中文简介
食品与功能为物理学家、化学家、生物化学家、营养学家和其他食品科学家在食品化学、物理和生物学的界面上发表工作提供了独特的场所。该杂志通过描述（以下）来关注食品和食品在健康方面的作用：食品的物理性质和结构食品成分化学食品成分的生化和生理作用食品营养方面对食物成分的毒理学反应使用食物或食物成分的临床和人群研究将在食品与功能杂志上发表（特别）感兴趣的主题示例如下：食品消化过程的化学与物理食物的物理性质/结构与营养和健康之间的关系-例如，营养释放和吸收食品成分的分子特性和生理效应（新成分、食品替代品、植物化学物质、生物活性剂、过敏原、香料和香料）包括生物标志物在内的体内生物活性的功效和机制食品污染物的影响-包括毒理学和新陈代谢营养生理/代谢与相互作用营养和饮食在疾病中的作用以下类型的文章（工作、研究）不在食品和功能范围内：纯食品分析-这些可以发表在我们的姐妹杂志《分析方法》上。食品研究范围内不明确的化合物或生物活性的纯受控释放-这些更适合于医药杂志。不考虑定义不清（特征性）提取物的体外研究和无对照的研究。
英文简介
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 by describing (the):Physical properties and structure of foodChemistry of food componentsBiochemical and physiological actions of food componentsNutritional aspects of foodToxicological responses to food componentsClinical and population studies using food or food componentsExamples of topics that are of (special) interest to be published in Food & Function are:Chemistry and physics of food digestion processesRelationship between the physical properties/structure of food and nutrition and health - for example, nutrient release and uptakeMolecular 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 biomarkersEffects of food contaminants - including toxicology and metabolismNutrient physiology/metabolism and interactionsRole of nutrition and diet in diseaseThe following types of articles (work, research) are not within the scope of Food & Function:Pure food analysis - these can be published in our sister journal Analytical MethodsPure controlled release of compounds or bioactives that are not clearly within the scope of food research - these are better suited to a pharmaceutical journalIn vitro studies with poorly defined (characterised) extracts and studies without controls will not be considered
近年期刊自引率趋势图
JCR分区
| JCR分区等级 | JCR所属学科 | 分区 | 影响因子 |
| Q1 | FOOD SCIENCE & TECHNOLOGY | Q1 | 6.317 |
| BIOCHEMISTRY & MOLECULAR BIOLOGY | Q1 |
近年期刊影响因子趋势图
CiteScore数值
| CiteScore | SJR | SNIP | 学科类别 | 分区 | 排名 | 百分位 |
| 7.80 | 1.011 | 1.313 | 大类：Agricultural and Biological Sciences 小类：Food Science | Q1 | 35 / 338 |
89% |
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