Polish Journal of Food and Nutrition Sciences

Aims & Scope

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 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: Sensory methodologies 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 (excluding works related to questionnaire surveys) -“News” section: Announcements of congresses Miscellanea

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	2.3
2024	2.30

SJR (SCImago Journal Rank)

Year	Value
2024	0.456

Quartile

Year	Value
2024	Q2

h-index

Year	Value
2024	44

Journal Rank

Year	Value
2024	12501

Journal Citation Indicator

Year	Value
2024	266

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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
• Web of Science

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Subjects & Keywords

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

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Licensing & Copyright

This journal operates under an Open Access model. Articles are freely accessible to the public immediately upon publication. The content is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0), allowing users to share and adapt the work with proper attribution.

Copyright remains with the author(s), and no permission is required for non-commercial use, provided the original source is cited.

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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.

• A Comprehensive Look at the Possibilities of Edible Insects as Food in Europe – A Review

  Citation: 180

  Authors: Jiri, Otakar, Marie, Martina

• Goji Berry (Lycium barbarum): Composition and Health Effects – a Review

  Citation: 167

  Authors: Bartosz, Anna

• Origin of Synthetic Particles in Honeys

  Citation: 158

  Authors: Gerd, Elisabeth

• Freeze-Drying - Application in Food Processing and Biotechnology - a Review

  Citation: 138

  Authors: Agnieszka, Andrzej

• Active and Intelligent Packaging Food - Research and Development – A Review

  Citation: 137

  Authors: Renata, Ryszard

• 5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

  Citation: 126

  Authors: Stanisław, Marcin, Aleksandra, Gabriela

• Microalgae, a Potential Natural Functional Food Source – a Review

  Citation: 110

  Authors: Angélica, Felipe, Karla

• Effect of Microencapsulation by Spray Drying and Freeze Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds

  Citation: 109

  Authors: Agnieszka, Wojciech, Agata, Janusz

• Use of Whey and Whey Preparations in the Food Industry – a Review

  Citation: 96

  Authors: Jolanta, Tomasz, Emilia, Bartosz

• Lemongrass (Cymbopogon citratus) Essential Oil: Extraction, Composition, Bioactivity and Uses for Food Preservation – a Review

  Citation: 94

  Authors: Ewa, Mariola, Eliza, Dorota, Katarzyna

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