Journals in Food and health

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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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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Social Sciences & Humanities

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Journals in Food and health

Food and Humanity

Journal of Functional Foods

PharmaNutrition