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POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

POL J FOOD NUTR SCI
影响因子：2.3
是否综述期刊：否
是否预警：不在预警名单内
是否OA：是
出版国家/地区：POLAND
出版社：Polish Academy Sciences. Institute of Animal Reproduction and Food Research
发刊时间：0
发刊频率：
收录数据库：SCIE/Scopus收录/DOAJ开放期刊
ISSN：1230-0322

期刊介绍

The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections:-Food Technology:Innovative technology of food development including biotechnological and microbiological aspectsEffects of processing on food composition and nutritional value-Food Chemistry:Bioactive constituents of foodsChemistry relating to major and minor components of foodAnalytical methods-Food Quality and Functionality:Sensory methodologiesFunctional properties of foodFood physicsQuality, storage and safety of food-Nutritional Research Section:Nutritional studies relating to major and minor components of food (excluding works related to questionnairesurveys)-“News” section:Announcements of congressesMiscellanea
波兰《食品与营养科学杂志》在以下栏目中发表有关基础和应用食品研究的原创、基础和应用论文、评论和简短通讯：-食品技术：食品开发的创新技术，包括生物技术和微生物学方面加工对食品组成和营养价值的影响-食品化学：食品的生物活性成分与食品主要和次要成分有关的化学分析方法-食品质量和功能：感官方法学食品的功能特性食品物理学食品的质量、储存和安全-营养研究栏目：与食品主要和次要成分有关的营养研究（不包括与问卷调查有关的作品）-“新闻”栏目：大会公告杂项
年发文量 36
国人发稿量 5
国人发文占比 0.14%
自引率 -
平均录取率-
平均审稿周期 20 Weeks
版面费 450 EUR
偏重研究方向 FOOD SCIENCE & TECHNOLOGY-
期刊官网 http://www.degruyter.com/view/j/pjfns
投稿链接 http://www.editorialmanager.com/pjfns/default.aspx

期刊高被引文献

Nutritional quality, potential health promoting properties and sensory perception of an improved gluten-free bread formulation containing inulin, rice protein and bioactive compounds extracted from coffee byproducts
来源期刊：Polish Journal of Food and Nutrition SciencesDOI：10.31883/PJFNS-2019-0012
The Dose Makes the Poison: Sugar and Obesity in the United States – a Review
来源期刊：Polish journal of food and nutrition sciencesDOI：10.31883/pjfns/110735
Dietary Chicory Inulin-Rich Meal Exerts Greater Healing Effects than Fructooligosaccharide Preparation in Rats with Trinitrobenzenesulfonic Acid-Induced Necrotic Colitis
来源期刊：Polish Journal of Food and Nutrition SciencesDOI：10.31883/PJFNS-2019-0013
Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus
来源期刊：Polish Journal of Food and Nutrition SciencesDOI：10.31883/PJFNS/111405
Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
来源期刊：Polish Journal of Food and Nutrition SciencesDOI：10.31883/pjfns/111865
Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage
来源期刊：Polish Journal of Food and Nutrition SciencesDOI：10.31883/pjfns/112276
Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity
来源期刊：Polish Journal of Food and Nutrition SciencesDOI：10.31883/PJFNS/109280
Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization
来源期刊：Polish Journal of Food and Nutrition SciencesDOI：10.31883/PJFNS/109423
Pigmented maize (Zea mays L.) contains anthocyanins with potential therapeutic action against oxidative stress - a review.
来源期刊：Polish Journal of Food and Nutrition SciencesDOI：10.31883/pjfns/113272
Lemongrass (Cymbopogon citratus) Essential Oil: Extraction, Composition, Bioactivity and Uses for Food Preservation – a Review
来源期刊：Polish Journal of Food and Nutrition SciencesDOI：10.31883/pjfns/113152
Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC
来源期刊：Polish Journal of Food and Nutrition SciencesDOI：10.31883/PJFNS/109899
Effect of the addition of polysaccharide hydrocolloids on sensory quality, color parameters, and anthocyanin stabilization in cloudy strawberry beverages
来源期刊：Polish Journal of Food and Nutrition SciencesDOI：10.31883/PJFNS-2019-0014
Buckwheat as an Interesting Raw Material for Agricultural Distillate Production
来源期刊：Polish Journal of Food and Nutrition SciencesDOI：10.31883/pjfns/113533
Effect of thermal processing on simultaneous formation of acrylamide and hydroxymethylfurfural in plum puree
来源期刊：Polish Journal of Food and Nutrition SciencesDOI：10.31883/PJFNS/106128
Design of Bacterial Cultures in Fermented Functional Maize Product Formulation
来源期刊：Polish Journal of Food and Nutrition SciencesDOI：10.31883/pjfns/112642
Cytoprotective effect of Morchella esculenta protein hydrolysate and its derivative against H2O2-induced oxidative stress
来源期刊：Polish Journal of Food and Nutrition SciencesDOI：10.31883/PJFNS/110134
Post-Harvest Warehouse Management for Actinidia arguta Fruits
来源期刊：Polish Journal of Food and Nutrition SciencesDOI：10.31883/PJFNS-2019-0006

质量指标占比

研究类文章占比 OA被引用占比 撤稿占比 出版后修正文章占比
94.44%99.07%--

相关指数

影响因子
影响因子
年发文量
自引率
Cite Score

预警情况

查看说明
时间 预警情况
2025年03月发布的2025版不在预警名单中
2024年02月发布的2024版不在预警名单中
2023年01月发布的2023版不在预警名单中
2021年12月发布的2021版不在预警名单中
2020年12月发布的2020版不在预警名单中
*来源：中科院《 国际期刊预警名单》

JCR分区

WOS分区等级：Q3区
版本 按学科 分区
WOS期刊SCI分区
WOS期刊SCI分区
WOS期刊SCI分区是指SCI官方（Web of Science）为每个学科内的期刊按照IF数值排 序，将期刊按照四等分的方法划分的Q1-Q4等级，Q1代表质量最高，即常说的1区期刊。
（2024-2025年最新版）
FOOD SCIENCE & TECHNOLOGY
Q3

中科院分区

查看说明
版本 大类学科 小类学科 Top期刊 综述期刊
2025年3月最新升级版
农林科学3区
FOOD SCIENCE & TECHNOLOGY 食品科技
4区
否
否
2023年12月升级版
农林科学4区
FOOD SCIENCE & TECHNOLOGY 食品科技
4区
否
否
2022年12月旧的升级版
农林科学3区
FOOD SCIENCE & TECHNOLOGY 食品科技
4区
否
否