1：MOLECULAR NUTRITION & FOOD RESEARCH創(chuàng)刊于2004年，出版周期是Monthly，目前的影響因子是4.653，根據(jù)網(wǎng)友評價審稿速度大概是約1.0個月錄用比例是很難。

英文簡介：Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines:Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics.Immunology: Understanding the interactions of food and the immune system.Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes.Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.

中文簡介：分子營養(yǎng)與食品研究是一個主要的研究期刊，致力于健康、安全和分子營養(yǎng)的各個方面，如營養(yǎng)生物化學、營養(yǎng)學和代謝組學，旨在將相關學科的信息聯(lián)系起來：生物活性：食物成分的營養(yǎng)和醫(yī)學效應，包括生物利用度和動力學。免疫學：了解食物與免疫系統(tǒng)的相互作用。微生物學：食品變質(zhì)、食品病原體、發(fā)酵食品的化學和物理方法以及新的微生物過程。化學：在考慮環(huán)境因素的同時，對生物活性食品成分進行分離和分析。

2：FOOD SCIENCE AND TECHNOLOGY RESEARCH創(chuàng)刊于1999年，出版周期是Quarterly，目前的影響因子是0.448，根據(jù)網(wǎng)友評價審稿速度大概是平均1月錄用比例是約75%。

英文簡介：Published by Japanese Society for Food Science and Technology

中文簡介：日本食品科學技術學會出版

3：Food Bioscience目前的影響因子是3.22，。

英文簡介：Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to:Biochemical, biophysical and biological properties of foods, ingredients, and componentsMechanism of functional foods and ingredients including both novel and traditional fermented foodsGenetic, and cellular and molecular biology germane to food production and processingFoodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humansBiomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additivesApplication of novel technology to foods.

中文簡介：《食品生物科學》是一本同行評議的期刊，旨在為生物相關食品研究領域的最新發(fā)展提供一個論壇。該雜志側(cè)重于全世界的基礎研究和應用研究，特別關注食品生物研究的民族和文化方面。本雜志所涵蓋的主題包括但不限于：食品、配料和成分的生化、生物物理和生物特性新型和傳統(tǒng)發(fā)酵食品中功能性食品和配料的作用機理與食品生產(chǎn)和加工密切相關的遺傳、細胞和分子生物學食品學：涉及食品基因組學、蛋白質(zhì)組學、代謝組學、營養(yǎng)學和化學基因組學及其與人類相互作用的綜合研究。食品相關系統(tǒng)的生物材料，如食品包裝、食品分析、營養(yǎng)和功能性食品添加劑的交付新技術在食品中的應用。

4：LWT-FOOD SCIENCE AND TECHNOLOGY創(chuàng)刊于1968年，出版周期是Monthly，目前的影響因子是3.714，根據(jù)網(wǎng)友評價審稿速度大概是約10.8個月錄用比例是容易。

英文簡介：LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials are outside the scope of the journal and will not be considered for publication.Database Coverage includes Current Contents, Cambridge Scientific Abstracts, Biological Abstracts, IFIS, Chemical Abstracts, Dairy Science Abstracts, Food Science and Technology Abstracts and AGRICOLA.

中文簡介：LWT-食品科學與技術是一種國際期刊，在食品化學、生物化學、微生物學、技術和營養(yǎng)領域發(fā)表創(chuàng)新論文。所述工作應在方法或所用方法上具有創(chuàng)新性。研究結果對科學界或食品工業(yè)的意義也必須明確。歡迎以英文撰寫的論文，包括評論文章、簡短評論、研究論文和研究筆記。以動物試驗為特色的論文不在雜志的范圍之內(nèi)，不會被考慮出版。數(shù)據(jù)庫覆蓋范圍包括當前內(nèi)容、劍橋科學文摘、生物文摘、國際食品標準化協(xié)會、化學文摘、乳制品科學文摘、食品科學技術文摘和農(nóng)業(yè)綜合文摘。

