Journal Of Functional Foods SCIE
國際簡稱：J FUNCT FOODS 參考譯名：功能食品雜志
主要研究方向：FOOD SCIENCE & TECHNOLOGY 非預警期刊 審稿周期： 約2.3個月
《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，發表該領域相關的原創研究文章、評論文章和綜述文章，及時報道該領域相關理論、實踐和應用學科的最新發現，旨在促進該學科領域科學信息的快速交流。該期刊是一本開放期刊，近三年沒有被列入預警名單。該期刊享有很高的科學聲譽，影響因子不斷增加，發行量也同樣高。
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：NETHERLANDS
- 是否預警：否
- 出版商：Elsevier Ltd
- 出版周期：6 issues/year
- 創刊時間：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評價數據（2024年最新版）
| CiteScore | SJR | SNIP | CiteScore 指數 | ||||||||||||||||
| 9.6 | 0.9 | 1.117 |
|
名詞解釋：CiteScore 是衡量期刊所發表文獻的平均受引用次數，是在 Scopus 中衡量期刊影響力的另一個指標。當年CiteScore 的計算依據是期刊最近4年（含計算年度）的被引次數除以該期刊近四年發表的文獻數。例如，2022年的 CiteScore 計算方法為：2022年的 CiteScore =2019-2022年收到的對2019-2022年發表的文件的引用數量÷2019-2022年發布的文獻數量 注：文獻類型包括：文章、評論、會議論文、書籍章節和數據論文。
Journal Of Functional Foods中科院評價數據
中科院 2023年12月升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 是 | 否 | 農林科學 | 2區 | FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 營養學 | 2區 3區 |
中科院 2022年12月升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 是 | 否 | 農林科學 | 2區 | FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 營養學 | 2區 3區 |
中科院 2021年12月舊的升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 否 | 否 | 農林科學 | 2區 | FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 營養學 | 3區 3區 |
中科院 2021年12月基礎版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 否 | 否 | 工程技術 | 3區 | FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 營養學 | 2區 3區 |
中科院 2021年12月升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 否 | 否 | 農林科學 | 2區 | FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 營養學 | 3區 3區 |
中科院 2020年12月舊的升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 否 | 否 | 農林科學 | 2區 | FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 營養學 | 2區 2區 |
Journal Of Functional Foods JCR評價數據（2023-2024年最新版）
| 按JIF指標學科分區 | 收錄子集 | 分區 | 排名 | 百分位 |
| 學科：FOOD SCIENCE & TECHNOLOGY | SCIE | Q2 | 56 / 173 |
67.9% |
| 學科：NUTRITION & DIETETICS | SCIE | Q2 | 35 / 114 |
69.7% |
| 按JCI指標學科分區 | 收錄子集 | 分區 | 排名 | 百分位 |
| 學科：FOOD SCIENCE & TECHNOLOGY | SCIE | Q1 | 40 / 173 |
77.17% |
| 學科：NUTRITION & DIETETICS | SCIE | Q1 | 24 / 114 |
79.39% |
Journal Of Functional Foods歷年數據統計
影響因子
中科院分區
Journal Of Functional Foods中國學者發文選摘
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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
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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
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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
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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
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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
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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
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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
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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
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