X
    學術可視化工作室RC   登錄   提交文稿
學術英文編修

LWT-FOOD SCIENCE AND TECHNOLOGY

期刊標題檢索 LWT-FOOD SCI TE 最新評論: This journal is great in every aspect, except for the high open access... (2026-04-11)


期刊名稱:   ISSN:   主題領域:   影響因子範圍: -
索引:   類別:   開放訪問:   排序方式:

[LWT-FOOD SCIENCE AND TECHNOLOGY]您好,您是該頁面的第 906834 位訪客。

期刊簡介
期刊名稱LWT-FOOD SCIENCE AND TECHNOLOGY LWT-FOOD SCIENCE AND TECHNOLOGY
LetPub Score
8.3
58 ratings
Rate

Reputation
8.7

Influence
7.8

Speed
8.0

期刊簡稱LWT-FOOD SCI TECHNOL
ISSN0023-6438
E-ISSN1096-1127
h-index115
CiteScore
CiteScoreSJRSNIPCiteScore Rank
13.601.4801.587
Subject fieldQuartilesRankPercentile
Category: Agricultural and Biological Sciences
Subcategory: Food Science
Q116 / 404

自引率 (2023-2024)6.70%自引率趨勢
掲載範囲
Announcement: From January 2022 LWT will become an open access journal. Authors who publish in LWT will be able to make their work immediately, permanently, and freely accessible. LWT continues with the same aims and scope, editorial team, submission system and rigorous peer review.

LWT authors will pay an article publishing charge (APC), have a choice of license options, and retain copyright to their published work. The APC will be requested after peer review and acceptance. The APC payment will be required for all accepted articles submitted after 01 October 2021.

Please note: Authors who have submitted their paper on or before the 30th of September 2021, will have their accepted article published in LWT at no charge. Authors submitting their paper after this date will be requested to pay the APC.

For more details visit our FAQs page.

LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.

Database Coverage includes Current Contents, Cambridge Scientific Abstracts, Biological Abstracts, IFIS, Chemical Abstracts, Dairy Science Abstracts, Food Science and Technology Abstracts and AGRICOLA.
官方網站https://www.sciencedirect.com/journal/lwt
在線稿件提交https://www.editorialmanager.com/lwt/default.aspx
開放訪問Yes
出版商ELSEVIER
主題領域工程技术
出版國/地區ENGLAND
發行頻率月刊
創刊年2005
每年文章數1562每年文章數趨勢
黃金OA百分比99.71%
OA Related Info
APC: Yes( USD2530; )
APC waiver:Check Notes
Other charges: No
Keywords: food chemistry、food biochemistry、food microbiology、food technology、nutrition
Useful LinksAims & ScopeAuthor InstructionsEditorial BoardAnonymous peer review
Web of Science 四分位
2023-2024
WOS Quartile: Q1

CategoryEditionJIF QuartileJIF RankingJIF Percentage
FOOD SCIENCE & TECHNOLOGYSCIEQ122/182
索引 (SCI or SCIE)Science Citation Index
Science Citation Index Expanded
鏈接到PubMed Central (PMC)https://www.ncbi.nlm.nih.gov/nlmcatalog?term=0023-6438%5BISSN%5D
平均審稿時間 *來自出版商的數據:
來自作者的數據: About 10.8 month(s)
來自Elsevier的數據: Average 8.1 Week(s)
競爭力 *來自作者的數據: Easy
在線文章發布時間來自Elsevier的數據: Average 3 Week(s)
參考鏈接
相關期刊 【LWT-FOOD SCIENCE AND TECHNOLOGY】CiteScore趨勢
自引率趨勢 每年文章數趨勢
作者評論
*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。
  • 同一學科的期刊
  • CiteScore趨勢
  • 自引率趨勢
  • 每年文章數趨勢
  •  
    學科內的可信期刊 影響因子
    TRENDS IN FOOD SCIENCE & TECHNOLOGYH-index: 162

