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期刊名称：FOOD SCIENCE AND HUMAN WELLNESS ISSN： 2213-4530 出版频率： Quarterly 出版社： KEAI PUBLISHING LTD, 16 DONGHUANGCHENGGEN NORTH ST, BEIJING, PEOPLES R CHINA, DONGHENG DISTRICT, 100717   出版社网址： http://www.keaipublishing.com/cn/ 期刊网址： http://www.keaipublishing.com/cn/journals/food-science-and-human-wellness/ 影响因子： 5.154 主题范畴： FOOD SCIENCE & TECHNOLOGY;    NUTRITION & DIETETICS;    China Journals 变更情况： Newly Added by 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 Science and Human Wellness is an international peer-reviewed journal that provides a forum for dissemination of the latest scientific results in food science, nutriology, immunology, and cross-field research. Articles must present information that is novel, has a high impact and interest, and is of high scientific quality. This journal aims to promote the public awareness of diet, advocate a healthy diet, reduce the harm caused by unreasonable dietary habits, and direct healthy food development for industrial food producers. The scope of this journal includes the following topics for research papers, prospective summaries, and comments: • Food Biochemistry: comprehensive studies involving carbohydrates, proteins and enzymes, lipids, nucleic acids, vitamins, minerals, phytochemicals, genomics, genetic/cell/enzymatic engineering, proteomics, and metabonomics. • Food Microbiology: : studies on physiology, the genetics and behavior of microorganisms, microbial interactions, microbial toxins, food pathogens, biocontrol, predictive microbiology, and microbial risk assessment. • Nutrition and Immunology: studies on food nutrition at the molecular and clinical level, bioactive compounds/ingredients and corresponding functional evaluations, cytokines, food allergies, molecular immunology, immunobiology, and immunogenetics. • Food Safety and Toxicology: studies on foodborne diseases, hazard analysis, and toxicological evaluations. Abstracting and Indexing Directory of Open Access Journals (DOAJ) FSTA (Food Science and Technology Abstracts) Science Citation Index Expanded Scopus   Instructions to Authors INTRODUCTION Types of paper BEFORE YOU BEGIN Ethics in Publishing Conflict of interest Submission declaration Changes to authorship Copyright Author rights Role of the funding source Language and language services Submission Additional Information PREPARATION Peer review Article structure Essential title page information Abstract Keywords Nomenclature and units Artwork Tables References Submission checklist AFTER ACCEPTANCE Use of the Digital Object Identifier Proofs Author Inquiries               Editorial Board Editor-in-Chief Rui-Hai Liu Cornell University, USA Email Rui-Hai Liu Scientific Editors Dongxiao Sun-Waterhouse The New Zealand Institute of Food Science and Technology (Inc.) Shi-Ming Li Rutgers, the State University of New Jersy, USA Klaus W. Lange University of Regensburg, Germany Managing Editor Yong Sun China Food Publishing Co., China Associate Editors-in-Chief Ning Chen College of Health Science, Wuhan Sports University, China Qing-Wu Shen College of Food Science and Technology, Hunan Agricultural University, China Bao-Jun(Bruce) Xu Beijing Normal University-Hong Kong Baptist University United International College, China Alexander M. Gosslau City University of New York, USA Jian-Ping Wu University of Alberta, Canada Hui-Min Wang Graduate Institute of Biomedical Engineering, National Chung Hsing University,Taiwan,, China Hao Jing College of Food Science and Nutritional Engineering,China Agricultural University Wen-Yi Kang Henan University, China Editors An-Qi Liang China Food Publishing Co., China Jia-Hong Wang China Food Publishing Co., China The Second Editorial Board Members Amauri Rosenthal Brazilian Corporation for Agriculture Research Bao-Guo Sun Beijing Technology and Business University, China Chi-Keung (Peter) Cheung the Chinese