ISSN: 1230-0322

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Polish Journal of Food and Nutrition Sciences Q2 Unclaimed

Polish Academy Sciences. Institute of Animal Reproduction and Food Research Poland

Unfortunately this journal has not been claimed yet. For this reason, some information may be unavailable.

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 39. It has an SJR impact factor of 0,45 and it has a best quartile of Q2. It has an SJR impact factor of 0,45.

Type: Journal

Type of Copyright:

Languages:

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q2) Nutrition and Dietetics (Q3)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

Polish Journal of Food and Nutrition Sciences

0,45

SJR Impact factor

39

H Index

36

Total Docs (Last Year)

108

Total Docs (3 years)

1739

Total Refs

296

Total Cites (3 years)

107

Citable Docs (3 years)

2.49

Cites/Doc (2 years)

48.31

Ref/Doc

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Other journals with similar parameters

Journal of Texture Studies Q2
Journal of Food Science and Technology Q2
International Journal of Food Properties Q2
Plant Foods for Human Nutrition Q2
Bioscience of Microbiota, Food and Health Q2

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Aims and Scope

Best articles by citations

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

Peanut Allergenicity and Cross-Reactivity with Pea Proteins in the In Vivo Model

Modulation of Caecal Microbiome in Obese Mice Associated with Administration of Amaranth or Soybean Protein Isolates

Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields

Effects of Biopreservatives Combined with Modified Atmosphere Packaging on the Quality of Apples and Tomatoes

Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using Pancreatin

Nutritional Quality of Edible Marine Bivalves from the Southern Coast of Italy, Mediterranean Sea

Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump Drying

EFFECT OF COMPOSITION, STABILITY AND MICROSTRUCTURE OF O/W EMULSIONS ON THE RETENTION AND RELEASE CHARACTERISTICS OF DIACETYL AND (-)-ALPHA-PINENE

Importance of Cheese Whey Processing: Supplements for Sports Activities -a Review

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

Use of Whey and Whey Preparations in the Food Industry -a Review

SHOW MORE ARTICLES

Rape Seeds as a Source of Feed and Food Proteins

Effect of Quantity of Low-Methoxyl Pectin on Physical Properties of Freeze-Dried Strawberry Jellies

Effects of gamma-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract

IMPLEMENTATION OF SAFETY ASSURANCE SYSTEM IN FOOD PRODUCTION IN POLAND

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

Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations

Free Amino Acids Content of Honeys from Poland

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

Effect of Wheat Flour Supplemented with Barely and/or Corn Flour on Balady Bread Quality

Predicting the Botanical Origin of Honeys with Chemometric Analysis According to Their Antioxidant and Physicochemical Properties

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

Effect of High Methionine and Folic Acid Diet on The Level of Homocysteine and Lipid Profile in Experimental Rats