《Journal Of Food And Nutrition Research》雜志影響因子：0.6。
期刊Journal Of Food And Nutrition Research近年評價(jià)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(tái)，收錄全球高質(zhì)量學(xué)術(shù)期刊，提供詳細(xì)的期刊引證報(bào)告，包括影響因子、分區(qū)、被引頻次等關(guān)鍵指標(biāo)。
（2）?Journal Citation Reports (JCR)：JCR是科睿唯安旗下的一個(gè)網(wǎng)站，提供了期刊影響因子、引用數(shù)據(jù)和相關(guān)指標(biāo)。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 Food And Nutrition Research》雜志是由Food Reseach Institute出版社主辦的一本以Agricultural and Biological Sciences-Food Science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2006年。自創(chuàng)刊以來，已被SCIE（科學(xué)引文索引擴(kuò)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(diǎn)介紹了FOOD SCIENCE & TECHNOLOGY在分析和實(shí)踐中的理論、研究和應(yīng)用。
?學(xué)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(xué)大類4區(qū)，F(xiàn)OOD SCIENCE & TECHNOLOGY食品科技小類4區(qū)。
期刊發(fā)文分析
機(jī)構(gòu)發(fā)文量統(tǒng)計(jì)
| 機(jī)構(gòu) | 發(fā)文量 |
| FOOD RESEARCH INSTITUTE - SLOVAKIA | 11 |
| SLOVAK UNIVERSITY OF AGRICULTURE NITRA | 9 |
| SLOVAK UNIVERSITY OF TECHNOLOGY BRATISLAVA | 7 |
| AGRICULTURAL UNIVERSITY KRAKOW | 6 |
| COMENIUS UNIVERSITY BRATISLAVA | 6 |
| UNIVERSITY OF CHEMISTRY & TECHNOLOGY, PRAG... | 5 |
| UNIVERSITY OF ZAGREB | 5 |
| WARSAW UNIVERSITY OF LIFE SCIENCES | 5 |
| UNIVERSITY OF NOVI SAD | 4 |
| NATL AGR & FOOD CTR | 3 |
國家 / 地區(qū)發(fā)文量統(tǒng)計(jì)
| 國家 / 地區(qū) | 發(fā)文量 |
| Slovakia | 32 |
| Poland | 18 |
| Czech Republic | 13 |
| CHINA MAINLAND | 9 |
| Turkey | 9 |
| Serbia | 7 |
| Spain | 6 |
| Brazil | 5 |
| Croatia | 5 |
| France | 3 |
期刊引用數(shù)據(jù)次數(shù)統(tǒng)計(jì)
| 期刊引用數(shù)據(jù) | 引用次數(shù) |
| FOOD CHEM | 62 |
| INT J FOOD MICROBIOL | 55 |
| J AGR FOOD CHEM | 41 |
| J FOOD NUTR RES-SLOV | 27 |
| FOOD RES INT | 24 |
| FOOD MICROBIOL | 22 |
| LWT-FOOD SCI TECHNOL | 21 |
| APPL ENVIRON MICROB | 18 |
| FOOD CONTROL | 17 |
| J FOOD SCI | 16 |
期刊被引用數(shù)據(jù)次數(shù)統(tǒng)計(jì)
| 期刊被引用數(shù)據(jù) | 引用次數(shù) |
| J FOOD NUTR RES-SLOV | 27 |
| FOOD CHEM | 14 |
| LWT-FOOD SCI TECHNOL | 13 |
| FOODS | 12 |
| MOLECULES | 11 |
| INT J FOOD SCI TECH | 8 |
| J FOOD SCI TECH MYS | 8 |
| J FOOD PROCESS PRES | 7 |
| NUTRIENTS | 7 |
| TRENDS FOOD SCI TECH | 6 |
文章引用數(shù)據(jù)次數(shù)統(tǒng)計(jì)
| 文章引用數(shù)據(jù) | 引用次數(shù) |
| The socio-economic force field of the crea... | 8 |
| Utilization of olive pomace as a source of... | 7 |
| The impact of dairy starter cultures on se... | 5 |
| Nutritional value, cellulase activity and ... | 5 |
| Assessment of physico-chemical properties,... | 4 |
| Modelling and optimization of quercetin ex... | 4 |
| Development of beer industry and craft bee... | 4 |
| Antioxidant and genoprotective properties ... | 4 |
| Proteomic identification and enzymatic act... | 3 |
| Potential of Moringa oleifera seeds and le... | 3 |
