Nutrition & Food Science

Nutrition & Food Science
期刊缩写:
Nutr Food Sci
影响因子:
1
ISSN:
print: 0034-6659
on-line: 1758-6917
研究领域:
FOOD SCIENCE & TECHNOLOGY
自引率:
8.30%
Gold OA文章占比:
1.67%
原创研究文献占比:
79.80%
SCI收录类型:
Emerging Sources Citation Index (ESCI) || Scopus (CiteScore)
期刊介绍英文:
Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
CiteScore:
CiteScoreSJRSNIPCiteScore排名
2.80.2850.429
学科
排名
百分位
大类:Agricultural and Biological Sciences
小类:Food Science
202 / 389
48%
大类:Nursing
小类:Nutrition and Dietetics
81 / 140
42%
发文信息
WOS期刊分区
学科分类
Q4FOOD SCIENCE & TECHNOLOGY
历年影响因子
2022年1.2000
2023年1.0000
历年发表
2012年185
2013年74
2014年61
2015年73
2016年71
2017年72
2018年77
2019年168
2020年94
2021年89
2022年85
投稿信息
出版国家(地区):
United Kingdom
出版商:
Emerald

Nutrition & Food Science - 最新文献

Postbiotics: an innovative approach to increase shelf life and quality of foods

Pub Date : 2023-11-14 DOI: 10.1108/nfs-06-2023-0138 Leila Nikravan, Setayesh Zamanpour, Seyyed Mohammad Ali Noori

Meta-analysis of community-based interventions on fruits and vegetables consumption in adults

Pub Date : 2023-11-02 DOI: 10.1108/nfs-05-2023-0115 Masoumeh Jabbari, Nazli Namazi, Pardis Irandoost, Leila Rezazadeh, Nahid Ramezani-Jolfaie, Mina Babashahi, Samira Pourmoradian, Meisam Barati
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