Acs Food Science & Technology

SCIE

国际简称：ACS Food Sci. Technol. 参考译名：食品科学与技术

主要研究方向：食品科学、微生物非预警期刊

《食品科学与技术》(Acs Food Science & Technology)是一本由American Chemical Society出版的以食品科学、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。

3区中科院分区
Q3 JCR分区
396 年发文量
3 IF影响因子
未开放 是否OA
2021 创刊年份
Monthly 出版周期
English 出版语言

Acs Food Science&Technology is an interdisciplinary journal that focuses on cutting-edge original research in the fields of food science, technology, engineering, and nutrition. This journal aims to provide a high-quality academic exchange platform for researchers in the field of food science to share the latest research findings and technological advancements.

This journal encourages the submission of research papers on food characteristics, development, processing, and safety. Pay special attention to research in the fields of food safety, food preservation, functional foods, and bioavailability. In addition, the journal also focuses on new research on food waste and by-products as sources of food additives, as well as the application of nanotechnology and materials science in food. It adopts a peer review system to ensure that published articles have high quality and academic value. This journal aims to promote the development of the field of food science and provide support for innovation and progress in the food industry.

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Acs Food Science & Technology期刊信息

ISSN：2692-1944
出版语言：English
是否OA：未开放
出版地区：UNITED STATES
是否预警：否
出版商：American Chemical Society
出版周期：Monthly
创刊时间：2021
Gold OA文章占比：23.06%
研究类文章占比：88.64%

Acs Food Science & Technology CiteScore评价数据（2026年6月最新版）

CiteScore

SJR

SNIP

CiteScore 指数

4.4

0.558

0.664

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q2	161 / 420	61%
大类：Agricultural and Biological Sciences 小类：Organic Chemistry	Q2	104 / 215	51%
大类：Agricultural and Biological Sciences 小类：Analytical Chemistry	Q2	80 / 160	50%
大类：Agricultural and Biological Sciences 小类：Chemistry (miscellaneous)	Q3	78 / 137	43%

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。

Acs Food Science & Technology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	3区	FOOD SCIENCE & TECHNOLOGY 食品科技	3区

Acs Food Science & Technology 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	ESCI	Q3	101 / 187	46.3
学科：FOOD SCIENCE & TECHNOLOGY	ESCI	Q3	105 / 187	44.12

Acs Food Science & Technology历年数据统计

影响因子

中科院分区

Acs Food Science & Technology中国学者发文选摘

1、Yeast vs Plant Protein Isolates: Structure-Function for Food Interfaces, High-Solids Rheology, Thermal Stability, and In Vitro Digestibilit
Author: Riaz, Talha; Zeng, Xi; Ye, Xianjiang; Yu, Te; Xia, Zhijun; Riaz, Rabiya; Khan, Muhammad Moeid; Ashraf, Muhammad Atiq; Jin, Yongguo; Fu, Xing

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 4, pp. 1028-1041. DOI: 10.1021/acsfoodscitech.5c01218
2、Preparation and Characterization of Dipeptidyl Peptidase-IV Inhibitory Peptides from Yeast Hydrolysate
Author: Song, Wen; Hu, Song-Qing; Ye, Wei; Hou, Yi; Huang, Yanbo

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 3, pp. 811-822. DOI: 10.1021/acsfoodscitech.5c01274
3、Beyond Deiodination: A Multifunctional Aerogel for Selective Iodide Removal and Quality Preservation in Nutrient-Rich Algae Extract
Author: Liu, Yu; Wang, En-ze; Wang, Yu; Zong, Jiasu; Yang, Zuomiao; Bai, Ying; Qi, Hang

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 3, pp. 798-810. DOI: 10.1021/acsfoodscitech.5c01232
4、Stabilization of High Internal Phase Emulsions by Sunflower Seed Protein Fibrils for Encapsulation of Lipophilic Nutraceuticals to Increase Their Bioaccessibilit
Author: Zhai, Meng; Huang, Tianhang; Ma, Fengguang; Hu, Bing

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 3, pp. 823-833. DOI: 10.1021/acsfoodscitech.5c01306
5、Tofu as a Natural Food Delivery System for Curcumi
Author: Tian, Qipeixuan; Yang, Yiqi; Wang, Yuting; Su, Huanhuan; Everett, David; He, Wenle; Yang, Qinzheng; Chen, Siru; Zhai, Yun; Fu, Yuying; Li, Teng

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. 6, Issue 3, pp. 834-843. DOI: 10.1021/acsfoodscitech.6c00039
6、Inhibitory Effect and Mechanism of Crab Shell Powder Enzymatic Hydrolysate against Bacillus subtilis during Salt-Reduced Soy Sauce Productio
Author: Zhang, Zhankai; Han, Zhenlin; Zhang, Qingyu; Wang, Xiaodie; Zhang, Zhi-hong; Lin, Xiaodong; Li, Ningyang; Gao, Xianli

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. , Issue , pp. -. DOI: 10.1021/acsfoodscitech.5c01211
7、Chitosan/Sodium Alginate Composite Intelligent Film Incorporating Campanumoea lancifolia Anthocyanins for Monitoring Shrimp Freshnes
Author: Qin, Yuyue; Wang, Yuheng; Chen, Haiyan; Zhu, Bifen; Brennan, Charles; Huang, Yuanxiang

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. , Issue , pp. -. DOI: 10.1021/acsfoodscitech.5c01258
8、Effects of Extracted Exopolysaccharides from Weissella confusa Strain JBD1 on the Rheological Properties of Gluten-Free Muffin Batter
Author: Lwin, Moe Moe; Maimaiti, Zulipiya; Wali, Asif; Sun, Hongnan; Ma, Mengmei; Mu, Taihua

Journal: ACS FOOD SCIENCE & TECHNOLOGY. 2026; Vol. , Issue , pp. -. DOI: 10.1021/acsfoodscitech.5c00988