期刊档案 · 工程技术-食品科技
Food Chemistry
ISSN 0308-8146 · eISSN 1873-7072 · Elsevier Ltd · ENGLAND · Semimonthly · 创刊 1976
Food Chemistry 中科院 农林科学 1区（2025 年升级版，Top 期刊），影响因子 10.4，混合开放获取，APC 约 4,930 美元，近 24 个月 195 篇文章投稿到接收中位 177 天，录用比例约50%（社区反馈），2025 年发文 4,708 篇，SCIE、Scopus 收录。
研究范围
研究范围与定位
Food Chemistry 由 Elsevier Ltd 出版，属中科院农林科学大类（2025 升级版1区，Top 期刊）。按 OpenAlex 近年发文统计，该刊主要发表 Phytochemicals and Antioxidant Activities、Proteins in Food Systems、Meat and Animal Product Quality 等主题的论文，这 3 个主题约占 29.1%，主导子领域为 Food Science、Nutrition and Dietetics。（根据 OpenAlex 主题统计与中科院分区数据生成）
The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry .Food Chemistry publishes papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/approach used. All papers should focus on the novelty of the research carried out. The assessment of the manuscripts considers a number of elements including novelty, scientific rigour, scientific advancement of a particular field and the overall interest to the readership.Research advancing the theory and practice of molecular sciences of foods or cure/prevention of human diseases will not be considered for inclusion in Food Chemistry .Topics featured in Food Chemistry include:Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects;Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry;Chemical and biochemical composition and structure changes in molecules induced by processing, storage, distribution and domestic conditions;Effects of processing including novel ones and different extraction methods on the composition, quality and safety of foods, co-products, bio-based materials, , and processing wastes;Chemistry of food additives, contaminants, processing aids, and agro-chemicals, together with their metabolism, toxicology and food fate.We also accept Analytical Papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered.For Analytical Papers, especially those dedicated to the development and validation of methods, authors are encouraged to follow internationally recognized
摘自期刊官网 Aims & Scope
研究方向（LetPub）：工程技术-食品科技
主要研究主题 OpenAlex 近年发文统计，占比为近似值
- Phytochemicals and Antioxidant ActivitiesMedicine11.7%
- Proteins in Food SystemsAgricultural and Biological Sciences8.7%
- Meat and Animal Product QualityAgricultural and Biological Sciences8.7%
- Food composition and propertiesNursing6.9%
- Fermentation and Sensory AnalysisAgricultural and Biological Sciences5.6%
- Protein Hydrolysis and Bioactive PeptidesBiochemistry, Genetics and Molecular Biology5.6%
- Advanced Chemical Sensor TechnologiesEngineering4.4%
- Polysaccharides Composition and ApplicationsAgricultural and Biological Sciences3.4%
分区与收录
学科分区与数据库收录
中科院期刊分区表
期刊分区表（ 2025年3月升级版）农林科学 1 区
| 类别 | 学科 | 分区 |
|---|---|---|
| 大类 | 农林科学 | 1 区 |
| 小类 | 应用化学CHEMISTRY, APPLIED | 1 区 |
| 小类 | 食品科技FOOD SCIENCE & TECHNOLOGY | 1 区 |
| 小类 | 营养学NUTRITION & DIETETICS | 1 区 |
Top 期刊：是综述期刊：否
《新锐期刊分区表》（ 2026年3月发布）农林科学 1 区
| 类别 | 学科 | 分区 |
|---|---|---|
| 大类 | 农林科学 | 1 区 |
| 小类 | 应用化学CHEMISTRY, APPLIED | 1 区 |
| 小类 | 食品科技FOOD SCIENCE & TECHNOLOGY | 1 区 |
| 小类 | 营养学NUTRITION & DIETETICS | 1 区 |
Top 期刊：是综述期刊：未标注
期刊分区表（ 2023年12月旧的升级版）农林科学 1 区
| 类别 | 学科 | 分区 |
|---|---|---|
| 大类 | 农林科学 | 1 区 |
| 小类 | 应用化学CHEMISTRY, APPLIED | 1 区 |
| 小类 | 食品科技FOOD SCIENCE & TECHNOLOGY | 1 区 |
| 小类 | 营养学NUTRITION & DIETETICS | 1 区 |
Top 期刊：是综述期刊：否
数据库收录
SCIEScopusLetPub
国际期刊预警名单：各版本均未列入LetPub
不同版本、大类与小类分别展示，不将不同评价口径合并为一个分区值；投稿与考核前请确认所在机构采用的版本。
指标
影响力指标与发文规模
影响力指标
- 影响因子
- 10.4LetPub ·
- 影响因子（出版商公布）
- 10.4出版商官网 ·
- CiteScore 2026-06
- 17.5LetPub ·
- CiteScore（出版商公布）
- 17.5出版商官网 ·
- SJR 2026-06
- 1.87LetPub ·
- SNIP 2026-06
- 2.05LetPub ·
- h-index
- 221LetPub ·
- h-index
- 400OpenAlex ·
- i10-index
- 39,661OpenAlex ·
- 两年平均被引
- 10.23OpenAlex ·
- 自引率
- 12.5%LetPub ·
- Gold OA 文章占比
- 12.9%LetPub ·
发文规模
- 年文章数
- 4,479LetPub ·
逐年发文量 OpenAlex 统计 · 累计 52,350 篇 · 当年数据不完整
| 年份 | 发文量 | 其中 OA | 被引 |
|---|---|---|---|
| 2026 | 3,297 | 546 | 3,627 |
| 2025 | 4,708 | 737 | 39,434 |
| 2024 | 4,131 | 842 | 81,064 |
| 2023 | 2,694 | 581 | 86,491 |
| 2022 | 3,095 | 586 | 127,308 |
| 2021 | 2,842 | 539 | 144,160 |
不同来源的统计口径与观测时间不同，页面保留各来源原值；“出版商公布”为期刊官网自述数据。
审稿与录用
审稿周期与录用情况
文章统计的审稿周期 PubMed 登记的稿件日期 · 至
177 天投稿到接收中位数 · P25–P75 135 天 – 224 天
- 接收到上线
- 中位数 2 天（195 篇）
- 投稿到上线
- 中位数 179 天
- 样本
- 195 篇有投稿与接收日期的文章（窗口内共 10,642 篇），最近一篇接收于
只统计最终被录用并发表的文章，不含被拒稿件的处理时间，因此通常长于出版商公布的"首次决定时间"。
其他来源
- 平均审稿速度（社区反馈）
- 平均5.3个月LetPub ·
- 平均录用比例（社区反馈）
- 50%LetPub ·
- 评审方式
- 单盲同行评审出版商官网
社区反馈来自投稿者样本，置信度 0.5，不代表期刊承诺；“出版商公布”的时间节点定义以官网为准。
费用与开放获取
版面费与开放获取政策
混合开放获取LetPub
