Comprehensive Reviews In Food Science And Food Safety

SCI SCIE

国际简称：COMPR REV FOOD SCI F 参考译名：食品科学与食品安全综合评价

主要研究方向：工程技术-食品科技非预警期刊审稿周期：约稿?周期不定

《食品科学与食品安全综合评价》(Comprehensive Reviews In Food Science And Food Safety)是一本由Wiley-Blackwell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
267 年发文量
15.6 IF影响因子
未开放 是否OA
82 H-index
2002 创刊年份
Quarterly 出版周期
English 出版语言

Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is one of the peer-reviewed on-line journals of the Institute of Food Technologists (IFT). It has been published since 2002 (www.ift.org). Review papers provide in-depth coverage of a narrowly defined topic on any food science or food safety aspect, including nutrition, engineering, microbiology, sensory evaluation, physiology, genetics, economics, regulations, and history. A typical review embodies careful assessment of all pertinent studies (weaknesses, strengths, discrepancies in findings) so that insightful, integrative interpretations, summaries, and conclusions are presented. For either an unsolicited or an invited manuscript authors should submit to the Scientific Editor a suitable title, a brief outline, and a short statement describing the importance of the topic and how the presentation will advance food science and food technology

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Comprehensive Reviews In Food Science And Food Safety期刊信息

ISSN：1541-4337
出版语言：English
是否OA：未开放
E-ISSN：1541-4337
出版地区：UNITED STATES
是否预警：否
出版商：Wiley-Blackwell
出版周期：Quarterly
创刊时间：2002
开源占比：0.1136
Gold OA文章占比：30.45%
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：0.00%

Comprehensive Reviews In Food Science And Food Safety CiteScore评价数据（2026年6月最新版）

CiteScore

SJR

SNIP

CiteScore 指数

25.5

2.702

3.172

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	5 / 420	98%

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。

Comprehensive Reviews In Food Science And Food Safety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	FOOD SCIENCE & TECHNOLOGY 食品科技	1区

Comprehensive Reviews In Food Science And Food Safety 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	Q1	3 / 187	98.7
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	18 / 187	90.64

Comprehensive Reviews In Food Science And Food Safety历年数据统计

影响因子

中科院分区

Comprehensive Reviews In Food Science And Food Safety中国学者发文选摘

1、Artificial Intelligence for Food Packaging: A Life Cycle-Oriented Review of Material Performance, Functionality, Safety, and Sustainabilit
Author: Huang, Kehao; Lin, Zhenhao; Wang, Yixiang; Wang, Xiaoying

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2026; Vol. 25, Issue 3, pp. -. DOI: 10.1111/1541-4337.70486
2、Emerging Iced Functional Waters Technologies and Their Applications in Food Preservatio
Author: Xie, Tianhao; Wang, Xuping; Ou, Huajian; Xu, Guizhi; Liu, Guang; Chen, Lu; Wang, Langhong; Feng, Konglong; Wang, Jing Jing

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2026; Vol. 25, Issue 3, pp. -. DOI: 10.1111/1541-4337.70452
3、Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adult
Author: Mukhtar, Kinza; Ying, Jian; Wang, Yong; Selomulya, Cordelia

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2026; Vol. 25, Issue 3, pp. -. DOI: 10.1111/1541-4337.70461
4、Recent Advances in Wounded Lettuce Discoloration: A Review of Pre- and Postharvest Influencing Factors, Pathways, and Prevention Strategie
Author: Jiang, Qianqian; Zhang, Zhiyi; Liu, Tianran; Zhao, Xiaoyan; Wang, Dan

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2026; Vol. 25, Issue 3, pp. -. DOI: 10.1111/1541-4337.70479
5、Application of Whole-Genome Sequencing and Metagenomic Sequencing in Microbial Analysis of Milk Powder and Its Processing Environment: Current Findings and Challenge
Author: Liu, Biqi; Yang, Jinghua; Wang, Jiayue; Zhang, Jinru; Wang, Lihan; Qu, Bo; Guo, Ling; Zhang, Xinxin; Yang, Xinyan; Jiang, Yujun

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2026; Vol. 25, Issue 3, pp. -. DOI: 10.1111/1541-4337.70478
6、Food-Borne Advanced Lipoxidation End Products: From Processing-Induced Formation to Systemic Health Effect
Author: Li, Xinyang; He, Xuemei; Huang, Zeqing; Liu, Xiaoli; Zhang, Jin; Gao, Yuan; Li, Qi; Yu, Xiuzhu

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2026; Vol. 25, Issue 3, pp. -. DOI: 10.1111/1541-4337.70483
7、Eggshell Membrane: Composition, Extraction, Functional Properties, and High-Value Applications in Functional Foods and Nutraceutical
Author: Zhang, Yaxin; Wen, Zhaoxin; Wei, Teng; Wu, Na; Yao, Yao; Zhao, Yan; Tu, Yonggang

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2026; Vol. 25, Issue 3, pp. -. DOI: 10.1111/1541-4337.70485
8、Kidney Beans (Phaseolus vulgaris L.): Composition, Health Benefits, and Health-Oriented Processing Strategie
Author: Yan, Yixuan; Khalid, Wafaa; Fan, Mingcong; Qian, Haifeng; Li, Yan; Wang, Li

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2026; Vol. 25, Issue 3, pp. -. DOI: 10.1111/1541-4337.70463