Gida

Gida 由 Association of Food Technology, Turkey 出版。按 OpenAlex 近年发文统计，该刊主要发表 Food and Agricultural Sciences、Probiotics and Fermented Foods、Food composition and properties 等主题的论文，这 3 个主题约占 30.9%，主导子领域为 Food Science。（根据 OpenAlex 主题统计与中科院分区数据生成）

The Journal of Food (ISSN: 1300-3070; e-ISSN: 1309-6273) is the open-access, peer-reviewed scientific journal of the Food Technology Association. Launched in 1976, the Journal is published six times a year in Turkish or English. All published articles are made available under the CC BY-NC 4.0 license.The Journal's aim is to disseminate scientific advances in food science and technology to researchers, academics, and industry professionals through a rigorous peer-review process. In this context, it publishes original research articles and reviews on food, primarily covering: the evaluation of agricultural products; food chemistry; food microbiology; food biotechnology; food production and processing technologies; the utilization of by-products and wastes; and food safety.Manuscripts are evaluated by at least two reviewers in a single-blind peer-review process, assessing originality, scientific merit, and presentation. Articles may include studies reporting novel research findings in food-related disciplines, introducing new methodologies in food science and technology, or offering new interpretations of existing data. The Editorial Board of The Journal of Food adheres to the principles and guidelines of the Committee on Publication Ethics (COPE), the Consolidated Standards of Reporting Trials (CONSORT), and the Strengthening the Reporting of Observational Studies in Epidemiology (STROBE). Last Update Time: January 13, 2026 Period Months February April June August October December

摘自期刊官网 Aims & Scope

中科院期刊分区表

数据库收录

收录数据库：暂无记录。

国际期刊预警名单：各版本均未列入LetPub

期刊官网自述收录

CAB Abstracts出版商官网

其他：EBSCO、Scilit

期刊官网列出的收录清单，未与各数据库逐一核对；Web of Science 各子库以上方记录为准。

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。

影响力指标

h-index

16OpenAlex · 2026-11-01

i10-index

52OpenAlex · 2026-11-01

两年平均被引

0.61OpenAlex · 2026-11-01

Gold OA 文章占比

0%LetPub · 2026-11-01

发文规模

年发文量（出版商公布）

4出版商官网 · 2026-11-01

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。

各来源数据

平均审稿速度（社区反馈）

8 WeeksLetPub · 2026-11-01

投稿到首次决定

14 天出版商官网 · 2026-11-01

投稿到最终决定

110 天出版商官网 · 2026-11-01

投稿到发表

39 天出版商官网 · 2026-11-01

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。

尚未从任何来源获得费用信息，请以期刊官网为准。

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。

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。

出版商

Association of Food Technology, Turkey

出版国家或地区

Turkey

出版语言

English, Turkish

ISSN

1300-3070

电子版 ISSN

1309-6273

官方链接

• 期刊主页 ↗OpenAlex