Journal of Functional Foods

Aims & Scope

Journal of Functional Foods 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 will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.

The 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 technology, nutrition and health welcoming papers having a good interdisciplinary approach.

The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements.

Nutritional 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 nutritional needs in pathological subjects.

Metrics & Ranking

Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Directory of Open Access Journals (DOAJ)
• Web of Science

Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, Medicine and Nursing, designed to support cutting-edge academic discovery.

Licensing & Copyright

This journal operates under an Open Access model. Articles are freely accessible to the public immediately upon publication. The content is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0), allowing users to share and adapt the work with proper attribution.

Copyright remains with the author(s), and no permission is required for non-commercial use, provided the original source is cited.

Policy Links

This section provides access to essential policy documents, guidelines, and resources related to the journal’s publication and submission processes.

• Aims scope
• Homepage
• Oa statement
• Author instructions
• License terms
• Review url
• Board url
• Copyright url
• Plagiarism url
• Preservation url
• Apc url
• License

Plagiarism Policy

This journal follows a plagiarism policy. All submitted manuscripts are screened using reliable plagiarism detection software to ensure originality and academic integrity. Authors are responsible for proper citation and acknowledgment of all sources, and any form of plagiarism, including self-plagiarism, will not be tolerated.

For more details, please refer to our official: Plagiarism Policy.

APC Details

The journal’s Article Processing Charge (APC) policies support open access publishing in Agricultural and Biological Sciences, Medicine and Nursing, ensuring accessibility and quality in research dissemination.

This journal requires an Article Processing Charge (APC) to support open access publishing, covering peer review, editing, and distribution. The current APC is 2,500.00 USD. Learn more.

Explore journals without APCs for alternative publishing options.

Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

  Citation: 2180

  Authors: Fereidoon, Priyatharini

• Measurement of antioxidant activity

  Citation: 979

  Authors: Fereidoon, Ying

• Probiotic functional foods: Survival of probiotics during processing and storage

  Citation: 897

  Authors: M.K., S.K.

• Antioxidant and anti-inflammatory activities of quercetin and its derivatives

  Citation: 702

  Authors: Marija, Ivana, Nataša, Diandra, Tatjana, Kristina, Dejan, Neda

• Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications

  Citation: 652

  Authors: Anusha G.P., Eunice C.Y.

• Development and biological activities of marine-derived bioactive peptides: A review

  Citation: 643

  Authors: Se-Kwon, Isuru

• Milk-derived bioactive peptides: From science to applications

  Citation: 554

  Authors: Hannu

• Bioactive peptides from marine processing waste and shellfish: A review

  Citation: 516

  Authors: Pádraigín A., Richard J.

• Spices and herbs: Natural sources of antioxidants – a mini review

  Citation: 493

  Authors: Milda E.

• Antioxidant peptides from marine by-products: Isolation, identification and application in food systems. A review

  Citation: 465

  Authors: Assaad, Ali