University of Hong Kong, Hong Kong, China Chin-Kun Wang Chung Shan Medical University, China Chi-Tang Ho School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, USA Chong Zhang Tsinghua University, China Da-Wen Sun University College Dublin, Ireland Fang-Rong Chang Kaohsiung Medical University, China Feng Chen Clemson University Feng-Cheng Wang Henan University of Technology, China Fereidoon Shahidi Memorial University of Newfoundland, Canada Fidel Toldrá Instituto de Agroquimica y Tecnologia de Alimentos (CSIC) Gerard Downey Ashtown Food Research Centre, Ireland Guan-Sheng Ma Peking University/School of Public Health Guang-Chang Pang Tianjin University of Commerce, China Guang-Hong Zhou Nanjing Agricultural University, China Gui-Ju Sun Southeast University, China Guo-Xun Chen The University of Tennessee HAMIT KOKSEL Hacettepe University Food Engineering Department,Turkey Hang Xiao University of Massachusetts, USA Hong Wei Third Military Medical University, China Huan-Biao Mo Georgia State University Hui Zhao Tianjin University of Commerce Ivan Neil Waterhouse Geoffrey School of Chemical Sciences,University of Auckland Jian-Bo Xiao Institute of Chinese Medical Sciences, University of Macau, Taipa, Macau, China Jian Liu School of Biotechnology and Food Engineering, Hefei University of Technology Jian-She Chen Zhejiang Gongshang University, China Lei Chen Fujian Agriculture and Forestry University Li-Min Hao The Quartermaster Equipment Institute of General Logistics Department of People's Liberation Army, China Ling-Lin Fu Zhejiang Gongshang University, China Ling-Yan Kong University of Alabama Mei-Jun Zhu Washington State University Min-Hsiung Pan National Taiwan University, Taiwan,China Min-Jie Cao Jimei University/College of Biological Engineering , China Ming Du school of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University Ming-Fu Wang the University of Hong Kong,Hong Kong, China Ming-Yong Xie Nanchang University, China Perry Ng Michigan State University, USA Ping-Fan Rao Institute of Biotechnology Fuzhou University, China Pongpan Laksanalamai Maryland Department of Heath and Mental Hygiene, USA Qing-Li Dong School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, China Qing Liu University of Shanghai for Science and Technology, China Qing-Rong Huang Rutgers, The State University of New Jersey, USA Qiu-Hui Hu Nanjing University of Finance & Economics, China Quan-Sheng Chen Jiangsu University, China Qun Sun Sichuan University, China Shao-Ping Nie State Key Laboratory of Food Science and Technology, Nanchang University, China Shao-Yun Wang Fuzhou University, China Shou-Shan Zeng Langston University Shuo Wang Tianjin University of Science and Technology, China Song Miao Teagasc Food Research Centre Moorepark/University College Cork Steven Feng Chen Shenzhen University Suwimon Keeratipibul Chulalongkorn University(Faculty of Science) Thierry Astruc French National Institute of Agronomic Research (INRA) Tian Ding Department of Food Science and Nutrition, Zhejiang University Wei Chen Jiangnan University, China Wei Chen Hefei University of Technology, China Xin-Hui Xing Tsinghua University, China Xin-Qi Liu Beijing Technology and Business University, China Xue-Bo Liu College of Food Science and Engineering, Northwest A&F University, China Yan-Bo Wang College of Food and Biology Engineering, Zhejiang Gongshang University, China Yong-Ning Wu China National Center for Food Safety Risk Assessment, China You-Ling Xiong University of Kentucky, USA Yuan-Kun Lee Yong Loo Lin School of Medicine, National University of Singapore, Singapore Yuan Liu Shanghai Jiaotong University Yun-Bo Luo China Agricultural University, China Yuan-Soon Ho Graduate Institute of Medical Science, Taipei Medical University, Taiwan Zhao Wang Tsinghua University, China Zhen-Yu Chen the Chinese University of Hong Kong, Hong Kong, China Zhi-Min Xu Louisiana State University, USA