當前位置：首頁 JCRQ2 期刊介紹(非官網(wǎng))

Journal Of Functional FoodsSCIE

國際簡稱：J FUNCT FOODS 參考譯名：功能食品雜志

中科院分區(qū)
2區(qū)
CiteScore分區(qū)
Q1
JCR分區(qū)
Q2

基本信息：: ISSN：1756-4646; E-ISSN：2214-9414; 是否OA：開放; 是否預(yù)警：否; TOP期刊：是

出版信息：: 出版地區(qū)：NETHERLANDS; 出版商：Elsevier Ltd; 出版語言：English; 出版周期：6 issues/year; 出版年份：2009; 研究方向：FOOD SCIENCE & TECHNOLOGY

評價信息：: 影響因子：3.8; H-index：63; CiteScore指數(shù)：9.6; SJR指數(shù)：0.9; SNIP指數(shù)：1.117

發(fā)文數(shù)據(jù)：: Gold OA文章占比：97.39%; 研究類文章占比：96.13%; 年發(fā)文量：542; 自引率：0.0178...; 開源占比：0.9656; 出版撤稿占比：0; 出版國人文章占比：0.35; OA被引用占比：0.1453...

投稿咨詢加急見刊

英文簡介期刊介紹 CiteScore數(shù)據(jù) 中科院SCI分區(qū) JCR分區(qū) 發(fā)文數(shù)據(jù) 常見問題

英文簡介Journal Of Functional Foods期刊介紹

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.

期刊簡介Journal Of Functional Foods期刊介紹

《Journal Of Functional Foods》自2009出版以來，是一本農(nóng)林科學優(yōu)秀雜志。致力于發(fā)表原創(chuàng)科學研究結(jié)果，并為農(nóng)林科學各個領(lǐng)域的原創(chuàng)研究提供一個展示平臺，以促進農(nóng)林科學領(lǐng)域的的進步。該刊鼓勵先進的、清晰的闡述，從廣泛的視角提供當前感興趣的研究主題的新見解，或?qū)彶槎嗄陙砟硞€重要領(lǐng)域的所有重要發(fā)展。該期刊特色在于及時報道農(nóng)林科學領(lǐng)域的最新進展和新發(fā)現(xiàn)新突破等。該刊近一年未被列入預(yù)警期刊名單，目前已被權(quán)威數(shù)據(jù)庫SCIE收錄，得到了廣泛的認可。

該期刊投稿重要關(guān)注點：

預(yù)計審稿時間：約2.3個月
國際TOP期刊
農(nóng)林科學
FOOD SCIENCE & TECHNOLOGY
SCIE
中科院2區(qū)
非預(yù)警

Cite Score數(shù)據(jù)（2024年最新版）Journal Of Functional Foods Cite Score數(shù)據(jù)

CiteScore：9.6
SJR：0.9
SNIP：1.117

學科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q1	37 / 389	90%
大類：Agricultural and Biological Sciences 小類：Medicine (miscellaneous)	Q1	41 / 398	89%
大類：Agricultural and Biological Sciences 小類：Nutrition and Dietetics	Q1	16 / 140	88%

CiteScore 是由Elsevier(愛思唯爾)推出的另一種評價期刊影響力的文獻計量指標。反映出一家期刊近期發(fā)表論文的年篇均引用次數(shù)。CiteScore以Scopus數(shù)據(jù)庫中收集的引文為基礎(chǔ)，針對的是前四年發(fā)表的論文的引文。CiteScore的意義在于，它可以為學術(shù)界提供一種新的、更全面、更客觀地評價期刊影響力的方法，而不僅僅是通過影響因子(IF)這一單一指標來評價。

歷年Cite Score趨勢圖

中科院SCI分區(qū)Journal Of Functional Foods 中科院分區(qū)

中科院 2023年12月升級版 綜述期刊：否 Top期刊：是

大類學科	分區(qū)	小類學科	分區(qū)
農(nóng)林科學	2區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技 NUTRITION & DIETETICS 營養(yǎng)學	2區(qū) 3區(qū)

中科院分區(qū)表 是以客觀數(shù)據(jù)為基礎(chǔ)，運用科學計量學方法對國際、國內(nèi)學術(shù)期刊依據(jù)影響力進行等級劃分的期刊評價標準。它為我國科研、教育機構(gòu)的管理人員、科研工作者提供了一份評價國際學術(shù)期刊影響力的參考數(shù)據(jù)，得到了全國各地高校、科研機構(gòu)的廣泛認可。

中科院分區(qū)表 將所有期刊按照一定指標劃分為1區(qū)、2區(qū)、3區(qū)、4區(qū)四個層次，類似于“優(yōu)、良、及格”等。最開始，這個分區(qū)只是為了方便圖書管理及圖書情報領(lǐng)域的研究和期刊評估。之后中科院分區(qū)逐步發(fā)展成為了一種評價學術(shù)期刊質(zhì)量的重要工具。

歷年中科院分區(qū)趨勢圖

JCR分區(qū)Journal Of Functional Foods JCR分區(qū)

2023-2024 年最新版

按JIF指標學科分區(qū)	收錄子集	分區(qū)	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(qū)	收錄子集	分區(qū)	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%

JCR分區(qū)的優(yōu)勢在于它可以幫助讀者對學術(shù)文獻質(zhì)量進行評估。不同學科的文章引用量可能存在較大的差異，此時單獨依靠影響因子(IF)評價期刊的質(zhì)量可能是存在一定問題的。因此，JCR將期刊按照學科門類和影響因子分為不同的分區(qū)，這樣讀者可以根據(jù)自己的研究領(lǐng)域和需求選擇合適的期刊。

歷年影響因子趨勢圖

發(fā)文數(shù)據(jù)

2023-2024 年國家/地區(qū)發(fā)文量統(tǒng)計

國家/地區(qū)數(shù)量
CHINA MAINLAND767
USA168
Brazil119
Spain112
South Korea108
Italy82
Japan80
India61
Canada51
Taiwan51

本刊中國學者近年發(fā)表論文

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