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.
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 email@example.com 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.
The FFHD’s citation score has more than doubled over the past two years. As of April 2020 our average citations per item is 3.44. 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 14, which means there are h papers that have each been cited at least h times.
In addition, the FFHD's self-citation percentage is 5.11%. 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 are also cited the following databases: Chemical Abstract, EBSCO, and Google Scholar. We have been accepted into Scopus and should be fully indexed within their database sometime within June 2020.
Vol 10, No 6 (2020): June 2020
Table of Contents
|Inhibitory effect of black raspberry extract on AGE accumulation and degradation, and ROS production in HUVEC cells||[Abstract] [Full Article] [Figure 1] [Figure 2 a, b] [Figure 2 c, d] [Figure 2 e, f] [Figure 3] [Figure 4] [Figure 5] [Figure 6] [Figure 7]|
|Katsuaki Dan, Atsushi Takada, Yasunori Kanaho, Yuko Kusumi, Harutaka Banno||242-253|
|Screening of the antimicrobial activity of some extracts of edible wild plants in Morocco||[Abstract] [Full Article]|
|Abdelghani Aboukhalaf, Belkassem El Amraoui, Manal Tabatou, João Miguel Ferreira da Rocha, Rekia Belahsen||265-273|
|A review of Kurozu, amber rice vinegar made in pottery jars||[Abstract] [Full Article] [Figure 3] [Figure 4]|
|Yoshihiko Shibayama, Hiroaki Kanouchi, Akira Fujii, Masanobu Nagano||254-264|