期刊簡(jiǎn)介預(yù)計(jì)審稿時(shí)間： 約2.0個(gè)月

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(píng)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(shì)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(yíng)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(guó)際意義或?qū)κ称房茖W(xué)沒(méi)有重大影響的投稿，

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

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

《European Food Research And Technology》(歐洲食品研究與技術(shù))編輯部通訊方式為SPRINGER, 233 SPRING ST, NEW YORK, USA, NY, 10013。如果您需要協(xié)助投稿或潤(rùn)稿服務(wù)，您可以咨詢我們的客服老師。我們專注于期刊咨詢服務(wù)十年，熟悉發(fā)表政策，可為您提供一對(duì)一投稿指導(dǎo)，避免您在投稿時(shí)頻繁碰壁，節(jié)省您的寶貴時(shí)間，有效提升發(fā)表機(jī)率，確保SCI檢索（檢索不了全額退款）。我們視信譽(yù)為生命，多方面確保文章安全保密，在任何情況下都不會(huì)泄露您的個(gè)人信息或稿件內(nèi)容。