Food & Nutrition Research SCIE

中文简介

《食品与营养研究》是一份经过同行评审的期刊，它介绍了有关人类营养的各个领域的最新科学研究。该杂志同时发表定量和定性研究论文。通过开放获取的出版模式，食品与营养研究为学术界和私人领域的研究人员提供了一个重要的论坛，让他们交流广义上的人类营养研究的最新成果，包括原始论文和评论，包括:食物和营养对健康的关系和影响饮食模式与健康分子营养食物的健康声明营养和认知功能食品成分和加工的营养作用发展中国家的营养动物和体外模型与人类营养明显相关营养与环境食物及营养教育营养和经济学有关食品化学的研究论文(侧重于食品的化学成分和分析)一般不被认为是合格的，除非研究结果对人类营养有明确的影响。该杂志侧重于营养研究的不同方面，如牙医、营养师、医生、营养学家、教师、记者和食品和制药行业的制造商。目前被称为:食物及营养研究(2008 -至今)原名斯堪的纳维亚食品与营养杂志(2006 - 2007)斯堪的纳维亚营养学杂志(2002 - 2005)Naringsforskning (1996 - 2001)

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英文简介

Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers.Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: Associations and effects of foods and nutrients on health Dietary patterns and health Molecular nutrition Health claims on foods Nutrition and cognitive functions Nutritional effects of food composition and processing Nutrition in developing countries Animal and in vitro models with clear relevance for human nutrition Nutrition and the Environment Food and Nutrition Education Nutrition and EconomicsResearch papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.Currently known as: Food & Nutrition Research (2008 - current)Formerly known as Scandinavian Journal of Food and Nutrition (2006 - 2007) Scandinavian Journal of Nutrition (2002 - 2005) N?ringsforskning (1996 - 2001)