精选
全球化日益加深的时代背景下，食品安全、生产、加工、可接受性以及营养价值等议题，不仅牢牢占据着公众视线的中心，更是科研人员与行业精英持续深耕、不懈探索的关键领域。
本期刊·见将介绍一份食品科学领域的高质量期刊Food Reviews International。除了对期刊进行详尽的介绍外，还会向您介绍刊内近三年高被引文章，以及近一年高阅读量文章：
Print ISSN: 8755-9129 ； Online ISSN: 1525-6103
Food Reviews International发表有关食品安全、生产、加工、可接受性和营养价值的最新技术方面的研究，探讨食物和营养与健康的关系，以及影响富裕国家和发展中国家的不同问题。
Food Reviews International提供了对当前全球食品问题的技术见解，其中包含食品科学家和技术人员、食品和谷物化学家、化学工程师、农学家、微生物学家、毒理学家和营养学家感兴趣的文章。
该刊近期发表的文章涵盖以下主题：
蛋白质组学与肉质
合生素在疾病预防和控制中的应用
黄连木树脂的保健作用
柚子的生物活性成分
益生菌的抗生素耐药性
石榴提取物作为抗菌剂
牛油果采后质量管理
加工对菠萝汁品质的影响
该期刊已被SCIE、BIOSIS、Scopus等数据库收录。
影响因子
根据JCR显示，Food Reviews International
2024年的影响因子为6.0
在食品科学与技术领域排名30/181
在营养与饮食学领域排名11/112
CiteScore
根据Scopus显示, Food Reviews International
2024年CiteScore为15.8
在农业与生物科学：食品科学领域排名13/404
在化学工程：常规化学工程领域排名13/274
中国科学院分区
根据2025年3月20日发布的中国科学院2025年期刊分区表显示：
大类及分区：农林科学2区
小类及分区：
食品科技3区
营养学3区
作者须知
审稿周期
从提交稿件到获取初审意见，平均需要7天
获取首个同行评审决定，平均需要42天
稿件一旦接受后，在线出版平均需要13天
Food Reviews International为混合开放获取期刊，支持作者以开放获取的模式发表文章，提升研究影响力。
编辑团队
Food Reviews International 期刊的主编由来自阿尔伯塔大学（University of Alberta, Canada）的吴建平教授担任，副主编由来自香港中文大学的陈振宇教授和克罗地亚萨格勒布大学的Danijela Bursać Kovačević教授共同担任。期刊的国际编委团队由来自美国、中国等多地的卓越研究人员组成。
主编
吴建平
吴建平，阿尔伯塔大学（University of Alberta, Canada）教授，主要研究领域为食品蛋白质与生物活性肽。
中国副主编
陈振宇
陈振宇，香港中文大学生命科学学院教授，研究兴趣为：食品化学与营养学，脂肪与胆固醇代谢与心脏疾病。
中国编委
陈士国
陈士国，浙江大学生物系统工程与食品科学学院食品科学与营养系主任，研究方向为：糖化学与糖生物学、果蔬副产物可持续加工技术、植物多酚质量控制与功能。
刘昆仑
刘昆仑，河南工业大学粮油食品学院院长，河南工业大学教授，研究方向为食品组分与营养；蛋白质化学与蛋白质组学。
刘建辉
刘建辉，就任于南京财经大学食品科学与工程学院，研究领域及方向包括天然活性物质提取及生物活性分析；天然活性物质与胃肠道菌群互作；功能性食品研究与开发。
何邹延
何邹延，广西医科大学公共卫生学院副教授，研究方向为膳食活性因子的健康效应及其与肠道菌群互作关系、系统性人群营养干预。
作者分布
根据JCR显示，近三年在Food Reviews International发文的国家/地区中，发文前三的国家/地区有：
中国
澳大利亚
印度
近三年，在Food Reviews International发文的全球高校和科研机构中，发文较为活跃的是：
墨尔本大学
迪肯大学
中国农业部
近三年内高被引文章
作者：Cundong Xie et al.
文章摘要：
In recent studies, marine macroalgae (seaweeds) have been highlighted as excellent sources of acquiring many bioactive polymers and metabolites with vast chemical and biological values, which has attracted increasing research interests in seaweeds. Among a diversity of seaweed-derived bioactive constituents, polysaccharides have been affirmed to possess an extensive array of bioactivities, such as antioxidant, antimicrobial, anticarcinogenic, immune-enhancing and anti-inflammatory activities. Due to the exhibition of these bioactivities, seaweed polysaccharides have been promised great application potential in food, feed, pharmaceutical, nutraceutical, and cosmeceutical industries. As discovered, these bioactivities were mainly contributed by the complex polymeric structural features and chemical compositions of seaweed-derived polysaccharides and were highly associated with the extraction methods. This study has comprehensively reviewed the current and prospective applications of seaweeds and their polysaccharides from nutritional and bioactive perspectives, with further shedding light on the insight into the structure-bioactivity relationship of seaweed-derived polysaccharides.
Figure 3. Ecosystem services of seaweeds drawn by BioRender.
近一年高阅读量文章
作者： Minh Son Le et al.
文章摘要：
Oat milk production is increasing due to consumer demand for nutritious dairy alternatives. Oat pulp is an insoluble residue and the main by-product of oat milk production. Approximately 0.2–0.45 kg of oat pulp is generated from every 1 kg of oat milk, and an estimated 228 kilotons is produced annually on a global scale, which is projected to increase to 500 kilotons by 2030. Oat pulp is rich in protein, dietary fibre, β-glucan, lipids, and bioactive compounds, but rapidly degrades due to microbial activity, and this byproduct is currently discarded to landfills with an associated negative impact on the environment. To promote the valorisation of oat pulp, it is important to understand the nutritional profile, oat milk processing, and its current applications. This review outlines and discusses oat milk production, nutrition, functionality, and food applications of oat pulp, and then proposes research trends for the valorisation of oat pulp, including fractionation into protein, dietary fibre, starch, and bioactive-rich fractions with potential use for various purposes. Cost-effective utilization of oat pulp and similar by-products is vital in tackling both environmental issues and the escalating need for sustainable food production.
肉类替代品的最新研究进展：生产工艺、蛋白质来源、质量特性、分析技术及消费者认知综述
作者： Mohammad Affan Baig et al.
文章摘要：
Recently, there has been significant research on plant-based meat as a substitute for animal meat. However, developing meat analogues with suitable techno-functional properties and a meat-like texture presents several challenges. In lieu of animal meat, plant-based meats offer a sustainable and healthy alternative. The nutritional and textural properties of meat analogues are mostly influenced by the specific type of proteins utilized and the various processing techniques implemented. Despite this, alternative proteins sourced from various plants such as legumes, pulses, and cereals, continue to be underutilized, with limited research done on their use in meat analogue development. The sustainability of production technologies and the selection of proteins can have a direct impact on both cost effectiveness and consumer of meat analogues. The challenges associated with the development of gluten-free meat analogues are currently being examined. Moreover, the extraction techniques employed in the isolation of plant proteins are of paramount importance, as they contribute to the organoleptic and textural attributes of meat analogues. By utilizing advanced technologies to sustainably utilize diverse plant proteins, it is feasible to conquer the challenges encountered in the production of plant-based meat products that are palatable to both consumers and the food industry. In this review we have discussed the functional roles of various ingredients and additives for enhancing nutritional and textural properties of meat analogues and current technologies used for texturizing plant-based meat analogues. Further we have discussed various analytical methods for testing the quality attributes of meat analogues and technological and consumer perception/acceptability-related challenges and opportunities.
Graphical Abstract
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