4.451分，今年或首超5分，自引极低，2个月接受

今天，我们来看看这本SCI期刊：Journal of Functional Foods。从现有的记录来看，Journal of Functional Foods的2021年影响因子(JCR2020)是4.451，自引率6.49%。

期刊基本信息

关于此刊的具体情况，大家可以看看：

来自期刊官网

期刊接受范围

Journal of Functional Foods 的收稿范围，期刊是如此介绍的(截取部分内容)，详情请阅读：

TheJournal of Functional Foodsaims 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.

期刊接受时间

对于 Journal of Functional Foods 的接受时间，我们看了几篇新近发表的：只需2-5个月就可以接受！

Received 11 February 2022; Accepted 9 April 2022

Received 22 February 2022; Accepted 21 April 2022

Received 16 January 2022; Accepted 26 April 2022

Received 26 November 2021; Accepted 26 April 2022

Received 8 January 2022; Accepted 30 March 2022

期刊年发文量

对于 Journal of Functional Foods 的发文量，2018年发文570多篇，2019年发文560多篇，2020年发文560多篇，2021年发文460多篇。

影响因子

即时影响因子计算发现，2022年5月6日，5.177分。按照常规期刊计算方法，以及往年经验，在2022年6月份公布的IF中，它或许在5分左右！期待6月份新IF的公布！

投稿网址及网页界面

想必大家对如何投稿，也很感兴趣，这里我们简单介绍一下投稿界面

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版权声明：本文转自“51选刊”，文章转载只为学术传播，不代表本号观点，无商业用途，版权归原作者所有，如涉及侵权问题，请联系我们，我们将及时修改或删除。