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派博传思国际中心 »期刊书目

› Journal of SCIE
› FOOD SCIENCE & TECHNOLOGY(食品科学与技术)

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SCIE期刊JOURNAL OF FOOD ENGINEERING 2024/2025影响因子:5.367 (J FOOD ENG) (0260-8774). (FOOD SCIENCE & TECHNOLOGY)(食品科学与技术)Sci

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发表于 2025-3-21 19:23:58 | 显示全部楼层 |阅读模式
期刊全称JOURNAL OF FOOD ENGINEERING
期刊简称J FOOD ENG
影响因子20245.367
视频video
ISSN0260-8774
eISSN1873-5770
出版商ELSEVIER SCI LTD
发行地址125 London Wall, London, England, EC2Y 5AS
学科分类1.Science Citation Index Expanded (SCIE)--Engineering, Chemical | Food Science & Technology; 2.Biological Abstracts--Engineering, Chemical | Food Science & Technology; 3.BIOSIS Previews_BIOSIS Citation Index--Engineering, Chemical | Food Science & Technology; 4.Current Contents Agriculture, Biology & Environmental Sciences--Food Science/Nutrition; 5.Essential Science Indicators--Agricultural Sciences;
出版语言Multi-Language
The information of publication is updating

SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(20 21 REV HIST)影响因子


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(J FOOD ENG)影响因子@(食品科学与技术)学科排名


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(20 21 REV HIST)总引论文


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(J FOOD ENG)总引论文@(食品科学与技术)学科排名


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(20 21 REV HIST)影响因子


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(J FOOD ENG)总引频次@(食品科学与技术)学科排名


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(20 21 REV HIST)即时影响因子


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(J FOOD ENG)即时影响因子@(食品科学与技术)学科排名


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(20 21 REV HIST)五年累积影响因子


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(J FOOD ENG)五年累积影响因子@(食品科学与技术)学科排名


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发表于 2025-3-21 22:33:30 | 显示全部楼层
Submitted on: 04 August 1999. Revised on: 28 October 1999. Accepted on: 03 December 1999. ___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD
不合
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发表于 2025-3-22 02:34:11 | 显示全部楼层
Submitted on: 28 June 2012. Revised on: 19 September 2012. Accepted on: 03 November 2012. ___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD
Graduated
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发表于 2025-3-22 07:28:03 | 显示全部楼层
Submitted on: 19 August 2021. Revised on: 13 December 2021. Accepted on: 03 January 2022. ___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD
600
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发表于 2025-3-22 11:16:07 | 显示全部楼层
Submitted on: 09 March 2012. Revised on: 24 June 2012. Accepted on: 08 July 2012. ___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD
Lacunar-Stroke
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发表于 2025-3-22 13:10:55 | 显示全部楼层
Submitted on: 09 January 2005. Revised on: 15 March 2005. Accepted on: 30 April 2005. ___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD
exacerbate
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发表于 2025-3-22 19:44:56 | 显示全部楼层
Submitted on: 04 May 2004. Revised on: 23 July 2004. Accepted on: 27 August 2004. ___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD
GOUGE
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发表于 2025-3-22 22:14:55 | 显示全部楼层
arterioles
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使激动
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粗鲁性质
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