About the journal
Alimentos e Nutrição is an open-access journal published by Universidade Estadual Paulista in Brazil, publishing in SPANISH and PORTUGUESE and ENGLISH. It is listed in DOAJ according to the sources read. Declared review time at DOAJ: 25 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.
Basic facts
- Publisher
- Universidade Estadual Paulista
- ISSN
- 0103-4235 · 2179-4448
- Country
- Brazil
- Languages
- SPANISH, PORTUGUESE, ENGLISH
- Access
- Open access
- Articles in DOAJ
- 530
- Declared review time
- 25 weeks
- Declared peer-review model
- peer_review
- Official website
- http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos
Index listings
- DOAJ · 2011-01-05
- Indexing
- DOAJ
- APC
- —
- Declared review time (DOAJ)
- 25 weeks — journal-declared only (not measured)
- Activity (OpenAlex)
- Dormant — no works recorded since 2013
- PublishLens list status
- Shown after sign-in
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- Choose your university and rank below ↓
Methodology signals (dated facts from their sources)
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Descriptive metadata from public sources (DOAJ, OpenAlex, PubMed) as of the capture date shown — contains no assessment or judgment.
Articles in DOAJ
530
Most recent article
11 years ago
Average review time (journal-declared via DOAJ)
25weeks
Works in OpenAlex
425
Last recorded publication year
2013
h-index
20
i10-index
59
From OpenAlex open data (CC0).
Editorial & policy6
- Last DOAJ review date
- 2022-08-17
- Added to DOAJ
- 2011-01-05
- Declared plagiarism screening
- Not declared
- Other fees beyond APC
- No
- Editorial board
- Official page ↗
- Peer-review policy
- View policy
Identity & continuity2
- Alternate titles
- Brazilian Journal of Food and Nutrition
- Source type
- journal
Classification2
Subjects (DOAJ)
LCC codes
Subject areas
- Agricultural and Food Sciences
- Agricultural and Food Sciences
- Sensory Analysis and Statistical Methods
- Sensory Analysis and Statistical Methods
- Food composition and properties
- Food composition and properties
- Food, Nutrition, and Cultural Practices
- Food, Nutrition, and Cultural Practices
Show all subjects (50)
- Food Safety and Hygiene
- Food Safety and Hygiene
- Postharvest Quality and Shelf Life Management
- Meat and Animal Product Quality
- Meat and Animal Product Quality
- Postharvest Quality and Shelf Life Management
- Growth and nutrition in plants
- Growth and nutrition in plants
- Aquaculture Nutrition and Growth
- Aquaculture Nutrition and Growth
- Banana Cultivation and Research
- Banana Cultivation and Research
- Phytase and its Applications
- Phytase and its Applications
- Obesity, Physical Activity, Diet
- Pineapple and bromelain studies
- Obesity, Physical Activity, Diet
- Proteins in Food Systems
- Proteins in Food Systems
- Pineapple and bromelain studies
- Phytochemicals and Antioxidant Activities
- Microbial Metabolites in Food Biotechnology
- Phytochemicals and Antioxidant Activities
- Microbial Metabolites in Food Biotechnology
- Consumer Attitudes and Food Labeling
- Dye analysis and toxicity
- Consumer Attitudes and Food Labeling
- Dye analysis and toxicity
- Enzyme Production and Characterization
- Enzyme Production and Characterization
- Animal Nutrition and Physiology
- Child Nutrition and Water Access
- Animal Nutrition and Physiology
- Child Nutrition and Water Access
- Protein Hydrolysis and Bioactive Peptides
- Nutritional Studies and Diet
- Protein Hydrolysis and Bioactive Peptides
- Nutritional Studies and Diet
- Probiotics and Fermented Foods
- Probiotics and Fermented Foods
- Antioxidant Activity and Oxidative Stress
- Antioxidant Activity and Oxidative Stress
Keywords (DOAJ)
- food and beverages
- food technology
- food chemistry
- human nutrition
Community confirmations — what users saw in MJL or Scopus Sources; not platform verification and never part of any score.
The journal's record in other sources:Web of Science MJLDOAJ