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Molecular Nutrition & Food Research

Molecular Nutrition & Food Research

Editor-in-Chief:Christine Mayer, Deputy Editor Kerstin Brachhold, Chairman - Executive Editorial Board Hans-Ulrich Humpf

Online ISSN: 1613-4133

Impact Factor: 5.151

Digital version available through Wiley Online Library

Select type: Journal

Description

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.

Your Benefits as a Reader

  • Short Publications Times
  • First class international editors

Molecular Nutrition & Food Research

  • investigates the correlation between nutrition and health
  • focuses on safety aspects of food constituents
  • reveals food functionality at the molecular level

Highlighted topics in 2016/2017

  • Nutrition and cancer
  • Gut Microbiota and nutrition
  • Whole grains and health

ISI Impact Factor: 4.323*
* Thomson Reuters Citation Report 2017

ISSN: 1613-4125 (print), 1613-4133 (online)

Volume 61. 12 Issues in 2017.

How to cite: To make sure that references to this journal are correctly recorded and resolved (for example in CrossRef or ISI Web of Science), please use the following abbreviated title in any citations: ""Mol. Nutr. Food Res."" (punctuation may vary according to the style of the citing journal).