International Dairy Journal SCIE
國際簡稱：INT DAIRY J 參考譯名：國際乳品雜志
主要研究方向：食品科技-工程技術(shù) 非預(yù)警期刊 審稿周期： 約12.0個月
《國際乳品雜志》(International Dairy Journal)是一本由Elsevier BV出版的以食品科技-工程技術(shù)為研究特色的國際期刊，發(fā)表該領(lǐng)域相關(guān)的原創(chuàng)研究文章、評論文章和綜述文章，及時報道該領(lǐng)域相關(guān)理論、實踐和應(yīng)用學科的最新發(fā)現(xiàn)，旨在促進該學科領(lǐng)域科學信息的快速交流。該期刊是一本未開放期刊，近三年沒有被列入預(yù)警名單。
- 3區(qū) 中科院分區(qū)
- Q2 JCR分區(qū)
- 199 年發(fā)文量
- 3.1 IF影響因子
- 未開放 是否OA
- 126 H-index
- 1991 創(chuàng)刊年份
- Monthly 出版周期
- English 出版語言
The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.
The journal's coverage includes the following, where directly applicable to dairy science and technology:
? Chemistry and physico-chemical properties of milk constituents
? Microbiology, food safety, enzymology, biotechnology
? Processing and engineering
? Emulsion science, food structure, and texture
? Raw material quality and effect on relevant products
? Flavour and off-flavour development
? Technological functionality and applications of dairy ingredients
? Sensory and consumer sciences
? Nutrition and substantiation of human health implications of milk components or dairy products
International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.
International Dairy Journal期刊信息
- ISSN：0958-6946
- 出版語言：English
- 是否OA：未開放
- E-ISSN：1879-0143
- 出版地區(qū)：ENGLAND
- 是否預(yù)警：否
- 出版商：Elsevier BV
- 出版周期：Monthly
- 創(chuàng)刊時間：1991
- 開源占比：0.1085
- Gold OA文章占比：17.66%
- OA被引用占比：0.0540...
- 出版國人文章占比：0.1
- 出版撤稿占比：0
- 研究類文章占比：90.95%
International Dairy Journal CiteScore評價數(shù)據(jù)（2024年最新版）
| CiteScore | SJR | SNIP | CiteScore 指數(shù) | ||||||||||||
| 6.5 | 0.761 | 1.059 |
|
名詞解釋：CiteScore 是衡量期刊所發(fā)表文獻的平均受引用次數(shù)，是在 Scopus 中衡量期刊影響力的另一個指標。當年CiteScore 的計算依據(jù)是期刊最近4年（含計算年度）的被引次數(shù)除以該期刊近四年發(fā)表的文獻數(shù)。例如，2022年的 CiteScore 計算方法為：2022年的 CiteScore =2019-2022年收到的對2019-2022年發(fā)表的文件的引用數(shù)量÷2019-2022年發(fā)布的文獻數(shù)量 注：文獻類型包括：文章、評論、會議論文、書籍章節(jié)和數(shù)據(jù)論文。
International Dairy Journal中科院評價數(shù)據(jù)
中科院 2023年12月升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 否 | 否 | 農(nóng)林科學 | 3區(qū) | FOOD SCIENCE & TECHNOLOGY 食品科技 | 3區(qū) |
中科院 2022年12月升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 否 | 否 | 農(nóng)林科學 | 3區(qū) | FOOD SCIENCE & TECHNOLOGY 食品科技 | 3區(qū) |
中科院 2021年12月舊的升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 否 | 否 | 農(nóng)林科學 | 2區(qū) | FOOD SCIENCE & TECHNOLOGY 食品科技 | 3區(qū) |
中科院 2021年12月基礎(chǔ)版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 否 | 否 | 工程技術(shù) | 3區(qū) | FOOD SCIENCE & TECHNOLOGY 食品科技 | 3區(qū) |
中科院 2021年12月升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 否 | 否 | 農(nóng)林科學 | 2區(qū) | FOOD SCIENCE & TECHNOLOGY 食品科技 | 3區(qū) |
中科院 2020年12月舊的升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 否 | 否 | 農(nóng)林科學 | 2區(qū) | FOOD SCIENCE & TECHNOLOGY 食品科技 | 3區(qū) |
International Dairy Journal JCR評價數(shù)據(jù)（2023-2024年最新版）
| 按JIF指標學科分區(qū) | 收錄子集 | 分區(qū) | 排名 | 百分位 |
| 學科：FOOD SCIENCE & TECHNOLOGY | SCIE | Q2 | 70 / 173 |
59.8% |
| 按JCI指標學科分區(qū) | 收錄子集 | 分區(qū) | 排名 | 百分位 |
| 學科：FOOD SCIENCE & TECHNOLOGY | SCIE | Q2 | 64 / 173 |
63.29% |
International Dairy Journal歷年數(shù)據(jù)統(tǒng)計
影響因子
中科院分區(qū)
International Dairy Journal中國學者發(fā)文選摘
-
1、Cell-envelope proteinase from Lactobacillus delbrueckii subsp. bulgaricus affects the gel properties of fermented milk
Author: Zhang, Shuang; Wu, Lihong; Zhang, Yichen; Zhang, Jie; Cheng, Hong; Zhang, Jingjing; Liu, Yuexin; Kang, Zimeng; Zhang, Lili
Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105513
-
2、Nutritional and physical characteristics evaluation of giant panda (Ailuropoda melanoleuca) milk in comparison with bovine and caprine milk
Author: Yu, Zhezhe; Lei, Yinghu; Zhao, Pengpeng; Fu, Shangchen; Zhang, Danhui; Shen, Jiena; Zan, Linsen; Liu, Yongfeng
Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105502
-
3、Extensively hydrolysed sodium caseinate. Part I: Selection of enzymes, molecular mass distribution, and allergy site analysis by liquid chromatography-mass spectrometry
Author: Qin, Airong; Li, Xiaoyao; Yang, Feifei; Yang, Jingjing; Li, Hongbo; Li, Hongjuan; Yu, Jinghua
Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105501
-
4、Rapid detection of adulteration of goat milk and goat infant formulas using near-infrared spectroscopy fingerprints
Author: He, Yongji; Zeng, Wanjun; Zhao, Yuxuan; Zhu, Xinpeng; Wan, Hongchang; Zhang, Meng; Li, Zhicheng
Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105536
-
5、The addition of probiotic promotes the release of ACE-I peptide of Cheddar cheese: Peptide profile and molecular docking
Author: Hao, Xinyue; Xia, Yu; Wang, Yuxin; Zhang, Xiuxiu; Liu, Lu
Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105507
-
6、Effects of refrigerated storage on the functional properties of processed cheese analogue with stretchability and its mechanisms
Author: Guo, Mengyuan; Sheng, Zhaoyue; Wang, Pengjie; Zhang, Yan; Zhang, Xiaoying; Zhang, Ying; Szeto, Ignatius Man-Yau; Wang, Yilun; Ren, Fazheng; Luo, Jie
Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105504
-
7、Effect of jujube pulp on rennet-induced coagulation properties of milk with different fat contents
Author: Wang, Fang; Tian, Shiyu; Fan, Wanning; Sun, Xuemei
Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 140, Issue , pp. -. DOI: 10.1016/j.idairyj.2023.105593
-
8、Effects of pre-emulsification with whey protein and high temperature sterilisation on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese
Author: Li, Hongjuan; Wu, Yifei; Hou, Dongyu; Zhao, Shujing; Li, Dan; Wang, Xiaopeng; Li, Hongbo; Yu, Jinghua
Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 140, Issue , pp. -. DOI: 10.1016/j.idairyj.2023.105610
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