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Food And Bioproducts ProcessingSCIE

國際簡稱：FOOD BIOPROD PROCESS 參考譯名：食品和生物制品加工

中科院分區
2區
CiteScore分區
Q1
JCR分區
Q2

基本信息：: ISSN：0960-3085; E-ISSN：1744-3571; 是否OA：未開放; 是否預警：否; TOP期刊：是

出版信息：: 出版地區：ENGLAND; 出版商：Institution of Chemical Engineers; 出版語言：English; 出版周期：Quarterly; 出版年份：1991; 研究方向：工程技術-工程：化工

評價信息：: 影響因子：3.5; H-index：56; CiteScore指數：9.7; SJR指數：0.725; SNIP指數：1.052

發文數據：: Gold OA文章占比：29.85%; 研究類文章占比：100.00%; 年發文量：108; 自引率：0.0434...; 開源占比：0.0805; 出版撤稿占比：0; 出版國人文章占比：0.09; OA被引用占比：0.0127...

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英文簡介期刊介紹 CiteScore數據中科院SCI分區 JCR分區發文數據常見問題

英文簡介Food And Bioproducts Processing期刊介紹

Official Journal of the European Federation of Chemical Engineering:

Part C

FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.

Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.

The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:

? Primarily concerned with food formulation

? That use experimental design techniques to obtain response surfaces but gain little insight from them

? That are empirical and ignore established mechanistic models, e.g., empirical drying curves

? That are primarily concerned about sensory evaluation and colour

? Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,

? Containing only chemical analyses of biological materials.

期刊簡介Food And Bioproducts Processing期刊介紹

《Food And Bioproducts Processing》自1991出版以來，是一本農林科學優秀雜志。致力于發表原創科學研究結果，并為農林科學各個領域的原創研究提供一個展示平臺，以促進農林科學領域的的進步。該刊鼓勵先進的、清晰的闡述，從廣泛的視角提供當前感興趣的研究主題的新見解，或審查多年來某個重要領域的所有重要發展。該期刊特色在于及時報道農林科學領域的最新進展和新發現新突破等。該刊近一年未被列入預警期刊名單，目前已被權威數據庫SCIE收錄，得到了廣泛的認可。

該期刊投稿重要關注點：

預計審稿時間：偏慢,4-8周
國際TOP期刊
農林科學
BIOTECHNOLOGY & APPLIED MICROBIOLOGY
SCIE
中科院2區
非預警

Cite Score數據（2024年最新版）Food And Bioproducts Processing Cite Score數據

CiteScore：9.7
SJR：0.725
SNIP：1.052

學科類別	分區	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q1	36 / 389	90%
大類：Agricultural and Biological Sciences 小類：General Chemical Engineering	Q1	35 / 273	87%
大類：Agricultural and Biological Sciences 小類：Biochemistry	Q1	62 / 438	85%
大類：Agricultural and Biological Sciences 小類：Biotechnology	Q1	48 / 311	84%

CiteScore 是由Elsevier(愛思唯爾)推出的另一種評價期刊影響力的文獻計量指標。反映出一家期刊近期發表論文的年篇均引用次數。CiteScore以Scopus數據庫中收集的引文為基礎，針對的是前四年發表的論文的引文。CiteScore的意義在于，它可以為學術界提供一種新的、更全面、更客觀地評價期刊影響力的方法，而不僅僅是通過影響因子(IF)這一單一指標來評價。

歷年Cite Score趨勢圖

中科院SCI分區Food And Bioproducts Processing 中科院分區

中科院 2023年12月升級版 綜述期刊：否 Top期刊：否

大類學科	分區	小類學科	分區
農林科學	2區	BIOTECHNOLOGY & APPLIED MICROBIOLOGY 生物工程與應用微生物 ENGINEERING, CHEMICAL 工程：化工 FOOD SCIENCE & TECHNOLOGY 食品科技	2區 2區 2區

中科院分區表 是以客觀數據為基礎，運用科學計量學方法對國際、國內學術期刊依據影響力進行等級劃分的期刊評價標準。它為我國科研、教育機構的管理人員、科研工作者提供了一份評價國際學術期刊影響力的參考數據，得到了全國各地高校、科研機構的廣泛認可。

中科院分區表 將所有期刊按照一定指標劃分為1區、2區、3區、4區四個層次，類似于“優、良、及格”等。最開始，這個分區只是為了方便圖書管理及圖書情報領域的研究和期刊評估。之后中科院分區逐步發展成為了一種評價學術期刊質量的重要工具。

歷年中科院分區趨勢圖

JCR分區Food And Bioproducts Processing JCR分區

2023-2024 年最新版

按JIF指標學科分區	收錄子集	分區	排名	百分位
學科：BIOTECHNOLOGY & APPLIED MICROBIOLOGY	SCIE	Q2	63 / 174	64.1%
學科：ENGINEERING, CHEMICAL	SCIE	Q2	63 / 170	63.2%
學科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	60 / 173	65.6%

