万维提示：
1、投稿方式：在线投稿。
2、期刊网址：
http://pubs.rsc.org/en/journals/journalissues/fo
https://www.rsc.org/journals-books-databases/about-journals/food-function/
3、投稿网址：http://mc.manuscriptcentral.com/food
4、期刊刊期：月刊，一年出版十二期。
2021年4月16日星期五
投稿须知【官网信息】
Scope
Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health by describing (the):
Physical properties and structure of food
Chemistry of food components
Biochemical and physiological actions of food components
Nutritional aspects of food
Toxicological responses to food components
Clinical and population studies using food or food components
Examples of topics that are of (special) interest to be published in Food & Function are:
Chemistry and physics of food digestion processes
Relationship between the physical properties/structure of food and nutrition and health - for example, nutrient release and uptake
Molecular properties and physiological effects of food components (novel ingredients, food substitutes, phytochemicals, bioactives, allergens, flavours and fragrances)
Efficacy and mechanisms of bioactives in the body - including biomarkers
Effects of food contaminants - including toxicology and metabolism
Nutrient physiology/metabolism and interactions
Role of nutrition and diet in disease
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The following types of articles (work, research) are not within the scope of Food & Function:
Pure food analysis - these can be published in our sister journal Analytical Methods
Pure controlled release of compounds or bioactives that are not clearly within the scope of food research - these are better suited to a pharmaceutical journal
In vitro studies with poorly defined (characterised) extracts and studies without controls will not be considered
Manuscripts with only a fully theoretical/bioinformatic approach and without appropriate support from analytical evidences will not be considered for publication
Article types
Food & Function publishes:
Communications
Full papers
Reviews
Comments
See more information about these article types
Communications
These must report preliminary research findings that are highly original, of immediate interest and are likely to have a high impact. Communications are given priority treatment, are fast-tracked through the publication process and appear prominently at the front of the journal in a dedicated Communications section.
Authors should provide at the time of submission a short paragraph explaining why their work justifies urgent publication as a Communication. Ideally, a Full paper in Food & Function should follow each Communication.
Full papers
These must describe science that will be of benefit to the community and are judged according to originality, quality of scientific content and contribution to existing knowledge.
Although there is no page limit for Full papers, appropriateness of length to content of new science will taken into consideration.
Reviews
Potential writers should contact the editorial office before embarking on their work.
Comments
Comments and Replies are a medium for the discussion and exchange of scientific opinions between authors and readers concerning material published in Food & Function.
For publication, a Comment should present an alternative analysis of and/or new insight into the previously published material. Any Reply should further the discussion presented in the original article and the Comment. Comments and Replies that contain any form of personal attack are not suitable for publication.
Comments that are acceptable for publication will be forwarded to the authors of the work being discussed, and these authors will be given the opportunity to submit a Reply. The Comment and Reply will both be subject to rigorous peer review in consultation with the journal’s Editorial Board where appropriate. The Comment and Reply will be published together.
Journal specific guidelines
The following guidelines are journal specific. For general guidance on preparing an article please visit our Prepare your article and Resources for authors pages, the content of which is relevant to all of our journals.
All submitted papers must include a cover letter that should specify the novelty of the work and give a justification for the publication of the paper. Please note that articles cannot be peer reviewed without this cover letter.
The following guidelines outline the formatting requirements for all manuscripts submitted to Food & Function. They are mandatory for all primary research articles (Communications and Papers). Please note that all submitted manuscripts are checked prior to being assigned to an Associate Editor and the Editorial Office may contact you to request revisions if these guidelines have not been followed.
Studies involving extracts
Manuscripts submitted to Food & Function without a characterisation of extracts will not be considered for publication. It is essential to present information on the chemical characterisation of the extracts with a specific focus on the bioactive constituents hypothesised to be responsible for the activities investigated. The technique(s) used to determine the chemical composition of the extracts should be clearly stated.
Preparing your article for submission
Organisation of material for Communications & Full papers
Title
An article should have a short, straightforward title directed at the general reader. Lengthy systematic names and complicated and numerous chemical formulae should therefore be avoided where possible. Overstating a potential health action without direct proof of such action is discouraged, for example, 'anticancer effect of...' when only cell decreased growth is determined in a cell in culture.
Author names
Full names for all the authors of an article should be given. Only those who have contributed significantly to the research should be listed as authors.
Abstract
Every paper must be accompanied by a summary (50–250 words) setting out briefly and clearly the main objectives and results of the work; it should give the reader a clear idea of what has been achieved.
Please also include a graphical abstract with your submission. This entry should include a colour image (no larger than 8 cm wide and 4 cm high), and 20–30 words of text that highlight the novel aspects of your work.
Introduction
This should give clearly and briefly, with relevant references, both the nature of the problem under investigation and its background.
Materials & methods
Descriptions of methods and/or experiments should be given in detail sufficient to enable repetition of the work reported. It should be clearly indicated and properly described if the study is related with food or food-based matrices.
Results*
Only relevant results should be presented and figures, tables, and equations should be used for purposes of clarity and brevity.
Discussion*
The results should be presented first, followed by a discussion of their significance. The Discussion should not summarise information already present in the results but relate the results to previous knowledge in the subject. Plans for relevant future work can also be briefly included.
It is expected the authors finish this section with conclusions, including a broad interpretation of the key results and highlighting the novelty and significance of the work. This section can be separated from the 'Discussion' section using a separate 'Conclusions' sub-heading at the author’s discretion.
* Authors have the option of combining both these sections into a 'Results & discussion' section and/or including their conclusions as a separate 'Conclusions' section if they prefer.
Conflict of interest
All manuscripts submitted to Food & Function must include a conflict interest statement in order to be considered for publication in the journal. This statement should highlight any potential conflicts of interest, be they financial, personal or otherwise, which authors consider relevant to disclose to the readers of the published work. This statement should be placed at the end of the manuscript under the sub-heading 'Conflicts of interest' before the references list. If no conflicts of interest are present, please state that 'There are no conflicts of interest to declare' under the heading.
Further guidelines from the Royal Society of Chemistry about conflicts of interest
Acknowledgements
Contributors (that are not included as co-authors) may be acknowledged; they should be as brief as possible. All sources of funding should be declared.
Abbreviations (optional)
Authors may also wish to include a list of abbreviations used in the manuscript although this is not mandatory.
Bibliographic references
These should be listed at the end of the manuscript in numerical order as they appear in the manuscript.Bibliographic details should be cited in the order: year, volume, page, and must include the article title. For example: C. Pereira, L. Barros, A. M. Carvalho, C. Santos-Buelga, I. C. F. R. Ferreira, Infusions of artichoke and milk thistle represent a good source of phenolic acids and flavonoids, Food Funct., 2015, 6, 55.
Endnote style files
Figures & schemes
Preparation of graphics
Artwork should be submitted at its final size so that reduction is not required. The appearance of graphics is the responsibility of the author.
Graphics should fit within either single column (8.3 cm) or double column (17.1 cm) width, and must be no longer than 23.3 cm.
Graphical abstracts should be no larger than 8 x 4 cm.
Schemes and structures should be drawn to make best use of single and double column widths
Axes titles and other text should legible in the final size of the artwork
Colour figures
Colour figure reproduction is provided free of charge online.
Readership information
Highly multidisciplinary, the journal brings together different communities working in food related research across academia, industry and government including the following.
Food scientists
Food technologies
Food chemists
Food physicists
Food biochemists
Nutritionists
Nutritional chemists
Analytical, pharmaceutical and material scientists
Physical chemists
Organic/synthetic chemists
Microbiologists
