中文简介
《食品成分与分析杂志》出版了有关人类食品化学成分数据科学方面的手稿，特别强调食品成分的实际数据；分析方法；关于食品成分数据的处理、储存、分配和使用的研究；关于统计、使用和使用的研究。分发此类数据和数据系统。该杂志的基础是营养成分，越来越强调生物活性非营养成分和抗营养成分。论文必须充分描述食品样品、分析方法、质量控制程序和数据的统计处理，以允许食品成分数据的最终用户评估这些数据在其项目中的适当性。该杂志没有发表关于以下方面的论文：微生物化合物；感官质量；食品和葡萄酒中的芳香剂/挥发物；精油；食品的感官特征；物理特性；或临床论文和药理学相关论文。特征：?原始研究?短通信?关键审查?研究回顾?评论研究领域包括：?新的快速分析方法?营养、生物活性非营养和抗营养数据?野生和未充分利用食物的数据，包括品种内差异?与食品成分数据库开发、管理和利用直接相关的计算机技术和信息系统理论?食品成分表单值条目的开发和选择过程?用于食品成分分析的质量控制程序和标准参考材料?与食品成分数据的制备和利用有关的统计和数学处理
英文简介
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal's basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.Features:? Original research ? Short communications? Critical reviews? Study reviews? CommentariesResearch Areas Include:? New and rapid methods of analyses ? Nutrient, bioactive non-nutrient and anti-nutrient data? Data on wild and under-utilized foods, including intra-varietal differences? Computer technology and information systems theory directly relating to food composition database development, management, and utilization? Processes of development and selection of single-value entries for food composition tables ? Quality control procedures and standard reference materials for use in the assay of food components ? Statistical and mathematical manipulations involved with the preparation and utilization of food composition data
近年期刊自引率趋势图
JCR分区
| JCR分区等级 | JCR所属学科 | 分区 | 影响因子 |
| Q2 | CHEMISTRY, APPLIED | Q2 | 4.52 |
| FOOD SCIENCE & TECHNOLOGY | Q2 |
近年期刊影响因子趋势图
CiteScore数值
| CiteScore | SJR | SNIP | 学科类别 | 分区 | 排名 | 百分位 |
| 5.70 | 0.710 | 1.402 | 大类：Agricultural and Biological Sciences 小类：Food Science | Q1 | 61 / 338 |
82% |
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