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期刊名
Journal of Functional Foods
J FUNCT FOODS
ISSN / eISSN
1756-4646
目标和范围
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.
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.
研究方向
食品科技
营养学
CiteScore
9.60
查看趋势图
CiteScore 学科排名
| 类别 | 分区 | 排名 |
|---|---|---|
| Nursing - Nutrition and Dietetics | Q1 | #12/131 |
| Nursing - Food Science | Q1 | #33/359 |
| Nursing - Medicine (miscellaneous) | Q1 | #32/309 |
Web of Science 核心合集
| Science Citation Index Expanded (SCIE) | Social Sciences Citation Index (SSCI) |
|---|---|
| Indexed | - |
| 类别 (Journal Citation Reports 2023) | 分区 |
|---|---|
| FOOD SCIENCE & TECHNOLOGY - SCIE | Q1 |
| NUTRITION & DIETETICS - SCIE | Q1 |
H-index
63
出版国家或地区
NETHERLANDS
出版商
Elsevier Ltd
出版年份
2009
年文章数
474
Open Access
YES
通讯方式
RADARWEG 29, AMSTERDAM, NETHERLANDS, 1043 NX
认证评论
09.12 Initial review by editor
10.06 External review
10.20 Editor evaluation
10.31 Editor evaluation
11.01 Major revision
11.16 Revised manuscript upload
11.19 External review
12.10 Editor evaluation
12.15 Major revision
12.22 Revised manuscript upload
12.26 Acceptance
01.05 Publication confirmation
01.09 Payment
01.15 Proofreading
01.20 Online
The first submission to SCI was successful, with a few close calls. During the submission process, I had to write to the editor multiple times (for forgetting to send for external review, changing authors, requesting manuscript updates, changing author email addresses), and there was a second round of revisions due to not responding to one reviewer's comments. Overall, it feels like I encountered every possible issue during the submission process. However, it was ultimately published online successfully. My research focus is on the efficacy of food products. The first review came back with comments from 6 reviewers, and the second review only had comments from the reviewer I did not respond to, who did not recommend acceptance. However, just two days after returning the revised manuscript for the second review, the editor accepted it directly! The editor seems very good! However, everyone should be extra careful when responding to reviewer comments and avoid making mistakes like mine. I also wish everyone success in their experiments and smooth publication!
Revised on June 17th
Accepted on July 11th
It took nearly 8 months from submission to revision, which is a bit long. There were 2 reviewers, and their suggestions were very professional and helpful for the article. After the revision, it was accepted smoothly. If there is no urgency to publish, submitting to this journal is still feasible, although it may take a little longer.
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