Polish Journal of Food and Nutrition Sciences : Impact Factor & More
eISSN: 2083-6007pISSN: 1230-0322
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Key Metrics
CiteScore 
4.2
Impact Factor
< 5
SJR
Q2Food Science
SNIP
1.04
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Topics Covered on Polish Journal of Food and Nutrition Sciences
Polish Journal of Food and Nutrition Sciences Journal Specifications
Indexed in the following public directories
Web of Science 
Scopus 
DOAJ 
SJR
| Overview | |
| Publisher | INST ANIMAL REPRODUCTION & FOOD RESEARCH POLISH ACAD SCIENCES OLSZTYN |
| Language | English |
| Frequency | Quarterly |
| Article Processing Charges | EUR 450 |
| Publication Time | 20 |
| Editorial Review Process | Peer review |
| General Details | |
| Language | English |
| Society/Institute/Sponsor | Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn |
| Frequency | Quarterly |
| Publication Start Year | 1992 |
| Publisher URL | Visit website |
| Website URL | Visit website |
| Publication Details | |
| Editorial Review Detail | |
| Information for authors |
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Recently Published Papers in Polish Journal of Food and Nutrition Sciences
Development of a Vegan Soybean-Based Yoghurt Alternative Using <i>Levilactobacillus brevis</i> QD-1 and <i>Saccharomyces cerevisiae</i> as the Starter Culture for Improved Texture and Aroma Profile
- 13 Apr 2026
- Polish Journal of Food and Nutrition Sciences
Analysis of Human Milk Leptin and Ghrelin in Relation to Maternal Factors and Infant Weight Gain Within Six Months
- 16 Mar 2026
- Polish Journal of Food and Nutrition Sciences
Nutritional and Preservative Potential of Tunisian <i>Nigella sativa</i> L. Seeds: Insights into Lipid Composition, Antioxidant Activity, and Antimicrobial Effects
- 2 Mar 2026
- Polish Journal of Food and Nutrition Sciences
Modification of Tartary Buckwheat Bran and Its Application in Steamed Bread Processing
- 2 Mar 2026
- Polish Journal of Food and Nutrition Sciences
Optimizing the Hydrogen Peroxide Concentration During Soaking and the Germination Time: A Simple Strategy to Modify Phenolic Content and Enhance Antioxidant Capacity in Runner Bean Sprouts
- 23 Feb 2026
- Polish Journal of Food and Nutrition Sciences
Development and Quality Assessment of Fat-Reduced Turkish Fermented Sausage (Sucuk) Formulated with Functional Lemon Fiber
- 12 Feb 2026
- Polish Journal of Food and Nutrition Sciences
Development of a Vegan Soybean-Based Yoghurt Alternative Using <i>Levilactobacillus brevis</i> QD-1 and <i>Saccharomyces cerevisiae</i> as the Starter Culture for Improved Texture and Aroma Profile
- 13 Apr 2026
- Polish Journal of Food and Nutrition Sciences
Analysis of Human Milk Leptin and Ghrelin in Relation to Maternal Factors and Infant Weight Gain Within Six Months
- 16 Mar 2026
- Polish Journal of Food and Nutrition Sciences
Nutritional and Preservative Potential of Tunisian <i>Nigella sativa</i> L. Seeds: Insights into Lipid Composition, Antioxidant Activity, and Antimicrobial Effects
- 2 Mar 2026
- Polish Journal of Food and Nutrition Sciences
Modification of Tartary Buckwheat Bran and Its Application in Steamed Bread Processing
- 2 Mar 2026
- Polish Journal of Food and Nutrition Sciences
Optimizing the Hydrogen Peroxide Concentration During Soaking and the Germination Time: A Simple Strategy to Modify Phenolic Content and Enhance Antioxidant Capacity in Runner Bean Sprouts
- 23 Feb 2026
- Polish Journal of Food and Nutrition Sciences
Development and Quality Assessment of Fat-Reduced Turkish Fermented Sausage (Sucuk) Formulated with Functional Lemon Fiber
- 12 Feb 2026
- Polish Journal of Food and Nutrition Sciences
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