Journal Title：European Journal Of Lipid Science And Technology

The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects.

Following is a selection of subject areas which are of special interest to EJLST:

Animal and plant products for healthier foods including strategic feeding and transgenic crops

Authentication and analysis of foods for ensuring food quality and safety

Bioavailability of PUFA and other nutrients

Dietary lipids and minor compounds, their specific roles in food products and in nutrition

Food technology and processing for safer and healthier products

Functional foods and nutraceuticals

Lipidomics

Lipid structuring and formulations

Oleochemistry, lipid-derived polymers and biomaterials

Processes using lipid-modifying enzymes

The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).

《歐洲脂質(zhì)科學(xué)與技術(shù)雜志》是一份同行評(píng)審期刊，發(fā)表有關(guān)食品科學(xué)與技術(shù)、生物醫(yī)學(xué)（包括臨床和臨床前研究）、營養(yǎng)學(xué)、動(dòng)物科學(xué)、植物和微生物脂質(zhì)、（生物）化學(xué)、油化學(xué)、生物技術(shù)、加工、物理化學(xué)和分析（包括脂質(zhì)組學(xué)）等領(lǐng)域的脂質(zhì)相關(guān)主題的原創(chuàng)研究文章、評(píng)論和其他貢獻(xiàn)。該期刊的主要重點(diǎn)是綜合健康相關(guān)主題與應(yīng)用方面。

以下是 EJLST 特別感興趣的主題領(lǐng)域：

用于更健康食品的動(dòng)物和植物產(chǎn)品，包括戰(zhàn)略性飼養(yǎng)和轉(zhuǎn)基因作物

食品認(rèn)證和分析，以確保食品質(zhì)量和安全

PUFA 和其他營養(yǎng)素的生物利用度

膳食脂質(zhì)和微量化合物，它們?cè)谑称泛蜖I養(yǎng)中的具體作用

食品技術(shù)和加工，以實(shí)現(xiàn)更安全和更健康的產(chǎn)品

功能性食品和營養(yǎng)品

脂質(zhì)組學(xué)

脂質(zhì)結(jié)構(gòu)和配方

油脂化學(xué)、脂質(zhì)衍生聚合物和生物材料

使用脂質(zhì)修飾酶的工藝

范圍不僅限于這些領(lǐng)域。強(qiáng)烈鼓勵(lì)提交有關(guān)基礎(chǔ)研究和應(yīng)用交界處主題的論文。該期刊是歐洲脂質(zhì)科學(xué)與技術(shù)聯(lián)合會(huì) (Euro Fed Lipid) 的官方機(jī)構(gòu)。

European Journal Of Lipid Science And Technology創(chuàng)刊于2000年，由Wiley-VCH Verlag出版商出版，收稿方向涵蓋工程技術(shù) - 食品科技全領(lǐng)域，此刊是中等級(jí)別的SCI期刊，所以過審相對(duì)來講不是特別難，但是該刊專業(yè)認(rèn)可度不錯(cuò)，仍然是一本值得選擇的SCI期刊 。平均審稿速度 一般,6-16周 ，影響因子指數(shù)1.8，該期刊近期沒有被列入國際期刊預(yù)警名單，廣大學(xué)者值得一試。