Food & Function
Brief Name:
FOOD FUNCT
Impact factor:
5.1 (2023)
ISSN:
2042-6496
Open Access:
No
Publisher:
Royal Society of Chemistry
Article Processing Charge:
£2,750
Publication Start Year:
2010
Annual Articles:
758
Self-citation Rate:
3.9%
Chinese Academy of Sciences SCI Journal Classification:
Major category | Minor category | TOP journal | Review journal |
---|---|---|---|
Q1 AGRICULTURAL AND FORESTRY SCIENCES |
BIOCHEMISTRY AND MOLECULAR BIOLOGY | Yes | No |
Subject Classification:
BIOCHEMISTRY & MOLECULAR BIOLOGY
CiteScore:
CiteScore | SJR | SNIP | CiteScore ranking | ||||||
---|---|---|---|---|---|---|---|---|---|
10.1 | 1.073 | 1.032 |
|
H-Index:
53
SCI Index Status:
Science Citation Index Expanded
Official Review Time:
Time to first decision (peer reviewed only): 45 days
PubMed Central:
Submission Site:
Aims and Scope:
Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish novel, cutting-edge, original research focussing on food, its nutrients and their relation to human health and nutrition.
We welcome research describing the:
Physical properties and structure of food and how this relates to sensory perception and human health
Biochemical and physiological actions of food components
Interactions between foods, gut microbiota and human physiology
Nutritional and biological evaluation of food
Clinical and population studies using food or food components
Development of biomarkers of food intake and effects on human health
We also welcome systematic reviews and meta-analyses of existing studies in the literature, provided these are objective and scientifically valid
Food in this context is defined as materials of plant, animal or mineral origin, which are consumed orally (by humans) for pleasure and to sustain growth and vital processes.
Examples of research topics that are of interest to be published in Food & Function are:
Chemistry and physics of food components and digestion processes
Relationship between the physical properties/structure of food and nutrition and human health - for example, impact of food matrix or processing on nutrient release and uptake
Molecular properties and physiological effects of food components (nutrients, fibres, essential micronutrients, phytochemicals, bioactives, food substitutes, novel ingredients, allergens, flavours and fragrances)
Nutritional and health effects of food including bioavailability and metabolism assessment of food components (nutrients, micronutrients and other microconstituents)
Efficacy and mechanisms of food constituents in the body - including biomarkers of intakes, exposure and effects
Impacts of foods/food components on gut microorganisms and human physiology - For example impact of fermented foods
Role of nutrition and diet in human disease prevention and development
Cellular and molecular effects/mechanisms of food/food components
image block
The following types of research are not within the scope of Food & Function:
Research relating to traditional herbal medicines, medicinal plants or active compounds extracted from such plants (materials that are primarily consumed as medicine, i.e. the intended purpose is primarily to treat, cure or prevent a non-deficiency disease) or relating to foods not recognised as human diet contributors
Animal nutrition research that is not primarily designed as a model to benefit human nutrition (for example, studies of growth/accretion, heat stress, weaning, ruminant digestion, meat quality, etc.)
Treatments administered by non-oral routes such as injection (subcutaneous, intramuscular, intraperitoneal, etc.), dermal/transdermal, rectal, inhalation, nasal, etc. Exceptions are when such routes of administration are used for mechanistic/control purposes in the experimental design
Pharmacological/pharmaceutical approaches: Encapsulation, emulsification and/or pure controlled release of compounds or bioactives that do not come directly from edible foods, such as dietary supplements - these are better suited to a pharmaceutical journal
In vitro or in vivo studies with poorly defined (insufficiently characterised) extracts and studies without appropriate controls will not be considered
Cells studies not considering the metabolism of food components ingested – for example, irrelevant exposure of cells to compounds not present in the body after absorption
Manuscripts with only a fully theoretical/bioinformatic approach and without appropriate support from analytical evidence will not be considered for publication
Studies focussing solely on food engineering, preservation and sustainable technologies – these can be published in our companion journal Sustainable Food Technology
Pure food analysis - these can be published in Analytical Methods
We welcome research describing the:
Physical properties and structure of food and how this relates to sensory perception and human health
Biochemical and physiological actions of food components
Interactions between foods, gut microbiota and human physiology
Nutritional and biological evaluation of food
Clinical and population studies using food or food components
Development of biomarkers of food intake and effects on human health
We also welcome systematic reviews and meta-analyses of existing studies in the literature, provided these are objective and scientifically valid
Food in this context is defined as materials of plant, animal or mineral origin, which are consumed orally (by humans) for pleasure and to sustain growth and vital processes.
Examples of research topics that are of interest to be published in Food & Function are:
Chemistry and physics of food components and digestion processes
Relationship between the physical properties/structure of food and nutrition and human health - for example, impact of food matrix or processing on nutrient release and uptake
Molecular properties and physiological effects of food components (nutrients, fibres, essential micronutrients, phytochemicals, bioactives, food substitutes, novel ingredients, allergens, flavours and fragrances)
Nutritional and health effects of food including bioavailability and metabolism assessment of food components (nutrients, micronutrients and other microconstituents)
Efficacy and mechanisms of food constituents in the body - including biomarkers of intakes, exposure and effects
Impacts of foods/food components on gut microorganisms and human physiology - For example impact of fermented foods
Role of nutrition and diet in human disease prevention and development
Cellular and molecular effects/mechanisms of food/food components
image block
The following types of research are not within the scope of Food & Function:
Research relating to traditional herbal medicines, medicinal plants or active compounds extracted from such plants (materials that are primarily consumed as medicine, i.e. the intended purpose is primarily to treat, cure or prevent a non-deficiency disease) or relating to foods not recognised as human diet contributors
Animal nutrition research that is not primarily designed as a model to benefit human nutrition (for example, studies of growth/accretion, heat stress, weaning, ruminant digestion, meat quality, etc.)
Treatments administered by non-oral routes such as injection (subcutaneous, intramuscular, intraperitoneal, etc.), dermal/transdermal, rectal, inhalation, nasal, etc. Exceptions are when such routes of administration are used for mechanistic/control purposes in the experimental design
Pharmacological/pharmaceutical approaches: Encapsulation, emulsification and/or pure controlled release of compounds or bioactives that do not come directly from edible foods, such as dietary supplements - these are better suited to a pharmaceutical journal
In vitro or in vivo studies with poorly defined (insufficiently characterised) extracts and studies without appropriate controls will not be considered
Cells studies not considering the metabolism of food components ingested – for example, irrelevant exposure of cells to compounds not present in the body after absorption
Manuscripts with only a fully theoretical/bioinformatic approach and without appropriate support from analytical evidence will not be considered for publication
Studies focussing solely on food engineering, preservation and sustainable technologies – these can be published in our companion journal Sustainable Food Technology
Pure food analysis - these can be published in Analytical Methods
Submission Guidelines:
Types of Articles Accepted:
Communications
Full papers
Reviews
Comments
Full papers
Reviews
Comments
Submission template:
Reference Citations Format:
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This page displays information about journals or magazines for reference and study purposes only. It is not the official website of any journal or magazine and does not involve publishing matters. Users must verify any publishing-related inquiries directly with the publisher.
If there are any issues with the content displayed on this page, please contact us at: [email protected], and we will verify and address the matter diligently.