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Journal of Functional Foods

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Journal of Functional Foods
DisciplineFood science
LanguageEnglish
Edited byVincenzo Fogliano, Mingfu Wang
Publication details
History2004-present
Publisher
FrequencyMonthly
Hybrid
5.6 (2022)
Standard abbreviations
ISO 4J. Funct. Foods
Indexing
ISSN1756-4646 (print)
2214-9414 (web)
LCCN2009208857
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

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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

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  1. ^ "Journal of Functional Foods". Elsevier. Retrieved 2023-10-23.
  2. ^ "Serials cited". CAB Abstracts. CABI. Retrieved 2023-05-01.
  3. ^ "Web of Science Master Journal List". Intellectual Property & Science. Clarivate. Retrieved 2023-05-01.
  4. ^ "Source details: Journal of Functional Foods". Scopus Preview. Elsevier. Retrieved 2023-09-18.
  5. ^ "Journal of Functional Foods". 2022 Journal Citation Reports. Web of Science (Science ed.). Clarivate. 2023.
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