按JCI指標學科分區	收錄子集	分區	排名	百分位
學科：BIOTECHNOLOGY & APPLIED MICROBIOLOGY	SCIE	Q2	50 / 174	71.55%
學科：ENGINEERING, CHEMICAL	SCIE	Q1	38 / 171	78.07%
學科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	51 / 173	70.81%

JCR分區的優勢在于它可以幫助讀者對學術文獻質量進行評估。不同學科的文章引用量可能存在較大的差異，此時單獨依靠影響因子(IF)評價期刊的質量可能是存在一定問題的。因此，JCR將期刊按照學科門類和影響因子分為不同的分區，這樣讀者可以根據自己的研究領域和需求選擇合適的期刊。

歷年影響因子趨勢圖

發文數據

2023-2024 年國家/地區發文量統計

國家/地區數量
CHINA MAINLAND50
Brazil48
England36
Spain32
Malaysia30
USA26
Mexico25
France24
Italy23
Iran20

本刊中國學者近年發表論文

1、Heat and mass transfer model for pork carcass precooling: Comprehensive evaluation and optimization
Author: Ren, Qingshan; Zhu, Xinghui; Li, Jiacheng; Han, Jiawei; Fang, Kui

Journal: FOOD AND BIOPRODUCTS PROCESSING. 2023; Vol. 138, Issue , pp. 70-85. DOI: 10.1016/j.fbp.2023.01.004
2、Dependence of degradation of anthocyanins on non-uniformity of microwave heating in blueberry puree
Author: Xue, Liangliang; Gao, Ruili; Shen, Liuyang; Zheng, Xianzhe; Gao, Ming

Journal: FOOD AND BIOPRODUCTS PROCESSING. 2023; Vol. 139, Issue , pp. 129-143. DOI: 10.1016/j.fbp.2023.03.009
3、Enhanced fermentation of biosurfactant mannosylerythritol lipids on the pilot scale under efficient foam control with addition of soybean oil
Author: Yang, Qining; Shen, Liang; Yu, Fei; Zhao, Mengqian; Jin, Mingjie; Deng, Shaopo; Long, Xuwei

Journal: FOOD AND BIOPRODUCTS PROCESSING. 2023; Vol. 138, Issue , pp. 60-69. DOI: 10.1016/j.fbp.2023.01.0020960-3085
4、Effects of radio frequency thawing on the quality characteristics of frozen mutton
Author: Sun, Yanan; Jia, Yiming; Song, Mingxia; Liu, Yan; Xin, Le; Chen, Xiangwei; Fu, Hongfei; Wang, Yequn; Wang, Yunyang

Journal: FOOD AND BIOPRODUCTS PROCESSING. 2023; Vol. 139, Issue , pp. 24-33. DOI: 10.1016/j.fbp.2023.02.007
5、Flexible, versatility and superhydrophobic biomass carbon aerogels derived from corn bracts for efficient oil/water separation
Author: Zefeng Jing, Jichao Ding, Tao Zhang, Dongya Yang, Fengxian Qiua, Qiuyun Chem, Jicheng Xu

Journal: FOOD AND BIOPRODUCTS PROCESSING, 2019, Vol., , DOI:10.1016/j.fbp.2019.03.010
6、Valorization of lotus byproduct (Receptaculum Nelumbinis) under green extraction condition
Author: Hao Huang, Tarun Belwal, Lei Jiang, Juwu Hu, Jarukitt Limwachiranon, Li Li, Guoping Ren, Xuebing Zhang, Zisheng Luo

Journal: FOOD AND BIOPRODUCTS PROCESSING, 2019, Vol., , DOI:10.1016/j.fbp.2019.03.006
7、Preparation of temperature-sensitive magnetic microspheres for separation and purification of bromelain
Author: Juan Han, Li Wang, Yun Wang, Yunfeng Cai, Yanli Mao, Liang Ni, Xueqiao Xie

Journal: FOOD AND BIOPRODUCTS PROCESSING, 2019, Vol.114, 253-262, DOI:10.1016/j.fbp.2019.01.008
8、Experimental and simulation studies of heat transfer in high-humidity hot air impingement blanching (HHAIB) of carrot
Author: Xian-Long Yu, Hao-Yu Ju, Arun S. Mujumdar, Zhi-An Zheng, Jun Wang, Li-Zhen Deng, Zhen-Jiang Gao, Hong-Wei Xiao

Journal: FOOD AND BIOPRODUCTS PROCESSING, 2019, Vol.114, 196-204, DOI:10.1016/j.fbp.2019.01.001