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期刊名稱 | Applied Food Research (According to the latest JCR data, this journal is not indexed in the JCR.) LetPub Score 0.0
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Reputation 0.0 Influence 0.0 Speed 0.0 | ||||||||||||||||
| 期刊簡稱 | |||||||||||||||||
| ISSN | 2772-5022 | ||||||||||||||||
| h-index | N.A. | ||||||||||||||||
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| 自引率 (2023-2024) | 2.20%自引率趨勢 | ||||||||||||||||
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| 官方網站 | https://www.journals.elsevier.com/applied-food-research | ||||||||||||||||
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| 開放訪問 | Yes | ||||||||||||||||
| 出版商 | Elsevier | ||||||||||||||||
| 主題領域 | Agricultural and Biological Sciences | ||||||||||||||||
| 出版國/地區 | Netherlands | ||||||||||||||||
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| 創刊年 | 0 | ||||||||||||||||
| 每年文章數 | 278每年文章數趨勢 | ||||||||||||||||
| 黃金OA百分比 | 97.90% | ||||||||||||||||
OA Related Info | APC: Yes（ USD1800; ） APC waiver：Check Notes Other charges: No Keywords: food science、food engineering、food manufacturing、food production、food applications、food processing Useful LinksAims & ScopeAuthor InstructionsEditorial BoardAnonymous peer review | ||||||||||||||||
| Web of Science 四分位 （ 2023-2024） | WOS Quartile: Q1
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| 鏈接到PubMed Central (PMC) | https://www.ncbi.nlm.nih.gov/nlmcatalog?term=2772-5022%5BISSN%5D | ||||||||||||||||
| 平均審稿時間 * | 來自出版商的數據: 來自作者的數據: 11 Weeks | ||||||||||||||||
| 競爭力 * | 來自作者的數據: | ||||||||||||||||
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| *所有的審稿過程指標，如接受率和審稿速度，僅限於用戶提交的稿件。因此，這些指標可能無法準確反映期刊的競爭力或速度。 | |||||||||||||||||
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| [Applied Food Research] 的評論 | 撰寫評論 |
| 作者: StevenZhao68 領域: 工程技术 審稿時間: 5.0 month(s) 結果: 修改後接受 撰寫評論 |
2026-03-08 08:29:54 評論於 The average speed feels fast, but mine is slow, mainly depending on the editing.  (0) 讚！ | StevenZhao68  |
| 作者: 麓 領域: 农林科学 審稿時間: 1.0 month(s) 結果: 待定＆不明 撰寫評論 |
2025-11-12 12:22:48 評論於 Submitted on 2025.11.07, external audit on 11.11, waiting and looking forward to a good outcome. (0) 讚！ | 麓 |
| 作者: 海岛教书匠 領域: 农林科学 審稿時間: 4.0 month(s) 結果: 拒稿 撰寫評論 |
2025-11-05 22:04:12 評論於 After dragging on for four months, with one revision, the opinions of two reviewers were not bad. One of the reviewers was very strange, making more than ten suggestions that all began with "there is a need...". I used three types of bacteria for fermentation, but he kept emphasizing that I used three types of yeasts... However, his opinions were quite moderate, and he even suggested that we upgrade from a letter to a research article. After the revision, I received a rejection email after a month, which only included the strange reviewer's opinions. The email was filled with numerous "there is a need..." statements, most of which were not very important. I felt that the editor-in-chief did not make a good judgment, so although I was disappointed, I decisively submitted to another journal. (0) 讚！ | 海岛教书匠 |
| 作者: kuankuan-1990 領域: 化学 審稿時間: 1.0 month(s) 結果: 修改後接受 撰寫評論 |
2025-11-04 14:29:17 評論於 1270 dollars, pretty fast speed. (0) 讚！ | kuankuan-1990 |
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