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Z

Zhou, Yuntao
Zhou, Zhitong , Food Science Department, University of Guelph, Guelph, Ontario, Canada
Zhu, Guoqiang
Zhu, Qiang-qiang
Zhu, Wen-Chao, Guizhou Institute of Pepper, Guiyang, China
Zhu, Yanfeng, School of Public Health, Chengdu Medical College, Chengdu, China
Zhu, Yi-Shen
Zhu, Yindi
Zhu, Yun, Department of Epidemiology and Biostatistics, School of Public Health, Tianjin Medical University, Tianjin, China
Zhuang, Xifu
Ziesemer, Katrin
Zoellner, Jamie M., Virginia Tech
Zulet, M. Angeles
Zulkafli, Nurmazni, Universiti Teknologi MARA

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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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Why publish with FNR?

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

Open Access – Food & Nutrition Research is free from all access barriers, allowing for the widest possible global dissemination of your work, leading to more citations.

Automatic deposit in PubMed Central – all articles published in Food & Nutrition Research are automatically deposited in PubMed and PMC, in compliance with NIH policies.

Comply with archiving policies – authors can deposit any version of their manuscript in any required repository or archive, or post articles to their personal or institutional website.

Retain copyright – authors retain the copyright to their own article; you are free to disseminate your work, make unlimited copies, and more.

Personal service – Food & Nutrition Research is published in partnership with Open Academia, a Publishing Partner dedicated to giving you excellent service all the way from submission to publication.

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Published by Swedish Nutrition Foundation

Published in cooperation with Open Academia