订阅期刊，作者可付费选择开放获取发表。
| 来源 | 文章处理费 | 费用减免 | 许可证 | 观测时间 |
|---|---|---|---|---|
| OpenAlex | USD 4,930 / EUR 4,610 / GBP 3,950 / JPY 611,470 | — | — |
混合期刊的文章处理费仅在作者选择开放获取发表时收取；按订阅方式发表通常不收费。
费用以期刊官网为准；不同来源的观测时间可能不同，页面保留各来源原值，不做平均。
投稿要求
文章类型与投稿政策（官网）
投稿准备要点4 项，摘自作者指南
- 摘要
- ≤ 150 词
- 正文篇幅
- ≤ 8,000 词
- 推荐审稿人
- 可选
- 投稿信（Cover letter）
- 必须提供
接收的文章类型13 种，含篇幅限制
- analytical methods4. Analytical Methods - original methods or adaptions of existing methods to improve scope and/ or outcomes or technologies demonstrating potential to be used i…未说明篇幅
- commentaryOriginal research papers; review articles; short communications; Analytical Methods, letters to the Editor/Commentary. 1. Research papers - original full-length…未说明篇幅
- editorialOriginal research papers; review articles; short communications; Analytical Methods, letters to the Editor/Commentary. 1. Research papers - original full-length…未说明篇幅
- letterOriginal research papers; review articles; short communications; Analytical Methods, letters to the Editor/Commentary. 1. Research papers - original full-length…未说明篇幅
- letters to the editorOriginal research papers; review articles; short communications; Analytical Methods, letters to the Editor/Commentary. 1. Research papers - original full-length…未说明篇幅
- letters to the editor/commentary5. Letters to the Editor/Commentary - Letters are published from time to time on matters of topical interest.未说明篇幅
- original research paperOriginal research papers; review articles; short communications; Analytical Methods, letters to the Editor/Commentary. 1. Research papers - original full-length…未说明篇幅
- research paperOriginal research papers; review articles; short communications; Analytical Methods, letters to the Editor/Commentary. 1. Research papers - original full-length…正文 ≤ 8,000 词
- research papers1. Research papers - original full-length research papers that have not been published previously, except in a preliminary form.未说明篇幅
- review articleOriginal research papers; review articles; short communications; Analytical Methods, letters to the Editor/Commentary. 1. Research papers - original full-length…正文 ≤ 10,000 词
- review articles2. Review articles - will be accepted in areas of topical interest, will normally focus on literature published over the previous five years.未说明篇幅
- short communicationOriginal research papers; review articles; short communications; Analytical Methods, letters to the Editor/Commentary. 1. Research papers - original full-length…正文 ≤ 3,000 词
- short communications3. Short communications - Short communications of up to 3000 words from introduction to conclusion (not including references) will be considered, describing wor…未说明篇幅
官网政策摘录AI 使用、作者资格、利益冲突、许可与版权、开放获取、同行评审、预印本
- AI 使用 Declaration of generative AI use
作者在投稿时必须声明在稿件准备过程中使用生成式人工智能工具的情况。 模型中文摘要
Authors must declare the use of generative AI tools in the manuscript preparation process upon submission of the paper.Generative AI and AI-assisted technologies (“AI tools”) have been rapidly adopted in research and scholarly publishing, offering significant benefits while requiring clear standards for responsible and transparent use.Authors preparing a manuscript for this journal may use AI tool…
原文 ↗出版商官网 ·- 作者资格 Group authorship
团体署名指将文章归属于一个明确且具名的作者群体，须在投稿时于标题页声明。 模型中文摘要
Group authorship refers to the attribution of an article to a defined and named group of authors whose members have contributed to the work. Examples include research consortia, clinical trial groups, collaborative networks, task forces or working groups, expert panels or consensus groups, and participatory research groups. Group authorship must be declared on the title page at submission. When av…
原文 ↗出版商官网 ·- 利益冲突 Declaration of competing interests
所有作者必须披露可能不当影响或偏袒其工作的财务和个人关系。 模型中文摘要
All authors must disclose any financial and personal relationships with other people or organizations that could inappropriately influence or bias their work. Examples of potential competing interests include:EmploymentConsultanciesStock ownershipHonorariaPaid expert testimonyPatent applications or registrationsGrants or any other fundingAffiliation with the journal as an Editor or Advisory Board …
原文 ↗出版商官网 ·- 许可与版权 License options
作者将获得开放获取用户许可选项，建议在选择许可前审查这些选项及资助机构的许可要求。 模型中文摘要
Authors will be offered open access user license options which will determine how you, and third parties, can reuse your open access article. We advise that you review these options and any funding body license requirements before selecting a license option.
