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Journal of Functional Foods
基本信息
期刊名称 Journal of Functional Foods
J FUNCT FOODS
期刊ISSN 1756-4646
期刊官方网站 http://www.journals.elsevier.com/journal-of-functional-foods/
是否OA
出版商 Elsevier Ltd
出版周期
始发年份 2009
年文章数 578
最新影响因子 5.6(2022)  scijournal影响因子  greensci影响因子
中科院SCI期刊分区
大类学科 小类学科 Top 综述
工程技术2区 FOOD SCIENCE & TECHNOLOGY 食品科技2区
NUTRITION & DIETETICS 营养学3区
CiteScore
CiteScore排名 CiteScore SJR SNIP
学科 排名 百分位 3.78 1.107 1.217
Nursing
Nutrition and Dietetics
20 / 114 82%
Agricultural and Biological Sciences
Food Science
30 / 273 89%
Medicine
Medicine (miscellaneous)
37 / 206 82%
补充信息
自引率 10.10%
H-index 48
SCI收录状况 Science Citation Index Expanded
官方审稿时间
网友分享审稿时间 数据统计中,敬请期待。
PubMed Central (PML) http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1756-4646%5BISSN%5D
投稿指南
期刊投稿网址 http://ees.elsevier.com/jff/
收稿范围

Announcement: From January 2020, Journal of Functional Foods will become an open access journal. Authors who publish in the Journalwill be able make their work immediately, permanently, and freely accessible.

Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. Journal of Functional Foods will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. 

Authors will pay an article publishing charge (APC), have a choice of license options, and retain copyright to their published work. The APC will be requested after peer review and acceptance and will be required for all accepted articles submitted after the 31st of December 2019. The APC for Journal of Functional Foods will be USD 1750 (excluding taxes). 

Please note: Authors who have submitted papers before the 31st of December 2019will have their accepted paper published in Journal of Functional Foods at no charge. Authors submitting papers after this date will be requested to pay the APC. For full information on publishing your paper open access in Journal of Functional Foods, visit the journal's guide for authors, or visit our FAQs page. 

The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects. 

Papers will cover topics such as new food bioactives; efficacy and safety of bioactive compounds, and other healthy food constituents using genomic, chemical and biochemical technologies.
Characterisation of healthy foods and functional constituents with reference to product development; preparation of natural and synthetic ingredients for use in foods, effects of processing (including packaging and storage) on functionality and improvement of product quality; verification, quality control and traceability of natural and synthetic functional food ingredients and products will be considered. 
The regulatory aspects of functional foods and related issues e.g. labelling, substantiation of health claims are also of interest together with those dealing with the value creation on the food chains based on the nutritional/healthy aspects. 

The following papers are not within the scope of the Journal:

  • Papers only dealing with food analysis and characterization of food structure and composition
  • Papers focusing on the absorption kinetic of single bioactives
  • Papers dealing with pure compounds having no connection with food


收录体裁
Original research articles, review papers, perspective commentaries and opinion pieces, and rapid communications.
投稿指南 https://www.elsevier.com/journals/journal-of-functional-foods/1756-4646/guide-for-authors
投稿模板
参考文献格式 https://www.elsevier.com/journals/journal-of-functional-foods/1756-4646/guide-for-authors
编辑信息

Editor-in-Chief

Professor Vincenzo Fogliano, PhD

Wageningen University & Research Food Quality and Design Group, Wageningen, Netherlands Food biochemistry, Acrylamides, Functional foods, Food analysis & quality, Product development

Dr. Mingfu Wang, PhD

University of Hong Kong School of Biological Sciences, Pokfulam Road, Hong Kong, Hong Kong Nutrition, Food analysis, Polyphenols, Phytochemicals

Associate Editors

Dr. Adele Costabile, PhD

University of Roehampton Health Science Research Centre, London, United KingdomMicrobiota, Metabolism, Nutrition

Dr. Linda Giblin, PhD

Teagasc Food Research Centre Moorepark, Moorepark, Ireland Satiety, Lipolysis, Glycemia, Nutrient sensing in the gut, Bioactive peptides, Genotype-phenotype interactions, Adiposity

Dr. Dejian Huang, PhD

National University of Singapore Department of Chemistry, Singapore, SingaporeDetection of bioactive molecules, Food chemistry

Assoc. Professor Mario Roberto Marostica Junior, PhD

State University of Campinas Department of Food and Nutrition, CAMPINAS, BrazilNutrition

Professor Elvira de Mejia, PhD

University of Illinois at Urbana-Champaign Department of Food Science and Human Nutrition, Urbana, Illinois, United States Nutrition, Anthocyanins, Peptides

Professor Kazuo Miyashita, PhD

Hokkaido University, Faculty of Fisheries Sciences, Department Bioresources Chemistry, Hakodate, Japan Fatty Acids, Food Chemistry, Nutrition, Antioxidant Activity, Metabolic Diseases, Lipids

Dr. Kieran Tuohy, PhD

Edmund Mach Foundation Agrarian Institute of San Michele, Trento, Italy Nutrition, Food quality, Nutrigenomics, Microbiota, Metabolomics

Assoc. Professor Chibuike C. Udenigwe, PhD

University of Ottawa Department of Chemistry and Biomolecular Sciences, Ottawa, Ontario, Canada Food biochemistry, Food proteomics and peptidomics, Nano-bio interactions, Allergens

