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Food and Bioprocess Technology
ISSN：1935-5130

Food and Bioprocess Technology

FOOD BIOPROCESS TECH
学科领域：农林科学
是否预警：不在预警名单内
是否OA：否
录用周期：约2.0个月
新锐分区：农林科学2区
年发文量：416
影响因子：5.8
JCR分区：Q1

基本信息

《食品与生物加工技术》为各类食品加工技术的工程和科学领域的前沿高质量原创论文提供了一个有效和及时的平台，从原始食品供应源到消费者的餐桌。它的目标是成为多学科农业食品研究界的国际领先杂志。该杂志特别关注实验或理论研究结果，这些结果有可能帮助农业食品工业提高加工效率，提高产品质量，并延长新鲜和加工农业食品的保质期。编辑们对食品和生物制品加工的现有工艺、创新和新兴技术以及趋势和未来研究的新观点进行了评论。该杂志还出版简短的通讯，以迅速传播初步结果，信件编辑的最新发展和争议，和书评。
1935-5130SCIE/Scopus收录
5.8
点击查看最新影响趋势>
5.2
新
2026年3月发布
点击查看历史分区趋势    >
大类学科小类学科Top期刊综述期刊
农林科学2区
FOOD SCIENCE & TECHNOLOGY 食品科技
2区
是
N/A
新
WOS期刊SCI分区  2024-2025最新升级版
按JIF指标学科分区收集子录JIF分区JIF排名百分位
学科：FOOD SCIENCE & TECHNOLOGY
SCIE
Q1
34/182
按JCR指标学科分区收集子录JCR分区JCR排名百分位
学科：FOOD SCIENCE & TECHNOLOGY
SCIE
Q1
34/182
69
416
点击查看年发文量趋势图>
20%约50%约2.0个月-农林科学-食品科技
15.5%
点击查看自引率趋势图>
时间预警情况
2026年03月发布的新锐学术版不在预警名单中
2025年03月发布的2025版不在预警名单中
2024年02月发布的2024版不在预警名单中
2023年01月发布的2023版不在预警名单中
2021年12月发布的2021版不在预警名单中
2020年12月发布的2020版不在预警名单中
86.78%18.14%2.19%
CiteScore：9.90
SJR：1.179
SNIP：1.467
学科类别分区排名百分位
大类：Engineering
小类：Safety, Risk, Reliability and Quality
Q1
20 / 235
大类：Engineering
小类：Food Science
Q1
40 / 404
大类：Engineering
小类：Industrial and Manufacturing Engineering
Q1
55 / 402
大类：Engineering
小类：Process Chemistry and Technology
Q1
16 / 70

