International Journal Of Gastronomy And Food Science

雜志介紹

International Journal Of Gastronomy And Food Science雜志介紹

《International Journal Of Gastronomy And Food Science》是一本以English為主的未開放獲取國際優秀期刊，中文名稱國際美食與食品科學雜志，本刊主要出版、報道農林科學-FOOD SCIENCE & TECHNOLOGY領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為3.2，最新CiteScore 指數為5.3。

本刊近期中國學者發表的論文主要有：

• Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish

  Author: Li, Jianying; Han, Dong; Huang, Feng; Zhang, Chunhui

• Effects of different cooking methods on volatile flavor compounds in garlic

  Author: Bi, Jicai; Yang, Zhen; Li, Yang; Li, Bian; Gao, Yueyue; Ping, Chunyuan; Chen, Zhuo; Li, Congfa

• Quality of wholemeal pasta made with pigmented and ancient wheats

  Author: Suo, Xinying; Pompei, Francesca; Bonfini, Matteo; Mustafa, Ahmed M.; Sagratini, Gianni; Wang, Zhangcun; Vittadini, Elena

• The characteristics of Michelin-starred restaurants in Mainland China, Hong Kong, Macau, and Taiwan

  Author: Huang, Yuying; Hall, C. Michael; Chen, Ning Chris

英文介紹

International Journal Of Gastronomy And Food Science雜志英文介紹

International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.

IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.