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Current Opinion in Food Science
ISSN：2214-7993

Current Opinion in Food Science

CURR OPIN FOOD SCI
学科领域：农林科学
是否预警：不在预警名单内
是否OA：否
录用周期：-
新锐分区：农林科学1区
年发文量：102
影响因子：9.1
JCR分区：Q1

基本信息

《当前观点》期刊的发展是出于这样一种认识，即专家越来越难以跟上其学科中发表的不断扩大的信息量。在《食品科学的最新观点》中，我们以系统的方式为读者提供：专家对食品科学最新进展的观点，清晰易读的形式。对最有趣的论文的评价，由专家注释，来自于大量的原始出版物。主题的划分食品科学的主题被划分为主题部分，每个部分每年回顾一次。食品物理和材料科学，食品工程和加工，食品毒理学，食品化学和生物化学，食品生物加工，食品微生物学，食品安全，食品真菌学，感官科学和消费者行为，功能性食品和营养，食品科学技术，食品科学创新。
2214-7993SCIE/Scopus收录
9.1
点击查看最新影响趋势>
7.7
新
2026年3月发布
点击查看历史分区趋势    >
大类学科小类学科Top期刊综述期刊
农林科学1区
FOOD SCIENCE & TECHNOLOGY 食品科技
2区
是
N/A
新
WOS期刊SCI分区  2024-2025最新升级版
按JIF指标学科分区收集子录JIF分区JIF排名百分位
学科：FOOD SCIENCE & TECHNOLOGY
SCIE
Q1
9/182
按JCR指标学科分区收集子录JCR分区JCR排名百分位
学科：FOOD SCIENCE & TECHNOLOGY
SCIE
Q1
10/182
21
102
点击查看年发文量趋势图>
4%---Agricultural and Biological Sciences-Food Science
1.1%
点击查看自引率趋势图>
时间预警情况
2026年03月发布的新锐学术版不在预警名单中
2025年03月发布的2025版不在预警名单中
2024年02月发布的2024版不在预警名单中
2023年01月发布的2023版不在预警名单中
2021年12月发布的2021版不在预警名单中
2020年12月发布的2020版不在预警名单中
47.06%25.71%2.7%
CiteScore：21.30
SJR：1.825
SNIP：2.015
学科类别分区排名百分位
大类：Agricultural and Biological Sciences
小类：Food Science
Q1
8 / 404
大类：Agricultural and Biological Sciences
小类：Applied Microbiology and Biotechnology
Q1
4 / 128

期刊高被引文献

Pickering emulsions for food and drinks
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.05.004
Bioactive food compounds from microalgae: an innovative framework on industrial biorefineries
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2018.12.003
Bioavailability and biological effects of bioactive compounds extracted with natural deep eutectic solvents and ionic liquids: advantages over conventional organic solvents
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.03.002
Food processing as a risk factor for antimicrobial resistance spread along the food chain
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2018.09.002
How to impact gluten protein network formation during wheat flour dough making
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.04.001
Heat-induced gelation of plant globulins
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.04.005
Immunoreactive cereal proteins in wheat allergy, non-celiac gluten/wheat sensitivity (NCGS) and celiac disease
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.003
Towards new food emulsions: designing the interface and beyond
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.06.006
Pulsed UV as a potential surface sanitizer in food production processes to ensure consumer safety
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.03.003
The relationship between cannabis/hemp use in foods and processing methodology
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.04.007
Melamine and food safety: a 10-year review
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.05.008
The bioaccessibility of carotenoids impacts the design of functional foods
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.015
Recent advance in SERS techniques for food safety and quality analysis: a brief review
来源期刊：Current opinion in food scienceDOI：10.1016/j.cofs.2019.10.001
Polymicrobial interaction and biofilms between Staphylococcus aureus and Pseudomonas aeruginosa: an underestimated concern in food safety
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.03.006
From DNA barcoding to personalized nutrition: the evolution of food traceability
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.07.008
The current state of food fraud prevention: overview and requirements to address ‘How to Start?’ and ‘How Much is Enough?’
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.06.001
Exploiting the synergism among physical and chemical processes for improving food safety
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2018.08.004
Strategies for the safety management of fresh produce from farm to fork
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.01.004
The fungal problem in cheese industry
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.07.003
Green process intensification techniques for bio-refinery
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2018.12.004
Wine expertise: perceptual learning in the chemical senses
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.05.003
Impact of learning and training on wine expertise: A review
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.07.001
Rheology of common uncharged exopolysaccharides for food applications
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.011
Virus risk in the food supply chain
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2018.12.002
Fungal and mycotoxin problems in the nut industry
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.07.009
Mycotoxin contamination in cereal-based baby foods
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.06.008
Representation of wine and beer: influence of expertise
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.07.002
Cereal proteins in nanotechnology: formulation of encapsulation and delivery systems
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.004
Oil structuring using polysaccharides
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.04.006
Food industry spoilage fungi control through facility sanitization
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.07.006
The fungal problem in bread production: insights of causes, consequences, and control methods
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.06.010
Novel approaches to derive points of departure for food chemical risk assessment
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.016
Wine leads us by our heart not our head: emotions and the wine consumer
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.04.008
Laser-induced breakdown spectroscopy for food authentication
来源期刊：Current opinion in food scienceDOI：10.1016/j.cofs.2019.10.002
Mycotoxin migration in moldy foods
来源期刊：Current opinion in food scienceDOI：10.1016/j.cofs.2019.08.007
Determination of steroidal estrogens in food matrices: current status and future perspectives
来源期刊：Current opinion in food scienceDOI：10.1016/j.cofs.2019.11.001
Genome-wide survey of efflux pump-coding genes associated with Cronobacter survival, osmotic adaptation, and persistence
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2018.11.005
The impact of alkaline conditions on storage proteins of cereals and pseudo-cereals
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.017
Recent advances in low moisture food pasteurization
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2018.11.001
Insights into existing and future fungal and mycotoxin contamination of cured meats
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.06.012
Yeasts and molds in fermented food production: an ancient bioprocess
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.014
Occurrence and determination of inorganic contaminants in baby food and infant formula
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.05.006
The fungal problem in thermal processed beverages
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.08.003
3-Chloro-1,2-propanediol (3-MCPD), 2-chloro-1,3-propanediol (2-MCPD) and glycidyl esters in infant formula: a review
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.05.005
Opportunities and challenges in developing orally administered cannabis edibles
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.005
Aflatoxins in sugarcane production chain: what could be the source?
来源期刊：Current opinion in food scienceDOI：10.1016/j.cofs.2019.08.010
Fungi and mycotoxin problems in the apple industry
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.08.002
Dairy protein–ligand interactions upon thermal processing and targeted delivery for the design of functional foods
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.03.007
Considerations in the addition of cannabis to chocolate
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2019.02.007
Assuring that your cup of tea is risk-free
来源期刊：Current opinion in food scienceDOI：10.1016/J.COFS.2018.11.006

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论文发表 2-4个月录用 7500+文章录用 不成功可退款
新
2026年3月发布
大类学科小类学科Top期刊综述期刊
农林科学1区
FOOD SCIENCE & TECHNOLOGY 食品科技
2区
是
N/A
2025年3月升级版
大类学科小类学科Top期刊综述期刊
农林科学1区
FOOD SCIENCE & TECHNOLOGY 食品科技
2区
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1区
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