European Food Research And Technology

Journal Title：European Food Research And Technology

The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal's mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:

-chemistry and biochemistry-

technology and molecular biotechnology-

nutritional chemistry and toxicology-

analytical and sensory methodologies-

food physics.

Out of the scope of the journal are:

- contributions which are not of international interest or do not have a substantial impact on food sciences,

- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,

- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.

《欧洲食品研究与技术》杂志发表有关基础和应用食品研究的最新研究论文和评论文章。该杂志的使命是快速发表有关前沿研究、最新技术和以下部分发展趋势的高质量论文：

-化学和生物化学-

技术和分子生物技术-

营养化学和毒理学-

分析和感官方法-

食品物理学。

不属于该杂志范围的文章包括：

- 不具有国际意义或对食品科学没有重大影响的投稿，

- 仅包含基于常规分析或细菌学方法的数据收集的投稿，

- 报告生物或功能效应的投稿，但没有对所研究化合物进行深入的化学和/或物理结构表征。

European Food Research And Technology创刊于1898年，由Springer Berlin Heidelberg出版商出版，收稿方向涵盖工程技术 - 食品科技全领域，此刊是中等级别的SCI期刊，所以过审相对来讲不是特别难，但是该刊专业认可度不错，仍然是一本值得选择的SCI期刊 。平均审稿速度 约2.0个月 ，影响因子指数3，该期刊近期没有被列入国际期刊预警名单，广大学者值得一试。