5：FOOD RESEARCH INTERNATIONAL創(chuàng)刊于1992年，出版周期是Monthly，目前的影響因子是3.579，根據(jù)網(wǎng)友評價審稿速度大概是約2.3個月錄用比例是約36.66%。

英文簡介：Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication of research in food science.Topics covered by the journal include:food chemistryfood microbiology and safetymicrobiomefood toxicologymaterials science of foodsfood engineeringphysical properties of foodssensory sciencefood qualityhealth and nutritionfood biophysics analysis of foodsfood nanotechnologyemerging technologiesSubjects that will not be considered for publication in Food Research International, and will be rejected as being outside of scope, include :Studies testing different formulations and ingredients leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food;Optimization studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional and sensorial qualities;Studies describing the production of ingredients and only their characterization without a strong mechanistic emphasis;Studies describing the biological activity of foods lacking identification of the compounds responsible for the reported activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor components of foods. Compounds of interest need to be characterized at least by mass spectrometry-based methods.Studies that do not clearly prove the relationship between the structure of the compounds and their activity;Fingerprinting studies lacking molecular insights and validation sets;Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular biology approaches to support the findings;Development of analytical methods not comprising a validation step in situ that represent the range of conditions faced during their application will not be considered;Surveys of chemical, nutritional, physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and supported by adequate chemical or microbiological techniques will be considered;Pharmacology and nutritional studies papers focusing in hosts rather than in foods.Pharmacology and nutritional studies that do not contain bioavailability or biofunctionality.Engineering studies lacking of mathematical verification or validation in situ, when appropriate;Fragmented studies, of low scientific quality, or poorly written.Studies with no food component.

中文簡介：國際食品研究組織為在食品科學、技術、工程和營養(yǎng)領域快速傳播重要的新穎和高影響研究提供了一個論壇。該雜志只出版新穎、高質(zhì)量和高影響力的評論論文、原始研究論文和致編輯的信件，涉及食品科學技術的各個學科。期刊政策是出版關于食品研究或食品研究相關領域的專題和緊急主題的�？�。此外，還將出版科學會議、講習班、食品科學、技術和工程會議上精選的同行評議論文的專題。國際食品研究所是加拿大食品科學與技術研究所期刊的繼承者。在其前身的質(zhì)量和優(yōu)勢的基礎上，國際食品研究組織被發(fā)展成為一個真正的國際論壇，用于食品科學研究交流。該雜志涵蓋的主題包括：食品化學食品微生物學與安全微生物群食品毒理學食品材料學食品工程食品物理性質(zhì)感官科學食品質(zhì)量健康與營養(yǎng)食品生物物理學分析食品納米技術新興技術將不被考慮在國際食品研究所出版，并將被視為超出范圍的主題包括：研究測試不同的配方和成分，從而選擇用于生產(chǎn)特定食品的最佳配方或成分；旨在確定提高生產(chǎn)過程產(chǎn)量或改善營養(yǎng)和感官品質(zhì)的加工條件和/或原材料的優(yōu)化研究；描述原料生產(chǎn)及其特征的研究，沒有很強的機械重點；描述食品生物活性的研究缺乏對報告活性的化合物的鑒定，將不會發(fā)表。這也適用于任何其他化合物，如植物化學物質(zhì)和食品的次要成分。感興趣的化合物至少需要用基于質(zhì)譜的方法來表征。不清楚地證明化合物結構與其活性之間關系的研究；指紋研究缺乏分子洞察力和驗證集；對食品中不考慮驗證步驟的抗菌化合物的研究，缺乏關于化學成分的完整數(shù)據(jù)，表明對抑制活性負責的化合物，并在適當時使用分子生物學方法來支持這些發(fā)現(xiàn)；不考慮不包括現(xiàn)場驗證步驟的分析方法的開發(fā)，該步驟代表了應用過程中所面臨的條件范圍；不考慮對化學、營養(yǎng)、物理和微生物危害的調(diào)查。只考慮提供重要數(shù)據(jù)集、廣泛覆蓋、新穎且有充分化學或微生物技術支持的論文；藥理學和營養(yǎng)學研究論文集中在宿主而不是食品中。不含生物利用度或生物功能性的藥理學和營養(yǎng)學研究。在適當情況下，缺乏數(shù)學驗證或現(xiàn)場驗證的工程研究；支離破碎的研究，科學水平低，或?qū)懙貌缓�。沒有食物成分的研究。