    CiteScore: 34.20
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETYH-index: 82

    CiteScore: 25.50
    FOOD HYDROCOLLOIDSH-index: 132

    CiteScore: 21.70
    Food ChemistryH-index: 221

    CiteScore: 18.30
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONH-index: 135

    CiteScore: 23.50
    FOOD RESEARCH INTERNATIONALH-index: 134

    CiteScore: 12.80
    Innovative Food Science & Emerging TechnologiesH-index: 96

    CiteScore: 12.50
    MEAT SCIENCEH-index: 142

    CiteScore: 13.70
    FOOD CONTROLH-index: 103

    CiteScore: 14.10
    Food and Bioprocess TechnologyH-index: 69

    CiteScore: 9.90
    學科內最受檢索的期刊 頁面查看次數
    Food Chemistry1137576
    FOOD RESEARCH INTERNATIONAL487111
    FOOD HYDROCOLLOIDS373387
    FOOD CONTROL328789
    JOURNAL OF FOOD SCIENCE294807
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY202852
    TRENDS IN FOOD SCIENCE & TECHNOLOGY198753
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION185426
    MOLECULAR NUTRITION & FOOD RESEARCH173767
    Food Analytical Methods155864
  •  

    LWT-FOOD SCIENCE AND TECHNOLOGY LWT-FOOD SCIENCE AND TECHNOLOGY
    明年預測:
    穩步上升 無變化 逐步下降  刷新
  •  

     
  •  

     


首頁    上一頁    1    2    3    4    5    6    7    下一頁    末頁  (頁
/15)
  [LWT-FOOD SCIENCE AND TECHNOLOGY] 的評論撰寫評論
作者: 聪明的咚咚锵


領域: 农林科学
審稿時間: 7.0 month(s)
結果: 修改後接受


撰寫評論

2026-04-11 13:35:30 評論於
This journal is great in every aspect, except for the high open access fees.
(0) 讚! | 聪明的咚咚锵

作者: w222


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2026-04-09 19:23:45 評論於
It is now USD 3,470.
(0) 讚! | w222

作者: w222


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2026-04-09 19:22:13 評論於
Is the editor also Brijesh Tiwari? It feels incredibly slow.
(0) 讚! | w222

作者: w222


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2026-03-31 18:00:36 評論於
UnionPay can do it.
(0) 讚! | w222

作者: w222


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2026-03-31 17:59:47 評論於
FC mainly refers to the slow technical review, but the editing processing speed is very fast.
(0) 讚! | w222

作者: w222


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2026-03-31 17:58:15 評論於
Extremely slow, it took 45 days for the RRC to make a decision, and they only provided it after a request for withdrawal was made.
(0) 讚! | w222

作者: 安然1991


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2026-03-31 07:02:35 評論於
It has been 12 days since I submitted my article, but it has not been reviewed or rejected yet, which is very strange.
(0) 讚! | 安然1991

作者: 聪明的咚咚锵


領域: 农林科学
審稿時間: 7.0 month(s)
結果: 修改後接受


撰寫評論

2026-03-16 12:24:17 評論於
I will only be available from January to March, so please wait a little longer, brother. I will be ready soon.
(0) 讚! | 聪明的咚咚锵

作者: 聪明的咚咚锵


領域: 农林科学
審稿時間: 7.0 month(s)
結果: 修改後接受


撰寫評論

2026-03-16 12:22:39 評論於
Yes, brother, this took 7 months in total, with 1 month of initial review, 2 months of waiting for review with no response, and then another 2 months of revisions and editing.
(0) 讚! | 聪明的咚咚锵

作者: w222


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2026-03-16 10:32:57 評論於
It feels slower than FC. The main reason is that the editors do not handle it, and FC is slow in the early quality review, but the editing process is very fast later on.
(0) 讚! | w222

