Journals in Food and health

8 results in All results

Diabetes Epidemiology and Management

• ISSN: 2666-9706
• 5 Year impact factor: 1
• Impact factor: 1

Spin off title published in association with Diabetes & MetabolismDiabetes Epidemiology & Management is a peer-reviewed gold open-access e-only publication. The journal welcomes original articles, reviews and meta-analyses, pilot studies, reports that assess drug and medical device safety and tolerability in all phases of development. The Editors will especially encourage the publication of real-world data and papers on digital technologies, medical devices for diabetes using the data driven approach based on artificial intelligence, leading to remote monitoring and thus be able to cover new grounds with the journal. New formulations and changes in practice guidelines and standards are also welcome for publication. Viewpoints, editorials and research letters will complete the editorial offer.

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Food Hydrocolloids for Health

• ISSN: 2667-0259
• 5 Year impact factor: 4.6
• Impact factor: 4.6

A companion Journal of Food Hydrocolloids Food Hydrocolloids for Health is a gold Open Access, companion journal of Food Hydrocolloids. Its purpose is to focus on the applications of hydrocolloids to human health and nutrition, including but not limited to foods, and highlight their functional properties and bioactivity.It will cover research on the primary structure, molecular characteristics, conformation, size and shape, and bioactivities demonstrated by studies using in vitro, cell culture, animal and human clinical trials for understanding the potential mechanisms and efficacy of hydrocolloids from plants, fungi, algae, animals and those manufactured by bioprocessing; including proteins and protein hydrolysates.The main topics of interest for Food Hydrocolloids for Health include:Dietary fibre/indigestible carbohydrate hydrocolloids, their fermentability in the gastrointestinal tract, interactions with microbiota, digestive processes and gastrointestinal healthHydrocolloids as drug delivery systems and other medical applications, including pharmaceutical preparations and encapsulation; mucoadhesionThe role of hydrocolloids in of acute and long-term regulation of glycaemic control and body weightThe formulation of nutritional supplements based on hydrocolloids for specific health issues (e.g. dysphagia, age-related sarcopoenia)Personalised or sports nutrition uses of hydrocolloids and indigestible carbohydratesApproaches to assess the bioactivity of carbohydrate and hydrocolloid entitiesThe impact of hydrocolloids and indigestible carbohydrates on health issues like gastrointestinal and cardiometabolic disease and allergiesMedical applications such as wound dressing and tissue engineering scaffolds

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Food Science and Human Wellness

• ISSN: 2213-4530
• 5 Year impact factor: 6.8
• Impact factor: 5.6

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.Editorial Board

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Food and Humanity

• ISSN: 2949-8244

Food & Humanity is a broad and inclusive scientific journal covering all areas of science related to food, with an emphasis on food chemistry, food safety, nutrition & health, and sensory & consumer sciences. Research in food technologies, food manufacturing, packaging, food sustainability and food microbiology is also of interest to the journal, as well as manuscripts related to the study of foods in social sciences, economics, tourism, psychology, marketing, etc.We welcome research articles (quantitative and qualitative), reviews, and short communications on these topics.The journal currently has four main sections:Food Chemistry: research dealing with the advancement of the chemistry and biochemistry of foods or describing analytical methods.Nutrition & Health: accepting research on the impact of functional food components and other nutrition intervention on human health and behaviour, utilizing animal models and human subjects.Food Safety: covering research on research on foodborne microorganisms and microbial food safetySensory & consumer sciences: research involving human perception relevant to food and food products.Any submission reporting scientifically accurate and valuable research will be considered for publication, including negative findings and multidisciplinary work; as we believe that the publishing process should be accessible to all researchers, at every stage of their career.Food & Humanity is a hybrid journal, offering the possibility for authors to publish Open Access or under the standard subscription model. We follow a rigorous peer-review process and adhere to the highest ethical scientific publishing principles.

