European Journal of Lipid Science and Technology

European Journal of Lipid Science and Technology is a monthly journal of lipids and oils research, published in Weinheim by Wiley-VCH since 2000 as the official organ of Euro Fed Lipid, and it holds a 2025 Journal Impact Factor of 2.4 with a CiteScore of 4.1.《欧洲脂质科学与技术杂志》是脂质与油脂研究的月刊，2000 年起由 Wiley-VCH 在魏因海姆出版，是欧洲脂质科学与技术联合会的官方刊物，2025 年期刊影响因子为 2.4，CiteScore 为 4.1。

Scope

• Lipids and oils research is the declared subject, and the journal describes itself as an innovative resource for that field.脂质与油脂研究是声明的主题，刊物把自己描述为这一领域的创新型资源。
• A major focus falls on health-related topics with applied aspects, and the aims describe that pairing as a synthesis of health topics with application.主要焦点落在带应用面的健康议题上，宗旨把这种搭配称为健康议题与应用面的综合。
• Food science and technology is named first among the application fields, covering formulation and product quality.食品科学与技术在应用领域里第一个被点名，覆盖配方与产品品质。
• Biomedical science follows, including clinical and pre-clinical research on lipids in health and disease.生物医学紧随其后，包含脂质在健康与疾病中的临床与临床前研究。
• Nutrition takes the dietary side, from fatty acid intake to metabolic outcomes.营养学承担膳食一侧，从脂肪酸摄入一直写到代谢结局。
• Animal science covers lipids in livestock, dairy and aquaculture systems.动物科学覆盖畜牧、乳品与水产体系中的脂质。
• Plant and microbial lipids form a separate strand, which connects the journal to oilseed and fermentation work.植物与微生物脂质构成独立一支，把刊物与油料作物和发酵工艺连起来。
• Biochemistry and chemistry sit at the base of the programme, with structure and reaction as their subject matter.生物化学与化学位于整个方案的地基，研究对象是结构与反应。
• Oleochemistry follows, taking in the conversion of fats and oils into industrial products.油脂化学随后，处理把脂肪与油转成工业品的那些过程。
• Biotechnology appears as its own heading, covering enzymatic and fermentation routes to lipid products.生物技术自成一个条目，覆盖通往脂质产品的酶法与发酵路线。
• Processing and engineering carry the subject from the laboratory into plant scale, including refining and separation.加工与工程把题目从实验室带到装置尺度，精炼与分离都在其中。
• Physical chemistry addresses crystallisation, rheology and the behaviour of lipid phases.物理化学处理结晶、流变以及脂质各相的行为。
• Analytics and lipidomics close the list, and the journal names them explicitly rather than leaving them under chemistry.分析与脂质组学为清单收尾，刊物把它们单独点名，不归到化学之下。
• Work at the interface of basic research and application is encouraged in the aims statement, which suits a title with industrial readers.宗旨明确鼓励基础研究与应用交界处的工作，这对一份拥有产业读者的刊物十分合适。
• Three article types are offered, research articles, short communications and reviews, each with its own template.刊物提供三类稿件，即研究论文、短通讯与综述，各有自己的模板。
• First submission runs on a free format, so authors need only a complete structure and a consistent reference style.首轮投稿采用自由格式，作者只需保证结构完整与参考文献体例前后一致。

History

• The present title begins with Volume 102 in January 2000, since the volume count continues that of the predecessor series published as Fett and as Lipid.现刊名从 2000 年 1 月的第 102 卷开始，卷号承接此前以 Fett 与 Lipid 为名的系列。
• Twelve issues appear each year, and 2025 belongs to Volume 127 while 2026 reaches Volume 128.每年出版 12 期，2025 年属于第 127 卷，2026 年走到第 128 卷。
• Wiley-VCH of Weinheim publishes the title, the legal name on the page footer is Wiley-VCH GmbH, and the imprint has stayed in the same German town since the launch.出版方为魏因海姆的 Wiley-VCH，页脚写明的法人名是 Wiley-VCH GmbH，出版地自创刊起没有离开这座德国小城。
• Euro Fed Lipid, a federation of national societies concerned with fats, oils and lipids, owns the title as its official organ.欧洲脂质科学与技术联合会由各国脂肪、油与脂质学会组成，拥有本刊并将其作为官方刊物。
• Two identifiers appear on its records, the print 1438-7697 and the electronic 1438-9312.记录上带两个编号，印刷版 1438-7697 与电子版 1438-9312。
• Access runs on a hybrid model, and the gold open access share of published content reaches 32.9 per cent.获取走混合模式，已发表内容中金色开放获取的占比为 32.9%。
• Indexing covers Science Citation Index Expanded and Scopus, and PubMed records selected citations only.收录覆盖 Science Citation Index Expanded 与 Scopus，PubMed 只登记部分被引记录。
• The 2025 Journal Impact Factor is 2.4, and the five-year figure comes to 2.6.2025 年期刊影响因子为 2.4，五年影响因子为 2.6。
• Clarivate files the title twice, at 119th of 187 in food science and technology and 73rd of 114 in nutrition and dietetics, both in the third quartile.Clarivate 把本刊归入两个类目，食品科学与技术类排第 119 位（共 187 种），营养与饮食类排第 73 位（共 114 种），均属第三四分位。
• The Journal Citation Indicator reads 0.44, total citations 6,308, annual output 85 papers and the cited half-life 10.6 years.期刊引文指标为 0.44，总被引 6308 次，年发文 85 篇，被引半衰期 10.6 年。
• Impact factors over two recorded years read 1.8 for 2024 and 2.4 for 2025.有记录的两年的影响因子为 2024 年 1.8 与 2025 年 2.4。
• The CiteScore reported on the publisher's page stands at 4.1, above the impact factor for the same period.出版方页面报告的 CiteScore 为 4.1，高于同期的期刊影响因子。
• Selectivity is reported as a 35 per cent acceptance rate, and speed as a median of 12 days from submission to a first decision, figures the publisher prints beside CiteScore.选择性报告为 35% 的录用率，速度报告为投稿到首次决定中位 12 天，这两项与 CiteScore 并列印在出版方页面上。
• The journal's scope statement places it at the interface of basic research and application, a position it has held throughout its run under this name.刊物的范围表述把它放在基础研究与应用的交界处，这个位置在现刊名之下一直未变。

