Food Bioscience

SCI SCIE

国际简称：FOOD BIOSCI 参考译名：食品生物科学

主要研究方向：Biochemistry, Genetics and Molecular Biology-Biochemistry 非预警期刊

《食品生物科学》(Food Bioscience)是一本由Elsevier BV出版的以Biochemistry, Genetics and Molecular Biology-Biochemistry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
2287 年发文量
6.2 IF影响因子
未开放 是否OA
19 H-index
2012 创刊年份
6 issues/year 出版周期
English 出版语言

Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.

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Food Bioscience期刊信息

ISSN：2212-4292
出版语言：English
是否OA：未开放
E-ISSN：2212-4306
出版地区：NETHERLANDS
是否预警：否
出版商：Elsevier BV
出版周期：6 issues/year
创刊时间：2012
开源占比：0.0204
Gold OA文章占比：9.75%
OA被引用占比：0.0102...
出版国人文章占比：0.24
出版撤稿占比：0
研究类文章占比：98.38%

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

CiteScore

SJR

SNIP

CiteScore 指数

1.119

1.145

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	74 / 420	82%
大类：Agricultural and Biological Sciences 小类：Biochemistry	Q1	90 / 448	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。

Food Bioscience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

Food Bioscience 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	37 / 187	80.5
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	31 / 187	83.69

Food Bioscience历年数据统计

影响因子

中科院分区

Food Bioscience中国学者发文选摘

1、Effects of soluble capsular polysaccharide from Bifidobacterium bifidum M1-3 on intestinal barrier dysfunction, and gut microbiota compositio
Author: Han, Mengzhen; Gao, Zhenpeng

Journal: FOOD BIOSCIENCE. 2026; Vol. 80, Issue , pp. -. DOI: 10.1016/j.fbio.2026.108942
2、Aromatic distinctiveness of 'Beibinghong' wine driven by fungal succession and nitrogen metabolic flux under different fermentation strategie
Author: Gao, Yujie; Fan, Boyuan; Zhou, Yifan; Hu, Kai; Li, Hua; Zhao, Hongyu

Journal: FOOD BIOSCIENCE. 2026; Vol. 80, Issue , pp. -. DOI: 10.1016/j.fbio.2026.108919
3、Comprehensive evaluation of Listeria monocytogenes phage lysin Lys-LP-XY2101 for food biocontrol, biofilm removal, and safet
Author: Ji, Qiang; Wu, Liao; Li, Shaowen; Liu, Mei

Journal: FOOD BIOSCIENCE. 2026; Vol. 80, Issue , pp. -. DOI: 10.1016/j.fbio.2026.108870
4、Deep eutectic solvent-based three-phase partitioning of flaxseed cake meal polysaccharides for enzymatic production of bioactive oligosaccharide
Author: Hu, Ruixue; Xu, Jiayang; Mi, Jie; Li, Kangning; Yuan, Mingyang; Liu, Ruijie; Chang, Ming

Journal: FOOD BIOSCIENCE. 2026; Vol. 80, Issue , pp. -. DOI: 10.1016/j.fbio.2026.108889
5、Anti-biofilm activity and mechanism of fumaric acid against Vibrio parahaemolyticus and its application in food system
Author: Zhu, Wenxiu; Zhang, Meihan; Wang, Zixuan; Wang, Ziye; Liu, Yao; Liu, Huanhuan; Guo, Jian; Pan, Ting; Qin, Ningbo; Xia, Xiaodong

Journal: FOOD BIOSCIENCE. 2026; Vol. 80, Issue , pp. -. DOI: 10.1016/j.fbio.2026.108852
6、Fucoidan ameliorates alcoholic liver fibrosis through modulation of the gut-bile acid-liver metabolic axi
Author: Pu, Yexin; Zhou, Zijian; Xue, Haoran; Ma, Yanxia; Zhang, Nan; Wang, Guifa; Zang, Shuo; Liu, Ziwei; Xue, Meilan; Liang, Hui

Journal: FOOD BIOSCIENCE. 2026; Vol. 80, Issue , pp. -. DOI: 10.1016/j.fbio.2026.108848
7、The effect of Co-fermentation with Saccharomyces cerevisiae and Latilactobacillus sakei on the quality of rose-flavored kvas
Author: Maimaitiabula, Maierhaba; Chao, Junqi; Lu, Mingshou; Xi, Lin; Gao, Lei; Zhao, Yufu; Fan, Hongchen; Zhao, Kai

Journal: FOOD BIOSCIENCE. 2026; Vol. 80, Issue , pp. -. DOI: 10.1016/j.fbio.2026.108861
8、Identification and Taste mechanism of novel salt-enhancing peptides from Flammulina filiformi
Author: Lu, Huan; Wang, Yao; Shang, Xiaodong; Liu, Jianyu; Feng, Tao; Chang, Xuezhi; Wang, Yuting; Wei, Guiyao; Liu, Jianhui; Wang, Ruijuan

Journal: FOOD BIOSCIENCE. 2026; Vol. 80, Issue , pp. -. DOI: 10.1016/j.fbio.2026.108895