中文簡介

《食品質量雜志》是一本經(jīng)同行評審、開放獲取的雜志，它發(fā)表了最初的研究文章以及與消費者可接受的食品質量特征的所有方面相關的評論文章。該雜志旨在為食品科學家、營養(yǎng)學家、食品生產(chǎn)商、公共衛(wèi)生部門以及對食品質量感興趣的政府和非政府機構提供寶貴的資源。只有在關注收割前條件對食品質量的影響時，才會考慮收割前研究。可以考慮有關食品安全的條款，例如在報告對食品產(chǎn)品或技術進行綜合評價時。

　　英文簡介

Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.Pre-harvest research will only be considered where it focuses on the effects of pre-harvest conditions on food quality. Articles regarding food safety may be considered, such as when a comprehensive evaluation of a food product or technology is reported.

　　近年期刊自引率趨勢圖

　　JCR分區(qū)

JCR分區(qū)等級	JCR所屬學科	分區(qū)	影響因子
Q3	FOOD SCIENCE & TECHNOLOGY	Q3	3.2

　　近年期刊影響因子趨勢圖

　　CiteScore數(shù)值

CiteScore	SJR	SNIP	學科類別	分區(qū)	排名	百分位
4.00	0.543	1.155	大類：Engineering 小類：Safety, Risk, Reliability and Quality	Q2	54 / 171	68%
			大類：Engineering 小類：Food Science	Q2	119 / 338	64%

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