Academic Journal
Q2Plant Foods for Human Nutrition
About Plant Foods for Human Nutrition
Plant Foods for Human Nutrition is a scholarly journal published by Springer. SCImago 2025 lists it in Q2, with an SJR of 0.734 and H-index of 107.
Coverage: 1987-2026. Research categories: Chemistry (miscellaneous) (Q2); Food Science (Q2).
Verified field sources
- Journal Impact Factor: 3.6 — Official source; checked 2026-10-03. Journal metric year and editorial leadership as listed on the Springer Nature journal homepage.
- Impact Factor year: 2025 — Official source; checked 2026-10-03. Journal metric year and editorial leadership as listed on the Springer Nature journal homepage.
- Editor(s): Octavio Paredes-Lopez PhD (Editor-in-Chief) — Official source; checked 2026-10-03. Journal metric year and editorial leadership as listed on the Springer Nature journal homepage.
Source-backed journal facts
Topics in published research
Food composition and properties; Phytochemicals and Antioxidant Activities; Phytase and its Applications; Proteins in Food Systems; Microbial Metabolites in Food Biotechnology; Seed and Plant Biochemistry.
OpenAlex classifies topics from published works. These topics are not the publisher’s official aims and scope.
Reported open-access list prices
3,990.00 USD; 2,990.00 EUR; 2,590.00 GBP
APC list prices reported by OpenAlex, which obtains this information from DOAJ. Confirm current charges, taxes, waivers and eligibility with the publisher; this is not a fee quotation.
Source: OpenAlex source record. Retrieved 2026-10-03. Source record updated 2026-10-02. OpenAlex metrics are different from SCImago metrics and the Clarivate Journal Impact Factor.
Journal Metrics
Quartile, SJR and the listed SCImago H-index use the 2025 imported SCImago dataset. A quartile may vary by subject category. Values without a source or reporting year are unverified historical entries. Verify the current Journal Impact Factor with Clarivate or the publisher before using it.
Aims & Scope
The publisher’s official aims and scope have not yet been verified for this profile. Use the journal website to check subject fit and accepted article types before submitting.
Recent Research Articles
Latest publications matched automatically by ISSN.
Triple-Action Antioxidant, Antiviral, and Immunomodulatory Effects of Hypericum perforatum Against SARS-CoV-2 Using Chemical-Based and In Vitro Methods
Gulsah Akbas, Jenya Dursun, Seyma Aydinlik, Frederick Lia et al.
2026-12 · DOI: 10.1007/s11130-026-01574-1Chia Seed Bioactives Ameliorate Diet-Induced Hyperlipidemia and Oxidative Stress: A Dual Mechanism Involving Antioxidant Enhancement and Putative HMG-CoA Reductase Inhibition
Chaima Ouechtati, Takoua Ben Hlel, Soumaya Wahabi, Ola Abdelhedi et al.
2026-12 · DOI: 10.1007/s11130-026-01573-2Butia spp. Pulp: Composition, Antioxidant Properties, Biological Effects, and Food Applications
Chaiane Goulart Soares, David Aminagat Callirgos Romero, Marjana Radünz, Elisa dos Santos Pereira et al.
2026-12 · DOI: 10.1007/s11130-026-01571-4Peanut Protein Hydrolysates from Oil Cake: Enhanced Antioxidant Activity, Techno-Functional Properties, and Safety Evaluation
Amadeo O. Martín Costa, Ana Paula Vico, Antonella M. Centomo, Carla Aminahuel et al.
2026-12 · DOI: 10.1007/s11130-026-01572-3Characterization of Films Based on Opuntia ficus-indica and Pectin
Júlia Matos Coqueiro, Júlia Marques Brandão, Stefanny Pereira Atanes, Sibele Santos Fernandes et al.
2026-12 · DOI: 10.1007/s11130-026-01570-5Functional and Nutritional Potential of Chickpea Protein Hydrolysates: A Systematic Review and Plant-protein Network Analysis
Noelia M. Rodríguez-Martín, José Carlos Márquez-López, María-Soledad Fernández-Pachón, Justo Pedroche et al.
2026-09 · DOI: 10.1007/s11130-026-01568-zFortification of Cookies with Plant Protein: Impact of the Addition of Broad Bean Flour Hydrolysate on their Properties
Ileana de los A. Gremasqui, Manuel O. Lobo, Loreto Muñoz, María C. Zúñiga-López et al.
