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Journal Of Functional FoodsSCIE

国际简称：J FUNCT FOODS 参考译名：功能食品杂志

中科院分区
2区
CiteScore分区
Q1
JCR分区
Q2

基本信息：: ISSN：1756-4646; E-ISSN：2214-9414; 是否OA：开放; 是否预警：否; TOP期刊：是

出版信息：: 出版地区：NETHERLANDS; 出版商：Elsevier Ltd; 出版语言：English; 出版周期：6 issues/year; 出版年份：2009; 研究方向：FOOD SCIENCE & TECHNOLOGY

评价信息：: 影响因子：3.8; H-index：63; CiteScore指数：9.6; SJR指数：0.9; SNIP指数：1.117

发文数据：: Gold OA文章占比：97.39%; 研究类文章占比：96.13%; 年发文量：542; 自引率：0.0178...; 开源占比：0.9656; 出版撤稿占比：0; 出版国人文章占比：0.35; OA被引用占比：0.1453...

投稿咨询加急见刊

英文简介期刊介绍 CiteScore数据中科院SCI分区 JCR分区发文数据常见问题

英文简介Journal Of Functional Foods期刊介绍

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.

期刊简介Journal Of Functional Foods期刊介绍

《Journal Of Functional Foods》自2009出版以来，是一本农林科学优秀杂志。致力于发表原创科学研究结果，并为农林科学各个领域的原创研究提供一个展示平台，以促进农林科学领域的的进步。该刊鼓励先进的、清晰的阐述，从广泛的视角提供当前感兴趣的研究主题的新见解，或审查多年来某个重要领域的所有重要发展。该期刊特色在于及时报道农林科学领域的最新进展和新发现新突破等。该刊近一年未被列入预警期刊名单，目前已被权威数据库SCIE收录，得到了广泛的认可。

该期刊投稿重要关注点：

预计审稿时间：约2.3个月
国际TOP期刊
农林科学
FOOD SCIENCE & TECHNOLOGY
SCIE
中科院2区
非预警

Cite Score数据（2024年最新版）Journal Of Functional Foods Cite Score数据

CiteScore：9.6
SJR：0.9
SNIP：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%

CiteScore 是由Elsevier(爱思唯尔)推出的另一种评价期刊影响力的文献计量指标。反映出一家期刊近期发表论文的年篇均引用次数。CiteScore以Scopus数据库中收集的引文为基础，针对的是前四年发表的论文的引文。CiteScore的意义在于，它可以为学术界提供一种新的、更全面、更客观地评价期刊影响力的方法，而不仅仅是通过影响因子(IF)这一单一指标来评价。

历年Cite Score趋势图

中科院SCI分区Journal Of Functional Foods 中科院分区

中科院 2023年12月升级版 综述期刊：否 Top期刊：是

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

中科院分区表 是以客观数据为基础，运用科学计量学方法对国际、国内学术期刊依据影响力进行等级划分的期刊评价标准。它为我国科研、教育机构的管理人员、科研工作者提供了一份评价国际学术期刊影响力的参考数据，得到了全国各地高校、科研机构的广泛认可。

中科院分区表 将所有期刊按照一定指标划分为1区、2区、3区、4区四个层次，类似于“优、良、及格”等。最开始，这个分区只是为了方便图书管理及图书情报领域的研究和期刊评估。之后中科院分区逐步发展成为了一种评价学术期刊质量的重要工具。

历年中科院分区趋势图

JCR分区Journal Of Functional Foods JCR分区

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%

JCR分区的优势在于它可以帮助读者对学术文献质量进行评估。不同学科的文章引用量可能存在较大的差异，此时单独依靠影响因子(IF)评价期刊的质量可能是存在一定问题的。因此，JCR将期刊按照学科门类和影响因子分为不同的分区，这样读者可以根据自己的研究领域和需求选择合适的期刊。

历年影响因子趋势图

发文数据

2023-2024 年国家/地区发文量统计

国家/地区数量
CHINA MAINLAND767
USA168
Brazil119
Spain112
South Korea108
Italy82
Japan80
India61
Canada51
Taiwan51

本刊中国学者近年发表论文

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
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