6：JOURNAL OF FOOD SCIENCE創(chuàng)刊于1961年，出版周期是Monthly，目前的影響因子是2.081，根據(jù)網(wǎng)友評價審稿速度大概是約3.2個月錄用比例是容易。

英文簡介：The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.The range of topics covered in the journal include:Concise Reviews and Hypotheses in Food ScienceNew Horizons in Food ResearchIntegrated Food ScienceFood ChemistryFood Engineering, Materials Science, and NanotechnologyFood Microbiology and SafetySensory and Consumer SciencesHealth, Nutrition, and FoodToxicology and Chemical Food SafetyThe Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.

中文簡介：《食品科學雜志》的目標是通過一份受人尊敬的同行評議的出版物，為科學家、研究人員和其他食品專業(yè)人士提供分享影響其工作的眾多學科科學進展知識的機會�！妒称房茖W雜志》是一個重要的食品科學研究和發(fā)展的國際論壇。該雜志涵蓋的主題范圍包括：食品科學的簡評與假設食品研究新視野綜合食品科學食品化學食品工程、材料科學和納米技術食品微生物學與安全感官與消費科學健康、營養(yǎng)和食物毒理學與化學食品安全《食品科學雜志》發(fā)表同行評議的文章，涵蓋食品科學的各個方面，包括安全和營養(yǎng)。審查應為15至50頁打印頁（包括表格、數(shù)字和參考資料），應提供對狹義主題的深入報道，并應包含對所有相關研究的仔細評估（弱點、優(yōu)勢、對類似研究結果差異的解釋），以便進行有見地的解釋和結論�？梢燥@示ONS。假設論文尤其適用于前沿研究領域或受科學爭議困擾的重要領域。

7：TRENDS IN FOOD SCIENCE & TECHNOLOGY出版周期是Irregular，目前的影響因子是8.519，根據(jù)網(wǎng)友評價審稿速度大概是約1.0個月錄用比例是約50%。

英文簡介：Trends in Food Science & Technology is one of the premier international peer-reviewed journals publishing critical reviews and commentaries of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.Issues include a selection of Reviews, Commentaries, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.

中文簡介：《食品科學與技術趨勢》是國際同行評議的重要期刊之一，發(fā)表了對當前技術、食品科學和人類營養(yǎng)的評論和評論。它的作用是通過以可讀、科學嚴謹?shù)姆绞疥P注最有前景的新研究進展及其當前和潛在的食品工業(yè)應用，填補專業(yè)初級期刊和一般貿(mào)易雜志之間的空白。主題包括新的或新穎的原材料，包括生物活性化合物、成分和技術；分子、微觀和宏觀結構；食品工程的新發(fā)展；快速在線控制技術；新穎的加工和包裝技術；先進的生物技術和納米科學在食品研究中的發(fā)展和應用；質(zhì)量保證方法和應用----組學技術；食品中生物和非生物危害的風險評估；食物過敏和不容忍；食品功能以及飲食與疾病之間的關系；以及消費者對食品和風險評估的態(tài)度。問題包括：評論、評論、會議報告和書評的選擇，以及即將舉行的會議、課程和展覽的日程表。它不發(fā)表研究論文。

8：Applied Biological Chemistry目前的影響因子是1.559，。

英文簡介：Applied Biological Chemistry is an official publication of The Korean Society for Applied Biological Chemistry.Through its broad scope global authorship and international editorial board, Applied Biological Chemistry provides a forum for the interchange of scientific information among researchers in the field of applied biological chemistry.The multidisciplinary Applied Biological Chemistry covers all the scientific and technological aspects of biochemistry, molecular biology, biotechnology, natural and synthetic bioactive compounds, and bio-environmental interactions.

