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期刊名称：CURRENT OPINION IN FOOD SCIENCE ISSN： 2214-7993 出版频率： Bi-monthly 出版社： ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB   出版社网址： https://www.elsevier.com/zh-cn 期刊网址： https://www.journals.elsevier.com/current-opinion-in-food-science 影响因子： 6.031 主题范畴： FOOD SCIENCE & TECHNOLOGY 变更情况： Newly Added by 2018 期刊简介(About the journal)    投稿须知(Instructions to Authors)    编辑部信息(Editorial Board)    About the journal The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. In Current Opinion in Food Science, we help the reader by providing in a systematic manner: The views of experts on current advances in food science in a clear and readable form. Evaluations of the most interesting papers, annotated by experts, from the great wealth of original publications. Division of the subject into sections The subject of food science is divided into themed sections, each of which is reviewed once a year. Food Physics and Materials Science Food Engineering and Processing Food Toxicology Food Chemistry and Biochemistry Food Bioprocessing Food Microbiology Food Safety Food Mycology Sensory Sciences and Consumer Behavior Functional Foods and Nutrition Foodomics Technologies Innovations in Food Science Section Editors, who are major authorities in the field, are appointed by the Editors of the journal. They divide their section into a number of topics, ensuring that the field is comprehensively covered and that all issues of current importance are emphasized. Section Editors commission reviews from authorities on each topic that they have selected. Reviews Authors write short review articles in which they present recent developments in their subject, emphasizing the aspects that, in their opinion, are most important. In addition, they provide short annotations to the papers that they consider to be most interesting from all those published in their topic over the previous year. Editorial Overview Section Editors write a short overview at the beginning of the section to introduce the reviews and to draw the reader's attention to any particularly interesting developments. Invited authors are encouraged to visit our Guide for Authors for information on article submission. Instructions to Authors   BEFORE YOU BEGIN • Ethics in publishing • Declaration of interest • Submission declaration and verification • Use of inclusive language • Authors • Changes to authorship • Copyright • Role of the funding source • Submission PREPARATION • Peer review • Article structure • Introduction • Essential title page information • Highlights • Artwork • Video • Supplementary material AFTER ACCEPTANCE • Online proof correction • Offprints AUTHOR INQUIRIES Instructions to Authors 731671.pdf Editorial Board Editor-in-Chief A.G. Marangoni University of Guelph, Guelph, Ontario, CanadaEmail A.G. Marangoni A. Sant'Ana State University of Campinas, Campinas, São Paulo, BrazilEmail A. Sant'Ana Editorial Board Members Rotimi Aluko University of Manitoba, Winnipeg, Manitoba, Canada Elke Anklam European Commission, Geel, Belgium Alessandra Bordoni University of Bologna, Cesena, Italy Joyce I. Boye McGill University, Québec, Quebec, Canada Stanley Brul Universiteit van Amsterdam, Amsterdam, Netherlands Francisco Javier Cabañes Universitat Autònoma de Barcelona, Barcelona, Spain Francesco Capozzi Università di Bologna, Cesena (FC), Italy Frédéric Carlin INRA, Avignon, France Jianshe Chen Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang, China Alejandro Cifuentes Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain Luca Cocolin Università di Torino, Grugliasco, Torino, Italy Marina Copetti Federal University of Santa Maria, Santa Maria, Brazil Daniel Cozzolino CQUniversity Australia, North Rockhampton, Queensland, Australia Rosiane L. Cunha Universidade Estadual de Campinas (UNICAMP), Campinas, Brazil Atin Datta CFSAN/FDA, Laurel, Maryland, USA Bruno De Meulenaer Universiteit Gent, Ghent, Belgium Stephanie Dungan University of California, Davis, Davis, California, USA Danilo Ercolini University of Naples Federico II, Naples, Italy Pasquale Ferranti University of Naples Federico II, Naples, Italy Peter Fryer University of Birmingham, Birmingham, England, UK Maria Inés Genovese Universidade de São Paulo (USP), Sao Paulo, Brazil Mike Gidley University of Queensland, St Lucia, Queensland, Australia Marco Gobbetti Libera Università di Bolzano, Bolzano, Italy Daniel Granato Universidade Estadual de Ponta Grossa, Parana, Brazil Marc Hendrickx KU Leuven, Heverlee, Belgium Chi-Tang Ho Rutgers University, New Brunswick, New Jersey, USA Djuro Josic University of Rijeka, Rijeka, Croatia Shigenobu Koseki Hokkaido University, Sapporo, Japan Kostas Koutsoumanis Aristotle University of Thessaloniki, Thessaloniki, Greece Franco Lajolo University of São Paulo, São Paulo, Brazil Marciane Magnani Universidade Federal da Paraiba (UFPB), João Pessoa, Paraíba, Brazil Adriano Mari Allergy Data Laboratories, sc, Latina, Italy Sonia Marin Universitat de Lleida, Lleida, Spain Olga Martín-Belloso Universitat de Lleida, Lleida, Spain M. Angela A. Meireles Universidade Estadual de Campinas (UNICAMP), Campinas, São Paulo, Brazil Herbert Meiselman Massachusetts, USA Russell Paterson University of Minho, Braga, Portugal Jara Pérez-Jiménez Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain Fernando Pérez-Rodríguez Universidad de Cordoba Nathalie Perrot-Mejean INRA/ AgroParisTech, Thiverval-Grignon, France Hosahalli Ramaswamy McGill University, Ste Anne de Bellevue, Quebec, Canada Alberto Ritieni Università di Napoli Federico II, Napoli, Italy Delia Rodriguez Amaya Universidade Estadual de Campinas (UNICAMP), Campinas, Brazil Michael Rogers University of Guelph, Guelph, Ontario, Canada Ana Salvador Alcaraz Instituto de Agroquímica y Tecnología de Alimentos (IATA), Paterna (Valencia), Spain Shridhar K. Sathe Florida State University, Tallahassee, Florida, USA Donald Schaffner Rutgers University, New Brunswick, New Jersey, USA Andreas Schieber University of Bonn, Bonn, Germany Rosane Schwan Universidade Federal de Lavras, Lavras, MG, Brazil Carlos Soccol Universidade Federal do Paraná (UFPR), Curitaba, Brazil Danièle Sohier ADRIA Développement, QUIMPER CEDEX, France Marta Taniwaki Inst. de Tecnologia del Alimentos, Campinas, Brazil Beverly Tepper Cook College, New Brunswick, New Jersey, USA Fidel Toldrá Instituto de Agroquímica y Tecnología de Alimentos (IATA), Paterna (Valencia), Spain Vasilis Valdramidis University of Malta, Msida, Malta Ruud Van der Sman Wageningen University & Research, Wageningen, Netherlands Jan F.M. Van Impe Katholieke Universiteit Leuven, Leuven (Heverlee), Belgium Paula Varela Nofima, Ås, Norway Shuo Wang Tianjin University, Tianjin, China Jorge Welti-Chanes Instituto Tecnológico y de Estudios Superiores de Monterrey, Monterrey, Mexico Martin Wiedmann Cornell University, Ithaca, New York, USA Corli Witthuhn University of the Free State, Bloemfontein, South Africa