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Journal of Functional Foods

• ISSN: 1756-4646
• 5 Year impact factor: 4.6
• Impact factor: 3.8

JFF (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 science, nutrition and health, welcoming papers having a good interdisciplinary approach. The Journal covers the following areas:Food bioactive compounds & nutraceutical ingredients such as plant bioactives, dietary fibre, probiotics, prebiotics, functional lipids, bioactive peptides, vitamins, antioxidants, minerals, botanicals etc.Food digestion and its processes including studies of the microbiota and gut- organ axisHealthy food constituents' characterization using in-vivo animal or/and human studies, genomic, chemical, biochemical technologiesEfficacity and safety of bioactive compoundsEffects of processing (including packaging and storage) on food and food ingredients functionalityRegulatory aspects of functional foods and related issues e.g. labelling, substantiation of health claims, allergensPersonalized nutrition, sport nutritionRole of food ingredients, functional foods and diet in disease prevention and in the management of diseasesNutritional 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 food designed for the benefit of specific pathologies.The following papers are not within the scope of the Journal:Papers only dealing with food analysis and characterization of food structure and compositionPapers focusing on the absorption kinetic of single bioactivesPapers dealing with pure compounds having no connection with foodSince January 2020, JFF is an open access journal. Authors who publish in the Journal will be able to make their work immediately, permanently, and freely accessible. JFF 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 kept its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.Elsevier works with institutions and funding bodies to help authors publishing in our journals comply with open access policies. Find out here if your institute is part of an Elsevier agreement.Please note: JFF has a strict policy about the selection of Editorial Board Members, Associate Editors, and about Special issues of the journal.

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Journal of Future Foods

• ISSN: 2772-5669

Journal of Future Foods is a peer-reviewed open access journal belonging to the discipline of food science and technology. The aim of the journal is to report latest research results of high-tech in food science. We welcome submissions that drive the field of food science towards whole food nutrition, intelligence and high technology.Journal of Future Foods is dedicated to disseminating cutting-edge fundamental food science research, exploring the frontier issues of future food research and developing disruptive technologies in the food field. Articles must present information that is novel, high impact and scientifically robust.Topics featured in Journal of Future Foods include:Food bio-manufacturing: The application of cell, enzyme and genetic engineering in the manufacture of new food products and food ingredients, and improvements to food processing efficiency.Sensory and oral processing of foods: For example,sensory measurements and evaluation,nature of sensory experience and sensation perception,molecular gastronomy,relationship between physical properties of foods and dynamic sensory perception,relationship between instrumental measurements and human perception, andthe relationship between sensory responses, eating behaviors and nutrition.Precision nutrition: Dietary supplements and foods for specific populations (such as the elderly, pregnant women, infants and children), or to meet individuals & specific needs, including foods for special dietary use.High tech:nanotechnology,histology,3D printingadvanced physical processing and green manufacturing technologies, etc.Intelligent equipment: Image and spectroscopic technologies; intelligent sensory technologies in food ingredients and product composition analysis; non-destructive testing, storage and transportation and quality control, etc.Food safety big data: Blockchain, traceability and risk assessment technologies, and predictive microbiology in food safety assurance.Smart and green food packaging:active, intelligent or combined packaging for foods;green materials and green technologies for food packaging;innovative packaging for food takeout and bioactive delivery;packaging systems coupled with sensors, indicators, radio frequency identification technology and modern barcode technology.Cross-disciplinary research:the exploration of new food materials and ingredients;research focusing on medicine and food homology;food hazard screening, prevention and control;loss minimization for edible agricultural products;systematic research on the association between food intake, physical activity and health-related quality of life;digitalisation in the food supply chain, etc.Editorial Board

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NFS Journal

• ISSN: 2352-3646
• Impact factor: 4.1

Official Journal of the Society of Nutrition and Food ScienceThe NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas:• Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food productionBenefits to authorsRegistered Reports: NFS Journal offers pre-registration of the study design, planned experiments, and hypothesis and, if these are deemed interesting and worth publishing by members of the editorial board and outside expert reviewers, researchers will be able to publish their pre-registered studies in the journal irrespective of the outcome of the experiments, as long as the experiments have been performed accurately and data analyses and interpretation are according to the highest scientific standards and follow the pre-registered procedures. In order for authors to react to unforeseen and exciting results, it will be possible to report additional exploratory analyses within a specific section of the Registered Reports.We also provide many author benefits, such as unlimited space and no restrictions on the number of tables and figures that can be presented, free PDF files, a liberal copyright policy, and much more.

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PharmaNutrition

• ISSN: 2213-4344
• 5 Year impact factor: 2.3
• Impact factor: 2.4

PharmaNutrition is the truly multidisciplinary home for preclinical and clinical researchers in academia and industry, working at or close to the interface of nutritional and pharmacological treatment concepts: where “nutrition” (food, food ingredients, specialized enteral and parenteral nutrition) and “pharma” (pharmacological intervention, clinical studies) meet, including the combination of the two. The journal is published quarterly.Benefits to authors We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services.Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center

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