Food Chemistry: Molecular Sciences

SCIE

国际简称：FOOD CHEM-MOL SCI 参考译名：食品化学：分子科学

主要研究方向：FOOD SCIENCE & TECHNOLOGY 非预警期刊审稿周期：15 Weeks

《食品化学：分子科学》(Food Chemistry: Molecular Sciences)是一本由Elsevier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
100 年发文量
4.8 IF影响因子
未开放 是否OA
English 出版语言

Food Chemistry: Molecular Sciences is an international academic journal dedicated to the field of food chemistry. This journal is committed to publishing high-quality research papers in the field of food chemistry, including research results on food molecular structure, food molecular interactions, food flavor and aroma, food safety, and nutrition. The readership of this magazine mainly includes food scientists, chemists, biologists, nutritionists, and others. It provides readers with a platform to exchange and share the latest research results, promoting academic exchange and cooperation in the field of food chemistry.

The magazine adopts a peer review system to ensure that the published papers are of high quality and innovative. It encourages interdisciplinary research and promotes the cross integration of food science with fields such as chemistry, biology, and nutrition. This journal aims to provide a high-quality academic journal for researchers in the field of food science, promoting the development of academic research and technological innovation in the field of food chemistry. By publishing high-quality research papers and review articles, it promotes academic exchange and the development of practical applications in the field of food science.

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Food Chemistry: Molecular Sciences期刊信息

ISSN：2666-5662
出版语言：English
是否OA：未开放
出版地区：United Kingdom
是否预警：否
出版商：Elsevier
Gold OA文章占比：100.00%
研究类文章占比：100.00%

Food Chemistry: Molecular Sciences CiteScore评价数据（2026年6月最新版）

CiteScore

SJR

SNIP

CiteScore 指数

8.9

0.952

1.275

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	62 / 420	85%
大类：Agricultural and Biological Sciences 小类：Molecular Biology	Q1	86 / 414	79%

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: Molecular Sciences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	2区

Food Chemistry: Molecular Sciences 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	Q2	56 / 187	70.3
学科：FOOD SCIENCE & TECHNOLOGY	ESCI	Q1	43 / 187	77.27

Food Chemistry: Molecular Sciences历年数据统计

影响因子

中科院分区

Food Chemistry: Molecular Sciences中国学者发文选摘

1、CRISPR-based electrochemiluminescence biosensors: Principles, optimization strategies, and translational challenges - A review of recent progres
Author: Yin, Xiaoyun; Fan, Ze; Tong, Zhaoyang

Journal: FOOD CHEMISTRY: MOLECULAR SCIENCES. 2026; Vol. 12, Issue , pp. -. DOI: 10.1016/j.fochms.2026.100392
2、Integrated GC-MS, LC-MS/MS metabolomics, and transcriptomics analysis of meat quality differences between marketed Wuzhishan and Duroc-landrace-Yorkshire pig
Author: Wang, Y. N.; Li, M.; Li, M. H.; Jiang, Z. Q.; Wei, L. M.; Wang, F.; Chao, Z.; Chen, L. L.; Liu, H. L.; Liu, Q. W.; Sun, R. P

Journal: FOOD CHEMISTRY: MOLECULAR SCIENCES. 2026; Vol. 12, Issue , pp. -. DOI: 10.1016/j.fochms.2026.100382
3、Dietary supplementation with eutectic essential oil improves pork quality and antioxidant capacity in finishing pig
Author: Ma, Mingqi; Zhao, Renyun; Huang, Xiandong; Yuan, Peiqiang; Zhang, Cheng

Journal: FOOD CHEMISTRY: MOLECULAR SCIENCES. 2026; Vol. 12, Issue , pp. -. DOI: 10.1016/j.fochms.2026.100390
4、Integrated quantum chemical and in vitro investigation of Capsanthin antioxidant activity: Mechanism (HAT), cultivar variability, enhanced bioavailability, and key gene expression in pepper
Author: Zhang, Yakun; Bai, Yvxue; Cheng, Likun; Hu, Yue; Lv, Junli; Ren, Yan; Guo, Fucheng; Lu, Jun; Wang, Guoze

Journal: FOOD CHEMISTRY: MOLECULAR SCIENCES. 2026; Vol. 12, Issue , pp. -. DOI: 10.1016/j.fochms.2026.100386
5、Genotypic diversity and genome-wide association study of gelatinization and retrogradation properties of potato starc
Author: Ahmad, Daraz; Zhang, Lin; Gao, Yan; Deng, Bowen; Wu, Dianxing; Bao, Jinsong

Journal: FOOD CHEMISTRY: MOLECULAR SCIENCES. 2026; Vol. 12, Issue , pp. -. DOI: 10.1016/j.fochms.2026.100396
6、Integrated transcriptomic and Metabolomic insights into the dynamic changes in gene expression and secondary metabolites in gibberellin-treated grape berrie
Author: Xun, Zhili; Zhang, Xiaoping; Ma, Xiaohe; Wang, Min; Huang, Liping; Zhu, Yue; Zhao, Qifeng

Journal: FOOD CHEMISTRY: MOLECULAR SCIENCES. 2026; Vol. 12, Issue , pp. -. DOI: 10.1016/j.fochms.2025.100349
7、Multi-omics reveals molecular basis of beef quality differences between Qinchuan and Nanyang cattl
Author: Guo, Juntao; Wang, Jianfang; Ma, Haobin; Yu, Shengchen; Kuraz, Abebe Belete; Zhang, Ke; Liu, Haibing; Jilo, Diba Dedacha; Pan, Yueting; Du, Jiawei; Mei, Chugang; Cheng, Gong; Zhu, Huabin; Zan, Linsen

Journal: FOOD CHEMISTRY: MOLECULAR SCIENCES. 2026; Vol. 12, Issue , pp. -. DOI: 10.1016/j.fochms.2026.100401
8、Extending bananas shelf life by dsRNA mediated interference of ethylene synthesi
Author: Xiao, Hongkun; Shi, Yini; Sun, Zhongke; Feng, Xianyang; Imran, Muhammad; Chen, Jindi; Zhang, Gaoyang; Li, Chengwei

Journal: FOOD CHEMISTRY: MOLECULAR SCIENCES. 2026; Vol. 12, Issue , pp. -. DOI: 10.1016/j.fochms.2026.100373