Journal of Functional Foods

Journal of Functional Foods is a monthly peer-reviewed scientific journal covering various aspects of food research. It is published by Elsevier and was established in 2009. The editor-in-chief is Vincenzo Fogliano (Wageningen University) and Mingfu Wang (Shenzhen University).^[1]

Journal of Functional Foods

Discipline	Food science
Language	English
Edited by	Vincenzo Fogliano, Mingfu Wang
Publication details
History	2004-present
Publisher	Elsevier
Frequency	Monthly
Open access	Hybrid
Impact factor	5.6 (2022)
Standard abbreviations ISO 4 (alt) · Bluebook (alt) NLM (alt) · MathSciNet (alt )
ISO 4	J. Funct. Foods
Indexing CODEN (alt · alt2) · JSTOR (alt) · LCCN (alt) MIAR · NLM (alt) · Scopus · W&L
ISSN	1756-4646 (print) 2214-9414 (web)
LCCN	2009208857
OCLC no.	297176959
Links
Journal homepage

The journal publishes research articles, reviews, and commentaries related to functional foods, including the role of food ingredients, food digestion, safety, and processing.

Abstracting and indexing

The journal is abstracted and indexed, for example, in:

• CAB Abstracts^[2]
• Science Citation Index Expanded^[3]
• Scopus^[4]

According to the Journal Citation Reports, the journal has a 2022 impact factor of 5.6.^[5]