Author Details | Food & Nutrition Research

Fang, Yulin, China

Food & Nutrition Research Vol. 59 (2015) - Original Articles
Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area
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Food & Nutrition Research Vol 63 (2019) - Original Articles
Nutritional properties and biological activities of kiwifruit (Actinidia) and kiwifruit products under simulated gastrointestinal in vitro digestion
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Food & Nutrition Research Vol 64 (2020) - Original Articles
Is overnight fresh juice drinkable? The shelf life prediction of non-industrial fresh watermelon juice based on the nutritional quality, microbial safety quality, and sensory quality
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Food & Nutrition Research Vol 65 (2021) - Review Articles
The mechanisms of wine phenolic compounds for preclinical anticancer therapeutics
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About the Journal

As one of the first Open Access journals in its field, Food & Nutrition Research (FNR) offers an important forum for researchers to exchange the latest results from research on human nutrition broadly and food-related nutrition in particular. Learn more about the journal's Aims & Scope. FNR is widely indexed by relevant services and databases, including PubMed Central/PubMed, Scopus, Science Citation Index, with an Impact Factor of 3.3 (2022) and a 5-year Impact Factor of 5.0 (2022).

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Impact Factor – The 2022 Impact Factor as announced by Clarivate Analytics, is 3.3. The 5-year Impact Factor is 5.0 (2022).

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