《Journal Of The American Society Of Brewing Chemists》雜志影響因子：1.3。
期刊Journal Of The American Society Of Brewing Chemists近年評價數(shù)據(jù)趨勢圖
期刊影響因子趨勢圖
以下是一些常見的影響因子查詢?nèi)肟冢?
（1）Web of Science：是查詢SCI期刊影響因子的權(quán)威平臺，收錄全球高質(zhì)量學術(shù)期刊，提供詳細的期刊引證報告，包括影響因子、分區(qū)、被引頻次等關鍵指標。
（2）?Journal Citation Reports (JCR)：JCR是科睿唯安旗下的一個網(wǎng)站，提供了期刊影響因子、引用數(shù)據(jù)和相關指標。用戶可以在該網(wǎng)站上查找特定期刊的影響因子信息。
（3）中科院SCI期刊分區(qū)表：提供中科院分區(qū)的期刊數(shù)據(jù)查詢，包括影響因子和分區(qū)信息。
《Journal Of The American Society Of Brewing Chemists》雜志是由American Society of Brewing Chemists Inc.出版社主辦的一本以生物工程與應用微生物-工程技術(shù)為研究方向，OA非開放（Not Open Access）的國際優(yōu)秀期刊。
該雜志出版語言為English，創(chuàng)刊于1976年。自創(chuàng)刊以來，已被SCIE（科學引文索引擴展板）等國內(nèi)外知名檢索系統(tǒng)收錄。該雜志發(fā)表了高質(zhì)量的論文，重點介紹了BIOTECHNOLOGY & APPLIED MICROBIOLOGY在分析和實踐中的理論、研究和應用。
?學術(shù)地位：在JCR分區(qū)中位列Q4區(qū)，中科院分區(qū)為農(nóng)林科學大類4區(qū)，BIOTECHNOLOGY & APPLIED MICROBIOLOGY生物工程與應用微生物小類4區(qū)。
期刊發(fā)文分析
機構(gòu)發(fā)文量統(tǒng)計
| 機構(gòu) | 發(fā)文量 |
| OREGON STATE UNIVERSITY | 10 |
| UNITED STATES DEPARTMENT OF AGRICULTURE (U... | 9 |
| TECHNICAL UNIVERSITY OF MUNICH | 8 |
| JIANGNAN UNIVERSITY | 7 |
| HERIOT WATT UNIVERSITY | 6 |
| UNIVERSITY OF WISCONSIN SYSTEM | 6 |
| TECHNICAL UNIVERSITY OF BERLIN | 5 |
| ASAHI GROUP HOLDINGS LTD. | 4 |
| DALHOUSIE UNIVERSITY | 4 |
| STATE UNIVERSITY SYSTEM OF FLORIDA | 4 |
國家 / 地區(qū)發(fā)文量統(tǒng)計
| 國家 / 地區(qū) | 發(fā)文量 |
| USA | 39 |
| CHINA MAINLAND | 22 |
| GERMANY (FED REP GER) | 16 |
| Japan | 11 |
| Belgium | 9 |
| Canada | 7 |
| Scotland | 7 |
| England | 3 |
| Ireland | 3 |
| Brazil | 2 |
期刊引用數(shù)據(jù)次數(shù)統(tǒng)計
| 期刊引用數(shù)據(jù) | 引用次數(shù) |
| J I BREWING | 107 |
| J AM SOC BREW CHEM | 88 |
| J AGR FOOD CHEM | 37 |
| FOOD CHEM | 28 |
| APPL ENVIRON MICROB | 20 |
| INT J FOOD MICROBIOL | 20 |
| FEMS YEAST RES | 16 |
| FOOD MICROBIOL | 16 |
| PLOS ONE | 11 |
| APPL MICROBIOL BIOT | 8 |
期刊被引用數(shù)據(jù)次數(shù)統(tǒng)計
| 期刊被引用數(shù)據(jù) | 引用次數(shù) |
| J AM SOC BREW CHEM | 88 |
| J I BREWING | 72 |
| FOOD CHEM | 28 |
| EUR FOOD RES TECHNOL | 25 |
| J SCI FOOD AGR | 18 |
| J AGR FOOD CHEM | 17 |
| CRIT REV FOOD SCI | 13 |
| FEMS YEAST RES | 13 |
| QUIM NOVA | 11 |
| COMPR REV FOOD SCI F | 8 |
文章引用數(shù)據(jù)次數(shù)統(tǒng)計
| 文章引用數(shù)據(jù) | 引用次數(shù) |
| Hop Aroma and Hoppy Beer Flavor: Chemical ... | 19 |
| Chance and Challenge: Non-Saccharomyces Ye... | 15 |
| Analysis of Physicochemical Indices, Volat... | 9 |
| Isolation and ldentifation of Nigh-Yield E... | 7 |
| Impacts of Copper, Iron, and Manganese Met... | 5 |
| Sensory Directed Mixture Study of Beers Dr... | 5 |
| Investigation into the Potential of Lachan... | 5 |
| Is the Apparent Degree of Fermentation a R... | 4 |
| Effects of Honey Variety and Non-Saccharom... | 4 |
| Relationship between Phenolic and Antioxid... | 3 |