Editors

• Marc Pignitter holds the post of Editor-in-Chief and works at the University of Vienna, where he is professor of analytical food chemistry and food development.Marc Pignitter 担任主编，任职于维也纳大学，是分析食品化学与食品开发方向的教授。
• He is also deputy head of the Institute of Physiological Chemistry at the same university.他同时担任该校生理化学研究所的副所长。
• His research centres on oxidative lipidomics, from the identification of lipid oxidation products and their biological relevance to the stability and quality of food systems.他的研究以氧化脂质组学为中心，从脂质氧化产物的鉴定与生物学相关性，一直做到食品体系的稳定性与品质。
• He chairs the Lipid Oxidation and Quality Division at AOCS and co-chairs the Analytics Division at Euro Fed Lipid.他在美国油类化学家学会主持脂质氧化与品质分会，并在欧洲脂质联合会共同主持分析分会。
• Pignitter also co-founded Lipid Legends, a spin-off company of the University of Vienna.Pignitter 还共同创办了维也纳大学的衍生公司 Lipid Legends。
• Prisca-Maryla Henheik of Wiley-VCH is listed as the outgoing Editor-in-Chief.Wiley-VCH 的 Prisca-Maryla Henheik 被列为卸任主编。
• Two honorary editors carry the title, Uwe T. Bornscheuer of Greifswald and Friedrich Spener of Graz.两位荣誉编辑保留头衔，即格赖夫斯瓦尔德大学的 Uwe T. Bornscheuer 与格拉茨的 Friedrich Spener。
• Four executive editors handle the subject areas, Maria do Rosário Domingues at Aveiro and Eckhard Flöter in Berlin among them.4 位执行编辑分口处理学科领域，阿威罗大学的 Maria do Rosário Domingues 与柏林的 Eckhard Flöter 在列。
• The other two executive editors are Ronald Pegg at Athens in the United States and Pierre Villeneuve at Montpellier.另两位执行编辑是美国阿森斯的 Ronald Pegg 与蒙彼利埃的 Pierre Villeneuve。
• Thirteen members form the editorial board, and their affiliations run through Spain, Poland, the United States, France, Italy, Belgium, Denmark, Germany, the United Kingdom, Japan and China.编委会由 13 人组成，所属机构分布到西班牙、波兰、美国、法国、意大利、比利时、丹麦、德国、英国、日本与中国。
• Charlotte Jacobsen at Lyngby, Anna Nicolaou at Manchester and Jun Ogawa at Kyoto are among those members.林比的 Charlotte Jacobsen、曼彻斯特的 Anna Nicolaou 与京都的 Jun Ogawa 都在其中。
• Two members work in China, Guanghou Shui in Beijing and Yuming Wang in Qingdao.有两位成员在中国工作，即北京的 Guanghou Shui 与青岛的 Yuming Wang。
• A larger advisory board of more than twenty members sits behind the editorial board, with affiliations reaching Lund, Seville, Jena, Bratislava, Adelaide, Nanjing and Al-Ain.一个 20 多人的顾问委员会位于编委会之后，所属机构延伸到隆德、塞维利亚、耶拿、布拉迪斯拉发、阿德莱德、南京与艾因。
• Review runs on the publisher's system with the free format first round, and acceptance stands at about 35 per cent after a median of 12 days to a first decision.评审经出版方系统进行，首轮采用自由格式，录用率约为 35%，首次决定的中位时间为 12 天。