Food And Agricultural Immunology

Food And Agricultural Immunology英文簡(jiǎn)介

Food and Agricultural Immunology is an international open access journal publishing original immunological research with applications in food, agricultural, environmental and veterinary science. Submissions describing the use of immunological techniques and methods are particularly welcomed.

The journal aims to expand our understanding of the interactions at the interface of food and immune systems including studies on:

-Development of diagnostic systems – all types of ligand-based assays, e.g. antibody, aptamer

-Application of ligand-based assays for the detection or identification of molecules of interest in food science, agricultural research, veterinary investigations and clinical systems relating to food allergy or sensitivity to agricultural chemicals

-Effects of food on the immune system

-Studies on allergy and allergic reactions

-Investigations into food allergies

-Development of allergen-free food systems

-Development of novel assay formats

-Applications of assay systems to the monitoring of food items in relation to safety and labelling

-Food quality issues, e.g. speciation, adulteration and contamination

-Comparisons between different analytical techniques

The journal publishes research and review articles and is essential reading for food scientists, immunologists and all those concerned with the interaction between food and immune systems.

Food And Agricultural Immunology中文簡(jiǎn)介

《Food And Agricultural Immunology》是一本專(zhuān)業(yè)農(nóng)林科學(xué)期刊，該刊創(chuàng)刊于1989年，刊期Quarterly，該刊已被國(guó)際權(quán)威數(shù)據(jù)庫(kù)SCIE收錄。在中科院最新升級(jí)版分區(qū)表中，該刊分區(qū)信息為大類(lèi)學(xué)科：農(nóng)林科學(xué) 2區(qū)，小類(lèi)學(xué)科：應(yīng)用化學(xué) 3區(qū)；食品科技 3區(qū)；免疫學(xué) 4區(qū)；毒理學(xué) 4區(qū)；在JCR（Journal Citation Reports）分區(qū)等級(jí)為Q2。該刊發(fā)文范圍涵蓋應(yīng)用化學(xué)等領(lǐng)域，旨在及時(shí)、準(zhǔn)確、全面地報(bào)道國(guó)內(nèi)外應(yīng)用化學(xué)工作者在該領(lǐng)域取得的最新研究成果、工作進(jìn)展及學(xué)術(shù)動(dòng)態(tài)、技術(shù)革新等，促進(jìn)學(xué)術(shù)交流，鼓勵(lì)學(xué)術(shù)創(chuàng)新。2021年影響因子為3.268，平均審稿速度約3.0個(gè)月。

中科院分區(qū)最新升級(jí)版（當(dāng)前數(shù)據(jù)版本：2021年12月最新升級(jí)版）

大類(lèi)學(xué)科	分區(qū)	小類(lèi)學(xué)科	分區(qū)	Top期刊	綜述期刊
農(nóng)林科學(xué)	3區(qū)	CHEMISTRY, APPLIED 應(yīng)用化學(xué) FOOD SCIENCE & TECHNOLOGY 食品科技 IMMUNOLOGY 免疫學(xué) TOXICOLOGY 毒理學(xué)	3區(qū) 3區(qū) 4區(qū) 4區(qū)	否	否

JCR分區(qū)（當(dāng)前數(shù)據(jù)版本：2021-2022年最新版）

JCR分區(qū)等級(jí)	JCR所屬學(xué)科	分區(qū)	影響因子
Q2	FOOD SCIENCE & TECHNOLOGY	Q2	3.268
	CHEMISTRY, APPLIED	Q2
	TOXICOLOGY	Q3
	IMMUNOLOGY	Q4

期刊指數(shù)

影響因子	h-index	Gold OA文章占比	研究類(lèi)文章占比	OA開(kāi)放訪問(wèn)	平均審稿速度
3.268	30	100.00%	94.34%	開(kāi)放	約3.0個(gè)月

IF值(影響因子)趨勢(shì)圖