GetPortalImpactFactorByIdResp(projectId=1, id=0ba92485, cover=https://img.medsci.cn/images/journal/cover/2021/Xjt_202109271315041950.jpg, fullname=FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, abbr=FOOD SCI TECHNOL INT, pyear=1995, frequence=Bimonthly, articleNumbers=1372, citedSelf2015=3.7, acceptanceRate=null, submissionToAcceptance=null, averageReviewTime=暂无数据, reviewFee=null, pageFee=null, publishedRatio=2023年中国人文章占该期刊总数量暂无数据 (2022年为100.00%), issn=1082-0132, greenSci=https://www.greensci.net/search?kw=1082-0132, scijournal=https://www.scijournal.org/impact-factor-of-FOOD-SCI-TECHNOL-INT.shtml, medsciHotlightString=null, medsciHotlightRealtime=2.189, medsciHotlight=2.37, medsciHotlight5year=5.18593, citescore=5.8, hIndex=61, impactFactor=2.3, orgnization=SAGE Publications Inc., orgnizationUrl=http://www.sagepub.co.uk, country=United States, countryCn=美国, isOa=0, isOaString=否, sciScie=Science Citation Index Expanded|Current Contents - Agriculture, Biology &amp; Environmental Sciences|BIOSIS Previews, bigclassCas=工程技术 4区, smallclassCas=工程技术 4 区, website=http://fst.sagepub.com/content/current, websiteHits=10667, guideForAuthor=null, guideForAuthorHits=2, submitWebsite=https://us.sagepub.com/en-us/nam/journal/food-science-and-technology-international#submission-guidelines, submitWebsiteHits=2678, content=Covers current research relating to food science and technology., totalCites=3156, brief=FOOD SCI TECHNOL INT杂志工程技术行业，“<strong><a target="_blank" href="/sci/index.do?smallclass=食品科技" >食品科技</a></strong>”子行业的偏低级别杂志, articleType=该刊全部是论著，可能不接收综述类等文章, medsciHeat=<span style="color: #000000;">黑</span>, medsciComment=杂志水平一般，也很冷门，关注人少，审稿周期可能也不一定快，如果文章质量不佳，或时间不紧的话，可以考虑考虑。, medsciExplanation=MedSci期刊指数是根据中国科研工作者（含医学临床，基础，生物，化学等学科）对SCI杂志的认知度，熟悉程度，以及投稿的量等众多指标综合评定而成。当然，具体的，您还可以结合“<a href='https://www.medsci.cn/sci/submit.do?id=0ba92485'>投稿经验系统</a>”，进行综合判断，这更是大家的实战经验，值得分享和参考。<br> 注意，上述MedSci期刊指数采用MedSci专利技术，由计算机系统自动计算，并给出建议，存在不准确的可能，仅供您投稿选择杂志时参考。, tags=null, citeScoreList=[GetImpactFactorCiteScoreListResponse(year=2017, citescore=1.3), GetImpactFactorCiteScoreListResponse(year=2018, citescore=1.7), GetImpactFactorCiteScoreListResponse(year=2019, citescore=2.7), GetImpactFactorCiteScoreListResponse(year=2020, citescore=3.3), GetImpactFactorCiteScoreListResponse(year=2023, citescore=5.8)], medsciIndexList=[GetImpactFactorMedsciIndexListResponse(year=2020, medsciHotlight=4.074), GetImpactFactorMedsciIndexListResponse(year=2021, medsciHotlight=2.504), GetImpactFactorMedsciIndexListResponse(year=2022, medsciHotlight=2.297), GetImpactFactorMedsciIndexListResponse(year=2023, medsciHotlight=1.756), GetImpactFactorMedsciIndexListResponse(year=2024, medsciHotlight=2.189)], citeScoreGradeList=[GetImpactFactorCiteScoreGradeResponse(smallClass=Engineering - Industrial and Manufacturing Engineering , rank=102/323), GetImpactFactorCiteScoreGradeResponse(smallClass=Agricultural and Biological Sciences - Food Science , rank=104/273), GetImpactFactorCiteScoreGradeResponse(smallClass=Chemical Engineering - General Chemical Engineering , rank=104/272)], totalJcrAreaList=[], pmcUrl=https://www.ncbi.nlm.nih.gov/nlmcatalog?term=1082-0132[ISSN], pubmedUrl=https://www.ncbi.nlm.nih.gov/pubmed?cmd=search&term=FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL[ta], article_number=67, article_number_cn=6, earlyWarning=null, linkOutUrl=null, isJournalMember=false, unscrambleContent=null, dayViewCount=false, endexampletyle=暂无数据)