International Journal Of Food Sciences And Nutrition

SCI SCIE

国际简称：INT J FOOD SCI NUTR 参考译名：国际食品科学与营养杂志

主要研究方向：工程技术-食品科技非预警期刊审稿周期：一般,9-24周

《国际食品科学与营养杂志》(International Journal Of Food Sciences And Nutrition)是一本由Informa Healthcare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
67 年发文量
3.7 IF影响因子
未开放 是否OA
64 H-index
1992 创刊年份
Quarterly 出版周期
English 出版语言

The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It's an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.

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International Journal Of Food Sciences And Nutrition期刊信息

ISSN：0963-7486
出版语言：English
是否OA：未开放
E-ISSN：1465-3478
出版地区：ENGLAND
是否预警：否
出版商：Informa Healthcare
出版周期：Quarterly
创刊时间：1992
开源占比：0.0955
Gold OA文章占比：8.29%
OA被引用占比：0.0258...
出版国人文章占比：0.1
出版撤稿占比：0
研究类文章占比：80.60%

International Journal Of Food Sciences And Nutrition CiteScore评价数据（2026年6月最新版）

CiteScore

SJR

SNIP

CiteScore 指数

6.8

0.77

0.805

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	97 / 420	77%

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。

International Journal Of Food Sciences And Nutrition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 NUTRITION & DIETETICS 营养学	3区 3区

International Journal Of Food Sciences And Nutrition 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	79 / 187	58
学科：NUTRITION & DIETETICS	SCIE	Q2	43 / 114	62.7
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	87 / 187	53.74
学科：NUTRITION & DIETETICS	SCIE	Q2	53 / 114	53.95

International Journal Of Food Sciences And Nutrition历年数据统计

影响因子

中科院分区

International Journal Of Food Sciences And Nutrition中国学者发文选摘

1、Association of circulating branched-chain or aromatic amino acids based on metabolome and apolipoprotein E genotype with incident dementia: a large cohort stud
Author: Liu, Ziwei; Ai, Yongjun; Wu, Yue; Zhang, Yuncheng; Hua, Jianian; Liu, Tong; Liu, Dong; Chen, Guo-Chong; Xu, Guangfei; Chen, Li-Hua

Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. 2026; Vol. 77, Issue 3, pp. 248-258. DOI: 10.1080/09637486.2026.2649766
2、Association between maternal yogurt consumption during late pregnancy and risk of infantile diarrhoea: a prospective cohort stud
Author: Zhang, Huaqi; Liang, Qian; Chen, Xi; Gan, Quan; Tan, Tianqi; Wang, Weiming; Liu, Jin; Yang, Chuang; Zhong, Chunrong; Xu, Shangzhi; Cao, Xiyu; Wu, Meng; Sun, Guoqiang; Xiong, Guoping; Yang, Hongying; Yang, Xuefeng; Hao, Liping; Yang, Nianhong

Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. 2026; Vol. 77, Issue 3, pp. 271-278. DOI: 10.1080/09637486.2026.2654462
3、The synergistic regulation of fat reduction mechanism by tea polyphenols through the gut-microbial-brain axis and gut-liver axi
Author: Zheng, Jiaqi; Gong, Xinrong; Chen, Youmeng; Chen, Yili; Zhang, Xin; Qin, Wenyan

Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. 2026; Vol. , Issue , pp. -. DOI: 10.1080/09637486.2026.2632894
4、Soy-derived hydrolysed peptides prevent diet-induced insulin resistance through modification of the gut microbiota and inflammation in mic
Author: Zhong, Hao; Wang, Lingmiao; Du, Juan; Feng, Fengqin; Guan, Rongfa

Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. 2025; Vol. , Issue , pp. -. DOI: 10.1080/09637486.2025.2511971
5、Metabolomics analysis reveal differences in the chemical components of Brassica napus bee bread from Apis mellifera and Apis ceran
Author: Li, Zhen; Jiang, Wujun; Zhang, Yong; Li, Lizhi; Liu, Qin; Guo, Dongsheng

Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. 2025; Vol. , Issue , pp. -. DOI: 10.1080/09637486.2025.2512888
6、Prebiotic activity comparison of eight oligosaccharides: selection of a potential synbiotic containing konjac manna-oligosaccharides and Bifidobacterium animalis BB-1
Author: Miao, Miao; Cheng, Jiaobo; Yan, Qiaojuan; Jiang, Zhengqiang; Yang, Shaoqing

Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. 2025; Vol. , Issue , pp. -. DOI: 10.1080/09637486.2025.2494148
7、Selenium-rich yeast improve HFD-induced abnormal lipid metabolism in ApoE-/- mice: inhibit oxidative stress, reorganise gut microbiota, and enhance cognitive abilit
Author: Liu, Rui; Wang, Songxue; Liu, Zhifu; Cheng, Qian; Liang, Qiuyuan; Du, Jian; Wang, Huali; Zhang, Ye; Wang, Hao

Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. 2025; Vol. , Issue , pp. -. DOI: 10.1080/09637486.2025.2490889
8、Global burden of zinc deficiency among children under 5 years old from 1990 to 202
Author: Cao, Yukun; Su, Xiaoman; Wang, Jingyu; Shao, Qingliang; Long, Zhiping; Wu, Yi; Ye, Jingyu; Wang, Maoqing; Sun, Changhao; Wang, Fan

Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. 2025; Vol. , Issue , pp. -. DOI: 10.1080/09637486.2025.2496954