Top 10 reviewers for Food & Function

In celebration of Peer Review Week, with the theme of Recognition for Review – we would like to highlight the top 10 reviewers for Food & Function in 2016, as selected by the editorial team for their significant contribution to the journal.

We would like to say a massive thank you to these reviewers as well as the Food & Function board and all of the food community for their continued support of the journal, as authors, reviewers and readers.

Name

Institution

Lillian Barros

Polytechnic Institute of Bragança

Monica Galleano

University of Buenos Aires-National Council of Scientific and Technological Research

Andrew Neilson

Virginia Tech

Gow-Chin Yen

National Chung Hsing University

Natas Cruz

Instituto Politécnico de Bragança

Hao Jing

China Agricultural University

Hitoshi Ashida

Kobe University

Zhenyu Chen

The Chinese University of Hong Kong

G A Salvador

Universidad Nacional del Sur

Martine Armand

Aix Marseille Universite

As a little added bonus to celebrate Peer Review Week, for the next four weeks our reviewers will be in with a chance of winning a fantastic prize! Simply submit a review for any of our journals between 19 September and 16 October 2016 and you will be automatically eligible for a chance to win one of our fantastic prizes.

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2017 AOCS Annual Meeting

The 2017 AOCS Annual Meeting is due to be held from 30th April – 3rd May 2017 in Orlando, Florida, USA.

“The AOCS Annual Meeting is a premier international science and business forum on fats, oils, surfactants, lipids, and related materials. The extensive technical program will feature more than 650 invited and volunteer oral and poster presentations. Over 1,600 professionals from 45 countries attend the Annual Meeting, representing the industry’s most prestigious corporate, government, and academic institutions.”

The 2017 Meeting is expected to include:

1,600 participants
500 oral presentations
150 poster presentations
80 industry showcase partners
80 sessions

The conference has announced their Call for Papers and you can click here to submit your Abstract and find further details regarding the Interest Areas.

To find out further information regarding the conference, please visit their website.

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Introducing new Food & Function Associate Editor Professor Hang Xiao

We are delighted to announce the appointment of Professor Hang Xiao as Associate Editor to the Food & Function Editorial Board.


Prior to his appointment at the University of Massachusetts Amherst, Professor Xiao was a Research Associate at Rutgers University following a PhD in Food Science at the University of Wisconsin-Madison. His research is focused on identifying potential disease preventive dietary components (nutraceuticals), elucidating their molecular mechanisms, investigating possible synergistic interactions among these dietary components and commonly used pharmacological compounds, enhancing biological activities and bioavailability of dietary components by food processing and nanotechnology, with the long-term goal of developing diet-based strategies for the prevention of chronic diseases.


We welcome Professor Xiao and his expertise to the Food & Function Editorial Board as Associate Editor alongside Tim Foster, Cesar Fraga, Isabel C F R Ferreira, Mario Ferruzzi and Duo Li. This appointment strengthens the Editorial Board, with all papers handled by an expert in the field. Submit your paper to Professor Xiao today!

You can keep up to date with the latest developments from Food & Function by signing up for free table of contents alerts and monthly e-newsletters.

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Food Safety and Analysis Congress 2016

The 3rd Annual Food Safety & Analysis Congress is due to be held on September 6 and 7, 2016 in Cambridge, UK.

“Focus will be given to food contaminants and pathogen detection and methods for food safety. Points for discussion will also include the ongoing issue of food authenticity and efforts to reduce food fraud. Attending this event will provide you with excellent opportunities for networking with attendees from industry and academia, sharing knowledge, helping you to find solutions and build collaborations.”

The main topics of discussion will be as follows:

Food Authenticity and Food Fraud

Food Safety

Bioactivity Measurements of Food Contaminants

Detection of Food-borne Pathogens

Detection of Toxins

Food Safety Regulations

Novel Technologies for Food Analysis

For more information about the conference, to register your interest or to submit a research poster abstract, please see their website.

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Introducing new Food & Function Associate Editor Professor Duo Li

We are delighted to announce the appointment of Professor Duo Li as Associate Editor to the Food & Function Editorial Board.



Professor Li is a professor of nutrition at Zhejiang University having been appointed after his education in China and Australia (Lanzhou University, University of Tasmania, RMIT Melbourne) and postdoctoral experience at Deakin University (Australia).  His current research interests include food bioactivity, natural products, functional foods and clinical studies. He is the President of the Asia Pacific Clinical Nutrition Society and immediate past-president of the Asia Pacific Vegetarian Union. Professor Li has published more than 310 peer reviewed journal publications, including articles in Food & Function, 9 books or book chapters and 20 patents.


