Journal Title
Food & Function

FOOD FUNCT

ISSN / eISSN
2042-650X / 2042-6496
Aims and Scope
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.
Subject Area

BIOCHEMISTRY & MOLECULAR BIOLOGY

FOOD SCIENCE & TECHNOLOGY

CiteScore
9.60 View Trend
CiteScore Ranking
Category Quartile Rank
Agricultural and Biological Sciences - Food Science Q1 #32/359
Web of Science Core Collection
Science Citation Index Expanded (SCIE) Social Sciences Citation Index (SSCI)
Indexed -
Category (Journal Citation Reports 2023) Quartile
BIOCHEMISTRY & MOLECULAR BIOLOGY - SCIE Q1
FOOD SCIENCE & TECHNOLOGY - SCIE Q1
H-index
53
Country/Area of Publication
ENGLAND
Publisher
Royal Society of Chemistry
Year Publication Started
2010
Annual Article Volume
945
Open Access
NO
Contact
THOMAS GRAHAM HOUSE, SCIENCE PARK, MILTON RD, CAMBRIDGE, ENGLAND, CAMBS, CB4 0WF
Verified Reviews
Note: Verified reviews are sourced from across review platforms and social media globally.
Posted on May 19th, I had to supplement the WB raw data directly because the article involved WB. I returned after a week, then sent it for review in another week. It took three weeks to receive the comments for major revisions, which mainly answered some questions and made formatting modifications. I returned it within 5 days. After two to three weeks, it was accepted directly and published on the third day after acceptance. Overall, the process was very fast. It was my first SCI paper as a master's student, and I got it accepted with just one submission. In fact, as long as the experimental design in the preliminary stage is reasonable, there is no need to supplement experiments during the later submission. On the other hand, another SCI paper keeps getting rejected and requiring additional experiments, which is very frustrating.
2021-07-27
Research on the regulation of platelet function in the prevention and treatment of thrombosis by active ingredients in food sources (data includes a large number of in vitro experiments and a 3-month animal intervention study).
Submitted to JAFC and rejected two days later (the editor said the novelty did not meet the requirements of the journal).
Resubmitted to Food & Function on December 21, 2022.
Received first-round comments on February 5, 2023, with minor revisions and about ten small issues (both reviewers suggested acceptance if properly revised); the revisions require uploading the original WB results.
Returned for revisions on February 16, 2023.
Accepted on March 11, 2023.
2023-03-21

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