投稿信息
投稿信息
審稿周期
投稿命中率
審稿費用
暫無數據
版面費用
暫無數據
中國人發表比例
2023年中國人文章占該期刊總數量71.63% (2022年為70.32%)
自引率
8.4 %
年文章數
5423
作者需知
暫無數據
NCBI查詢
偏重的研究方向
期刊簡介
稿件收錄要求
稿件收錄要求
Food & Function?provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health; this includes the following.
- Physical properties and structure of food
- Chemistry of food components
- Biochemical and physiological actions
- Nutritional aspects of food
The journal includes the following topics.
- Chemistry and physics of food digestion processes
- Relationship between the physical properties/structure of food and nutrition and health - for example, nutrient release and uptake
- Molecular properties and physiological effects of food components (novel ingredients, food substitutes, phytochemicals, bioactives, allergens, flavours and fragrances)
- Efficacy and mechanisms of bioactives in the body - including biomarkers
- Effects of food contaminants - including toxicology and metabolism
- Nutrient physiology/metabolism and interactions
- Role of nutrition and diet in disease
The following areas are not within the scope of?Food & Function:
- Articles relating purely to food analysis - these can be published in our sister journal?Analytical Methods
- Articles relating purely to the controlled release of compounds or bioactives that are not clearly within the scope of food research - these are better suited to a pharmaceutical journal
- Articles that report basic cellular mechanistic studies with no controls