原文 ↗出版商官网 ·- 开放获取 Open access
本刊提供开放获取选项，详情见开放获取信息页面。 模型中文摘要
We refer you to our open access information page to learn about open access options for this journal.
原文 ↗出版商官网 ·- 同行评审 Peer review
本刊采用单盲同行评审，稿件通常由至少两名审稿人进行独立专家评估，最终决定由编辑作出。 模型中文摘要
This journal follows a single anonymized review process. Your submission will initially be assessed by our editors. If your submission is deemed suitable, it will typically be sent to be reviewed by a minimum of two reviewers for an independent expert assessment of the scientific quality. The decision as to whether your article is accepted or rejected for publication will be made by our editors.Re…
原文 ↗出版商官网 ·- 预印本 Preprints
作者可依据Elsevier文章共享政策分享预印本，分享预印本不计为先前发表。 模型中文摘要
Preprint sharingAuthors may share preprints in line with Elsevier's article sharing policy. Sharing preprints, such as on a preprint server, will not count as prior publication.We advise you to read our policy on multiple, redundant or concurrent publication. In support of Open Science, this journal offers its authors a free preprint posting service on SSRN, Elsevier’s preprint and early research …
原文 ↗出版商官网 ·
摘录来自期刊官网页面，仅保留原文片段；“模型摘要”由 Workers AI 生成并经原文校验，以官网为准。
基本信息
出版信息与官方入口
- 出版商
- Elsevier Ltd
- 出版国家或地区
- ENGLAND
- 出版语言
- English
- 出版周期
- Semimonthly
- 创刊年份
- 1976
- ISSN
- 0308-8146
- 电子版 ISSN
- 1873-7072
- 官方链接
- 期刊主页 ↗OpenAlex
- 投稿系统 ↗出版商官网
- 作者指南 ↗LetPub
- 专刊 / 特刊征稿 ↗出版商官网
常见问题
关于 Food Chemistry 的常见问题
Food Chemistry 是中科院几区期刊？
2025 年升级版分区表中，Food Chemistry 为农林科学 1区，小类 应用化学 / 食品科技 / 营养学 1 区，属于 Top 期刊。2026 年新锐版分区表中为农林科学 1区。不同版本与大小类分区不能混用。
Food Chemistry 的影响因子是多少？
LetPub 汇总的最新公布影响因子为 10.4，CiteScore 为 17.5，h-index 为 400。
Food Chemistry 的审稿周期多长？
按 2024年10月至2026年10月（近 24 个月）195 篇已发表文章登记的日期，投稿到接收的中位数为 177 天（四分位 135–224 天）；投稿社区反馈的平均审稿速度为约 5.3 个月，平均录用比例反馈为“约50%”。文章统计只含被录用的稿件，出版商数据口径以官网为准，社区反馈来自投稿者样本，均不代表期刊承诺。
Food Chemistry 的投稿格式要求是什么？
据期刊作者指南：摘要：≤ 150 词；正文篇幅：≤ 8,000 词；推荐审稿人：可选；投稿信：必须提供。以上由模型从作者指南提取并逐项与原文核对，投稿前请以官网最新版本为准。
Food Chemistry 被哪些数据库收录？
据 LetPub 与 DOAJ 记录，Food Chemistry 被 SCIE、Scopus 收录。
Food Chemistry 是开放获取期刊吗？版面费多少？
Food Chemistry 为混合开放获取。选择开放获取发表时APC 约 4,930 美元。
来源与更新
本页事实来自 LetPub、OpenAlex、出版商官网；每个数字旁标注来源与观测日期，冲突数据保留各来源原值。LetPub 原始详情页：查看 ↗（2026-08-24 归档）。最近更新：。