Iranian Journal of Nutrition Sciences and Food Technology

Aims & Scope

The “Iranian Journal of Nutrition Sciences & Food Technology “is the official scientific quarterly publication of the National Nutrition & Food Technology Research Institute (NNFTRI).

This Journal covers multidisciplinary research concerning nutrition and food technology.

IJNSFT publishes original research, review articles, short communications and letters to the editor not previously published or simultaneously submitted for publication elsewhere including national and international Journals.

View Aims & Scope

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Metrics & Ranking

SJR (SCImago Journal Rank)

Year	Value
2024	0.126

Quartile

Year	Value
2024	Q4

h-index

Year	Value
2024	6

Journal Rank

Year	Value
2024	26728

Journal Citation Indicator

Year	Value
2024	35

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Abstracting & Indexing

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

• Scopus
• Google Scholar

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Subjects & Keywords

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

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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.

• Analysis of a Campus Lunch Menu for aspects of sustainable diets and Designing a Sustainable Lunch Menu

  Citation: 5

  Authors: S, R, F, M, S, H, N

• Effects of Trans Fatty Acid Decreasing Policy on Its Consumption by Households in Six Provinces of Iran

  Citation: 3

  Authors: M, M, Z, F, M, A

• Assessing Activity and Characteristics of the Bacteriocins Produced by Lactobacilli from Local Yogurts of Behbahan City

  Citation: 3

  Authors: B, M, H

• Microwave-Assisted Extraction of Fucoidan from Brown Seaweeds of Nizimuddinia zanardini and Assessment of the Chemical and Antioxidant Properties of the Extracted Compound

  Citation: 3

  Authors: P, N, J

• Investigating Chemical Composition of Zataria multiflora Boiss and Ziziphora clinopodioides Essential Oils in Chitosan Nanoemulsion Coating on Growth of Aeromonas Hydrophila Inoculated in Salmon Fillets

  Citation: 2

  Authors: M, H.R, M.H

• Extending Oxidative Stability of Fish Burgers Using Propolis Ethanolic Extract during Storage

  Citation: 2

  Authors: M, M, R

• Effects of Whole Oleaster Fruit Powder on Glycemic and Satiety Indices of Sugar Free Biscuits

  Citation: 2

  Authors: J, F, M, A, B, M

• Extent of Food and Nutrition Literacy Considerations in Primary School Curriculum and Textbooks

  Citation: 1

  Authors: Z, N, M, A

• Associations between the Empirical Dietary Inflammatory Index and Cognitive Function Status in Community-Dwelling Elderly People of Tehran, Iran

  Citation: 1

  Authors: Sh, A.R, A

• Consumer Perceptions toward Genetically Modified Food Products: A Qualitative Study in Tehran

  Citation: 1

  Authors: S, J, A

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