当前位置: X-MOL首页SCI期刊查询及投稿分析系统 › Food & Function杂志
Food & Function
基本信息
期刊名称 Food & Function
FOOD FUNCT
期刊ISSN 2042-6496
期刊官方网站 http://pubs.rsc.org/en/journals/journalissues/fo
是否OA No
出版商 Royal Society of Chemistry
出版周期
文章处理费 登录后查看
始发年份 2010
年文章数 758
影响因子 5.1(2023)  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
农林科学1区 BIOCHEMISTRY & MOLECULAR BIOLOGY 生化与分子生物学3区
FOOD SCIENCE & TECHNOLOGY 食品科技2区
CiteScore
CiteScore排名 CiteScore SJR SNIP
学科 排名 百分位 10.1 1.073 1.032
Agricultural and Biological Sciences
Food Science
35/389 91%
补充信息
自引率 3.9%
H-index 53
SCI收录状况 Science Citation Index Expanded
官方审稿时间 登录后查看
网友分享审稿时间 数据统计中,敬请期待。
接受率 登录后查看
PubMed Central (PMC) http://www.ncbi.nlm.nih.gov/nlmcatalog?term=2042-6496%5BISSN%5D
投稿指南
期刊投稿网址 https://mc.manuscriptcentral.com/food
收稿范围
Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish novel, cutting-edge, original research focussing on food, its nutrients and their relation to human health and nutrition.

We welcome research describing the:

Physical properties and structure of food and how this relates to sensory perception and human health
Biochemical and physiological actions of food components
Interactions between foods, gut microbiota and human physiology
Nutritional and biological evaluation of food
Clinical and population studies using food or food components
Development of biomarkers of food intake and effects on human health
We also welcome systematic reviews and meta-analyses of existing studies in the literature, provided these are objective and scientifically valid
Food in this context is defined as materials of plant, animal or mineral origin, which are consumed orally (by humans) for pleasure and to sustain growth and vital processes.

Examples of research topics that are of interest to be published in Food & Function are:

Chemistry and physics of food components and digestion processes
Relationship between the physical properties/structure of food and nutrition and human health - for example, impact of food matrix or processing on nutrient release and uptake
Molecular properties and physiological effects of food components (nutrients, fibres, essential micronutrients, phytochemicals, bioactives, food substitutes, novel ingredients, allergens, flavours and fragrances)
Nutritional and health effects of food including bioavailability and metabolism assessment of food components (nutrients, micronutrients and other microconstituents)
Efficacy and mechanisms of food constituents in the body - including biomarkers of intakes, exposure and effects
Impacts of foods/food components on gut microorganisms and human physiology - For example impact of fermented foods
Role of nutrition and diet in human disease prevention and development
Cellular and molecular effects/mechanisms of food/food components
image block
The following types of research are not within the scope of Food & Function:

Research relating to traditional herbal medicines, medicinal plants or active compounds extracted from such plants (materials that are primarily consumed as medicine, i.e. the intended purpose is primarily to treat, cure or prevent a non-deficiency disease) or relating to foods not recognised as human diet contributors
Animal nutrition research that is not primarily designed as a model to benefit human nutrition (for example, studies of growth/accretion, heat stress, weaning, ruminant digestion, meat quality, etc.)
Treatments administered by non-oral routes such as injection (subcutaneous, intramuscular, intraperitoneal, etc.), dermal/transdermal, rectal, inhalation, nasal, etc. Exceptions are when such routes of administration are used for mechanistic/control purposes in the experimental design
Pharmacological/pharmaceutical approaches: Encapsulation, emulsification and/or pure controlled release of compounds or bioactives that do not come directly from edible foods, such as dietary supplements - these are better suited to a pharmaceutical journal
In vitro or in vivo studies with poorly defined (insufficiently characterised) extracts and studies without appropriate controls will not be considered
Cells studies not considering the metabolism of food components ingested – for example, irrelevant exposure of cells to compounds not present in the body after absorption
Manuscripts with only a fully theoretical/bioinformatic approach and without appropriate support from analytical evidence will not be considered for publication
Studies focussing solely on food engineering, preservation and sustainable technologies – these can be published in our companion journal Sustainable Food Technology
Pure food analysis - these can be published in Analytical Methods
收录体裁
Communications
Full papers
Reviews
Comments
投稿指南 https://www.rsc.org/publishing/journals/guidelines/
投稿模板 https://www.rsc.org/journals-books-databases/journal-authors-reviewers/author-tools-services/
参考文献格式 https://www.rsc.org/journals-books-databases/journal-authors-reviewers/author-tools-services/
编辑信息

Editor-in-chief

Christine Morand, INRA, France

Associate editors

Laura Bravo-Clemente, Institute of Food Science, Technology and Nutrition, Spain

Mario FerruzziNorth Carolina State University, USA

Isabel C F R Ferreira, Polytechnic Institute of Bragança, Portugal

Monica Galleano, University of Buenos Aires, Argentina

Francisco GoycooleaUniversity of Leeds, UK 

Duo Li, Qingdao University, China

Ana Rodriguez-Mateos, King's College London, UK

Hang Xiao, University of Massachusetts Amherst, USA

Members

Hitoshi Ashida, Kobe University, Japan

我要分享  (欢迎您来完善期刊的资料,分享您的实际投稿经验)
研究领域:
投稿录用情况: 审稿时间:  个月返回审稿结果
本次投稿点评:
提交
down
wechat
bug