官方网站:http://www.mdpi.com/journal/toxins
投稿网址:http://susy.mdpi.com/
PMC链接:http://www.ncbi.nlm.nih.gov/nlmcatalog?term=2072-6651%5BISSN%5D
毒素(ISSN 2072-6651; CODEN:TOXIB7)是一本国际同行评审的开放获取期刊,为毒理学和动物,微生物和植物的各种毒素(生物毒素)相关研究提供了一个先进的论坛。毒素由MDPI每月在线发布。在法国社会中的毒素学和 国际社会为Mycotoxicology隶属于毒素及其成员收到物品处理费的折扣。开放存取 - 免费为读者提供作者或其机构支付的文章处理费(APC)。高可见性:由科学引文索引扩展(Web of Science),MEDLINE(PubMed)和其他数据库索引。PubMed Central提供全文。快速出版:手稿经过同行评审,并在提交后大约15.2天向作者提供第一个决定; 接受出版是在4.8天内进行的(2018年下半年在该期刊上发表的论文的中值)。对审稿人的认可:提供及时,全面的同行评审报告的审稿人可以获得优惠券,使他们有权在任何MDPI期刊上对其下一期出版物的APC进行折扣,以了解所完成的工作。章节:发表在六个主题部分。影响因子: 3.273(2017); 5年影响因子:3.551(2017)
Toxins (ISSN 2072-6651; CODEN: TOXIB7) is an international peer-reviewed open access journal which provides an advanced forum for studies related to toxinology and all kinds of toxins (biotoxins) from animals, microbes and plants. Toxins is published monthly online by MDPI. The French Society on Toxinology and International Society for Mycotoxicology are affiliated with Toxins and their members receive a discount on the article processing charges.Open Access - free for readers, with article processing charges (APC) paid by authors or their institutions.High visibility: indexed by the Science Citation Index Expanded (Web of Science), MEDLINE (PubMed) and other databases. Full-text available in PubMed Central.Rapid publication: manuscripts are peer-reviewed and a first decision provided to authors approximately 15.2 days after submission; acceptance to publication is undertaken in 4.8 days (median values for papers published in this journal in the second half of 2018).Recognition of reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.Sections: published in six topical sections.Impact Factor: 3.273 (2017) ; 5-Year Impact Factor: 3.551 (2017)
大类学科 | 分区 | 小类学科 | 分区 | Top期刊 | 综述期刊 |
医学 | 2区 | FOOD SCIENCE & TECHNOLOGY 食品科技 TOXICOLOGY 毒理学 | 2区 2区 | 否 | 否 |
JCR分区等级 | JCR所属学科 | 分区 | 影响因子 |
Q1 | TOXICOLOGY | Q1 | 5.075 |
FOOD SCIENCE & TECHNOLOGY | Q2 |
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