Polish Journal of Food and Nutrition Sciences

Polish Journal of Food and Nutrition Sciences 由 Polish Academy Sciences. Institute of Animal Reproduction and Food Research 出版，属中科院农林科学大类（2025 升级版3区）。按 OpenAlex 近年发文统计，该刊主要发表 Meat and Animal Product Quality、Food composition and properties、Phytochemicals and Antioxidant Activities 等主题的论文，这 3 个主题约占 31.3%，主导子领域为 Food Science。（根据 OpenAlex 主题统计与中科院分区数据生成）

The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers and review articles on fundamental and applied food research, preferably these based on a research hypothesis, in the following Sections: Food Technology: - Innovative technology of food development including biotechnological and microbiological aspects - Effects of processing on food composition and nutritional value Food Chemistry: - Bioactive constituents of foods - Chemistry relating to major and minor components of food - Analytical methods Food Quality and Functionality: - Functional properties of food - Food physics - Quality, storage and safety of food Nutritional Research Section: - Nutritional studies relating to major and minor components of food “News” section: - Announcements of congresses - Miscellanea Out of the scope of the journal are: - Works which do not have a substantial impact on food and nutrition sciences - Works which are of only local significance i.e. concern indigenous foods, without wider applicability or exceptional nutritional or health related properties - Works which comprise merely data collections, based on the use of routine analytical or bacteriological methods standard methods, determination of mineral content or proximate analysis - Works concerning biological activities of foods but do not provide the chemical characteristics of compounds responsible for these properties - Nutritional questionnaire surveys - Works related to the characteristics of foods purchased at local markets - Works related to food law - Works emphasizing effects of farming / agricultural conditions / weather conditions on the quality of food constituents - Works which address plants for non-food uses (i.e. plants exhibiting therapeutic and/or medicinal effects) Reviews on specific topics relevant to the advance of the Baltic Region food science and nutrition research are particularly welcome. Review Policy: The Section Editors with the Editor-in-Chief will select submitted manuscripts in relationship to their innovative and original content. Referees will be selected from the Advisory Board and/or qualified Polish or foreign scientists. Acceptance of a paper rests with the Editor-in-Chief.

摘自期刊官网 Aims & Scope

研究方向（LetPub）：FOOD SCIENCE & TECHNOLOGY

主编 Magdalena Karamać出版商官网

中科院期刊分区表

数据库收录

SCIEScopusDOAJLetPub

国际期刊预警名单：各版本均未列入LetPub

不同版本、大类与小类分别展示，不将不同评价口径合并为一个分区值；投稿与考核前请确认所在机构采用的版本。

影响力指标

影响因子

2.36LetPub · 2026-09-13

CiteScore 2026-06

4.5LetPub · 2026-09-13

SJR 2026-06

0.5LetPub · 2026-09-13

SNIP 2026-06

0.72LetPub · 2026-09-13

h-index

20LetPub · 2026-09-13

h-index

59OpenAlex · 2026-10-01

i10-index

513OpenAlex · 2026-10-01

两年平均被引

2.61OpenAlex · 2026-10-01

自引率

8.3%LetPub · 2026-09-13

Gold OA 文章占比

100%LetPub · 2026-09-13

发文规模

年文章数

34LetPub · 2026-09-13

不同来源的统计口径与观测时间不同，页面保留各来源原值；“出版商公布”为期刊官网自述数据。

平均审稿速度（社区反馈）

20 WeeksLetPub · 2026-09-13

评审方式

同行评审LetPub

社区反馈来自投稿者样本，置信度 0.5，不代表期刊承诺；“出版商公布”的时间节点定义以官网为准。

其他费用与减免（作者指南）

投稿费

收取，金额见官网

费用以期刊官网为准；不同来源的观测时间可能不同，页面保留各来源原值，不做平均。

摘录来自期刊官网页面，仅保留原文片段；“模型摘要”由 Workers AI 生成并经原文校验，以官网为准。

出版商

Polish Academy Sciences. Institute of Animal Reproduction and Food Research

出版国家或地区

POLAND

出版语言

English

ISSN

1230-0322

电子版 ISSN

2083-6007

官方链接

• 期刊主页 ↗LetPub
• 投稿系统 ↗出版商官网
• 作者指南 ↗LetPub
• Aims & Scope ↗LetPub
• 专刊 / 特刊征稿 ↗出版商官网
• 评审流程 ↗LetPub
• 编委会 ↗LetPub