Beneficial Microbes

Beneficial Microbes英文简介

Beneficial Microbes is a peer-reviewed scientific journal with a specific area of focus: the promotion of the science of microbes beneficial to the health and wellbeing of man and animal. The journal contains original research papers and critical reviews in all areas dealing with beneficial microbes in both the small and large intestine, together with opinions, a calendar of forthcoming beneficial microbes-related events and book reviews. The journal takes a multidisciplinary approach and focuses on a broad spectrum of issues, including safety aspects of pro- & prebiotics, regulatory aspects, mechanisms of action, health benefits for the host, optimal production processes, screening methods, (meta)genomics, proteomics and metabolomics, host and bacterial physiology, application, and role in health and disease in man and animal. Beneficial Microbes is intended to serve the needs of researchers and professionals from the scientific community and industry, as well as those of policy makers and regulators.

The journal will have five major sections:

* Food, nutrition and health

* Animal nutrition

* Processing and application

* Regulatory & safety aspects

* Medical & health applications

In these sections, topics dealt with by Beneficial Microbes include:

* Worldwide safety and regulatory issues

* Human and animal nutrition and health effects

* Latest discoveries in mechanistic studies and screening methods to unravel mode of action

* Host physiology related to allergy, inflammation, obesity, etc.

* Trends in application of (meta)genomics, proteomics and metabolomics

* New developments in how processing optimizes pro- & prebiotics for application

* Bacterial physiology related to health benefits

Beneficial Microbes中文简介

《Beneficial Microbes》是一本由WAGENINGEN ACADEMIC PUBLISHERS出版商出版的专业医学期刊，该刊创刊于2009年，刊期4 issues/year，该刊已被国际权威数据库SCIE收录。在中科院最新升级版分区表中，该刊分区信息为大类学科：医学 3区，小类学科：微生物学 3区；营养学 4区；在JCR（Journal Citation Reports）分区等级为Q2。该刊发文范围涵盖微生物学等领域，旨在及时、准确、全面地报道国内外微生物学工作者在该领域取得的最新研究成果、工作进展及学术动态、技术革新等，促进学术交流，鼓励学术创新。2021年影响因子为5.05，平均审稿速度>12周，或约稿。

中科院分区最新升级版（当前数据版本：2021年12月最新升级版）

大类学科	分区	小类学科	分区	Top期刊	综述期刊
医学	3区	MICROBIOLOGY 微生物学 NUTRITION & DIETETICS 营养学	3区 4区	否	否

JCR分区（当前数据版本：2021-2022年最新版）

JCR分区等级	JCR所属学科	分区	影响因子
Q2	MICROBIOLOGY	Q2	5.05
	NUTRITION & DIETETICS	Q2

期刊指数

影响因子	h-index	Gold OA文章占比	研究类文章占比	OA开放访问	平均审稿速度
5.05	31	0.53%	85.11%	未开放	>12周，或约稿

IF值(影响因子)趋势图