POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES期刊中文簡介

《波蘭食品和營養(yǎng)科學(xué)雜志》在以下章節(jié)中發(fā)表了關(guān)于基礎(chǔ)和應(yīng)用食品研究的原始、基礎(chǔ)和應(yīng)用論文和評論文章，最好基于研究假設(shè)：食品技術(shù)：-包括生物技術(shù)和微生物方面的食品開發(fā)創(chuàng)新技術(shù)-加工對食品成分和營養(yǎng)價值的影響食品化學(xué)：-食品的生物活性成分-與食品主要和次要成分有關(guān)的化學(xué)-分析方法-食品質(zhì)量和功能：-食品的功能特性-食品物理學(xué)-食品的質(zhì)量、儲存和安全營養(yǎng)研究科：-與食品主要和次要成分有關(guān)的營養(yǎng)研究“新聞”部分：-大會公告- 雜集不在期刊范圍內(nèi)的是：-對食品和營養(yǎng)科學(xué)沒有實質(zhì)影響的工作-僅具有地方意義的工程，即涉及本地食品，不具有更廣泛的適用性或特殊的營養(yǎng)或健康相關(guān)特性。-僅包含數(shù)據(jù)收集的工作，基于常規(guī)分析-或細(xì)菌學(xué)方法、標(biāo)準(zhǔn)方法、礦物含量測定或近似分析）-涉及食品生物活性但不提供化學(xué)特性的工作-與這些性質(zhì)有關(guān)的化合物-營養(yǎng)問卷調(diào)查-與在當(dāng)?shù)厥袌鲑徺I的食品特性相關(guān)的工作-食品法相關(guān)工作-強(qiáng)調(diào)農(nóng)業(yè)/農(nóng)業(yè)條件/天氣條件對質(zhì)量影響的工程-食品成分-涉及非食品用途植物的作品（即具有治療和/或藥用效果的植物）特別歡迎對波羅的海地區(qū)食品科學(xué)和營養(yǎng)研究進(jìn)展的具體議題進(jìn)行評論。審查政策：聯(lián)合編輯和總編輯將根據(jù)其創(chuàng)新性和原創(chuàng)性內(nèi)容選擇提交的稿件。裁判員將從咨詢委員會和/或合格的波蘭或外國科學(xué)家中選出。接受論文取決于裁判員。

　　POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES期刊英文簡介

The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers and review articles on fundamental and applied food research, preferably these based on a research hypothesis, in the following Sections: Food Technology: - Innovative technology of food development including biotechnological and microbiological aspects - Effects of processing on food composition and nutritional value Food Chemistry: - Bioactive constituents of foods - Chemistry relating to major and minor components of food - Analytical methods Food Quality and Functionality: - Functional properties of food- Food physics - Quality, storage and safety of food Nutritional Research Section: - Nutritional studies relating to major and minor components of food “News” section: - Announcements of congresses - Miscellanea Out of the scope of the journal are:- Works which do not have a substantial impact on food and nutrition sciences- Works which are of only local significance i.e. concern indigenous foods, without wider applicability or exceptional nutritional or health related properties- Works which comprise merely data collections, based on the use of routine analytical or bacteriological methods standard methods, determination of mineral content or proximate analysis)- Works concerning biological activities of foods but do not provide the chemical characteristics of compounds responsible for these properties- Nutritional questionnaire surveys- Works related to the characteristics of foods purchased at local markets- Works related to food law- Works emphasizing effects of farming / agricultural conditions / weather conditions on the quality of food constituents- Works which address plants for non-food uses (i.e. plants exhibiting therapeutic and/or medicinal effects)Reviews on specific topics relevant to the advance of the Baltic Region food science and nutrition research are particularly welcome. Review Policy: The Co-Editors with the Editor-in-Chief will select submitted manuscripts in relationship to their innovative and original content. Referees will be selected from the Advisory Board and/or qualified Polish or foreign scientists. Acceptance of a paper rests with the referees.

　　POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES近年期刊影響因子趨勢圖

　　相關(guān)農(nóng)林科學(xué)SCI期刊推薦

• BiweeklyJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
• MonthlySCIENTIA HORTICULTURAE
• Food & Function
• BimonthlyEUROPEAN JOURNAL OF AGRONOMY
• BimonthlyINDUSTRIAL CROPS AND PRODUCTS
• BimonthlyMOLECULAR BREEDING
• Journal of Animal Science and Biotechnology
• MonthlyAGRICULTURAL WATER MANAGEMENT
• BimonthlyCROP SCIENCE
• MonthlyBMC Veterinary Research