Journal Of Functional Foods SCIE

国际简称：J FUNCT FOODS 参考译名：功能食品杂志

主要研究方向：FOOD SCIENCE & TECHNOLOGY 非预警期刊审稿周期：约2.3个月

《功能食品杂志》(Journal Of Functional Foods)是一本由Elsevier Ltd出版的以FOOD SCIENCE & TECHNOLOGY为研究特色的国际期刊，发表该领域相关的原创研究文章、评论文章和综述文章，及时报道该领域相关理论、实践和应用学科的最新发现，旨在促进该学科领域科学信息的快速交流。该期刊是一本开放期刊，近三年没有被列入预警名单。该期刊享有很高的科学声誉，影响因子不断增加，发行量也同样高。

2区中科院分区
Q2 JCR分区
542 年发文量
3.8 IF影响因子
开放是否OA
63 H-index
2009 创刊年份
6 issues/year 出版周期
English 出版语言

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
出版语言：English
是否OA：开放
E-ISSN：2214-9414
出版地区：NETHERLANDS
是否预警：否
出版商：Elsevier Ltd
出版周期：6 issues/year
创刊时间：2009
开源占比：0.9656
Gold OA文章占比：97.39%
OA被引用占比：0.1453...
出版国人文章占比：0.35
出版撤稿占比：0
研究类文章占比：96.13%

Journal Of Functional Foods CiteScore评价数据（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指数

9.6

0.9

1.117

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	37 / 389	90%
大类：Agricultural and Biological Sciences 小类：Medicine (miscellaneous)	Q1	41 / 398	89%
大类：Agricultural and Biological Sciences 小类：Nutrition and Dietetics	Q1	16 / 140	88%

名词解释：CiteScore 是衡量期刊所发表文献的平均受引用次数，是在 Scopus 中衡量期刊影响力的另一个指标。当年CiteScore 的计算依据是期刊最近4年（含计算年度）的被引次数除以该期刊近四年发表的文献数。例如，2022年的 CiteScore 计算方法为：2022年的 CiteScore =2019-2022年收到的对2019-2022年发表的文件的引用数量÷2019-2022年发布的文献数量注：文献类型包括：文章、评论、会议论文、书籍章节和数据论文。

Journal Of Functional Foods中科院评价数据

中科院 2023年12月升级版

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

中科院 2022年12月升级版

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

中科院 2021年12月旧的升级版

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

中科院 2021年12月基础版

Top期刊	综述期刊	大类学科		小类学科
否	否	工程技术	3区	FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 营养学	2区 3区

中科院 2021年12月升级版

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

中科院 2020年12月旧的升级版

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

Journal Of Functional Foods JCR评价数据（2023-2024年最新版）

按JIF指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	56 / 173	67.9%
学科：NUTRITION & DIETETICS	SCIE	Q2	35 / 114	69.7%

按JCI指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	40 / 173	77.17%
学科：NUTRITION & DIETETICS	SCIE	Q1	24 / 114	79.39%

Journal Of Functional Foods历年数据统计

影响因子

中科院分区

Journal Of Functional Foods中国学者发文选摘

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