Journal Title：European Food Research And Technology

The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal's mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:

-chemistry and biochemistry-

technology and molecular biotechnology-

nutritional chemistry and toxicology-

analytical and sensory methodologies-

food physics.

Out of the scope of the journal are:

- contributions which are not of international interest or do not have a substantial impact on food sciences,

- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,

- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.

《歐洲食品研究與技術(shù)》雜志發(fā)表有關(guān)基礎(chǔ)和應(yīng)用食品研究的最新研究論文和評論文章。該雜志的使命是快速發(fā)表有關(guān)前沿研究、最新技術(shù)和以下部分發(fā)展趨勢的高質(zhì)量論文：

-化學(xué)和生物化學(xué)-

技術(shù)和分子生物技術(shù)-

營養(yǎng)化學(xué)和毒理學(xué)-

分析和感官方法-

食品物理學(xué)。

不屬于該雜志范圍的文章包括：

- 不具有國際意義或?qū)κ称房茖W(xué)沒有重大影響的投稿，

- 僅包含基于常規(guī)分析或細菌學(xué)方法的數(shù)據(jù)收集的投稿，

- 報告生物或功能效應(yīng)的投稿，但沒有對所研究化合物進行深入的化學(xué)和/或物理結(jié)構(gòu)表征。

European Food Research And Technology創(chuàng)刊于1898年，由Springer Berlin Heidelberg出版商出版，收稿方向涵蓋工程技術(shù) - 食品科技全領(lǐng)域，此刊是中等級別的SCI期刊，所以過審相對來講不是特別難，但是該刊專業(yè)認可度不錯，仍然是一本值得選擇的SCI期刊 。平均審稿速度 約2.0個月 ，影響因子指數(shù)3，該期刊近期沒有被列入國際期刊預(yù)警名單，廣大學(xué)者值得一試。