是根据影响因子划分为四个分区的，分区不同对论文的要求也是不同的，接下来，详细的推荐几本期刊。
1、EUROPEAN FOOD RESEARCH AND TECHNOLOGY
学科领域：
大类：农林科学
小类：食品科技
中科院分区：3区
期刊简介：The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal's mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:
-chemistry and biochemistry-
technology and molecular biotechnology-
nutritional chemistry and toxicology-
analytical and sensory methodologies-
food physics.
《欧洲食品研究与技术》杂志发表有关基础和应用食品研究的最先进的研究论文和评论文章。该杂志的使命是快速发表有关以下部分的前沿研究、最新技术和发展趋势的高质量论文：-化学和生物化学-技术和分子生物技术-营养化学和毒理学-分析和感官方法-食品物理学。
2、Food Biophysics
学科领域：
大类：农林科学
小类：食品科技
中科院分区：3区
期刊简介：Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
食品和农产品的生物物理研究涉及化学、生物学和工程学的交叉研究，以及材料科学和纳米技术的新跨学科领域。此类研究包括但当然不限于以下领域的研究：食品分子、生物聚合物和生物材料在分子、微观和介观尺度上的结构；特定食品、饲料、食品加工操作和农产品中结构生成和维持的分子基础；微生物生长、死亡和抗菌作用的机制；食品和农业生物聚合物的结构/功能关系；用于食品和农业材料及产品的结构和动力学表征的新型生物物理技术（光谱、显微镜、热学、流变学等）；无定形生物材料的特性及其对化学反应速率、微生物生长或感官特性的影响；和分子m
3、JOURNAL OF FOOD SCIENCE
学科领域：
大类：农林科学
小类：食品科技
中科院分区：3区
期刊简介：The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
《食品科学杂志》的目标是通过受人尊敬的同行评审出版物，为科学家、研究人员和其他食品专业人士提供机会，分享影响其工作的无数学科的科学进步知识。《食品科学杂志》是食品科学重要研究和发展的国际论坛。该杂志涵盖的主题范围包括： -食品科学的简明评论和假设 -食品研究的新视野 -综合食品科学 -食品化学 -食品工程、材料科学和纳米技术 -食品微生物学和安全 -感官和消费者科学
4、INTERNATIONAL DAIRY JOURNAL
学科领域：
大类：农林科学
小类：食品科技
中科院分区：3区
期刊简介：he International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.
The journal's coverage includes the following, where directly applicable to dairy science and technology:
• Chemistry and physico-chemical properties of milk constituents
• Microbiology, food safety, enzymology, biotechnology
• Processing and engineering
《国际乳制品杂志》以与更广泛的国际乳制品界相关的研究文章和批判性评论的形式发表乳制品科学和技术的重大进展。在此范围内，包括乳及乳制品的科学技术以及乳制品的营养和健康方面的研究；该杂志特别关注应用研究及其与乳制品行业的联系。该期刊的内容包括以下直接适用于乳制品科学和技术的内容： • 牛奶成分的化学和理化特性 • 微生物学、食品安全、酶学、生物技术 • 加工和工程
文章名称：食品类SCI三区期刊合集
