International Journal of Food Sciences and Nutrition

Aims & Scope

The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition.

Improvement of knowledge in human nutrition should always be the final objective of submitted research.

Topics covered include: -Impact of nutritional science on food product development -Nutritional implications of food processing -Bioavailability of nutrients and non nutrients -Nutritional quality of novel foods -Role of the human microbiota in nutrition -Food-nutrient interactions in human nutrition -Use of biotechnology in food science/nutrition -Food acceptability and dietary selection -Nutritional and physiological aspects of food -Dietary requirements and nutritive value of food -Food contamination and its link to human nutrition -Behavioural and consumer science.

The Journal accepts in vivo, as well as epidemiological studies in humans.

In vitro or animal studies are acceptable if aimed at establishing safety or mechanisms of action of nutrients or non nutrients in humans.

View Aims & Scope

---

Metrics & Ranking

Impact Factor

Year	Value
2025	3.3
2024	3.50

SJR (SCImago Journal Rank)

Year	Value
2024	0.738

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	96

Journal Rank

Year	Value
2024	7563

Journal Citation Indicator

Year	Value
2024	879

---

---

Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science
• Medline

---

Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, designed to support cutting-edge academic discovery.

---

Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Encapsulation in the food industry: a review

  Citation: 872

  Authors: Bernard

• Six reasons why the waist-to-height ratio is a rapid and effective global indicator for health risks of obesity and how its use could simplify the international public health message on obesity

  Citation: 689

  Authors: Margaret, Shiun Dong

• The fruit of the date palm: its possible use as the best food for the future?

  Citation: 483

  Authors: Walid, Richard J.

• The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas

  Citation: 476

  Authors: ReÅŸat, Kubilay, Mustafa, Saliha, Erol

• Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut

  Citation: 465

  Authors: L. S., S. M., K., T. P., N. M.

• Wheat bran: its composition and benefits to health, a European perspective

  Citation: 357

  Authors: Leo, Frankie, Kathryn, Jenny

• A comprehensive review on vanilla flavor: Extraction, isolation and quantification of vanillin and others constituents

  Citation: 318

  Authors: Arun K., Upendra K., Nandini

• Stevia (<i>Stevia rebaudiana</i>) a bio-sweetener: a review

  Citation: 305

  Authors: S. K., R. K.

• Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

  Citation: 282

  Authors: L., E. K., E.

• The antioxidant and radical scavenging activities of black pepper (<i>Piper nigrum</i>) seeds

  Citation: 242

  Authors: Ä°lhami

---