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 here or directly to the Editorial Office at email@example.com as an e-mail attachment.
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 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 2.63. 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 12. The h-index value means there are h papers that have each been cited at least h times.
The FFHD's self-citation percentage is currently 6.15%. 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 2017 is 78.41. The value is based on a multidimensional parametric assessment, with over 100 assessment criteria.
In addition, we are also cited the following databases: Directory of Open Access Journals (DOAJ), Chemical Abstract, EBSCO, and Google Scholar.
Vol 9, No 6 (2019): June 2019
Table of Contents
|Isomalto-oligosaccharides from rice and their potential use as pharma-nutraceuticals in prevention of colon cancer||[Abstract] [Full Article]|
|Potchanapond Graidist, Vijitra Plongbunjong, Santad Wichienchot, Siribhorn Madla, Pleumjit Bunyapipat, Knud Knudsen||371-383|
|Effect of acute bitter melon intake on postprandial glucose and insulin in sedentary, abdominally obese persons||[Abstract] [Full Article]|
|Chong Lee, Tongyu Ma||384-391|
|Chemoprevention against colon cancer by dietary intake of sulforaphane||[Abstract] [Full Article]|
|Akinori Yanaka, Hideo Suzuki, Michihiro Mutoh, Toshiro Kamoshida, Nobushige Kakinoki, Shigemasa Yoshida, Mitsuaki Hirose, Tsugio Ebihara, Ichinosuke Hyodo||392-411|
|Mechanism of action of functional lipids and metabolites for patients with chronic kidney disease||[Abstract] [Full Article]|
|Amrendra K. Ajay, Shritu Vig, Venkata S. Sabbisetti||412-429|
|Astaxanthin sources: Suitability for human health and nutrition||[Abstract] [Full Article]|
|Bob Capelli, Shawn Talbott, Lixin Ding||430-445|