Npj Science Of Food

SCI SCIE

国际简称：NPJ SCI FOOD 参考译名：Npj食品科学

主要研究方向：FOOD SCIENCE & TECHNOLOGY 非预警期刊审稿周期：6 Weeks

《Npj食品科学》(Npj Science Of Food)是一本由SPRINGERNATURE出版的以FOOD SCIENCE & TECHNOLOGY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。

1区中科院分区
Q1 JCR分区
303 年发文量
9.7 IF影响因子
开放是否OA
1 issue/year 出版周期
English 出版语言

npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.

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Npj Science Of Food期刊信息

ISSN：2396-8370
出版语言：English
是否OA：开放
E-ISSN：2396-8370
出版地区：PEOPLES R CHINA
是否预警：否
出版商：SPRINGERNATURE
出版周期：1 issue/year
开源占比：1
Gold OA文章占比：100.00%
OA被引用占比：1
出版国人文章占比：0.14
出版撤稿占比：0
研究类文章占比：90.10%

Npj Science Of Food CiteScore评价数据（2026年6月最新版）

CiteScore

SJR

SNIP

CiteScore 指数

8.3

1.609

1.818

学科类别	分区	排名	百分位
大类：Medicine 小类：Public Health, Environmental and Occupational Health	Q1	52 / 725	92%
大类：Medicine 小类：Food Science	Q1	69 / 420	83%

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。

Npj Science Of Food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

Npj Science Of Food 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	11 / 187	94.4
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	17 / 187	91.18

Npj Science Of Food历年数据统计

影响因子

中科院分区

Npj Science Of Food中国学者发文选摘

1、Metabolomic profiling of goji fermentation: enhancing functional metabolites with high-glucose-adaptive LA
Author: Shi, Cong-Rong; Zhang, Xiao-Juan; Xie, Han; Zhang, Wei; Tang, Rui-Xin; Lu, Zhen-Ming; Geng, Yan; Lu, Ran; Wang, Fang-Zhou; Chai, Li-Juan; Zhang, Hui-Ling; Xu, Hong-Yu; Shi, Jin-Song; Xu, Zheng-Hong

Journal: NPJ SCIENCE OF FOOD. 2026; Vol. 10, Issue 1, pp. -. DOI: 10.1038/s41538-026-00791-x
2、Preparation, allergenicity analysis and nutritional evaluation of partially and extensively hydrolyzed whey protein peptide
Author: Zheng, Shulin; Zhang, Renyi; Chen, Xiao; Du, Meng; Li, Hongyan; Wang, Jing; Sun, Baoguo

Journal: NPJ SCIENCE OF FOOD. 2026; Vol. 10, Issue 1, pp. -. DOI: 10.1038/s41538-026-00778-8
3、Dietary advanced glycation products combined with chronic restraint stress induced anxiety-like and depression-like behaviors in male mic
Author: Zhang, Yebing; Gu, Kuiying; Xin, Lili; Xia, Yu; Yang, Guoqi; Cai, Jiejiao; He, Zhilong; Qin, Li-Qiang; Wan, Zhongxiao

Journal: NPJ SCIENCE OF FOOD. 2026; Vol. 10, Issue 1, pp. -. DOI: 10.1038/s41538-026-00789-5
4、Improving foaming properties of fish gelatin by neutral protease and gum arabi
Author: Chen, Yu; Pan, Yi; Hu, Yu-Ting; Yang, Le-Ying; Wang, Lin-Ru; Sha, Xiao-Mei; Tu, Zong-Cai

Journal: NPJ SCIENCE OF FOOD. 2026; Vol. 10, Issue 1, pp. -. DOI: 10.1038/s41538-026-00773-z
5、Gallic acid antagonizes deoxynivalenol toxicity by inhibiting DON-induced ferroptosi
Author: Wang, Haorong; Xu, Jiacui; Feng, Jinghan; Zhang, Yifan; Zhao, Zixian; Lv, Yan; Wang, Chuanqi; Zhang, Jing; Ai, Yongxing

Journal: NPJ SCIENCE OF FOOD. 2026; Vol. 10, Issue 1, pp. -. DOI: 10.1038/s41538-026-00782-y
6、Lycium L. flavonoids: extraction, purification, signal transduction pathways, and interactions with intestinal microbiot
Author: Lan, Tian; Zhou, Kexin; Duan, Guozhen; Zhang, Yuxin; Ma, Yonggui; Fan, Guanghui; Qi, Youchao

Journal: NPJ SCIENCE OF FOOD. 2026; Vol. 10, Issue 1, pp. -. DOI: 10.1038/s41538-026-00784-w
7、Mechanism of Morchella polysaccharide in anti-fatigue: the role of the gut microbiota-metabolite axis in mic
Author: Liu, Jinyan; Li, Jie; Li, Yixin; Gao, Zihan; Wang, Le; Song, Qian; Ye, Ying; Liang, Jian

Journal: NPJ SCIENCE OF FOOD. 2026; Vol. 10, Issue 1, pp. -. DOI: 10.1038/s41538-026-00763-1
8、Umami induces pulmonary epithelial senescence via L-glutamic acid-triggered minority MOM
Author: Zhang, Jiaqi; Zhao, Yang; Yang, Bo; He, Qiaojun; Luo, Peihua; Gao, Zizheng

Journal: NPJ SCIENCE OF FOOD. 2026; Vol. 10, Issue 1, pp. -. DOI: 10.1038/s41538-026-00783-x