verified SJR 0,456 · Q2 • database Scopus / SJR & Web of Science indexed

Poland · Polish Academy Sciences. Ins...

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Polish Journal of Food and Nutrition Sciences

Polish Journal of Food and Nutrition Sciences is a journal indexed in SJR in Food Science and Nutrition and Dietetics with an H index of 44. It has an SJR impact factor of 0,456 and it has a best quartile of Q2. It has an SJR impact factor of 0,456.

ISSN: 1230-0322

Publisher: Polish Academy Sciences. Institute of Animal Reproduction and Food Research

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,456 Q2

H-index 44

Acceptance rate pie_chart

35%

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

NPD Open Access

Non-OA path NPD

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science

SJR Impact

0,456

H-index

Docs (year)

Docs 3y

107

Total refs

1758

Cites 3y

266

Citable 3y

107

Cites/Doc 2y

2.55

Ref/Doc

48.83

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

—

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Best articles by citations

Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

Vitamin C, Phenolic Compounds and Antioxidant Capacity of Broccoli Florets Grown under Different Nitrogen Treatments Combined with Selenium

Content of TDF, SDF and IDF in Cereals Grown by Organic and Conventional Farming -a Short Report

Consumption Frequency of Fruit Juices and Sweetened Beverages: Differences Related to Age, Gender and the Prevalence of Overweight among Polish Adolescents

Consumers' Interests in Sweets with Health-Promoting Properties and Their Selected Determinants

Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives

Comparison of Selected Quality Attributes of Chicken Meat as Affected by Rearing Systems

Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

Coffee Consumption and Cardiovascular Diseases -Has the Time Come to Change Dietary Advice? A Mini Review

Chemical Compositions of Date-Pits and Its Potential for Developing Value-Added Product - a Review

Chemical Characterization of Canola and Sunflower Oil Deodorizer Distillates

CHANGES IN THE FATTY ACIDS COMPOSITION, ESPECIALLY TRANS ISOMERS, AND HEAT STABILITY OF SELECTED FRYING FATS AVAILABLE ON THE POLISH MARKET IN THE YEARS 1997 AND 2008

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Changes in Enzymatic Activity of Fish and Slaughter Animals' Meat after High Pressure Treatment at Subzero Temperatures

5-Hydroxymethyl-2-Furfural (HMF) -Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Behavior of Listeria innocua Strains Under Pressure Treatment -Inactivation and Sublethal Injury

Assessment of the Nutritive Value of Dishes Designed for Athletes -Grilled Chicken Salad and Spaghetti with Tomatoes and Parmesan Cheese

Antioxidative, Antibacterial and Antifungal Activities of Tea Infusions from Berry Leaves, Carob and Doum

Antioxidant Vitamins as Oxidative Stress Markers in Rat Plasma After Physical Exercise - a Short Report

Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using Pancreatin

Anti-Glycemic and Anti-Hepatotoxic Effects of Mangosteen Vinegar Rind from Garcinia mangostana Against HFD/STZ-Induced Type II Diabetes in Mice

Analysis of Body Composition of Children Aged 13 with Normal Body Mass Index and Waist Circumference Above the 90th Percentile

An Inulin-Enriched Soy Drink and Its Lowering Effect of Oxidized Low Density Lipoproteins in Healthy Volunteers

Altitude Effect on the Properties of Honeys from the Region of Jijel (Algeria)

Active and Intelligent Packaging Food - Research and Development -A Review

FAQs

Polish Journal of Food and Nutrition Sciences has an SJR of 0,456 (best quartile Q2) in the CountryOfPapers database.

Immediate OA APC is not available (NPD).

The acceptance rate recorded for Polish Journal of Food and Nutrition Sciences is 35%.

Polish Journal of Food and Nutrition Sciences

Metrics

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Researcher reviews

Best articles by citations

FAQs

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What is the acceptance rate?