Food Chemistry

SCI SCIE

国际简称：FOOD CHEM 参考译名：食品化学

主要研究方向：工程技术-食品科技非预警期刊审稿周期：约5.3个月

《食品化学》(Food Chemistry)是一本由Elsevier Ltd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。

1区中科院分区
Q1 JCR分区
4479 年发文量
10.4 IF影响因子
未开放 是否OA
221 H-index
1976 创刊年份
Semimonthly 出版周期
English 出版语言

Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.

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Food Chemistry期刊信息

ISSN：0308-8146
出版语言：English
是否OA：未开放
E-ISSN：1873-7072
出版地区：ENGLAND
是否预警：否
出版商：Elsevier Ltd
出版周期：Semimonthly
创刊时间：1976
开源占比：0.0518
Gold OA文章占比：12.90%
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：93.53%

Food Chemistry CiteScore评价数据（2026年6月最新版）

CiteScore

SJR

SNIP

CiteScore 指数

17.5

1.865

2.048

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	12 / 420	97%
大类：Agricultural and Biological Sciences 小类：Analytical Chemistry	Q1	5 / 160	97%

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。

Food Chemistry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
是	否	农林科学	1区	CHEMISTRY, APPLIED 应用化学 FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 营养学	1区 1区 1区

Food Chemistry 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：CHEMISTRY, APPLIED	SCIE	Q1	6 / 77	92.9
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	10 / 187	94.9
学科：NUTRITION & DIETETICS	SCIE	Q1	6 / 114	95.2
学科：CHEMISTRY, APPLIED	SCIE	Q1	6 / 77	92.86
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	6 / 187	97.06
学科：NUTRITION & DIETETICS	SCIE	Q1	3 / 114	97.81

Food Chemistry历年数据统计

影响因子

中科院分区

Food Chemistry中国学者发文选摘

1、Interventional mechanisms of antioxidants on flavor profile modification in the fermented egg white powder syste
Author: Zhang, Ru-yi; Zhang, Zhi-shuo; Yang, Yan-jun; Zhang, Wei-jian; Li, Jun-hua; Su, Yu-jie; Gu, Lu-ping; Chang, Cui-hua

Journal: FOOD CHEMISTRY. 2026; Vol. 515, Issue , pp. -. DOI: 10.1016/j.foodchem.2026.149139
2、Tailoring pickering emulsions with soy protein solate-fucoidan nanocomplexes: Structural design and multistress stabilit
Author: Zeng, Xinxin; Zhong, Weiquan; Zhang, Yixin; Wang, Yufei; Tang, Junjie; Liu, Wenhao; Zhang, Jianxi; Chen, Hanbin; Liu, Xiaoyan; Pang, Jie; Wu, Chunhua

Journal: FOOD CHEMISTRY. 2026; Vol. 515, Issue , pp. -. DOI: 10.1016/j.foodchem.2026.149153
3、Carrier-free immobilization of α-galactosidase using novel cross-linkers: Robust inclusion body-derived CLEAs for efficient hydrolysis of raffinose family oligosaccharides in soymil
Author: Sun, Tong; Sun, Wenyue; Lin, Shutong; Liu, Yan; Lu, Lili

Journal: FOOD CHEMISTRY. 2026; Vol. 515, Issue , pp. -. DOI: 10.1016/j.foodchem.2026.149272
4、Prediction of soybean fatty-acid composition from hyperspectral imaging with spectral feature processing and structured tabular modelin
Author: Sun, Haoran; Wu, Guangxia; Hua, Zhenlu; Yang, Huaichuan; Zhang, Bingzheng; Zhao, Jinmeng; Deng, Limiao

Journal: FOOD CHEMISTRY. 2026; Vol. 515, Issue , pp. -. DOI: 10.1016/j.foodchem.2026.149249
5、Mechanistic elucidation of epigallocatechin gallate binding to various starches: impacts on structural alterations, stability, and digestive propertie
Author: Liu, Xiaoze; Fei, Tao; Liu, Yingxin; Wang, Lang; Wang, Lu

Journal: FOOD CHEMISTRY. 2026; Vol. 515, Issue , pp. -. DOI: 10.1016/j.foodchem.2026.149231
6、Mechanisms underlying the loss of anti-inflammatory activity in honey-processed licorice: a process-structure-function approac
Author: Jing, Wenhui; Xu, Sijin; Li, Cunbing; Li, Yuxing; Li, Xiaoyun; Sui, Hong; Fu, Xueyan

Journal: FOOD CHEMISTRY. 2026; Vol. 515, Issue , pp. -. DOI: 10.1016/j.foodchem.2026.149209
7、Green immobilization of lipase based on a catechol-polyamine coating for efficient synthesis of octenyl succinic anhydride starc
Author: Liu, Xiaolu; Hu, Zhenyu; Li, Yao; Tan, Bozhi; Tian, Jing; Wang, Cong; Cheng, Sheng; Fei, Xu

Journal: FOOD CHEMISTRY. 2026; Vol. 515, Issue , pp. -. DOI: 10.1016/j.foodchem.2026.149253
8、Integrated analysis of dynamic changes in volatile and non-volatile compounds in Chuan Chenpi (Citrus reticulata 'Dahongpao') during aging by GC-IMS and UPLC-MS/M
Author: Zou, Jialiang; Zhang, Huangsheng; Zhao, Liang; Xu, Huanhuan; Chen, Lin; Chen, Hongping; Wang, Fu; Hu, Yuan; Liu, Youping

Journal: FOOD CHEMISTRY. 2026; Vol. 515, Issue , pp. -. DOI: 10.1016/j.foodchem.2026.149212