Food Chemistry-x

SCI SCIE

国际简称：FOOD CHEM X 参考译名：食品化学-x

主要研究方向：CHEMISTRY, APPLIED 非预警期刊审稿周期：24 Weeks

《食品化学-x》(Food Chemistry-x)是一本由ELSEVIER出版的以CHEMISTRY, APPLIED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
1258 年发文量
9.2 IF影响因子
开放是否OA
4 issues/year 出版周期
English 出版语言

Food Chemistry: X is one of two companion journals to the highly respected Food Chemistry and has the same aims and scope and peer-review process.

Food Chemistry X publishes papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/approach used. All papers should focus on the novelty of the research carried out.

Research advancing the theory and practice of molecular sciences of foods or cure/prevention of human diseases will not be considered for inclusion in Food Chemistry X.

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Food Chemistry-x期刊信息

ISSN：2590-1575
出版语言：English
是否OA：开放
E-ISSN：2590-1575
出版地区：ENGLAND
是否预警：否
出版商：ELSEVIER
出版周期：4 issues/year
开源占比：0.8866
Gold OA文章占比：100.00%
OA被引用占比：1
出版国人文章占比：0.08
出版撤稿占比：0
研究类文章占比：98.65%

Food Chemistry-x CiteScore评价数据（2026年6月最新版）

CiteScore

SJR

SNIP

CiteScore 指数

10.7

1.6

1.774

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	34 / 420	92%
大类：Agricultural and Biological Sciences 小类：Analytical Chemistry	Q1	22 / 160	86%

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 Chemistry-x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	CHEMISTRY, APPLIED 应用化学 FOOD SCIENCE & TECHNOLOGY 食品科技	1区 1区

Food Chemistry-x 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：CHEMISTRY, APPLIED	SCIE	Q1	9 / 77	89
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	12 / 187	93.9
学科：CHEMISTRY, APPLIED	SCIE	Q1	7 / 77	91.56
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	14 / 187	92.78

Food Chemistry-x历年数据统计

影响因子

中科院分区

Food Chemistry-x中国学者发文选摘

1、High hydrostatic pressure modulates volatile flavor compounds and antioxidant properties of blueberry (Vaccinium corymbosum L.): A metabolomic perspectiv
Author: Xiao, Yuhang; Zhang, Huimin; Zhang, Wenyuan; Jiang, Shijing; Ning, Ning; Wang, Jiayu; Sun, Aidong

Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103774
2、Unraveling the effects of shading on sensory quality, non-volatile metabolites and volatile flavor compounds of Longjing te
Author: Niu, Xiaojun; Ao, Cun; Bai, Peixian; Li, Hongli; Zhao, Yun; Huang, Haitao

Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103767
3、Digestive behavior and gut microbiota responses of Glehnia littoralis polysaccharide-Iron complexes: Influence of polysaccharide molecular weigh
Author: Hu, Xuan; Liu, Xia; Zhang, Yu; Yu, Yanli; Zhang, Quanfang; Gao, Xueyan; Liu, Wei

Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103777
4、A dual-signals peptide-based probe for fluorometric and colorimetric detection of copper(II) ions and glyphosate in multiple food samples and biological syste
Author: Ren, Yi; Jia, Mengying; Xiong, Shiyi; An, Yong; Yang, Xiupei; Wang, Peng

Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103776
5、Machine learning and experiment reveals gut microbial predictors of functional fatty acids in por
Author: Pan, Lingfeng; Li, Zejin; Zhu, Qian; Wang, Chenyu; Ouyang, Qing; Huang, Xingguo; Zhou, Caiyuan; Hung, Ifen; Liu, Chunxue; Xu, Kang; Yin, Jie; Li, Yuying; Yin, Yulong

Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103775
6、Quality evaluation of grass carp surimi prepared by three traditional rinsing processes: comparing gel properties and flavor profile
Author: Liu, Shucheng; Yu, Hongli; Wang, Yixuan; Huang, Yifang; Li, Yaru; Xiao, Naiyong

Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103783
7、Sodium selenite/selenopeptide chitosan antioxidant film for postharvest preservation of grap
Author: Li, Li; Pu, Shushu; Fan, Zhixuan; Liu, Yaping; Di, Jianbing; Wang, Yu; Ji, Wei

Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103785
8、Modulation of nutritional and aroma qualities of rapeseed oil by microwave and dehulling treatments: Based on insights from metabolomics, volatile compound analysis, and molecular docking studie
Author: Zhang, Feng; Aaqil, Muhammad; Ding, Mingli; Wang, Xuanru; Huang, Renwang; Chen, Kejin; Zhao, Cunchao

Journal: FOOD CHEMISTRY-X. 2026; Vol. 35, Issue , pp. -. DOI: 10.1016/j.fochx.2026.103784