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Journal Of Functional Foods

Journal Of Functional Foods
期刊全称:Journal Of Functional Foods
简称:J FUNCT FOODS
ISSN:1756-4646
ESSN:1756-4646
研究方向:FOOD SCIENCE & TECHNOLOGY
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Journal Of Functional Foods英文简介

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.

Journal Of Functional Foods中文简介

《Journal Of Functional Foods》是一本由ELSEVIER出版商出版的专业工程技术期刊,该刊创刊于2009年,刊期6 issues/year,该刊已被国际权威数据库SCIE收录。在中科院最新升级版分区表中,该刊分区信息为大类学科:农林科学 2区,小类学科:食品科技 3区;营养学 3区;在JCR(Journal Citation Reports)分区等级为Q2。该刊发文范围涵盖食品科技等领域,旨在及时、准确、全面地报道国内外食品科技工作者在该领域取得的最新研究成果、工作进展及学术动态、技术革新等,促进学术交流,鼓励学术创新。2021年影响因子为5.223,平均审稿速度约2.3个月。

中科院分区最新升级版(当前数据版本:2021年12月最新升级版)

大类学科 分区 小类学科 分区 Top期刊 综述期刊
农林科学 2区 FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 营养学 3区 3区

JCR分区(当前数据版本:2021-2022年最新版)

JCR分区等级 JCR所属学科 分区 影响因子
Q2 NUTRITION & DIETETICS Q2 5.223
FOOD SCIENCE & TECHNOLOGY Q2

期刊指数

影响因子 h-index Gold OA文章占比 研究类文章占比 OA开放访问 平均审稿速度
5.223 63 66.65% 94.46% 开放 约2.3个月

IF值(影响因子)趋势图


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