雜志介紹

Journal Of Functional Foods雜志介紹

《Journal Of Functional Foods》是一本以English為主的開放獲取國際優秀期刊，中文名稱功能食品雜志，本刊主要出版、報道農林科學-FOOD SCIENCE & TECHNOLOGY領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為3.8，最新CiteScore 指數為9.6。

本刊近期中國學者發表的論文主要有：

• 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.