Journal of Food and Nutrition Research

Národné poľnohospodárske a potravinárske centrum

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About the journal

Journal of Food and Nutrition Research is an open-access journal published by Národné poľnohospodárske a potravinárske centrum in Slovakia, publishing in english. It is listed in DOAJ according to the sources read. Declared review time at DOAJ: 27 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.

Basic facts

Publisher
Národné poľnohospodárske a potravinárske centrum
ISSN
1336-8672 · 1338-4260
Country
Slovakia
Languages
english
Access
Open access
Articles in DOAJ
26
Declared review time
27 weeks
Declared peer-review model
peer_review
Official website
https://www.vup.sk/en/index.php?mainID=2&navID=14

Index listings

  • DOAJ · 2026-06-29
Indexing
DOAJ
APC
—
Declared review time (DOAJ)
27 weeks — journal-declared only (not measured)
Activity (OpenAlex)
Active — latest works 2026
PublishLens list status
Shown after sign-in
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Methodology signals (dated facts from their sources)

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Journal profile

Descriptive metadata from public sources (DOAJ, OpenAlex, PubMed) as of the capture date shown — contains no assessment or judgment.

Articles in DOAJ

26

Most recent article

last month

Average review time (journal-declared via DOAJ)

27weeks

Works in OpenAlex

564

Last recorded publication year

2026

Reported by OpenAlex in 1 of 3 sources (CC0 flags, not verified indexing)DOAJSciELOOpenAlex Core

h-index

27

i10-index

116

From OpenAlex open data (CC0).

Editorial & policy8
Added to DOAJ
2026-06-29
Declared plagiarism screening
Not declared
Other fees beyond APC
No
Editorial board
Official page ↗
Norwegian register (HK-dir)— 2026
Level 1 — approved scholarly channel
Open references deposited at Crossref
1%
ORCID iDs in current deposits
35%
Peer-review policy
View policy
Identity & continuity1
Source type
journal
Classification2

Subjects (DOAJ)

Technology: Home economics: Nutrition. Foods and food supply

LCC codes

TX341-641

Subject areas

  • Food composition and properties
  • Food composition and properties
  • Probiotics and Fermented Foods
  • Probiotics and Fermented Foods
  • Meat and Animal Product Quality
  • Meat and Animal Product Quality
  • Phytochemicals and Antioxidant Activities
  • Phytochemicals and Antioxidant Activities
Show all subjects (50)
  • Food Drying and Modeling
  • Food Drying and Modeling
  • Protein Hydrolysis and Bioactive Peptides
  • Fermentation and Sensory Analysis
  • Protein Hydrolysis and Bioactive Peptides
  • Nuts composition and effects
  • Nuts composition and effects
  • Essential Oils and Antimicrobial Activity
  • Edible Oils Quality and Analysis
  • Essential Oils and Antimicrobial Activity
  • Fermentation and Sensory Analysis
  • Microencapsulation and Drying Processes
  • Seed and Plant Biochemistry
  • Nutritional Studies and Diet
  • Seed and Plant Biochemistry
  • Microencapsulation and Drying Processes
  • Edible Oils Quality and Analysis
  • Nutritional Studies and Diet
  • Sensory Analysis and Statistical Methods
  • Bee Products Chemical Analysis
  • Bee Products Chemical Analysis
  • Listeria monocytogenes in Food Safety
  • Sensory Analysis and Statistical Methods
  • Listeria monocytogenes in Food Safety
  • Food Industry and Aquatic Biology
  • Food Industry and Aquatic Biology
  • Polysaccharides Composition and Applications
  • Pesticide Residue Analysis and Safety
  • Postharvest Quality and Shelf Life Management
  • Postharvest Quality and Shelf Life Management
  • Pesticide Residue Analysis and Safety
  • Spectroscopy and Chemometric Analyses
  • Agriculture Sustainability and Environmental Impact
  • Agriculture Sustainability and Environmental Impact
  • Spectroscopy and Chemometric Analyses
  • Polysaccharides Composition and Applications
  • Mycotoxins in Agriculture and Food
  • Milk Quality and Mastitis in Dairy Cows
  • Proteins in Food Systems
  • Mycotoxins in Agriculture and Food
  • Milk Quality and Mastitis in Dairy Cows
  • Proteins in Food Systems

Keywords (DOAJ)

  • food chemistry
  • food microbiology
  • food analysis
  • food safety
  • food quality

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The journal's record in other sources:Web of Science MJLDOAJ

Everything shown here is produced automatically from named sources (DOAJ, OpenAlex, Crossref, PubMed, the Norwegian register) as of its capture date, with no human editing. Facts appear as recorded at the source; derived scores (PCI, PTD, PublishLens score) follow a published methodology. Not a judgement on the journal, not an official accreditation, not advice.

Wrong items are corrected automatically by re-reading the source (24 h for daily sources, 7 days for weekly ones) with a dated change log, and each item links to its source record. PublishLens-derived assessments are contested through the appeals mechanism (15 working days). Appeals · Indicator guide

Norwegian register data: Kanalregisteret (HK-dir, Norway) — CC BY 4.0 / NLOD — adapted: level extracted per year · OASPA member list — CC BY

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