中文簡介：應用生物化學是韓國應用生物化學學會的官方出版物。通過其廣泛的全球著作權和國際編輯委員會，應用生物化學為應用生物化學領域的研究人員之間的科學信息交流提供了一個論壇。多學科應用生物化學涵蓋了生物化學、分子生物學、生物技術、天然和合成生物活性化合物以及生物環(huán)境相互作用的所有科學和技術方面。

9：FOOD REVIEWS INTERNATIONAL創(chuàng)刊于1985年，出版周期是Quarterly，目前的影響因子是3.933，根據(jù)網(wǎng)友評價審稿速度大概是>24周，或約稿錄用比例是較易。

英文簡介：Food Reviews International presents state-of-the-art technical reviews concerned with food safety, production, processing, acceptability, and nutritional values. Articles, written primarily by researchers and practitioners, examine the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Submissions other than technical reviews will not be considered for publication. Recently published reviews include:proteomics and meat qualityuse of synbiotics to prevent and control diseaseshealth promoting effects of Pistacis resinsbioactive components of Yuzuantibiotic resistance in probioticspomegranate extracts as antimicrobialsavocado post-harvest quality managementeffects of processing on pineapple juice qualityOffering technical insights into current global food issues, Food Reviews International contains articles of interest for food scientists and technologists, food and cereal chemists, chemical engineers, agriculturists, microbiologists, toxicologists, and nutritionists. Peer Review Statement: All submitted manuscripts are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. Submissions are online via ScholarOne Manuscripts. Publication office: Taylor & Francis Group, LLC, 530 Walnut Street, Suite 850, Philadelphia, PA USA

中文簡介：《國際食品評論》介紹了有關食品安全、生產(chǎn)、加工、可接受性和營養(yǎng)價值的最新技術評論。主要由研究人員和從業(yè)人員撰寫的文章探討了食品和營養(yǎng)與健康的關系，以及影響富裕國家和發(fā)展中國家的不同問題。除技術審查外，提交的文件將不予考慮出版。最近發(fā)表的評論包括：蛋白質(zhì)組學和肉類質(zhì)量使用合生菌預防和控制疾病開心果樹脂的保健作用柚子的生物活性成分益生菌中的抗生素耐藥性石榴提取物作為抗菌劑鱷梨收獲后的質(zhì)量管理加工工藝對菠蘿汁品質(zhì)的影響《國際食品評論》提供了對當前全球食品問題的技術見解，包含了食品科學家和技術專家、食品和谷物化學家、化學工程師、農(nóng)學家、微生物學家、毒理學家和營養(yǎng)學家感興趣的文章。同行評審聲明：所有提交的稿件都要經(jīng)過編輯的初步評審，如果發(fā)現(xiàn)適合進一步審議，則由獨立的、匿名的專家評審人員進行同行評審。提交是通過ScholarOne手稿在線。出版辦公室：泰勒&弗朗西斯集團有限責任公司，胡桃街530號，美國賓夕法尼亞州費城850室

10：Quality Assurance and Safety of Crops & Foods創(chuàng)刊于2009年，目前的影響因子是0.735，根據(jù)網(wǎng)友評價審稿速度大概是平均1月錄用比例是約95%。

英文簡介：Quality Assurance and Safety of Crops & Foods' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of crops. It targets plant-based primary raw materials, their harvesting, storage and conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered.

中文簡介：《農(nóng)作物和食品的質(zhì)量保證和安全》是一本國際同行評議的期刊，發(fā)表了與農(nóng)作物質(zhì)量和安全相關的研究和評論論文。它的目標是以植物為基礎的初級原材料，它們的收獲，儲存和轉(zhuǎn)化為人類食物。重點關注新分析工具的開發(fā)和應用及其在質(zhì)量評估、保證、控制和安全方面的潛力。范圍包括風險評估、可追溯性、真實性、食品安全和社會經(jīng)濟影響等問題。將考慮提供可能對食品質(zhì)量和安全領域的科學知識作出重大貢獻的新數(shù)據(jù)和信息的手稿。

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