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期刊名字 | Journal of Functional Foods J FUNCT FOODS （此期刊被最新的JCR期刊SCIE收录） LetPub评分 7.7
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声誉 8.3 影响力 6.9 速度 8.8 | |||||||||||||||||||||||||
| 期刊ISSN | 1756-4646 | 微信扫码收藏此期刊 | ||||||||||||||||||||||||
| 2022-2023最新影响因子 （数据来源于搜索引擎） | 5.6 点击查看影响因子趋势图 | |||||||||||||||||||||||||
| 实时影响因子 | 截止2023年9月27日：2.324 | |||||||||||||||||||||||||
| 2022-2023自引率 | 1.80%点击查看自引率趋势图 | |||||||||||||||||||||||||
| 五年影响因子 | 5.3 | |||||||||||||||||||||||||
| h-index | 63 | |||||||||||||||||||||||||
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| 期刊简介 | 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. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. 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. | |||||||||||||||||||||||||
| 期刊官方网站 | http://www.journals.elsevier.com/journal-of-functional-foods/ | |||||||||||||||||||||||||
| 期刊投稿网址 | https://www.editorialmanager.com/JFF | |||||||||||||||||||||||||
| 期刊语言要求 | Language Please write your text in good English (American or British usage is accepted, but not a mixture of these). Authors who feel their English language manuscript may require editing to eliminate possible grammatical or spelling errors and to conform to correct scientific English may wish to use the English Language Editing service. 经LetPub语言功底雄厚的美籍native English speaker精心编辑的稿件，不仅能满足Journal of Functional Foods的语言要求，还能让Journal of Functional Foods编辑和审稿人得到更好的审稿体验，让稿件最大限度地被Journal of Functional Foods编辑和审稿人充分理解和公正评估。LetPub的专业SCI论文编辑服务（包括SCI论文英语润色，同行资深专家修改润色，SCI论文专业翻译，SCI论文格式排版，专业学术制图等）帮助作者准备稿件，已助力全球15万+作者顺利发表论文。部分发表范例可查看：服务好评 论文致谢 。 提交文稿 | |||||||||||||||||||||||||
| 是否OA开放访问 | Yes | |||||||||||||||||||||||||
OA期刊相关信息 | 文章处理费：需要（ USD1900; ） 文章处理费豁免：查看说明 其他费用：没有 期刊主题关键词：probiotics、dietary supplements、nutrition、functional foods 相关链接：Aims & ScopeAuthor InstructionsEditorial BoardBlind peer review | |||||||||||||||||||||||||
| 通讯方式 | RADARWEG 29, AMSTERDAM, NETHERLANDS, 1043 NX | |||||||||||||||||||||||||
| 出版商 | Elsevier Ltd | |||||||||||||||||||||||||
| 涉及的研究方向 | FOOD SCIENCE & TECHNOLOGY- | |||||||||||||||||||||||||
| 出版国家或地区 | NETHERLANDS | |||||||||||||||||||||||||
| 出版语言 | English | |||||||||||||||||||||||||
| 出版周期 | ||||||||||||||||||||||||||
| 出版年份 | 2009 | |||||||||||||||||||||||||
| 年文章数 | 474点击查看年文章数趋势图 | |||||||||||||||||||||||||
| Gold OA文章占比 | 96.56% | |||||||||||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 95.36% | |||||||||||||||||||||||||
| WOS期刊SCI分区 （ 2022-2023年最新版） | WOS分区等级：1区
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| 中科院《国际期刊预警 名单（试行）》名单 | 2023年01月发布的2023版：不在预警名单中 2021年12月发布的2021版：不在预警名单中 2021年01月发布的2020版：不在预警名单中 | |||||||||||||||||||||||||
| 中科院SCI期刊分区 （ 2022年12月最新升级版） | 点击查看中科院SCI期刊分区趋势图
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| 中科院SCI期刊分区 （ 2021年12月基础版） |
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| 中科院SCI期刊分区 （ 2021年12月升级版） |
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| 中科院SCI期刊分区 （ 2020年12月旧的升级版） |
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| SCI期刊收录coverage | Science Citation Index Expanded (SCIE) (2020年1月，原SCI撤销合并入SCIE，统称SCIE) Scopus (CiteScore) Directory of Open Access Journals (DOAJ) | |||||||||||||||||||||||||
| PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1756-4646%5BISSN%5D | |||||||||||||||||||||||||
| 平均审稿速度 | 网友分享经验： 平均2.3个月 | |||||||||||||||||||||||||
| 平均录用比例 | 网友分享经验： 较易 | |||||||||||||||||||||||||
| LetPub助力发表 | 经LetPub编辑的稿件平均录用比例是未经润色的稿件的1.5倍，平均审稿时间缩短40%。众多作者在使用LetPub的专业SCI论文编辑服务（包括SCI论文英语润色，同行资深专家修改润色，SCI论文专业翻译，SCI论文格式排版，专业学术制图等）后论文在Journal of Functional Foods顺利发表。
快看看作者怎么说吧：服务好评 论文致谢 | |||||||||||||||||||||||||
| 期刊常用信息链接 |
