我国食品科学类开放获取资源建设现状与建议*

Current Situation and Recommendations of Open Access Resources Construction in Food Science Field

中文关键词:  开放获取资源,食品科学类期刊,资源建设

英文关键词:Open  access resources, Food  science journals, Resources  Construction

中文摘要:

      开放获取资源是一种基于网络平台可免费获取的学术期刊资源,可以便利学术成果传播,提高科研成果影响力。食品科学研究领域以化学、生物学、工程学为基础,基础研究与应用研究并重,交叉学科广泛,如何将食品科学类专有平台有效涵盖各专业和学科,为科研人员服务,已经成为一种迫切的要求。本文选取了北大图书馆《中文核心期刊要目总览》(2014版)TS2(食品工业类)和06(化学类)下的46种期刊,同时选取了中国科学技术信息研究所《中国科技核心期刊目录》(2014版)中与食品科学相关的期刊12种,对我国食品科学类58种期刊自建平台的开放获取情况进行了统计,同时还选取了中国科技期刊开放获取平台、中国科技论文在线等5个开放获取资源综合平台,对其食品科学类开放获取资源进行了统计。研究发现,仅有37.93%的期刊自建网站可实现全文开放获取,综合开放获取平台则存在涵盖面小、质量和数量上都有待进一步提高的问题。文中最后提出了建立优质高效的食品科学类开放获取资源的建议与对策。

英文摘要:

      Open access resources are web-based and freely available academic Journal resources, which can avoid barriers setting by the charge mode so as to facilitate the dissemination of academic achievement and improve the impact of research. Based on chemistry, biology and engineering, food science attaches equal importance to both basic and applied research and is featured by extensive interdisciplinary. So how to make proprietary platforms of food science effectively cover the various professions and disciplines to serve research personnel has become an urgent requirement. This paper selects 46 journals under the category of TS2 (Food Industry) and 06 (Chemistry) in the Peking University Library General List of Chinese Core Periodicals (2014) and 12 food science related journals in China Institute of Scientific and Technical Information The key magazine of China technology (2014) to study the current situation of open access of 58 self-built websites of journals in food science field. It also selects China Open Access Journals, Sciencepaper Online and other five open access resources integrated platform to investigate. The study shows that only 37.93 percent of the self-built websites of journals can achieve full-text open access. The cover of comprehensive open access platform is not wide, and quantity of issues should be further improved. Finally, the paper also provides proposals and countermeasures for the construction of high quality and efficient open access resources in food science field.