We welcome Professor Li and his expertise to the Food & Function Editorial Board as Associate Editor alongside Tim Foster, Cesar Fraga, Isabel C F R Ferreira and Mario Ferruzzi. This appointment strengthens the Editorial Board, with all papers handled by an expert in the field. Submit your paper to Professor Li today!

You can keep up to date with the latest developments from Food & Function by signing up for free table of contents alerts and monthly e-newsletters.

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Food & Function – top 10 most accessed articles between January – April 2016

The most downloaded Food & Function articles from January – April 2016 were:

A standardised static in vitro digestion method suitable for food – an international consensus
M. Minekus, M. Alminger, P. Alvito, S. Ballance, T. Bohn, C. Bourlieu, F. Carrière, R. Boutrou, M. Corredig, D. Dupont, C. Dufour, L. Egger, M. Golding, S. Karakaya, B. Kirkhus, S. Le Feunteun, U. Lesmes, A. Macierzanka, A. Mackie, S. Marze, D. J. McClements, O. Ménard, I. Recio, C. N. Santos, R. P. Singh, G. E. Vegarud, M. S. J. Wickham, W. Weitschiesa and A. Brodkorb*
Food Funct., 2014, 5, 1113-1124
DOI: 10.1039/C3FO60702J

Edible oil structuring: an overview and recent updates
Ashok R. Patel* and Koen Dewettinck
Food Funct., 2016, 7, 20-29
DOI: 10.1039/C5FO01006C

Dietary protein intake and human health
Guoyao Wu
Food Funct., 2016, 7, 1251-1265
DOI: 10.1039/C5FO01530H

Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits
Joe A. Vinson* and Yuxing Cai
Food Funct., 2012, 3, 134-140
DOI: 10.1039/C2FO10152A

Transcription profiles of LPS-stimulated THP-1 monocytes and macrophages: a tool to study inflammation modulating effects of food-derived compounds
Wasaporn Chanput, Jurriaan Mes, Robert A. M. Vreeburg, Huub F. J. Savelkoul and Harry J. Wichers*
Food Funct., 2010, 1, 254-261
DOI: 10.1039/C0FO00113A

Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: a review of the existing evidence
Kathleen Oehlke,* Marta Adamiuk, Diana Behsnilian, Volker Gräf, Esther Mayer-Miebach, Elke Walz and Ralf Greiner
Food Funct., 2014, 5, 1341-1359
DOI: 10.1039/C3FO60067J

Food derived microRNAs
Anika E. Wagner,* Stefanie Piegholdt, Martin Ferraro, Kathrin Pallauf and Gerald Rimbach
Food Funct., 2015, 6, 714-718
DOI: 10.1039/C4FO01119H

Anti-inflammatory activity of natural dietary flavonoids
Min-Hsiung Pan,* Ching-Shu Lai and Chi-Tang Ho*
Food Funct., 2010, 1, 15-31
DOI: 10.1039/C0FO00103A

Review of in vitro digestion models for rapid screening of emulsion-based systems
David Julian McClements* and Yan Li
Food Funct., 2010, 1, 32-59
DOI: 10.1039/C0FO00111B

Edible oleogels based on water soluble food polymers: preparation, characterization and potential application
Ashok R. Patel,* Nick Cludts, Mohd Dona Bin Sintang, Ans Lesaffer and Koen Dewettinck
Food Funct., 2014, 5, 2833-2841
DOI: 10.1039/C4FO00624K

We hope you found this interesting. Feel free to share your thoughts below and remember, you can submit direct to Food & Function here.
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Food Matters Live Event

conference logo

The Food Matters Live Event will take place this year from the 22nd – 24th November at the ExCeL, London.

‘Food Matters Live is the UK’s only cross-sector event bringing together the food and drink industry, retailers, foodservice providers, government and those working in nutrition, to enable collaboration and innovation to support a sustainable food landscape for the future.’

