European Journal Of Lipid Science And Technology

Journal Title：European Journal Of Lipid Science And Technology

The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects.

Following is a selection of subject areas which are of special interest to EJLST:

Animal and plant products for healthier foods including strategic feeding and transgenic crops

Authentication and analysis of foods for ensuring food quality and safety

Bioavailability of PUFA and other nutrients

Dietary lipids and minor compounds, their specific roles in food products and in nutrition

Food technology and processing for safer and healthier products

Functional foods and nutraceuticals

Lipidomics

Lipid structuring and formulations

Oleochemistry, lipid-derived polymers and biomaterials

Processes using lipid-modifying enzymes

The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).

《欧洲脂质科学与技术杂志》是一份同行评审期刊，发表有关食品科学与技术、生物医学（包括临床和临床前研究）、营养学、动物科学、植物和微生物脂质、（生物）化学、油化学、生物技术、加工、物理化学和分析（包括脂质组学）等领域的脂质相关主题的原创研究文章、评论和其他贡献。该期刊的主要重点是综合健康相关主题与应用方面。

以下是 EJLST 特别感兴趣的主题领域：

用于更健康食品的动物和植物产品，包括战略性饲养和转基因作物

食品认证和分析，以确保食品质量和安全

PUFA 和其他营养素的生物利用度

膳食脂质和微量化合物，它们在食品和营养中的具体作用

食品技术和加工，以实现更安全和更健康的产品

功能性食品和营养品

脂质组学

脂质结构和配方

油脂化学、脂质衍生聚合物和生物材料

使用脂质修饰酶的工艺

范围不仅限于这些领域。强烈鼓励提交有关基础研究和应用交界处主题的论文。该期刊是欧洲脂质科学与技术联合会 (Euro Fed Lipid) 的官方机构。

European Journal Of Lipid Science And Technology创刊于2000年，由Wiley-VCH Verlag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 一般,6-16周 ，影响因子指数1.8，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。