CAJ | 학술논문

开放获取(open access, OA)资源是一种基于网络平台可免费获取的学术资源,有利于学术成果传播,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)、06(化学类)、S9(水产渔业类)和Q(生物科学类)的相关71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83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48.19%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。针对食品科学类期刊和综合平台开放获取资源建设的现状,提出了建议与对策。
개방획취(open access, OA)자원시일충기우망락평태가면비획취적학술자원,유리우학술성과전파,제고과연성과영향력。식품과학연구영역이화학、생물학、공정학위기출,기출연구여응용연구병중,교차학과엄범,여하장식품과학류전유평태유효함개각전업화학과,위과연인원복무,이경성위일충박절적요구。본문선취료북대도서관《중문핵심기간요목총람》(2014판)TS2(식품공업류)、06(화학류)、S9(수산어업류)화Q(생물과학류)적상관71충기간,동시선취료중국과학기술신식연구소《중국과기핵심기간목록》(2014판)중여식품과학상관적기간12충,대아국식품과학류83충기간자건평태적개방획취정황진행료통계,동시환선취료중국과기기간개방획취평태、중국과기논문재선등5개개방획취자원종합평태,대기식품과학류개방획취자원진행료통계。연구발현,부유48.19%적기간자건망참가실현전문개방획취,종합개방획취평태칙존재함개면소、질량화수량상도유대진일보제고적문제。침대식품과학류기간화종합평태개방획취자원건설적현상,제출료건의여대책。
ABSTRACT:Open access (OA) resources are web-based and freely available academic resources, which can avoid barriers set by the charge mode, facilitate the spread of academic achievement and improve the influence of research. Based on chemistry, biology and engineering, food science is equal importance to both basic and applied research and featured by extensive interdiscipline. Therefore, how to make proprietary platforms of food science effectively cover the various professions and disciplines to serve researchers has become an urgent requirement. This paper selected 71 journals under the category of TS2 (Food Industry), 06 (Chemistry), S9 (Aquatic and Fishery) and Q (Biology) in the Peking University Library General List of Chinese Core Periodi-cals(2014) and 12 food science related journals in China Institute of Scientific and Technical InformationThe Key Magazine of China Technology(2014)to study the current situation of open access of 83 self-built websites of journals in food science field. China Open Access Journals, Sciencepaper Online and other five open access resources integrated platforms were also investigated. The results showed that only 48.19% of self-built web-sites of journals achieved full-text open access. Comprehensive open access platform had the problems of lack of coverage, and the quality and quantity of issues should be improved. The paper also provided suggestions and countermeasures for the construction of journals and integrated platforms in food science field.