期刊高被引文献

Spontaneous Color Change of 3D Printed Healthy Food Product over Time after Printing as a Novel Application for 4D Food Printing
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02327-6
Encapsulation of Pomegranate Seed Oil by Emulsification Followed by Spray Drying: Evaluation of Different Biopolymers and Their Effect on Particle Properties
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02380-1
Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02273-3
Optimization of Pulsed Electric Fields-Assisted Extraction of Polyphenols from Potato Peels Using Response Surface Methodology
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02320-z
3D Extrusion Printing and Post-Processing of Fibre-Rich Snack from Indigenous Composite Flour
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02336-5
Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-018-2225-z
Combined Use of Pectolytic Enzymes and Ultrasounds for Improving the Extraction of Phenolic Compounds During Vinification
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02303-0
Combined Effect of UV-C Light and Mild Heat on Microbial Quality and Antioxidant Capacity of Grapefruit Juice by Flow Continuous Reactor
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-2239-1
Effect of Edible Coating from Cassava Starch and Babassu Flour (Orbignya phalerata) on Brazilian Cerrado Fruits Quality
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02366-z
Production of Antibacterial Coatings Through Atmospheric Pressure Plasma: a Promising Alternative for Combatting Biofilms in the Food Industry
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02293-z
Production of Propolis Extract Microparticles with Concentrated Pea Protein for Application in Food
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-2246-2
Biochemical and Techno-Functional Properties of Protein- and Fibre-Rich Hybrid Ingredients Produced by Dry Fractionation from Rice Bran
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02307-w
Influence of Inlet Drying Air Temperature and Milk Flow Rate on the Physical, Optical and Thermal Properties of Spray-Dried Camel Milk Powders
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-2243-5
Preparation of Hydrogels Composed of Bioactive Compounds from Aqueous Phase of Artichoke Obtained by MHG Technique
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02301-2
Probing the Functionality of Bioactives from Eggplant Peel Extracts Through Extraction and Microencapsulation in Different Polymers and Whey Protein Hydrolysates
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02302-1
Preparation and Characterization of Succinylated Nanoparticles from High-Amylose Starch via the Extrusion Process Followed by Ultrasonic Energy
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02328-5
Production of Functional Non-dairy Creamer using Nigella sativa oil Via Fluidized Bed Coating Technology
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02294-y
Zein/Pectin Nanoparticle-Stabilized Sesame Oil Pickering Emulsions: Sustainable Bioactive Carriers and Healthy Alternatives to Sesame Paste
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02361-4
Cheese Whey and Ricotta Whey for the Growth and Encapsulation of Endogenous Lactic Acid Bacteria
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02395-8
Bimetallic and Trimetallic Nanoparticles for Active Food Packaging Applications: A Review
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02370-3
Antioxidant Activities of Hydrolysates from Abalone Viscera Using Subcritical Water-Assisted Enzymatic Hydrolysis
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02270-6
The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02365-0
Pulsed Electric Field as a Means to Elevate Activity and Expression of α-Amylase in Barley (Hordeum vulgare L.) Malting
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02274-2
Correlation Between Volatile Compounds and Spiciness in Domesticated and Wild Fresh Chili Peppers
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02297-9
Structure Restoration of Thermally Denatured Collagen by Ultrahigh Pressure Treatment
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02389-6
Refractance Window Drying of Apple Slices: Mass Transfer Phenomena and Quality Parameters
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02334-7
A Potential Application of Mango (Mangifera indica L. cv Manila) Peel Powder to Increase the Total Phenolic Compounds and Antioxidant Capacity of Edible Films and Coatings
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02317-8
Freshness Maintenance of Blueberries (Vaccinium corymbosum L.) During Postharvest Using Ozone in Aqueous Phase: Microbiological, Structure, and Mechanical issues
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02358-z
Biocontrol of Gray Mold of Cherry Tomatoes with the Volatile Organic Monomer from Hanseniaspora uvarum, Trans-Cinnamaldehyde
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02319-6
Effect of Combined Ultrasonication and Modified Atmosphere Packaging on Storage Quality of Pakchoi (Brassica chinensis L.)
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02316-9
Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02264-4
A Protein α-Amylase Inhibitor from Withania Somnifera and its Role in Overall Quality and Nutritional Value Improvement of Potato Chips during Processing
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-2233-7
Characteristics of Pitaya After Radio Frequency Treating: Structure, Phenolic Compounds, Antioxidant, and Antiproliferative Activity
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02349-0
Highly Stable Microparticles of Cashew Apple ( Anacardium occidentale L.) Juice with Maltodextrin and Chemically Modified Starch
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02376-x
Encapsulation of Bioactive Ingredients by Extrusion with Vibrating Technology: Advantages and Challenges
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02326-7
Purification of Polyphenols from Green Tea Leaves and Performance Prediction Using the Blend Hollow Fiber Ultrafiltration Membrane
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02262-6
Taking into Account Upstream Variability of Flours with Processing Variables in Legume-Enriched Soft Cakes: Conception of a Multiobjective Model for the Monitoring of Physical Properties
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-018-2230-2
Unfolding and Inhibition of Polyphenoloxidase Induced by Acidic pH and Mild Thermal Treatment
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02354-3
A Novel Process for Preparing Instant Riceberry Using Fluidized Bed Drying Assisted with Swirling Compressed-Air: Kinetic Aspects
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02306-x
Chiffon Cakes Made Using Wheat Flour With/Without Substitution by Highland Barley Powder or Mung Bean Flour: Correlations Among Ingredient Heat Absorption Enthalpy, Batter Rheology, and Cake Porosity
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02290-2
A Novel Electrochemical Biosensor Based on Hematite (α-Fe2O3) Flowerlike Nanostructures for Sensitive Determination of Formaldehyde Adulteration in Fruit Juices
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02318-7
Impact of the Pretreatment of Grains on the Interparticle Porosity of Feed Material and the Torque Supplied During the Extrusion of Brown Rice
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02379-8
Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02393-w
A Laboratory IGBT-Based High-voltage Pulsed Electric Field Generator for Effective Water Diffusivity Enhancement in Chicken Meat
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02360-5
Study of Static Steam Explosion of Citrus sinensis Juice Processing Waste for the Isolation of Sugars, Pectic Hydrocolloids, Flavonoids, and Peel Oil
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02300-3
Ethanol Precipitation of Mannooligosaccharides from Subcritical Water-Treated Coconut Meal Hydrolysate
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02288-w
Physical Properties of Fish Oil Microcapsules Prepared with Octenyl Succinic Anhydride–Linked Starch and Maltodextrin
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02342-7
A Fuzzy Mathematical Approach for Selection of Surface Coating and Its Effect on Staling Kinetics in a Formulated Gluten-Free Flatbread
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02348-1
Effects of Change in PH and Addition of Sucrose and NaCl on the Emulsifying Properties of Mucilage Obtained from Pereskia aculeata Miller
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-018-2223-1
The Role of Glycogen Synthase Kinase-3 in Gibberellic Acid-Induced Chilling Tolerance and Defense Response in Postharvest Peach Fruit
来源期刊：Food and Bioprocess TechnologyDOI：10.1007/s11947-019-02338-3

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影响因子：2
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学科领域：农林科学
影响因子：5
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论文发表 2-4个月录用 7500+文章录用 不成功可退款
新
2026年3月发布（新锐分区）
大类学科小类学科Top期刊综述期刊
农林科学2区
FOOD SCIENCE & TECHNOLOGY 食品科技
2区
是
N/A
2025年3月升级版
大类学科小类学科Top期刊综述期刊
农林科学2区
FOOD SCIENCE & TECHNOLOGY 食品科技
2区
是
否
2023年12月旧的升级版
大类学科小类学科Top期刊综述期刊
农林科学2区
FOOD SCIENCE & TECHNOLOGY 食品科技
2区
否
否