作者: w222


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2026-03-16 10:31:19 評論於
This magazine is extremely slow, it should be faster after the OA process. RRC has been back for over two months, but the editor still hasn't dealt with it! It's like they've disappeared from the face of the earth, and customer service always gives template replies. Sigh.
(0) 讚! | w222

作者: T1 Faker


領域: 工程技术
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2026-03-11 17:06:14 評論於
It's a bit too computer-oriented, food is just data, and what is done should be pretty average.
(0) 讚! | T1 Faker

作者: 聪明的咚咚锵


領域: 农林科学
審稿時間: 7.0 month(s)
結果: 修改後接受


撰寫評論

2026-03-08 13:07:33 評論於
Aug 11, 2025 With Editor
Sep 22, 2025 Under Review 6-1-0
DEC 23, 2025 RRC 16-6-3
    Major Revision
Jan 10, 2026 RE
Jan 13, 2026 RRC 3-3
Mar 07, 2026 ACCEPT
(1) 讚! | 聪明的咚咚锵

作者: 越来越慢的投稿_


領域: 生物学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2026-02-24 15:34:18 評論於
Which way are you headed, buddy?
(0) 讚! | 越来越慢的投稿_

作者: T1 Faker


領域: 工程技术
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2026-01-12 00:35:52 評論於
1.12 declined, saying it's not suitable for this journal, hahaha.
(0) 讚! | T1 Faker

作者: T1 Faker


領域: 工程技术
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2026-01-11 21:36:41 評論於
Record the first sci 1.10 sub WE.
(1) 讚! | T1 Faker

作者: w222


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-12-27 16:07:49 評論於
I recently submitted an article, and it has been with the editor for 12 days.
(0) 讚! | w222

作者: 狗尾巴草


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-12-25 09:03:10 評論於
Hello, I would like to inquire about whether the layout fee must be paid through China Education Book Import Co., Ltd.?
(0) 讚! | 狗尾巴草

作者: 聪明的咚咚锵


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-12-23 21:23:07 評論於
DEC 23, 2025 RRC 16-6-2
(0) 讚! | 聪明的咚咚锵

作者: 聪明的咚咚锵


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-12-19 11:12:47 評論於
DEC 19, 2025 UR 16-6-1
(0) 讚! | 聪明的咚咚锵

作者: 聪明的咚咚锵


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-12-17 19:33:33 評論於
DEC 16, 2025 UR 16-6-0

Translated to English: December 16, 2025 UR 16-6-0
(0) 讚! | 聪明的咚咚锵

作者: 聪明的咚咚锵


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-12-12 12:17:29 評論於
DEC 12, 2025 UR 16-4-0
(0) 讚! | 聪明的咚咚锵

作者: lingli0312


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-11-07 10:33:18 評論於
April 14, 2025 Submission
June 2, 2025 Notice of Major Revision
June 20, 2025 Revised Manuscript
October 28, 2025 Revision Notice, continue to revise. During the first round, one of the two reviewers did not accept the manuscript and the editorial process was slow. Another reviewer was found to provide additional feedback. Both reviewers provided some modification suggestions.
November 4, 2025 Revised Manuscript, still under review.
(0) 讚! | lingli0312

作者: lingli0312


領域: 农林科学
審稿時間: 2.0 month(s)
結果: 修改後接受


撰寫評論

2025-11-07 10:28:42 評論於
Translated to English:

Received on March 31, 2025
Major revisions received on May 11, 2025
Revised on May 29, 2025
Accepted on June 20, 2025
The other one is much slower, it depends on luck.
(0) 讚! | lingli0312

作者: 狼族超


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-10-29 08:16:49 評論於
Oct 28, 2025 Under Review 12-7-7
(0) 讚! | 狼族超

首頁    上一頁    1    2    3    4    5    6    7    下一頁    末頁  (頁
/15)

開始撰寫 [LWT-FOOD SCIENCE AND TECHNOLOGY] 的評論:





Contact us

Contact us  

Your name*

Your email*

Your message*

Please fill in all fields and provide a valid email.

Security Code*