Food Microbiology

SCI SCIE

国际简称：FOOD MICROBIOL 参考译名：食品微生物学

主要研究方向：工程技术-生物工程与应用微生物非预警期刊审稿周期：约4.5月

《食品微生物学》(Food Microbiology)是一本由Academic Press Inc.出版的以工程技术-生物工程与应用微生物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
223 年发文量
5.4 IF影响因子
未开放 是否OA
103 H-index
1984 创刊年份
Bimonthly 出版周期
English 出版语言

Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.

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Food Microbiology期刊信息

ISSN：0740-0020
出版语言：English
是否OA：未开放
E-ISSN：1095-9998
出版地区：ENGLAND
是否预警：否
出版商：Academic Press Inc.
出版周期：Bimonthly
创刊时间：1984
开源占比：0.1431
Gold OA文章占比：27.09%
OA被引用占比：0.0508...
出版国人文章占比：0.1
出版撤稿占比：0
研究类文章占比：92.83%

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

CiteScore

SJR

SNIP

CiteScore 指数

10.5

0.995

1.322

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	37 / 420	91%
大类：Agricultural and Biological Sciences 小类：Microbiology	Q1	23 / 194	88%

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 Microbiology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	BIOTECHNOLOGY & APPLIED MICROBIOLOGY 生物工程与应用微生物 FOOD SCIENCE & TECHNOLOGY 食品科技 MICROBIOLOGY 微生物学	1区 2区 2区

Food Microbiology 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：BIOTECHNOLOGY & APPLIED MICROBIOLOGY	SCIE	Q1	41 / 180	77.5
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	48 / 187	74.6
学科：MICROBIOLOGY	SCIE	Q1	37 / 167	78.1
学科：BIOTECHNOLOGY & APPLIED MICROBIOLOGY	SCIE	Q1	23 / 180	87.5
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	34 / 187	82.09
学科：MICROBIOLOGY	SCIE	Q1	33 / 167	80.54

Food Microbiology历年数据统计

影响因子

中科院分区

Food Microbiology中国学者发文选摘

1、Farnesol modulated growth and pigmentation in Talaromyces sp. LRS407 via ROS-mediated UPR and RQC signaling pathway
Author: Ma, Jiawen; Dai, Yufei; Shen, Xun; Zhong, Min; Gong, Yuan; Chen, Haiyue; Wang, Wenjie; Liang, Xinle

Journal: FOOD MICROBIOLOGY. 2026; Vol. 139, Issue , pp. -. DOI: 10.1016/j.fm.2026.105095
2、Dual role and metabolic reprogramming: Key amino acids in marinade bidirectionally control aflatoxin B1 biosynthesis in Aspergillus parasiticu
Author: Hu, Xinyue; Deng, Xianghong; Huang, Zhanrui; He, Wanying; Hu, Lianhua; Wu, Guoqing; Zhou, Xiaojie; Chen, Hao

Journal: FOOD MICROBIOLOGY. 2026; Vol. 139, Issue , pp. -. DOI: 10.1016/j.fm.2026.105098
3、Cross-kingdom metabolic coordination enhances flavor formation in Sauce-aroma Baijiu fermentation using a defined synthetic consortiu
Author: Ge, Chunbo; Zhang, Yisheng; Jiang, Weiqi; Si, Guanru; Huang, Qianli; Xu, Baocai; Zhang, Wenqing; Yang, Liu

Journal: FOOD MICROBIOLOGY. 2026; Vol. 139, Issue , pp. -. DOI: 10.1016/j.fm.2026.105119
4、Engineering probiotics through tailored processing and encapsulation for superior viability and delivery: A revie
Author: Hua, Qingyun; Wang, Zixu; Liu, Shu; Hou, Xiaoyue; Fang, Yaowei

Journal: FOOD MICROBIOLOGY. 2026; Vol. 139, Issue , pp. -. DOI: 10.1016/j.fm.2026.105113
5、Metabolomic insights into homogentisic acid-mediated regulation of tocopherol enhancement in Monascus purpureus fermentatio
Author: Wu, Qifeng; Zhang, Nana; Sun, Yichun; Qi, Zhengfang; Zhang, Rongrong; Wen, Anyan; Qin, Likang; Zeng, Haiying

Journal: FOOD MICROBIOLOGY. 2026; Vol. 138, Issue , pp. -. DOI: 10.1016/j.fm.2026.105072
6、Dissecting the differences between mechanically and traditionally fermented Chinese rice wine: Insights from microbial community and metabolic characteristic
Author: Peng, Qi; Li, Jiachen; Huang, Jiaxin; Shao, Yiqing; Qian, Tongtong; Ren, Huan; Wang, Lan; Jiang, Xiaoyan; Xie, Guangfa

Journal: FOOD MICROBIOLOGY. 2026; Vol. 138, Issue , pp. -. DOI: 10.1016/j.fm.2026.105089
7、Antimicrobial mechanism of cationic peptides brevilaterins against Listeria monocytogenes: Based on the membrane-binding principle to further impact on the membrane protein
Author: Han, Panpan; Liu, Yangliu; Ma, Aijin; Wang, Meizi; Chen, Zhou; Li, Siting; Jia, Yingmin

Journal: FOOD MICROBIOLOGY. 2026; Vol. 138, Issue , pp. -. DOI: 10.1016/j.fm.2026.105090
8、Global prevalence and distribution of bla-harboring Salmonella: A genome-wide association study of cephalosporin resistance mechanism
Author: Yang, Qiuping; Zhang, Jingsen; Chen, Tianxi; Li, Min; Li, Mei; Sheng, Huanjing; Cui, Shenghui; Yang, Baowei

Journal: FOOD MICROBIOLOGY. 2026; Vol. 138, Issue , pp. -. DOI: 10.1016/j.fm.2026.105093