期刊名称：FOOD BIOSCIENCE ISSN： 2212-4292 出版频率： Bi-monthly 出版社： ELSEVIER, RADARWEG 29, AMSTERDAM, NETHERLANDS, 1043 NX   出版社网址： https://www.elsevier.com/zh-cn 期刊网址： https://www.journals.elsevier.com/food-bioscience 影响因子： 4.24 主题范畴： FOOD SCIENCE & TECHNOLOGY 变更情况： 期刊简介(About the journal)    投稿须知(Instructions to Authors)    编辑部信息(Editorial Board)    About the journal Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to: Biochemical, biophysical and biological properties of foods, ingredients, and components Mechanism of functional foods and ingredients including both novel and traditional fermented foods Genetic, and cellular and molecular biology germane to food production and processing Foodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humans Biomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additives Application of novel technology to foods. Instructions to Authors INTRODUCTION • Submission checklist BEFORE YOU BEGIN • Ethics in publishing • Declaration of interest • Submission declaration and verification • Use of inclusive language • Changes to authorship • Copyright • Role of the funding source • Open access • Submission • Review process • Peer review • Manuscript preparation and submission Guideline • Artwork • References • Video • Data visualization • Supplementary material • Research data AFTER ACCEPTANCE • Online proof correction • Offprints AUTHOR INQUIRIES Instructions to Authors 2212-4292.pdf Editorial Board Editors-in-Chief J. Chen Jiangnan University, Wuxi, China J.M. Regenstein Cornell University, Ithaca, NY, USA Receiving Editors B. Jiang Jiangnan University, Wuxi, China Associate Editors L. Fischer Universität Hohenheim, Stuttgart, Germany J. Muyonga Makerere University, Kampala, Uganda F. Özogul Çukurova Üniversitesi, Balcali / Adana, Turkey H.J. Park Korea University, Seoul, The Republic of Korea Y.L. Xiong University of Kentucky, Lexington, Kentucky, USA P. Zhou Jiangnan University, Wuxi, China Editorial Board Members S. Adachi Kyoto University, Kyoto, Japan F. Chen Clemson University, Clemson, South Carolina, USA H. Chen U.S. Department of Agriculture (USDA), Washington, District of Columbia, USA W. Chen Jiangnan University, Wuxi, China Y.Q. Chen Wake Forest School of Medicine, Winston-Salem, North Carolina, USA S.W. Cui Agriculture and Agri-Food Canada (AAFC), Guelph, Ontario, Canada Adjunct Professor, University of Guelph J. Gong Guelph Food Research Centre, AAFC, Guelph, ON, Canada Z. Jin Jiangnan University, Wuxi, China T.P. Labuza University of Minnesota, St. Paul, Minnesota, USA B.H. Lee McGill University, Montreal, Quebec, Canada L. Li South China University of Technology, Guangzhou, Guangdong, China Y. Li Chinese Academy of Sciences (CAS), Beijing, Chaoyang District, China M. Lin University of Missouri, Columbia, Missouri, USA Y. Mine University of Guelph, Guelph, Ontario, Canada A. Narbad Norwich Research Park, Norwich, England, UK G.-J. Nychas Agricultural University of Athens, Athens, Greece V. Prakash Central Food Technological Research Institute, Mysuru, India T. Sajjaanantakul Kasetsart University, Bangkok, Thailand A. Sant'Ana State University of Campinas, Campinas, São Paulo, Brazil F. Shahidi Memorial University of Newfoundland, St John's, NL, Newfoundland and Labrador, Canada M. Wang The University of Hong Kong, Hong Kong SAR, China H. Xiao, PhD University of Massachusetts, Amherst, Massachusetts, USA M. Xie Nanchang University, Nanchang, China