GUT MICROBES
| WoS 期刊 JCR 分区 (2026 · JIF) | 综合 SCIE | Q1 | ||
|---|---|---|---|---|
| 学科 | 收录集 | JIF 分区 | JIF 排名 | JIF 百分位 |
| 胃肠病学与肝病学 Gastroenterology & Hepatology | SCIE | Q1 | 9/153 |
94.1%
|
| 微生物学 Microbiology | SCIE | Q1 | 9/167 |
94.6%
|
| 学科 | 收录集 | JCI 分区 | JCI 排名 | JCI 百分位 |
|---|---|---|---|---|
| 胃肠病学与肝病学 Gastroenterology & Hepatology | SCIE | Q1 | 8/126 JCI 2.35 |
94.4%
|
| 微生物学 Microbiology | SCIE | Q1 | 10/132 JCI 2.35 |
93.2%
|
Gut Microbes (ISSN: 1949-0976) is a leading peer-reviewed, open-access journal published by Taylor & Francis that stands as a premier venue for cutting-edge research on the human gut microbiota. With a 2026 Impact Factor of 15.300 and a JCR Quartile ranking of Q1, the journal occupies the highest tier in its field, reflecting its exceptional influence and citation impact. The journal’s scope encompasses all aspects of the gut microbiome, including microbial ecology, host-microbe interactions, the role of gut bacteria in health and disease, and translational applications in gastroenterology, immunology, metabolism, and neuroscience. It publishes a diverse range of article types, including original research articles, comprehensive reviews, short communications, and expert commentaries, with a particular emphasis on mechanistic studies and high-quality, reproducible data. The target audience includes microbiologists, immunologists, gastroenterologists, nutrition scientists, and clinicians focused on the microbiome’s role in human physiology and pathology. A notable feature is its fully open-access model, ensuring that all published research is freely available to the global scientific community, thereby maximizing dissemination and impact. Gut Microbes is distinguished by its rigorous peer-review process, rapid publication times, and its position as a top-tier Q1 journal in both Microbiology and Gastroenterology & Hepatology categories, making it an essential resource for researchers seeking to publish groundbreaking findings on the gut microbial ecosystem and its therapeutic potential.