Journal Of Functional Foods SCIE

國際簡(jiǎn)稱：J FUNCT FOODS 參考譯名：功能食品雜志

主要研究方向：FOOD SCIENCE & TECHNOLOGY 非預(yù)警期刊審稿周期：約2.3個(gè)月

《功能食品雜志》(Journal Of Functional Foods)是一本由Elsevier Ltd出版的以FOOD SCIENCE & TECHNOLOGY為研究特色的國際期刊，發(fā)表該領(lǐng)域相關(guān)的原創(chuàng)研究文章、評(píng)論文章和綜述文章，及時(shí)報(bào)道該領(lǐng)域相關(guān)理論、實(shí)踐和應(yīng)用學(xué)科的最新發(fā)現(xiàn)，旨在促進(jìn)該學(xué)科領(lǐng)域科學(xué)信息的快速交流。該期刊是一本開放期刊，近三年沒有被列入預(yù)警名單。該期刊享有很高的科學(xué)聲譽(yù)，影響因子不斷增加，發(fā)行量也同樣高。

2區(qū) 中科院分區(qū)
Q2 JCR分區(qū)
542 年發(fā)文量
3.8 IF影響因子
開放是否OA
63 H-index
2009 創(chuàng)刊年份
6 issues/year 出版周期
English 出版語言

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.

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Journal Of Functional Foods期刊信息

ISSN：1756-4646
出版語言：English
是否OA：開放
E-ISSN：2214-9414
出版地區(qū)：NETHERLANDS
是否預(yù)警：否
出版商：Elsevier Ltd
出版周期：6 issues/year
創(chuàng)刊時(shí)間：2009
開源占比：0.9656
Gold OA文章占比：97.39%
OA被引用占比：0.1453...
出版國人文章占比：0.35
出版撤稿占比：0
研究類文章占比：96.13%

Journal Of Functional Foods CiteScore評(píng)價(jià)數(shù)據(jù)（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指數(shù)

9.6

0.9

1.117

學(xué)科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q1	37 / 389	90%
大類：Agricultural and Biological Sciences 小類：Medicine (miscellaneous)	Q1	41 / 398	89%
大類：Agricultural and Biological Sciences 小類：Nutrition and Dietetics	Q1	16 / 140	88%

名詞解釋：CiteScore 是衡量期刊所發(fā)表文獻(xiàn)的平均受引用次數(shù)，是在 Scopus 中衡量期刊影響力的另一個(gè)指標(biāo)。當(dāng)年CiteScore 的計(jì)算依據(jù)是期刊最近4年（含計(jì)算年度）的被引次數(shù)除以該期刊近四年發(fā)表的文獻(xiàn)數(shù)。例如，2022年的 CiteScore 計(jì)算方法為：2022年的 CiteScore =2019-2022年收到的對(duì)2019-2022年發(fā)表的文件的引用數(shù)量÷2019-2022年發(fā)布的文獻(xiàn)數(shù)量注：文獻(xiàn)類型包括：文章、評(píng)論、會(huì)議論文、書籍章節(jié)和數(shù)據(jù)論文。

Journal Of Functional Foods中科院評(píng)價(jià)數(shù)據(jù)

中科院 2023年12月升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	否	農(nóng)林科學(xué)	2區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 營養(yǎng)學(xué)	2區(qū) 3區(qū)

中科院 2022年12月升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
是	否	農(nóng)林科學(xué)	2區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 營養(yǎng)學(xué)	2區(qū) 3區(qū)

中科院 2021年12月舊的升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	農(nóng)林科學(xué)	2區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 營養(yǎng)學(xué)	3區(qū) 3區(qū)

中科院 2021年12月基礎(chǔ)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	工程技術(shù)	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 營養(yǎng)學(xué)	2區(qū) 3區(qū)

中科院 2021年12月升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	農(nóng)林科學(xué)	2區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 營養(yǎng)學(xué)	3區(qū) 3區(qū)

中科院 2020年12月舊的升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	農(nóng)林科學(xué)	2區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 營養(yǎng)學(xué)	2區(qū) 2區(qū)

Journal Of Functional Foods JCR評(píng)價(jià)數(shù)據(jù)（2023-2024年最新版）

按JIF指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	56 / 173	67.9%
學(xué)科：NUTRITION & DIETETICS	SCIE	Q2	35 / 114	69.7%

按JCI指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	40 / 173	77.17%
學(xué)科：NUTRITION & DIETETICS	SCIE	Q1	24 / 114	79.39%

Journal Of Functional Foods歷年數(shù)據(jù)統(tǒng)計(jì)

影響因子

中科院分區(qū)

Journal Of Functional Foods中國學(xué)者發(fā)文選摘

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
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
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
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
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
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
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
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