中文簡介

分子營養與食品研究是一個主要的研究期刊，致力于健康、安全和分子營養的各個方面，如營養生物化學、營養學和代謝組學，旨在將相關學科的信息聯系起來：生物活性：食物成分的營養和醫學效應，包括生物利用度和動力學。免疫學：了解食物與免疫系統的相互作用。微生物學：食品變質、食品病原體、發酵食品的化學和物理方法以及新的微生物過程。化學：在考慮環境因素的同時，對生物活性食品成分進行分離和分析。

　　英文簡介

Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines:Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics.Immunology: Understanding the interactions of food and the immune system.Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes.Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.

　　近年期刊自引率趨勢圖

　　JCR分區

JCR分區等級	JCR所屬學科	分區	影響因子
Q1	FOOD SCIENCE & TECHNOLOGY	Q1	6.575

　　近年期刊影響因子趨勢圖

　　CiteScore數值

CiteScore	SJR	SNIP	學科類別	分區	排名	百分位
10.20	1.079	1.233	大類：Agricultural and Biological Sciences 小類：Food Science	Q1	20 / 338	94%
			大類：Agricultural and Biological Sciences 小類：Biotechnology	Q1	31 / 293	89%

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