European Food Research And Technology

SCI SCIE

国际简称：EUR FOOD RES TECHNOL 参考译名：欧洲食品研究与技术

主要研究方向：工程技术-食品科技非预警期刊审稿周期：约2.0个月

《欧洲食品研究与技术》(European Food Research And Technology)是一本由Springer Berlin Heidelberg出版的以工程技术-食品科技为研究特色的国际期刊，发表该领域相关的原创研究文章、评论文章和综述文章，及时报道该领域相关理论、实践和应用学科的最新发现，旨在促进该学科领域科学信息的快速交流。该期刊是一本未开放期刊，近三年没有被列入预警名单。该期刊享有很高的科学声誉，影响因子不断增加，发行量也同样高。

2区中科院分区
Q2 JCR分区
323 年发文量
4.2 IF影响因子
未开放 是否OA
89 H-index
1898 创刊年份
Monthly 出版周期
English 出版语言

The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal's mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:

-chemistry and biochemistry-

technology and molecular biotechnology-

nutritional chemistry and toxicology-

analytical and sensory methodologies-

food physics.

Out of the scope of the journal are:

- contributions which are not of international interest or do not have a substantial impact on food sciences,

- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,

- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.

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European Food Research And Technology期刊信息

ISSN：1438-2377
出版语言：English
是否OA：未开放
E-ISSN：1438-2385
出版地区：GERMANY
是否预警：否
出版商：Springer Berlin Heidelberg
出版周期：Monthly
创刊时间：1898
开源占比：0.2544
Gold OA文章占比：33.91%
OA被引用占比：
出版国人文章占比：0
出版撤稿占比：
研究类文章占比：85.14%

European Food Research And Technology CiteScore评价数据（2026年6月最新版）

CiteScore

SJR

SNIP

CiteScore 指数

6.9

0.692

1.055

学科类别	分区	排名	百分位
大类：Engineering 小类：Industrial and Manufacturing Engineering	Q1	91 / 425	78%
大类：Engineering 小类：Food Science	Q1	93 / 420	77%
大类：Engineering 小类：General Chemistry	Q2	102 / 402	74%
大类：Engineering 小类：Biochemistry	Q2	123 / 448	72%
大类：Engineering 小类：Biotechnology	Q2	106 / 325	67%

名词解释：CiteScore 是衡量期刊所发表文献的平均受引用次数，是在 Scopus 中衡量期刊影响力的另一个指标。当年CiteScore 的计算依据是期刊最近4年（含计算年度）的被引次数除以该期刊近四年发表的文献数。例如，2022年的 CiteScore 计算方法为：2022年的 CiteScore =2019-2022年收到的对2019-2022年发表的文件的引用数量÷2019-2022年发布的文献数量注：文献类型包括：文章、评论、会议论文、书籍章节和数据论文。

European Food Research And Technology中科院评价数据

《新锐期刊分区表》（2026年3月发布）

Top期刊	综述期刊	大类学科		小类学科
否	否	农林科学	2区	FOOD SCIENCE & TECHNOLOGY 食品科技	3区

European Food Research And Technology JCR评价数据

2025-2026年最新版

按JCI指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	68 / 187	63.9
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	76 / 187	59.63

European Food Research And Technology历年数据统计

影响因子

中科院分区

European Food Research And Technology中国学者发文选摘

1、Mechanistic insights into the synergistic role of cysteine in enhancing the ferric reducing antioxidant power of catechol derivatives (vol 252, 156, 2026
Author: Xing, Haoran; Jiao, Yuman; Qiao, Yingjie; Feng, Tianshuo; Hu, Yunfeng; Yaylayan, Varoujan

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2026; Vol. 252, Issue 5, pp. -. DOI: 10.1007/s00217-026-05124-6
2、The anti-glycation effect and potential mechanism of Lentinan on BSA-Fru model and a model baked food syste
Author: Gong, Pin; Wang, Jie; Long, Hui; Ke, Yingying; Yang, Wenjuan; Li, Nan; Zhao, Yanni; Chen, Fuxin; Chen, Xuefeng; Guo, Yuxi

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2026; Vol. 252, Issue 4, pp. -. DOI: 10.1007/s00217-026-05123-7
3、Impact of hydrolyzable tannin on arom a retention in synthetic non-alcoholic wine: mechanistic insights from GC-MS, sensory, and thermodynamic analyse
Author: Sam, Faisal Eudes; Chen, Xinlong; Wang, Xingjie; Shi, Xuewei; Tao, Yongsheng

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2026; Vol. 252, Issue 4, pp. -. DOI: 10.1007/s00217-026-05102-y
4、The composition of edible mushrooms as a promising strategy for addressing global health challenge
Author: Eweys, Aya Samy; Ziec, Gabriela; Lukasiewicz, Marcin; Zhao, Yansheng

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2026; Vol. 252, Issue 4, pp. -. DOI: 10.1007/s00217-026-05120-w
5、Isolation, identification, and chelation mechanism of selenium-chelating peptides from quinoa protein hydrolysat
Author: Chai, Kang; Zhuge, Bin; Zong, Hong

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2026; Vol. 252, Issue 4, pp. -. DOI: 10.1007/s00217-026-05110-y
6、Effect of different sucrose addition on processing characteristics of egg white protein ge
Author: Liu, Lili; Yang, Junhui; Geng, Yujiao; Zhang, Xiaodan; Duan, Yuhan

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2026; Vol. 252, Issue 4, pp. -. DOI: 10.1007/s00217-026-05107-7
7、Metabolomics and biochemical analyses in functional active components of ripe mulberry (Morus alba L.) fruit
Author: Chen, Xiuling; Zhai, Yujian; Gao, Yanxia; Li, Na; Li, Changqing; Jia, Manli; Wang, Binbin; Gao, Yujun; Zhang, Zihe; Li, Jisheng

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2026; Vol. 252, Issue 4, pp. -. DOI: 10.1007/s00217-026-05109-5
8、Metabolomics analysis reveals the color-change mechanisms in pickled leaf mustard during natural fermentatio
Author: Zhou, Yue; Huang, Bo; Lu, Tian; Zhou, Zhugui; Sun, Yu; Man, Ruojun; Xin, Ming; Li, Changbao

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2026; Vol. 252, Issue 4, pp. -. DOI: 10.1007/s00217-026-05095-8