Food Matters Live will include:

  • 600 leading organisations forming a carefully curated exhibition
  • 400 speakers participating in the event and seminar programme
  • 100 free to attend event and seminar sessions
  • Six educational and inspiring attractions
  • A series of special events presenting visitors and exhibitors with unique networking and business opportunities
  • Thousands of visitors from a range of professions and disciplines, including food science and manufacturing, R&D, food marketing and brand management, retailing, nutrition and public health

Registration for the event opens in July and further details including how to register can be found here.

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New themed issue on the Maillard reaction now published

The new themed issue for Food & Function on the Maillard reaction in food and nutrition is now published.

This themed collection, guest edited by Professor Vincenzo Fogliano, features manuscripts on the Maillard reaction in food and nutrition from the 12th International Symposium on the Maillard Reaction, which took place in Tokyo, Japan in September 2015.

We hope you enjoy this issue!

Why not submit your high impact research to Food & Function today. Further information about the Journal can be found here.

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Themed Issue on foods, the large bowel microbiota and health outcomes now published

The new themed issue for Food & Function titled “Foods, the large bowel microbiota and health outcomes” is now published.

This special themed collection, guest edited by Dr David Topping and Dr Michael Conlon, features a selection of manuscripts on the theme of Foods, the large bowel miscrobiota and health outcomes . There is intense and growing interest in the role of the large bowel microbial populations and its metabolic products on outcomes which have a profound influence on human health and the risk of serious disease. Diet has a significant impact on the microbiota and its activities and this special issue seeks to capture the latest research on the interplay between foods (and food components) on the microbiota and the consequences for health status.

We hope you enjoy this collection!

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Open Access papers in Food & Function

We are very pleased to share with you below some of the latest Open Access papers published in Food & Function that may be of interest to you. These research papers and high-impact reviews are free to access for all – we hope you enjoy reading them.

Lillie R Cavonius, Eva Albers and Ingrid Undeland
Food Funct., 2016, Accepted Manuscript
DOI: 10.1039/C5FO01144B, Paper

Ashok R. Patel and Koen Dewettinck
Food Funct., 2016, 7, 20-29
DOI: 10.1039/C5FO01006C, Review Article

Guoyao Wu
Food Funct., 2016, 7, 1251-1265
DOI: 10.1039/C5FO01530H, Review Article

Cecilia Tullberg, Karin Larsson, Nils-Gunnar Carlsson, Irene Comi, Nathalie Scheers, Gerd Vegarud and Ingrid Undeland
Food Funct., 2016, 7, 1401-1412
DOI: 10.1039/C5FO01332A, Paper

Karin Larsson, Hanna Harrysson, Robert Havenaar, Marie Alminger and Ingrid Undeland
Food Funct., 2016, 7, 1176-1187
DOI: 10.1039/C5FO01401H, Paper

Silvia Vaghini, Antonio Cilla, Guadalupe Garcia-Llatas and María Jesús Lagarda
Food Funct., 2016, 7, 110-117
DOI: 10.1039/C5FO00458F, Paper

Johannes Wüst and Monika Pischetsrieder
Food Funct., 2016, Advance Article
DOI: 10.1039/C5FO01550B, Paper

Joan Serrano, Àngela Casanova-Martí, Katherine Gil-Cardoso, M. Teresa Blay, Ximena Terra, Montserrat Pinent and Anna Ardévol
Food Funct., 2016, 7, 483-490
DOI: 10.1039/C5FO00892A, Paper

Fahui Liu, Małgorzata Teodorowicz, Martinus A. J. S. van Boekel, Harry J. Wichers and Kasper A. Hettinga
Food Funct., 2016, 7, 239-249
DOI: 10.1039/C5FO00718F, Paper

Myriam M. L. Grundy, Frédéric Carrière, Alan R. Mackie, David A. Gray, Peter J. Butterworth and Peter R. Ellis
Food Funct., 2016, 7, 69-78
DOI: 10.1039/C5FO00758E, Paper

Bárbara R. Cardoso, Alexandre L. Busse, Dominic J. Hare, Cristiane Cominetti, Maria A. Horst, Gawain McColl, Regina M. Magaldi, Wilson Jacob-Filho and Silvia M. F. Cozzolino
Food Funct., 2016, 7, 825-833
DOI: 10.1039/C5FO01270H, Paper

Jan Philipp Schuchardt, Jasmin Wonik, Ute Bindrich, Michaela Heinemann, Heike Kohrs, Inga Schneider, Katharina Möller and Andreas Hahn
Food Funct., 2016, 7, 464-474
DOI: 10.1039/C5FO01137J, Paper
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