{"journal":{"journal_id":13893,"issn":"1094-2912","eissn":"1532-2386","name_en":"INTERNATIONAL JOURNAL OF FOOD PROPERTIES","name_short":"INT J FOOD PROP","name_zh":null,"first_year":2019,"last_year":2026,"n_years":6,"latest_if":5.5,"latest_if_year":2025,"first_partition":4,"last_partition":3,"trend":"up","xr_partition":2,"xr_year":2026,"has_warning":false,"has_risk":false,"legacy_only":false,"jcr_quartile":1,"jcr_year":2026,"jcr_subjects":1},"current":{"journal_id":13893,"year":2026,"source":"xinrui","partition":2,"is_top":false,"is_review":false,"oaj":false,"open_access":false,"wos_index":null,"wos_status":"normal","tags":[],"seq":182,"macro":"农林科学"},"meso":[],"history":[{"year":2025,"partition":3,"is_top":false,"macro":"农林科学"},{"year":2023,"partition":3,"is_top":false,"macro":"农林科学"},{"year":2022,"partition":3,"is_top":false,"macro":"农林科学"},{"year":2021,"partition":3,"is_top":false,"macro":"农林科学"},{"year":2020,"partition":3,"is_top":false,"macro":"农林科学"},{"year":2019,"partition":4,"is_top":false,"macro":"农林科学"}],"if_single":[{"if_year":2025,"value":5.5,"edition":2026},{"if_year":2020,"value":2.727,"edition":2021},{"if_year":2019,"value":1.808,"edition":2021},{"if_year":2018,"value":1.398,"edition":2021},{"if_year":2017,"value":1.845,"edition":2020},{"if_year":2016,"value":1.427,"edition":2019},{"if_year":2015,"value":1.586,"edition":2018}],"if_editions":[{"year":2025,"if_avg3":null,"citations":11382.0},{"year":2021,"if_avg3":1.978,"citations":11138.0},{"year":2020,"if_avg3":1.684,"citations":7366.0},{"year":2019,"if_avg3":1.557,"citations":5855.0},{"year":2018,"if_avg3":1.619,"citations":4762.0}],"warnings":[],"aliases":[{"alias":"INT J FOOD PROP","alias_type":"short","src":"legacy"},{"alias":"INTERNATIONAL JOURNAL OF FOOD PROPERTIES","alias_type":"primary","src":"upgraded"}],"similar":[],"jcr":[{"subject":"FOOD SCIENCE & TECHNOLOGY","quartile":1,"citations":11382,"index_version":"SCIE","if_value":5.5,"if_year":2025,"year":2026}],"jcr_years":[2026],"jcr_year":2026,"plan":{"cas":[2025,"cas"],"xinrui":[2026,"xinrui"],"jcr":2026,"cas_years":[2025,2023,2022,2021,2020,2019],"xinrui_years":[2026]},"plan_rows":{"cas":{"journal_id":13893,"year":2025,"source":"cas","partition":3,"is_top":false,"is_review":false,"oaj":false,"open_access":true,"wos_index":"SCIE","wos_status":"normal","tags":[],"seq":null,"macro":"农林科学"},"xinrui":{"journal_id":13893,"year":2026,"source":"xinrui","partition":2,"is_top":false,"is_review":false,"oaj":false,"open_access":false,"wos_index":null,"wos_status":"normal","tags":[],"seq":182,"macro":"农林科学"}},"mode":"latest","year":2026,"source":"xinrui","editions":[{"year":2026,"source":"xinrui","partition":2,"seq":182,"macro":"农林科学"},{"year":2025,"source":"cas","partition":3,"seq":null,"macro":"农林科学"},{"year":2023,"source":"cas","partition":3,"seq":null,"macro":"农林科学"},{"year":2022,"source":"cas","partition":3,"seq":null,"macro":"农林科学"},{"year":2021,"source":"cas","partition":3,"seq":null,"macro":"农林科学"},{"year":2020,"source":"cas","partition":3,"seq":null,"macro":"农林科学"},{"year":2019,"source":"cas","partition":4,"seq":null,"macro":"农林科学"}],"submission":{"entry":{"homepage_url":"https://www.tandfonline.com/toc/ljfp20/current","submission_url":null,"submission_kind":null,"author_guide_url":"https://www.tandfonline.com/action/authorSubmission?journalCode=LJFP&page=instructions","confidence":null,"checked_at":null},"cost":{"is_oa":"YES","required":true,"apc_min":2990.0,"apc_max":2990.0,"currency":"USD","usd_est":2990.0,"note":"4165 AUD; 2875 EUR; 2392 GBP; 2990 USD","waiver":"有豁免政策","other_charges":"没有其他费用"},"timeline":{"first_decision_days":90,"to_accept_days":287,"online_weeks":41,"text":"平均 41 周（投稿到出版）","kind":"aggregate","acceptance_rate_pct":null},"publishing":{"publisher":"Marcel Dekker","country":"United States","language":"English","issn_print":"1094-2912","issn_electronic":"1532-2386"},"keywords":{"topics":"Phytochemicals and Antioxidant Activities; Food composition and properties; Meat and Animal Product Quality; Proteins in Food Systems; Polysaccharides Composition and Applications; Essential Oils and Antimicrobial Activity; Microencapsulation and Drying Processes; Protein Hydrolysis and Bioactive Peptides; Food Drying and Modeling; Postharvest Quality and Shelf Life Management; Spectroscopy and Chemometric Analyses; Microbial Metabolites in Food Biotechnology; Fermentation and Sensory Analysis; Food Chemistry and Fat Analysis; Food Quality and Safety Studies; Advanced Chemical Sensor Technologies; Probiotics and Fermented Foods; Bee Products Chemical Analysis; Phytochemistry and Biological Activities; Edible Oils Quality and Analysis; Phytase and its Applications; Microbial Inactivation Methods; Polysaccharides and Plant Cell Walls; Antioxidant Activity and Oxidative Stress; Biochemical Analysis and Sensing Techniques","scope_text":null,"article_types":null},"completeness":92,"updated_at":"2026-09-16T14:23:32.464460+00:00"}}