杂志简称：food biosci
中文译名：《食品生物科学》
收录属性：高质量科技期刊（t1）, scie（2024版）, 目次收录（知网）,英文期刊,
自引率：5.20%
投稿方向：农林科学、food science & technology食品科技
SCI/E期刊基本信息
出版周期：季刊 地区：英国
中科院分区：3区
是否TOP：非TOP期刊
是否综述：非综述期刊
是否OA：非OA期刊
国际标准刊号：ISSN 2212-4292；EISSN 2212-4306
杂志语言：英语
出版国家：英国
杂志官网 联系方式
出版地址：RADARWEG 29,AMSTERDAM,NETHERLANDS,1043 NX
杂志邮箱：
投稿网址：https://www.editorialmanager.com/fbio/default1.aspx
杂志官方网址：https://www.journals.elsevier.com/food-bioscience
出版商网址：http://www.elsevier.com
杂志投稿要求
投稿须知【杂志社官方网站信息】
Food Bioscience
Guide for Authors
Description
Food Bioscience is a peer-reviewed academic journal publishing original research articles, reviews, and commentaries concerning the latest development in multidisciplinary areas in food science, with an emphasis on the mechanistic studies of food quality and stability at the molecular and cellular levels. Manuscripts with innovative ideas and/or approaches that bring together different fields will receive special priority. In addition, we also address up-to-date research highlights, news and views, and commentaries covering research policies and funding trends. All research and review articles are subject to strict peer review organized by the journal, and final acceptance or rejection decision resides with the Editor-in-Chief of Food Bioscience.
Aims and scope
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to:
(1) Biochemical, biophysical and biological properties of foods, ingredients, and components
(2) Mechanism of functional foods and ingredients including both novel and traditional fermented foods
(3) Genetic, and cellular and molecular biology germane to food production and processing
(4) Foodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humans
(5) Biomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals an d functional food additives
(6) Application of novel technology to foods. Articles relating only to structural identification and characterization of bioactive compounds without biofunctional data will not be published in Food Bioscience.
Articles reporting the following will not be published in Food Bioscience:
Structural identification and characterization of bioactive compounds without biofunctional data
Direct medical claims and/or clinical studies: therapeutic application of food compounds/isolates for treatment, cure or prevention of human diseases
Processing/engineering without any chemistry
Pharmaceutical, herbal, and traditional or folk medicines that are not consumed as foods
Survey/surveillance data.
Article types
Submissions of the following types of articles are invited: short communications, mini-reviews, reviews (after discussion with the editors), and research articles. In addition, the journal will also present up-to-date research highlights, news and views, and commentaries covering food research and policy.
(1) Research Articles are a contribution describing original research, including theoretical expositions, extensive data and in-depth critical evaluation, and are peer reviewed. The total length of a manuscript excluding the abstract, acknowledgements, figures, tables and references must not exceed 6000 words.
(2) Review Articles and Mini-reviews are encouraged for giving an in-depth overview of a specific topic. The format and length of review papers are more flexible than for a full paper. There is a 6,000 word limit for Mini-reviews and a 10,000 word limit for Review Articles under normal circumstances. Authors may make a case to the editor if they believe there is justification for a longer length for these submissions. All review papers will be fully peer reviewed.
(3) Short Communications are for concise, but independent reports representing a significant contribution to food science and engineering, not as mechanism to publish preliminary results. Only if these results are of exceptional interest and are particularly topical and relevant will they be considered for publication. A Short Communication should be no more than 3000 words, and could include up to 4 figures or tables. It should have at least 8 references. Short communications will be fully peer reviewed.
Submission checklist
You can use this list to carry out a final check of your submission before you send it to the journal for review. Please check the relevant section in this Guide for Authors for more details.
Ensure that the following items are present:
One author has been designated as the working corresponding author with contact details (please see the discussion of the title page):
• E-mail address
• Full postal address
• Phone