加载中…近十年食品学科中国学者SCI发文居前50位期刊
(2012-12-28 09:34:15)
标签：
杂谈 |
分类： 科研 |
2001-2011年SCI收录至少有一位中国学者（不包括台湾地区）发表的论文1,014,142篇（截至到2012年4月22日按出版年统计），其中食品 (Food Science Technology)学科论文8964篇，其中学术论文8480篇、会议摘要254篇、综述181篇、会议论文83篇、更正25篇、社论16篇、通讯8篇等。
近十年食品学科中国和79国家与地区进行国际合作发表SCI论文，其中美国是合作发文排名第一的国家与地区共计915篇，占总文章量10.207 %；日本是合作发文排名第二的国家与地区共计407篇，占总文章量4.540 %，加拿大是合作发文排名第三的国家与地区共计286篇，占总文章量3.191 %，澳大利亚是合作发文排名第四的国家与地区共计2041篇，占总文章量2.276 %。
近十年食品学科中国和美国合作发文最多的机构为中国农业大学89篇、中国科学院83篇、江南大学80篇、浙江大学61篇。
表一
|
排名 |
期刊名称 |
2010年 影响因子 |
发文量 |
占总文章 量的百分比（%） |
|
1 |
Journal of Agricultural and Food Chemistry《农业与食品化学杂志》 |
2.816 |
|
15.930 % |
|
2 |
Food Chemistry《食品化学》 |
3.458 |
|
12.137 % |
|
3 |
Journal of The
Science of Food and Agriculture《食品科学与农业杂志》 |
1.360 |
|
4.139 % |
|
4 |
Journal of Dairy Science《乳品科学杂志》 |
2.497 |
|
3.347 % |
|
5 |
Journal of Food Engineering《食品工程杂志》 |
2.168 |
|
2.990 % |
|
6 |
European Food Research and Technology《欧洲食品研究与技术 》 |
1.585 |
|
2.889 % |
|
7 |
Journal of Food
Agriculture Environment《食品、农业与环境杂志》 |
0.425 |
|
2.610 % |
|
8 |
Journal of Food Science《食品科学杂志》 |
1.733 |
|
2.577 % |
|
9 |
Bioscience Biotechnology and Biochemistry《生物科学、生物技术与生物化学》 |
1.292 |
|
2.410 % |
|
10 |
International Journal of Food Science and Technology《国际食品科学与技术杂志》 |
1.223 |
|
2.332 % |
表二：2001-2011年SCI收录中国学者发表的食品学科论文发文量居前50位的期刊
|
排名 |
期刊名称 |
发文量 |
占总文章 量的百分比（%） |
|
1. |
Journal of Agricultural and Food Chemistry |
|
15.930 % |
|
2. |
Food Chemistry |
|
12.137 % |
|
3. |
Journal of The Science of Food and Agriculture |
|
4.139 % |
|
4. |
Journal of Dairy Science |
|
3.347 % |
|
5. |
Journal of Food Engineering |
|
2.990 % |
|
6. |
European Food Research and Technology |
|
2.889 % |
|
7. |
Journal of Food Agriculture Environment |
|
2.610 % |
|
8. |
Journal of Food Science |
|
2.577 % |
|
9. |
Bioscience Biotechnology and Biochemistry |
|
2.410 % |
|
10. |
International Journal of Food Science And Technology |
|
2.332 % |
|
11. |
Food and Chemical Toxicology |
|
2.298 % |
|
12. |
Natural Product Communications |
|
2.131 % |
|
13. |
Journal of Bioscience And Bioengineering |
|
2.075 % |
|
14. |
Analytical Methods |
|
2.030 % |
|
15. |
Journal of Aoac International |
|
1.908 % |
|
16. |
Food Research International |
|
1.885 % |
|
17. |
Food Control |
|
1.774 % |
|
18. |
Lwt Food Science and Technology |
|
1.618 % |
|
19. |
Biotechnology Progress |
|
1.517 % |
|
20. |
Postharvest Biology and Technology |
|
1.428 % |
|
21. |
Journal of Cereal Science |
|
1.361 % |
|
22. |
Journal of Food Biochemistry |
|
1.350 % |
|
23. |
International Journal of Food Microbiology |
|
1.171 % |
|
24. |
Starch Starke |
|
1.104 % |
|
25. |
Food Hydrocolloids |
|
1.026 % |
|
26. |
Journal of The American Oil Chemists Society |
|
0.959 % |
|
27. |
Meat Science |
|
0.959 % |
|
28. |
International Journal of Food Engineering |
|
0.926 % |
|
29. |
Cereal Chemistry |
|
0.848 % |
|
30. |
Food and Agricultural Immunology |
|
0.837 % |
|
31. |
Food Science and Biotechnology |
|
0.826 % |
|
32. |
Food Technology And Biotechnology |
|
0.781 % |
|
33. |
Food Additives and Contaminants Part A Chemistry Analysis Control Exposure Risk Assessment |
|
0.770 % |
|
34. |
Journal of Food Process Engineering |
|
0.703 % |
|
35. |
Innovative Food Science Emerging Technologies |
|
0.692 % |
|
36. |
Journal of Food Composition and Analysis |
|
0.625 % |
|
37. |
European Journal of Lipid Science and Technology |
|
0.580 % |
|
38. |
Journal of Food Processing and Preservation |
|
0.558 % |
|
39. |
International Journal of Food Properties |
|
0.547 % |
|
40. |
Journal of Food and Drug Analysis |
|
0.547 % |
|
41. |
Foodborne Pathogens and Disease |
|
0.502 % |
|
42. |
Journal of Food Protection |
|
0.502 % |
|
43. |
Molecular Nutrition Food Research |
|
0.457 % |
|
44. |
Food and Bioproducts Processing |
|
0.446 % |
|
45. |
International Journal of Food Sciences And Nutrition |
|
0.435 % |
|
46. |
Flavour and Fragrance Journal |
|
0.390 % |
|
47. |
Food Science and Technology Research |
|
0.390 % |
|
48. |
Journal of Medicinal Food |
|
0.390 % |
|
49. |
Journal of The Institute Of Brewing |
|
0.357 % |
|
50. |
Food Science and Technology International |
|
0.346 % |
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