Journal Of Food Biochemistry

SCI SCIE

国际简称：J FOOD BIOCHEM 参考译名：食品生物化学杂志

主要研究方向：生物-生化与分子生物学非预警期刊审稿周期：约3.0个月

《食品生物化学杂志》(Journal Of Food Biochemistry)是一本由WILEY-HINDAWI出版的以生物-生化与分子生物学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
Q3 JCR分区
201 年发文量
2.3 IF影响因子
开放是否OA
40 H-index
1977 创刊年份
Continuous publication 出版周期
English 出版语言

The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.

Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:

-Biochemistry of postharvest/postmortem and processing problems

-Enzyme chemistry and technology

-Membrane biology and chemistry

-Cell biology

-Biophysics

-Genetic expression

-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods

Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:

-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease

-The mechanism of the ripening process in fruit

-The biogenesis of flavor precursors in meat

-How biochemical changes in farm-raised fish are affecting processing and edible quality

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Journal Of Food Biochemistry期刊信息

ISSN：0145-8884
出版语言：English
是否OA：开放
E-ISSN：1745-4514
出版地区：UNITED STATES OF AMERICA
是否预警：否
出版商：WILEY-HINDAWI
出版周期：Continuous publication
创刊时间：1977
开源占比：0.8284
Gold OA文章占比：99.79%
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：87.56%

Journal Of Food Biochemistry CiteScore评价数据（2026年6月最新版）

CiteScore

SJR

SNIP

CiteScore 指数

9.9

0.859

1.079

学科类别	分区	排名	百分位
大类：Biochemistry, Genetics and Molecular Biology 小类：Biophysics	Q1	13 / 155	91%
大类：Biochemistry, Genetics and Molecular Biology 小类：Food Science	Q1	43 / 420	89%
大类：Biochemistry, Genetics and Molecular Biology 小类：Pharmacology	Q1	38 / 328	88%
大类：Biochemistry, Genetics and Molecular Biology 小类：Cell Biology	Q1	58 / 289	80%

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。

Journal Of Food Biochemistry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	BIOCHEMISTRY & MOLECULAR BIOLOGY 生化与分子生物学 FOOD SCIENCE & TECHNOLOGY 食品科技	3区 3区

Journal Of Food Biochemistry 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：BIOCHEMISTRY & MOLECULAR BIOLOGY	SCIE	Q4	253 / 328	23
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q3	125 / 187	33.4
学科：BIOCHEMISTRY & MOLECULAR BIOLOGY	SCIE	Q3	176 / 328	46.49
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	89 / 187	52.67

Journal Of Food Biochemistry历年数据统计

影响因子

中科院分区

Journal Of Food Biochemistry中国学者发文选摘

1、Investigation of Immunological Parameters Following the Administration of Temperature-Processed Panax quinquefolius L. in Mic
Author: Sha, Jiyue; Zhang, Yanting; Li, Wei; Yu, Hongxia; Lu, Yushun; Li, Zhiman; Qu, Di; Shi, Yingying; Liu, Zhengbo; Sun, Yinshi

Journal: JOURNAL OF FOOD BIOCHEMISTRY. 2026; Vol. 2026, Issue 1, pp. -. DOI: 10.1155/jfbc/8323863
2、Molecular Docking Results Facilitate the Elucidation of Lipid Antioxidant Properties and SOD Activity of Resveratrol Butyrate Esters 3,4′-di-O-Butanoylresveratrol (ED2) and 3-O-Butanoylresveratrol (ED4
Author: Fan, Hua-Jin; Chen, Yu-Wei; Huang, Ping-Hsiu; Hou, Chih-Yao; Liu, Yi-Chung; Chen, Shin-Yu; Hsieh, Chang-Wei; Shih, Ming-Kuei

Journal: JOURNAL OF FOOD BIOCHEMISTRY. 2026; Vol. 2026, Issue 1, pp. -. DOI: 10.1155/jfbc/9274501
3、Polysaccharide From Ficus pumila Alleviates Acute Lung Injury in Mice Through Regulating MAPK/NF-κB Pathway and Gut Microbiot
Author: Mai, Shiying; Li, Liyan; Tan, Yinfeng; Fu, Minghai; Zhang, Junqing; Zhang, Fang; Li, Yonghui; Wang, Qi; Wu, Yuhuang

Journal: JOURNAL OF FOOD BIOCHEMISTRY. 2026; Vol. 2026, Issue 1, pp. -. DOI: 10.1155/jfbc/8438287
4、Polysaccharides From Cantharellus cibarius Fr. Alleviate Inflammation and Oxidative Stress in DSS-Induced Liver Injur
Author: Alioui, Yamina; Ali, Sharafat; Ghaleb, Eslam; Atta, Aamna; Ullah, Hidayat; Farooqui, Nabeel Ahmed; Rahman, Mujeeb Ur; Ma, Renzhen; Abusidu, Mohammed; Wang, Jiayi; Ding, Dapeng; Wang, Liang

Journal: JOURNAL OF FOOD BIOCHEMISTRY. 2026; Vol. 2026, Issue 1, pp. -. DOI: 10.1155/jfbc/5029461
5、Saponins From Panax japonicus Ameliorate High-Fat Diet-Induced Intestinal Barrier Dysfunction Through the Mfn2-PERK Signaling Axi
Author: Xiong, Zhengguo; Liu, Yu; Peng, Xue; Wang, Jinxin; Hu, Yi; Wang, Hanbing; Huang, Lifei; Liu, Min; Li, Xiaocong; Dun, Yaoyan

Journal: JOURNAL OF FOOD BIOCHEMISTRY. 2026; Vol. 2026, Issue 1, pp. -. DOI: 10.1155/jfbc/3676861
6、Molecular Mechanisms Underlying Sishen Pill Treating Depression-Related Gastritis Based on Network Pharmacology and Experimental Verificatio
Author: Li, Siyi; Yang, Penghui; Wu, Zhulin; Li, Qiuyue; Zhang, Weiqing; Zhang, Rong; Luo, Weijun

Journal: JOURNAL OF FOOD BIOCHEMISTRY. 2026; Vol. 2026, Issue 1, pp. -. DOI: 10.1155/jfbc/9982464
7、Analysis of the Functional Components of Four Sanghuang-Like Species Using UPLC-ESI-MS/MS-Based Widely Targeted Metabolomics and TCMSP Databas
Author: Guo, Xiao-Ying; Qi, Yue; Yu, Xiao-Dan; Xu, Ai-Guo; Zhi, Chun-Yang; Guo, Hong-Bo

Journal: JOURNAL OF FOOD BIOCHEMISTRY. 2026; Vol. 2026, Issue 1, pp. -. DOI: 10.1155/jfbc/8370258
8、Novel-Assisted Extraction Methods for Protein Recovering From Bambara Groundnut: Composition, Techno-Functional and Digestibilit
Author: Anyiam, Paul Ndubuisi; Phongthai, Suphat; Pongsetkul, Jaksuma; Chaikham, Pittaya; Zhang, Wanli; Jung, Young Hoon; Rawdkuen, Saroat

Journal: JOURNAL OF FOOD BIOCHEMISTRY. 2026; Vol. 2026, Issue 1, pp. -. DOI: 10.1155/jfbc/6622287