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]
| 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 | |
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
editThe 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.