Journal of Functional Foods
| Discipline | Food science |
|---|---|
| Language | English |
| Edited by | Vincenzo Fogliano, Mingfu Wang |
| Publication details | |
| History | 2004-present |
| Publisher | |
| Frequency | Monthly |
| Hybrid | |
| 5.6 (2022) | |
| Standard abbreviations | |
| ISO 4 | J. Funct. Foods |
| Indexing | |
| ISSN | 1756-4646 (print) 2214-9414 (web) |
| LCCN | 2009208857 |
| OCLC no. | 297176959 |
| Links | |
Journal of Functional Foods is a monthly peer-reviewed scientific journal covering various aspects of food research. It is published by Elsevier and was established in 2009. The editor-in-chief is Vincenzo Fogliano (Wageningen University) and Mingfu Wang (Shenzhen University).[1]
The journal publishes research articles, reviews, and commentaries related to functional foods, including the role of food ingredients, food digestion, safety, and processing.
Abstracting and indexing[edit]
The journal is abstracted and indexed, for example, in:
According to the Journal Citation Reports, the journal has a 2022 impact factor of 5.6.[5]
References[edit]
- ^ "Journal of Functional Foods". Elsevier. Retrieved 2023-10-23.
- ^ "Serials cited". CAB Abstracts. CABI. Retrieved 2023-05-01.
- ^ "Web of Science Master Journal List". Intellectual Property & Science. Clarivate. Retrieved 2023-05-01.
- ^ "Source details: Journal of Functional Foods". Scopus Preview. Elsevier. Retrieved 2023-09-18.
- ^ "Journal of Functional Foods". 2022 Journal Citation Reports. Web of Science (Science ed.). Clarivate. 2023.