Functional Foods in Health and Disease
The Functional Foods in Health and Disease (FFHD) is a peer-reviewed, open-access international journal which serves as the journal of the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC). The journal’s overall focus is on Functional Food Science, which is a new and unique area of health and nutrition. Although currently a small scientific field, Functional Food Science is quickly expanding as studies show that functional food products can help manage chronic disease and promote overall wellness. This is reflected in our journal’s rapidly growing citation score.
The articles we publish include cutting-edge biomedical research and development of functional foods. The goal is to provide research that can lead to the development of functional food products. The actual definition for these functional foods, as provided by the Functional Food Center (FFC) is as follows: “Natural or processed foods that contain biologically-active compounds; which, in defined, effective non-toxic amounts, provide a clinically proven and documented health benefit utilizing specific biomarkers, for the prevention, management, or treatment of chronic disease or its symptoms.”
The journal also serves as an excellent resource for: PhD students, professors, public health professionals, medical doctors, dieticians, nutritionists, government representatives (FDA, NIH, USDA) and the general public for information regarding the latest advancements for the prevention, treatment, and management of chronic diseases or its symptoms using functional foods and bioactive compounds including antioxidents, vitamins and many more.
The FFHD journal has been published under the title Functional Foods in Health and Disease since February, 2011. You can submit your manuscripts and cover letter here or directly to the Editorial Office at firstname.lastname@example.org as an e-mail attachment. Additional information about submission guidelines can be found here and an example cover letter can be found here.
Journal Citation and Indexing
The FFHD journal has been indexed in the Web of Science since 2011 and in the Emerging Sources Citation Index (ESCI) since 2015. The ESCI was a new database in the Web of Science that was launched in 2015 by Thomson Reuters. The ESCI aimed to expand the Web of Science publications by including excellent quality, peer-reviewed journals. Around 3,000 journals were selected for the launch, including the FFHD. Since then, a separate organization called Clarivate Analytics has produced the index starting in 2017. In addition, in 2020 the journal was accepted into Scopus! All articles from 2011 on have been accepted and indexed within Scopus. The acceptance into both Scopus and Web of Science show strength of the journal and the authors as well as help expand the reach of our published articles.
The FFHD’s citation score has more than doubled over the past two years. As of November 2020 our average citations per item is 3.9. This number is calculated by the sum of the times cited count divided by the number of results in the set. Our h-index is 16, which means there are h papers that have each been cited at least h times.
In addition, the FFHD's self-citation percentage is 4.64%. The self-citation percentage reflects the number of times an article published in a journal has cited a previously published article in the same journal.
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 2018 is 88.99. The value is based on a multidimensional parametric assessment, with over 100 assessment criteria.
In addition, we have also been cited in the following databases: Chemical Abstract, EBSCO, and Google Scholar.
Vol 11, No 2 (2021): February 2021
Table of Contents
|Effect of flavonoid-rich meals and low-flavonoid meals based on the dietary reference intakes for Japanese, using basic foodstuffs on the gene expression of inflammatory cytokines in the whole blood cells from adult men of normal or light overweight||[Abstract] [Full Article]|
|Ryo Mannen, Michiko T. Yasuda, Ayami Sano, Toshinao Goda, Kayoko Shimoi, Yoko Ichikawa||56-72|
|Choosing Suitable Food Vehicles for Functional Food Products||[Abstract] [Full Article]|
|Gloria Aderonke Otunola, Danik Martirosyan||44-55|