Journal of Functional Foods
Peer-reviewed scientific journal From Wikipedia, the free encyclopedia
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.
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]
Wikiwand in your browser!
Seamless Wikipedia browsing. On steroids.
Every time you click a link to Wikipedia, Wiktionary or Wikiquote in your browser's search results, it will show the modern Wikiwand interface.
Wikiwand extension is a five stars, simple, with minimum permission required to keep your browsing private, safe and transparent.
