Journal Title：Journal Of The American Oil Chemists Society

The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.

JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of year-to-year, environmental, and/ or cultivar variations through use of appropriate statistical analyses.

《美國(guó)油脂化學(xué)家學(xué)會(huì)雜志》（JAOCS）是一份國(guó)際同行評(píng)審期刊，通過(guò)原創(chuàng)研究文章、受邀評(píng)論、簡(jiǎn)短通訊和致編輯的信函發(fā)表有關(guān)脂肪、油脂、油籽蛋白和相關(guān)材料的重大原創(chuàng)科學(xué)研究和技術(shù)進(jìn)步。我們尋求發(fā)表能夠通過(guò)假設(shè)驅(qū)動(dòng)的研究、創(chuàng)新和與這些食品和工業(yè)資源的分析、特性、加工、產(chǎn)品和應(yīng)用有關(guān)的重要新信息顯著促進(jìn)科學(xué)理解的報(bào)告。食品科學(xué)和技術(shù)、生物技術(shù)（包括基因組學(xué)、生物機(jī)制、生物催化和生物加工）以及工業(yè)產(chǎn)品和應(yīng)用方面的突破尤其合適。

JAOCS 還考慮有關(guān)新的、獨(dú)特的和傳統(tǒng)的脂質(zhì)來(lái)源的脂質(zhì)組成的報(bào)告，這些報(bào)告明確解決了研究假設(shè)并促進(jìn)了科學(xué)理解。但是，必須通過(guò)適當(dāng)?shù)姆诸惙椒?yàn)證來(lái)源的屬和種。此外，收獲材料和種子或植物樣本的 GPS 位置應(yīng)存放在經(jīng)認(rèn)可的種質(zhì)庫(kù)中。適合原創(chuàng)研究文章的成分?jǐn)?shù)據(jù)必須包含組織成分的重復(fù)估計(jì)，例如油、蛋白質(zhì)、碳水化合物、脂肪酸、磷脂、生育酚、固醇和類胡蘿卜素成分。可以報(bào)告特定植物或動(dòng)物來(lái)源特有的其他成分。此外，脂質(zhì)成分論文應(yīng)通過(guò)使用適當(dāng)?shù)慕y(tǒng)計(jì)分析，納入逐年、環(huán)境和/或品種變化的元素。

Journal Of The American Oil Chemists Society創(chuàng)刊于1924年，由Springer Berlin Heidelberg出版商出版，收稿方向涵蓋工程技術(shù) - 食品科技全領(lǐng)域，此期刊水平偏中等偏靠后，在所屬細(xì)分領(lǐng)域中專業(yè)影響力一般，過(guò)審相對(duì)較易，如果您文章質(zhì)量佳，選擇此期刊，發(fā)表機(jī)率較高。平均審稿速度 約2.5個(gè)月 ，影響因子指數(shù)1.9，該期刊近期沒(méi)有被列入國(guó)際期刊預(yù)警名單，廣大學(xué)者值得一試。