Future Foods

SCIE

国际简称：Future Foods 参考译名：未来食品

主要研究方向：Agricultural and Biological Sciences-Food Science 非预警期刊审稿周期：15 Weeks

《未来食品》(Future Foods)是一本由Elsevier出版的以Agricultural and Biological Sciences-Food Science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
325 年发文量
6.6 IF影响因子
未开放 是否OA
English 出版语言

Future Foods is a professional journal dedicated to food technology and future food development, dedicated to exploring and reporting on global food technology innovation, including the latest research results and application practices in new food materials, food processing technology, food safety, food nutrition, food packaging, food supply chain management, and other fields. Through in-depth analysis and independent reviews, the magazine provides readers with a window to understand the development trends and challenges of the food industry. The main goal of the magazine is to promote innovation and development in food technology to meet the growing global demand for food and address key issues such as food safety, nutrition, and sustainability. The content of the magazine is rich and diverse, including academic papers and research reports, as well as industry trends, policy analysis, business cases, and expert interviews. These contents not only provide valuable information resources for researchers, enterprises, and government departments, but also provide opportunities for ordinary readers to understand the development and trends of food technology.

[ 查看全部 ]

投稿咨询加急咨询

Future Foods期刊信息

ISSN：2666-8335
出版语言：English
是否OA：未开放
出版地区：Netherlands
是否预警：否
出版商：Elsevier
Gold OA文章占比：99.84%
研究类文章占比：96.62%

Future Foods CiteScore评价数据（2026年6月最新版）

CiteScore

SJR

SNIP

CiteScore 指数

8.9

1.125

1.499

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	64 / 420	84%

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。

Future Foods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	2区

Future Foods 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	Q1	31 / 187	83.7
学科：FOOD SCIENCE & TECHNOLOGY	ESCI	Q1	27 / 187	85.83

Future Foods历年数据统计

影响因子

中科院分区

Future Foods中国学者发文选摘

1、Rapid and non-destructive pork quality prediction using an interpretable deep learning-ensemble mode
Author: Wang, Mingwei; Ma, Jianqi; Li, Shengjie; Zhang, Wenchao

Journal: FUTURE FOODS. 2026; Vol. 13, Issue , pp. -. DOI: 10.1016/j.fufo.2026.101000
2、Pineapple leaf fiber-based nonwovens as sustainable thermal insulation liner for distribution packagin
Author: Padee, Sirada; Klinsukhon, Wattana; Wannid, Prapudsorn; Suwannamek, Natthaphop; Trongsatitkul, Tatiya; Lerslerwong, Ladawan; Mahajan, Pramod; Wu, Di; Rattanakaran, Jutarat; Chaiwong, Saowapa; Prahsarn, Chureerat

Journal: FUTURE FOODS. 2026; Vol. 13, Issue , pp. -. DOI: 10.1016/j.fufo.2026.101007
3、Assessing the carbon footprint of brown rice protein-based seafood analogue using a life cycle assessment approac
Author: Zhao, Lin; Sharratt, Paul N.; Du, Juan

Journal: FUTURE FOODS. 2026; Vol. 13, Issue , pp. -. DOI: 10.1016/j.fufo.2026.100959
4、Impact of soybeans maturation stage on the release of dipeptidyl peptidase-4 and pancreatic α-amylase inhibitory peptides from soybean protei
Author: Ajayi, Feyisola Fisayo; Gan, Chee-Yuen; Alnuaimi, Amna; Yap, Pei-Gee; Masataka, Wakayama; Shi, Aimin; Khalifa, Ibrahim; Mudgil, Priti; Maqsood, Sajid

Journal: FUTURE FOODS. 2026; Vol. 13, Issue , pp. -. DOI: 10.1016/j.fufo.2026.100949
5、Formation of gel-like sorbents by pomelo (Citrus grandis L.) peel powder via a rapid nonthermal approach: Role of particle size, water addition, powder concentration and drying metho
Author: Wang, Haoxin; Wang, Peng; Kasapis, Stefan; Truong, Tuyen

Journal: FUTURE FOODS. 2026; Vol. 13, Issue , pp. -. DOI: 10.1016/j.fufo.2026.100974
6、MicrobExpert: A mixture-of-experts framework for cross-domain knowledge mining of food-microbe-disease associations from biomedical text
Author: Gu, Shixin; Qiao, Guanhua; Zhu, Jinlin

Journal: FUTURE FOODS. 2026; Vol. 13, Issue , pp. -. DOI: 10.1016/j.fufo.2026.100990
7、High-purity soybean insoluble dietary fiber as a functional ingredient: Insights into colonic fermentation characteristics and microbiota-driven short-chain fatty acid productio
Author: Wang, Yi; Xu, Honghan; Liu, Helong; Men, Shidi; Assl, Mustapha Abhamed Abazez; Wang, Sainan; Yu, Hansong

Journal: FUTURE FOODS. 2026; Vol. 13, Issue , pp. -. DOI: 10.1016/j.fufo.2026.100957
8、Herb production in plant factories: Environmental impacts, cost-effectiveness, and sustainable potentia
Author: Zhuang, Yunfei; Zhang, Cheng-Yao; Lu, Na; Xu, Wenshuo; Nakatani, Jun; Zhao, Shumei

Journal: FUTURE FOODS. 2026; Vol. 13, Issue , pp. -. DOI: 10.1016/j.fufo.2026.100905