Functional Foods in Health and Disease

The Functional Foods in Health and Disease (FFHD) journal is a peer-reviewed open access journal.

Our journal discusses various aspects of functional foods, bioactive compounds, and chronic diseases. The FFHD journal develops research to better understand the mechanisms of disease and support the development of functional foods. At the FFHD journal, we believe the development of functional foods is essential to prevention and management of numerous diseases and health conditions.

Through our journal’s research, we keep the readers of the Functional Food Center newsletter, Academic Society for Functional Foods and Bioactive Compounds (ASFFBC), and public up to date with the latest advancements in functional foods, particularly their role in the prevention and management of chronic diseases. The readership of the Functional Food Center newsletter consists of more than 800,000 readers in various professions, including scientists, medical doctors, dietitians, and nutritionists. 

The FFHD journal has been published under the title Functional Foods in Health and Disease since December 3rd, 2010. You can submit your manuscripts at http://ffhdj.com/index.php/ffhd/about/submissions or directly to the Editorial Office at editor@ffhdj.com as an e-mail attachment. 

Web of Science / ICI

The FFHD journal has been indexed in the Web of Science since 2011. The Web of Science has indexed over 11,000 journals from 81 countries, containing about 2.2 million articles, reviews, and other source items used by librarians, publishers, editors, and researchers alike.

Our citation score has more than doubled over the past two years. Currently, our Average citations per item is 2.33. The Average citations per item is the sum of the times cited count divided by the number of results in the set. Our h-index is 11. The h-index value means there are papers that have each been cited at least h times.

The FFHD journal is also indexed in Index Copernicus International (ICI). The ICI has indexed over 6,000 journals. Our current value in ICI for 2017 is 78.41. The value is based on a multidimensional parametric assessment, with over 100 assessment criteria.

Impact Factor for 2015 and 2016

At the beginning of 2015, our journal’s unofficial 2015 Impact Factor was 1.40. The 2015 Impact Factor was calculated by taking the total number of citations in 2013 and 2014 which were then divided by the number of articles published in those 2 years. Recently, the 2015 Impact Factor for our journal has actually increased to 3.95.

The unofficial 2016 Impact Factor is currently 1.88, based off the number of citations and articles published in 2014 and 2015. As we receive more publicity for our journal, we expect to this value will increase. 

The Functional Foods in Health and Disease journal was selected for coverage in one of Thomson Reuters products and services. Our journal has been indexed in the Emerging Sources Citation Index (ESCI) from 2015. We are also cited by the following databases: Index Copernicus, Directory of Open Access Journals (DOAJ), Chemical Abstract, EBSCO, Google Scholar. 


Vol 9, No 3 (2019): March 2019

Table of Contents

Research Articles

An open label trial of a standardized extract of cultured Lentinula edodes mycelia (ECLM) in children with refractory epilepsy [Abstract] [Full Article]
Natalia V. Mikhailichenko, Viacheslav Kulagin, Takuma Shio, Jun Takanari, James Cheng-Chung Wei 145-156
Effect of probiotics on stool characteristic of bottle fed infants [Abstract] [Full Article]
Yoo Mi Lee, Young Sun Cho, Su Jin Jeong 157-165
Anti-allergic effect of Lactobacillus helveticus SBT2171 on murine model of pollen allergy [Abstract] [Full Article]
Maya Yamashita, Kurumi Matsumoto, Nanae Matsumoto, Eiji Kobatake, Toshihide Kabuki 166-179
Continuous intravenous vitamin C in the cancer treatment: re-evaluation of a Phase I clinical study [Abstract] [Full Article]
Nina Mikirova, Joseph Casciari, Ronald Hunninghake 180-204
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