2026-09 · DOI: 10.1007/s11130-026-01566-1Evaluation of Nutritional Labeling and In Vitro Digestibility of Foods with Andean Grains in Peruvian Supermarkets
Andrea Mere-Guerrero, Dina Navarro-Chavez, Amy Chuco-Amaro, Gabriela Cárdenas-Guzmán et al.
2026-09 · DOI: 10.1007/s11130-026-01569-yDevelopment of a Soy-Pea-Based Nugget Using Texturized Commercial Products: Physicochemical and Sensory Evaluation
Elsa Marian Rivera-Pérez, María del Carmen Granados-Nevárez, Luz del Carmen Montoya-Ballesteros, Francisco Vásquez-Lara et al.
2026-09 · DOI: 10.1007/s11130-026-01567-0Unlocking a Mushroom Treasure Trove: Stropharia rugosoannulata Polysaccharides - Extraction, Purification, Structure, and Health-Promoting Effects
Chunnan Wen, Xiao Li, Zongji Wang, Xuelian Tang et al.
2026-09 · DOI: 10.1007/s11130-026-01565-2UV-B Induced Reprogramming of Isoflavone Biosynthesis in Soybean: From UVR8 Signaling to Functional Food Development
Muhammad Bilal, Ahmad Raza Rao, Muhammad Shahar Yar, Ahmed Elnagar et al.
2026-09 · DOI: 10.1007/s11130-026-01563-4Phytochemical Characterization and Mechanistic Insights into the Cytotoxic Effects of Bougainvillea glabra Bract Extract in Caco-2 Colorectal Adenocarcinoma Cells
Mariana C. Leal-Alcazar, Frida Bautista-Palestina, María Rocha-Pizaña, Juan L. Monribot-Villanueva et al.
2026-09 · DOI: 10.1007/s11130-026-01560-7A Polysaccharide PEPP-1-A from Passiflora edulis Sims Peel: Structural Characterization and Its Mechanism of Action in Alleviating Insulin Resistance
Yuzhe Zhang, Feng Xiong, Yinglin Ge, Ziyi Zhang et al.
2026-09 · DOI: 10.1007/s11130-026-01564-3Rice Protein as an Alternative Ingredient for Sustainable Food Formulations: Nutritional Quality, Functional Properties, Health-promoting Potential, and Emerging Applications
Silvia Leticia Rivero Meza, Larissa Alves Rodrigues, Sonia Medina, Isabel Egea et al.
2026-09 · DOI: 10.1007/s11130-026-01561-6Galactomannans from Neltuma spp. as Emerging Functional Dietary Fibre for Human Nutrition: Extraction Technologies and Health Potential
Adrián Escobar, Omayra Ferreiro, Laura Mereles
2026-09 · DOI: 10.1007/s11130-026-01554-5Advances In the Valorization of Avocado By-Products: Bioactive Compounds, Techno-Functional Properties, and Structure–Function Relationships
Madeleine Perucini-Avendaño, Vanessa Sánchez‑Quezada, Rocio Campos-Vega, Guadalupe Loarca‑Piña et al.
2026-09 · DOI: 10.1007/s11130-026-01562-5Taro (Colocasia esculenta (L.) Schott) Corms and Cormels Cultivated in Brazil as Plant-Based Food Ingredients: Nutritional, Microstructural, and Pasting Properties
Natali Alcântara Brandão, Bruna Lago Tagliapietra, Rebeca Salvador-Reyes, Gustavo Costa do Nascimento et al.
2026-09 · DOI: 10.1007/s11130-026-01544-7Partial Fat Substitution in Butter Cookies Using Thermochemically Modified Unripe Plantain (Musa paradisiaca AAB) Flour Treated with Fumaric Acid
Jhon Esteban Armenta-Roncancio, Natalia Jose Muentes-Arismendy, Eduardo Rodriguez Sandoval, Jesus Humberto Gil-Gonzalez et al.
2026-09 · DOI: 10.1007/s11130-026-01545-6Combined Effect of High-Pressure Homogenization and pH on the Techno-Functional Properties of a Commercial Pea Protein Concentrate
Demetrio Javier Aponte-Elera, Florencia Sabena, Fernando A. Bellesi, Ana M. R. Pilosof et al.
2026-09 · DOI: 10.1007/s11130-026-01558-1Germination as a Pre-isolation Modification Method for Common Buckwheat Protein Isolate
Esma Gülbahar, Merve Tuğçe Tunç, Arda Akdoğan, Cemalettin Baltacı et al.
2026-09 · DOI: 10.1007/s11130-026-01559-0Reviews
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Version History
October 2, 2026 at 9:03 pm
October 2, 2026