Dr. Jianping Wu, PhD

University of Alberta Department of Agricultural Food and Nutritional Science, Edmonton, Alberta, Canada Food Biochemistry, Food Processing and Engineering, Peptides

Founding Editor

Dr. Fereidoon Shahidi, PhD

Memorial University of Newfoundland Department of Biochemistry, St John's, Newfoundland and Labrador, Canada Functional Foods

Editorial Board Members

Professor Cesarettin Alasalvar, PhD

TUBITAK Marmara Research Centre Food Institute, Gebze, Turkey Nutrition, Food composition, Bioactives, Phytochemicals

Dr. Emilio Alvarez Parrilla, PhD

Autonomous University of Ciudad Juárez Department of Biochemistry, Chihuahua, MexicoAntioxidants, Food chemistry

Professor Zhen-Yu Chen, PhD

State Key Laboratory of Agrobiotechnology, New Territories, Hong Kong Functional Foods, Nutraceuticals, Lipids, Cholesterol, Microbiota, Fatty acids

Dr. Cristina Delgado Andrade, PhD

Institute of Science and Technology Food and Nutrition, Madrid, Spain Health-diet interactions, Food processing contaminants, Bioavailability

Professor Richard J. FitzGerald, PhD

University of Limerick Department of Biological Sciences, Limerick, Ireland Food Proteins and Peptides, Enzymatic Hydrolysis, Bioactive Peptides, Functional Foods

Professor Tara Grauwet, PhD

Katholieke Universiteit Leuven Faculty of Bioscience Engineering Laboratory of Food Technology, Heverlee, Belgium Food digestion, Food structure

Dr. Rita Hickey, PhD

Teagasc Food Research Centre Moorepark, Moorepark, Ireland Milk glycobiology and host-microbial interactions in the gastro-intestinal tract

Professor Amin Ismail, PhD, FNSM

Universiti Putra Malaysia Faculty of Medicine and Health Sciences, Serdang, MalaysiaChemistry & Biochemistry of Foods, Food Composition Analysis, Antoxidant, Polyphenols

Professor Kazuki Kanazawa, PhD

Kobe University Faculty of Agriculture Graduate School of Agricultural Science, Kobe, Japan Reactive oxygen species (ROS), Lipid metabolism, Polyphenols, Flavonoids, Functional Food Factors

Dr. Paola Lavermicocca, PhD

Institute of Sciences of Food Production National Research Council, Colleretto Giacosa, Italy Food microbiology, Probiotic foods, Technological bacteria, Food quality, Food preservation

Dr. Hua-Bin Li, PhD

Zhongshan University School of Public Health, Guangzhou, China Antioxidants, Medicinal Plants, Chromatography, Antioxidants

Dr. Jose Manuel Lorenzo, PhD

Meat Technological Centre, Ourense, Spain Bioactive compounds, Food quality and safety

Professor Min-Hsiung Pan, PhD

National Taiwan University Institute of Food Science and Technology, Taipei, Taiwan Food chemistry, Health and Functional Foods, Disease Chemoprevention

Dr. Glaucia Maria Pastore, PhD

State University of Campinas Faculty of Food Engineering, Campinas, São Paulo, BrazilFood Biochemistry

Dr. Shengmin Sang, PhD

North Carolina Agricultural and Technical State University Center for Excellence in Post-Harvest Technologies, Kannapolis, North Carolina, United States Metabolomics, Bioactive natural products, Bioactive components structure

Dr. Ken Sato, PhD

Kyoto University Graduate School of Agriculture Division of Applied Biosciences, Kyoto, Japan Food chemistry, food function, nutrition, peptides, protein chemistry

Assoc. Professor Gautam Sethi, PhD

National University of Singapore Department of Pharmacy, Singapore, Singapore Cancer, Chemoprevention, Natural Products, Functional Foods, Transcription Factor

Dr. Veronika Somoza, PhD

University of Vienna Department of Physiological Chemistry, Wien, Austria Nutrition, Molecular food science, Food bioactives, Biochemistry

Dr. Paola Vitaglione, PhD

University of Napoli Federico II Department of Agriculture, Portici, Italy Bioavailability of bioactive compounds, Food composition/structure, Food in disease prevention

Professor Paul de Vos, PhD

Academic Medical Centre Groningen Department of Pathology and Medical Biology, Groningen, Netherlands Biocompatibility, Biomaterials, Immunology, Diabetes

Professor Yu-Ming Wang, PhD

Ocean University of China College of Food Science and Engineering, Qingdao, Shandong Province, China Food nutrition, Function food ingredients, Lipid metabolism, Brain function

Dr. Gary Williamson, PhD

University of Leeds School of Food Science and Nutrition, Leeds, United Kingdom Diet and health, Flavonoids, Phenolic acids, Polyphenols, Diabetes

Professor Jianhua Xie, PhD

State Key Laboratory of Food Science and Technology, Nanchang, China Polysaccharide, Dietary fiber, Bioactivities

Professor Gow-Chin Yen, PhD

National Chung Hsing University Department of Food Science, Taichung, Taiwan Lipids, Free radicals, Antioxidants, Nutraceuticals, Gene expression

Professor Xiaoxiong Zeng, PhD

Nanjing Agricultural University College of Food Science and Technology, Nanjing, ChinaNatural products, Dietary fibers, Interaction, Gut microbiota, Food nanotechnology

Professor Zhongkai Zhou, PhD

Tianjin University of Science and Technology College of Food Engineering and Biotechnology, Tianjin, China Starch digestion, Carbohydrates, Microbiota, Polyphenols


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