GetPortalImpactFactorByIdResp(projectId=1, id=448c3788, cover=https://img.medsci.cn/images/journal/cover/2021/zto_202109271315372790.jpg, fullname=JOURNAL OF FOOD BIOCHEMISTRY, abbr=J FOOD BIOCHEM, pyear=1977, frequence=Bimonthly, articleNumbers=2099, citedSelf2015=8.3, acceptanceRate=null, submissionToAcceptance=null, averageReviewTime=平均4.4月, reviewFee=null, pageFee=null, publishedRatio=2023年中国人文章占该期刊总数量暂无数据 (2022年为100.00%), issn=0145-8884, greenSci=https://www.greensci.net/search?kw=0145-8884, scijournal=https://www.scijournal.org/impact-factor-of-J-FOOD-BIOCHEM.shtml, medsciHotlightString=null, medsciHotlightRealtime=7.786, medsciHotlight=7.442, medsciHotlight5year=8.5087, citescore=7.8, hIndex=47, impactFactor=4.0, orgnization=Wiley-Blackwell, orgnizationUrl=http://onlinelibrary.wiley.com, country=United States, countryCn=美国, isOa=0, isOaString=否, sciScie=Science Citation Index|Science Citation Index Expanded|Current Contents - Agriculture, Biology &amp; Environmental Sciences, bigclassCas=生物 4区, smallclassCas=生物 4 区, website=https://onlinelibrary.wiley.com/journal/10.1111/%28ISSN%291745-4514, websiteHits=8365, guideForAuthor=null, guideForAuthorHits=2, submitWebsite=https://mc.manuscriptcentral.com/jfbc, submitWebsiteHits=3575, content=The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: Biochemistry of postharvest/postmortem and processing problems, Enzyme chemistry and technology, Membrane biology and chemistry, Cell biology, Biophysics, Genetic expression, Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods. Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease, The mechanism of the ripening process in fruit, The biogenesis of flavor precursors in meat, How biochemical changes in farm-raised fish are affecting processing and edible quality., totalCites=8398, brief=J FOOD BIOCHEM杂志生物行业，“<strong><a target="_blank" href="/sci/index.do?smallclass=生化与分子生物学" >生化与分子生物学</a></strong>”子行业的偏低级别杂志, articleType=该刊全部是论著，可能不接收综述类等文章, medsciHeat=<span style="color: #000000;">黑</span>, medsciComment=杂志水平一般，也很冷门，关注人少，审稿周期可能也不一定快，如果文章质量不佳，或时间不紧的话，可以考虑考虑。, medsciExplanation=MedSci期刊指数是根据中国科研工作者（含医学临床，基础，生物，化学等学科）对SCI杂志的认知度，熟悉程度，以及投稿的量等众多指标综合评定而成。当然，具体的，您还可以结合“<a href='//www.nyrain.com/sci/submit.do?id=448c3788'>投稿经验系统</a>”，进行综合判断，这更是大家的实战经验，值得分享和参考。<br> 注意，上述MedSci期刊指数采用MedSci专利技术，由计算机系统自动计算，并给出建议，存在不准确的可能，仅供您投稿选择杂志时参考。, tags=[ImpactFactorTagDto(id=41264, tagName=采后生物学, createdHits=1), ImpactFactorTagDto(id=41265, tagName=贮藏加工, createdHits=1), ImpactFactorTagDto(id=42610, tagName=多糖, createdHits=1), ImpactFactorTagDto(id=2324, tagName=抗氧化, createdHits=1)], citeScoreList=[GetImpactFactorCiteScoreListResponse(year=2017, citescore=1.44), GetImpactFactorCiteScoreListResponse(year=2018, citescore=1.37), GetImpactFactorCiteScoreListResponse(year=2019, citescore=1.8), GetImpactFactorCiteScoreListResponse(year=2020, citescore=2.8), GetImpactFactorCiteScoreListResponse(year=2023, citescore=7.8)], medsciIndexList=[GetImpactFactorMedsciIndexListResponse(year=2020, medsciHotlight=8.867), GetImpactFactorMedsciIndexListResponse(year=2021, medsciHotlight=6.798), GetImpactFactorMedsciIndexListResponse(year=2022, medsciHotlight=8.764), GetImpactFactorMedsciIndexListResponse(year=2023, medsciHotlight=7.624), GetImpactFactorMedsciIndexListResponse(year=2024, medsciHotlight=7.786)], citeScoreGradeList=[GetImpactFactorCiteScoreGradeResponse(smallClass=Agricultural and Biological Sciences - Food Science , rank=131/273), GetImpactFactorCiteScoreGradeResponse(smallClass=Pharmacology, Toxicology and Pharmaceutics - Pharmacology , rank=189/300), GetImpactFactorCiteScoreGradeResponse(smallClass=Biochemistry, Genetics and Molecular Biology - Biophysics , rank=82/125), GetImpactFactorCiteScoreGradeResponse(smallClass=Biochemistry, Genetics and Molecular Biology - Cell Biology , rank=)], totalJcrAreaList=[GetImpactFactorCiteScoreGradeResponse(smallClass=BIOCHEMISTRY & MOLECULAR BIOLOGY, rank=Q4), GetImpactFactorCiteScoreGradeResponse(smallClass=FOOD SCIENCE & TECHNOLOGY, rank=Q3)], pmcUrl=https://www.ncbi.nlm.nih.gov/nlmcatalog?term=0145-8884[ISSN], pubmedUrl=https://www.ncbi.nlm.nih.gov/pubmed?cmd=search&term=JOURNAL OF FOOD BIOCHEMISTRY[ta], article_number=553, article_number_cn=233, earlyWarning=null, linkOutUrl=null, isJournalMember=false, unscrambleContent=null, dayViewCount=false, endexampletyle=暂无数据)