Analysis of Article Characteristics in Journal of Food Science and Technology from 2021 to 2025

In order to study the development of the Journal of Food Science and Technology since it indexing in the international authoritative literature database Ei Compendex in 2021 and analyze its merits and limitations, the papers published by the journal in the past five years were taken as the research object. Bibliometric and statistical analysis methods were used to statistically analyze article volume, publication lag, regional distribution of authors, institutional distribution of authors, core author groups of the journal. The results showed that, after the journal was indexed by Ei database in 2021, the journal’s article volume exhibited slight fluctuations, rising first, then declining, followed by another increase. Publication lag rose markedly with increasing submissions, which directly prolonged the publication cycle. However, after substantial optimization of procedures in the later stage, publication lag was greatly reduced. Manuscripts were mainly contributed by authors from technologically developed regions and key research institutions in China. The core author group was mainly composed of leading domestic research teams. Currently, the journal faced issues including relatively long publication lag, unbalanced source structure of manuscripts, and insufficient linkage between theoretical research and industrial demands. The journal should continuously optimize publishing procedures and make up for deficiencies in the integration of theoretical research and industrial demands. Relying on the disciplinary strengths of the sponsor, the journal should adhere to a “ small yet high-quality ” orientation, and strengthen its characteristics in the subdivided disciplines to avoid homogeneous competition with peer journals. This study aimed to provide theoretical references for the journal to continuously promote its international, distinctive and high-quality development and build an internationally first-class journal.