A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z|ALL

  检 索： 期刊名称 ISSN         高级检索

期刊名称：FOOD & FUNCTION ISSN： 2042-6496 出版频率： Semi-monthly 出版社： ROYAL SOC CHEMISTRY, THOMAS GRAHAM HOUSE, SCIENCE PARK, MILTON RD, CAMBRIDGE, ENGLAND, CAMBS, CB4 0WF   出版社网址： http://www.rsc.org/ 期刊网址： http://pubs.rsc.org/en/journals/journalissues/fo 影响因子： 5.396 主题范畴： BIOCHEMISTRY & MOLECULAR BIOLOGY;    FOOD SCIENCE & TECHNOLOGY 期刊简介(About the journal)    投稿须知(Instructions to Authors)    编辑部信息(Editorial Board)    About the journal Food & Function is a new monthly peer-reviewed journal which provides a unique venue to publish work at the interface of the chemistry, physics and biology of food. Scope The journal focuses on the interaction of food components with the human body, including: The physical properties and structure of food The chemistry of food components The biochemical and physiological actions Nutrition and health aspects of food     Topics covered in the journal include, but are not limited to: The chemistry and physics of food digestion processes The relationship between the physical properties/structure of food and nutrition and health e.g. 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and interactions The role of nutrition and diet in disease    Articles relating purely to food analysis will not be published in Food & Function  - these can be published in our sister journal, Analytical Methods.   Article Types Food & Function will publish monthly issues containing a full mix of research articles, including Communications, Reviews and Full Papers. Instructions to Authors Journal Policy Initial assessment of submissions, plus journal-by-journal guidelines detailing general policy issues, types of article published in each journal, etc.   Authoring Tools Click here for author templates, our experimental data checker and CIF data importer.   Summary Guidelines for Non-English Speakers Summary guidelines in Chinese and Japanese Editorial Board Food & Function Royal Society of Chemistry, Thomas Graham House, Science Park, Milton Road, Cambridge CB4 0WF Tel: +44 (0) 1223 420066 Fax: +44 (0) 1223 420247 Email: Food & Function   Editor-in-Chief Professor Gary Williamson Editor-in-Chief, Food & Function   Associate Editor Professor Cesar Fraga Associate Editor, Food & Function   Professor Steven Feng Chen Associate Editor, Food & Function   Managing Editor Sarah Ruthven Managing Editor   Editorial Board Aedin Cassidy University of East Anglia, UK   Kevin Croft University of Western Australia, Australia   Eric Decker University of Massachusetts, USA   Alejandro Marangoni University of Guelph, Canada   Reinhard Miller Max Planck Institute of Colloids & Interfaces, Germany Paul Moughan Riddet Institute, Massey University, New Zealand Johan Ubbink Food Concept & Physical Design, Switzerland Fons Voragen Wageningen, The Netherlands   Advisory Board Hitoshi Ashida Kobe University, Japan Junshi Chen Chinese Centre of Disease Control & Prevention, China E. Allen Foegeding North Carolina State University, USA Vincenzo Fogliano University of Napoli Federico II, Italy Mike Gidley University of Queensland, Australia Chi-Tang Ho Rutgers University, USA Richard Hurrell ETH Zurich, Switzerland Peter Lillford University of York, UK Rui Hai Liu Cornell University, USA Julian McClements University of Massachusetts, USA Clare Mills Institute of Food Research, UK John A. Milner National Cancer Institute, National Institutes of Health, USA   Brent Murray University of Leeds, UK Patricia Oteiza University of California at Davis, USA Augustin Scalbert INRA, France Helmut Sies University of Dusseldorf, Germany Leif Skibsted University of Copenhagen, Denmark David Stuart The Hershey Company, USA Arthur Tatham University of Wales Institute, Cardiff, UK Junji Terao University of Tokushima, Japan George van Aken NIZO food research BV, The Netherlands Erik van der Linden TI Food & Nutrition, The Netherlands Jose Vina University of Valencia, Spain