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| 中国学者近期发表的论文 | |
| 1. | Isolation of melanoidins from heat-moisture treated ginseng and its inhibitory effect on choline metabolism Author: Liu, Rui; Wu, Qifan; Xu, Jiaqi; Gao, Yuhong; Zhi, Zijian; Wu, Tao; Sui, Wenjie; Zhang, Min Journal: JOURNAL OF FUNCTIONAL FOODS. 2023; Vol. 100, Issue , pp. -. DOI: 10.1016/j.jff.2022.105370 DOI |
| 2. | Schisandrin ameliorates diabetic nephropathy via regulating of PI3K/Akt/NF-kappa B-mediated inflammation and TGF-beta 1-induced fibrosis in HFD/STZ-induced C57BL/6J mice Author: Zhang, Yu-Zhuo; Fan, Mei-Ling; Zhang, Wei-Zhe; Liu, Wei; Li, Hui-Ping; Ren, Shen; Jiang, Shuang; Song, Ming-Jie; Wang, Zi; Li, Wei Journal: JOURNAL OF FUNCTIONAL FOODS. 2023; Vol. 100, Issue , pp. -. DOI: 10.1016/j.jff.2022.105376 DOI |
| 3. | Cinnamomum cassia Presl flavonoids prevent hyperglycemia-induced cognitive impairment via inhibiting of AGEs accumulation and oxidative stress Author: Li, Hemei; Zhou, Jinling; Liu, Sitong; Chen, Xiuting; Qin, Tiantian; Huang, Guodong; Luo, Peizhen; Hu, Ying; Xia, Xing Journal: JOURNAL OF FUNCTIONAL FOODS. 2023; Vol. 100, Issue , pp. -. DOI: 10.1016/j.jff.2022.105374 DOI |
| 4. | Anti-atherosclerosis effect of nobiletin via PINK1/Parkin-mediated mitophagy and NLRP3 inflammasome signaling pathway Author: Deng, Yudi; Tu, Yali; Yang, Xushan; Liao, Xiaoshan; Xia, Zijun; Liao, Wenzhen Journal: JOURNAL OF FUNCTIONAL FOODS. 2023; Vol. 100, Issue , pp. -. DOI: 10.1016/j.jff.2022.105369 DOI |
| 5. | Alginic acid, a functional dietary ingredient derived from Ecklonia maxima stipe, attenuates the pro-inflammatory responses on particulate matter-induced lung macrophages Author: Nagahawatta, D. P.; Lee, Hyo-Geun; Liyanage, N. M.; Jayawardhana, H. H. A. C. K.; Wang, Lei; Kim, Hyun-Soo; Jeon, You-Jin Journal: JOURNAL OF FUNCTIONAL FOODS. 2023; Vol. 104, Issue , pp. -. DOI: 10.1016/j.jff.2023.105539 DOI |
| 6. | MiR-22-3p modulated the antioxidant activity of curcumin via targeting the cardiolipin synthase gene CRLS1 in LO2 cells Author: Sun, Xiaoting; Li, Yuanyuan; Lin, Yanqi; Mei, Yuanyuan; Lin, Lingli; Ho, Kuo-Ting; Zhan, Jialin; Chen, Chaoxiang; Zeng, Jun; Li, Jian; Liu, Jingwen; Li, Guiling Journal: JOURNAL OF FUNCTIONAL FOODS. 2023; Vol. 104, Issue , pp. -. DOI: 10.1016/j.jff.2023.105541 DOI |
| 7. | Identification of coniferyl ferulate as the bioactive compound behind the xanthine oxidase inhibitory activity of Chuanxiong Rhizome Author: Wang, Hui; Zhang, Hongwei; Zhang, Xiaomei; Yin, Yichen; Ding, Guiquan; Tang, Xiaowen; Hou, Pengyi; Sun, Shiwei; Wang, Wei Journal: JOURNAL OF FUNCTIONAL FOODS. 2023; Vol. 100, Issue , pp. -. DOI: 10.1016/j.jff.2022.105378 DOI |
| 8. | Oxyresveratrol from mulberry branch extract protects HUVECs against oxidized Low-density Lipoprotein-induced oxidative injury via activation of the Nrf-2/HO-1 pathway Author: Shi, Xiaowen; Xu, Li; Zhang, Jianqin; Mo, Juanfen; Zhuang, Pei; Zheng, Li Journal: JOURNAL OF FUNCTIONAL FOODS. 2023; Vol. 100, Issue , pp. -. DOI: 10.1016/j.jff.2022.105371 DOI |
| 9. | Potentiality assessment of microbial action on combined agri-food industrial wastes in amino acids catabolism Author: Tuly, Jamila A.; Ma, Haile; Zabed, Hossain M.; Janet, Quaisie; Godana, Esa Abiso; Chen, Gu; Ekumah, John-Nelson Journal: JOURNAL OF FUNCTIONAL FOODS. 2023; Vol. 100, Issue , pp. -. DOI: 10.1016/j.jff.2022.105377 DOI |
| 10. | Protective effect of kaempferol against cognitive and neurological disturbances induced by D-galactose and aluminum chloride in mice Author: Lin, He; Wang, Xinhe; Zhao, Jiarui; Lin, Zhe Journal: JOURNAL OF FUNCTIONAL FOODS. 2023; Vol. 100, Issue , pp. -. DOI: 10.1016/j.jff.2022.105385 DOI |
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