Key Metrics
Journal Specifications
- PublisherEMERALD GROUP PUBLISHING LTD
- LanguageEnglish
- FrequencyBi-monthly
- LanguageEnglish
- FrequencyBi-monthly
- Publication Start Year1992
- Publisher URL
- Website URL
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Topics Covered
Year-wise Publication
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FAQs
Since when has Nutrition and Food Science been publishing? 
The Nutrition and Food Science has been publishing since 1992 till date.
How frequently is the Nutrition and Food Science published? 
Nutrition and Food Science is published Bi-monthly.
Who is the publisher of Nutrition and Food Science? 
The publisher of Nutrition and Food Science is EMERALD GROUP PUBLISHING LTD.
How can I view the journal metrics of Nutrition and Food Science on editage? 
For the Nutrition and Food Science metrics, please refer to the section above on the page.
What is the eISSN and pISSN number of Nutrition and Food Science? 
The eISSN number is 1758-6917 and pISSN number is 0034-6659 for Nutrition and Food Science.
What is the focus of this journal? 
The journal covers a wide range of topics inlcuding Wheat flour, Oxidative stress, Metabolic syndrome, Body mass index, Odds ratio, Confidence interval, Relative density, Placebo, Systematic review, Dietary diversity, Probiotic, Fasting glucose, Antioxidant capacity, Overweight, Waist, Food products, Polydextrose, Lipid profile, Case-control study, Weighted mean difference.
Why is it important to find the right journal for my research? 
Choosing the right journal ensures that your research reaches the most relevant audience, thereby maximizing its scholarly impact and contribution to the field.
Can the choice of journal affect my academic career? 
Absolutely. Publishing in reputable journals can enhance your academic profile, making you more competitive for grants, tenure, and other professional opportunities.
Is it advisable to target high-impact journals only? 
While high-impact journals offer greater visibility, they are often highly competitive. It's essential to balance the journal's impact factor with the likelihood of your work being accepted.