雜志介紹

Journal Of Functional Foods雜志介紹

《Journal Of Functional Foods》是一本以English為主的開(kāi)放獲取國(guó)際優(yōu)秀期刊，中文名稱(chēng)功能食品雜志，本刊主要出版、報(bào)道農(nóng)林科學(xué)-FOOD SCIENCE & TECHNOLOGY領(lǐng)域的研究動(dòng)態(tài)以及在該領(lǐng)域取得的各方面的經(jīng)驗(yàn)和科研成果，介紹該領(lǐng)域有關(guān)本專(zhuān)業(yè)的最新進(jìn)展，探討行業(yè)發(fā)展的思路和方法，以促進(jìn)學(xué)術(shù)信息交流，提高行業(yè)發(fā)展。該刊已被國(guó)際權(quán)威數(shù)據(jù)庫(kù)SCIE收錄，為該領(lǐng)域相關(guān)學(xué)科的發(fā)展起到了良好的推動(dòng)作用，也得到了本專(zhuān)業(yè)人員的廣泛認(rèn)可。該刊最新影響因子為3.8，最新CiteScore 指數(shù)為9.6。

本刊近期中國(guó)學(xué)者發(fā)表的論文主要有：

• 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

• 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

• 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

• 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

英文介紹

Journal Of Functional Foods雜志英文介紹

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.