Archive for the ‘Impact Factor’ Category

Food & Function 2014 Impact Factor

Food & Function 2014 Impact Factor Announced as 2.8We are pleased to announce that the latest Impact Factor* for Food & Function is 2.8, according to the 2014 Journal Citation Reports ®.

We would like to thank all of our authors, referees, Editorial Board and Advisory Board for their contributions to the success of the Journal.

Click here to find out how other Royal Society of Chemistry journals performed in the latest Impact Factor release.

*The Impact Factor provides an indication of the average number of citations per paper. Produced annually, Impact Factors are calculated by dividing the number of citations in a year by the number of citeable articles published in the preceding two years.

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Food & Function receives first full Impact Factor of 2.7

We are delighted to announce that Food & Function’s first full impact factor* is 2.7.

This fantastic achievement in Food & Function’s fourth year of publication is a reflection of the high quality of the published content and the visibility it has received in the Journal – this would not have been possible without the contribution of all our authors, referees, readers and Editorial & Advisory Board members.  Thank you, we are very grateful for your support.

Professor Gary Williamson, Chair of the Food & Function Editorial Board said “I am delighted with the news of Food & Function’s impact factor; so soon after launch to have such a competitive impact factor is a great achievement demonstrating the quality of the Journal, which we will continue to work hard to maintain”. Having launched in October 2010 Food & Function’s impact factor of 2.7 is particularly notable as it is not based on two full years of publication, it is based on one full year in 2011 plus just three issues from the end of 2010.

Food & Function provides a unique venue to publish work at the interface of the chemistry, physics and biology of food.  We invite you to submit your latest research.

Keep up-to-date with the latest content in Food & Function by registering for our free table of contents alerts.

Read more about the 2012 Impact Factors on the RSC Publishing Blog.

*The Impact Factor provides an indication of the average number of citations per paper. Produced annually, Impact Factors are calculated by dividing the number of citations in a year by the number of citeable articles published in the preceding two years. Data based on 2012 Journal Citation Reports®, (Thomson Reuters, 2013).

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Food & Function receives its first partial impact factor

<em>Food & Function</em> Volume 1 Issue 1

Volume 1 Issue 1

For every new journal there are several important stages in its early life and development.  Initially there is the journal announcement and the appointment of an Editor-in-Chief, Associate Editors and Editorial Board members.  Then the first Advance Articles appear online followed by the publication of the first issue of the journal. 

The first issue of Food & Function was published in October 2010, with two more issues in November and December completing the first volume, a total of 28 articles. The next big step was the news, in 2011, that Food & Function had been accepted for indexing in both ISI and MEDLINE raising the visibility of research published in the Journal.

The next big event in the development of a journal comes after about two years; the first impact factor.  Thomson Reuters announced the 2011 impact factors at the end of June 2012 and Food & Function received an impressive first partial impact factor of 1.179. 

Why is it a partial impact factor?  To explain, the impact factor provides an indication of the average number of citations per paper, calculated by dividing the number of citations in a year by the number of citeable articles published in the preceding two years.  The number of citeable articles that the Food & Function 2011 impact factor is based on is only 28, from the three issues of Volume 1 published in October – December 2010.

Additionally, unlike the calculation of a full impact factor where articles have up to 3 years to be read and cited, these articles were published at the end of 2010 so had a much shorter time to be read by researchers and referenced in future work.

With increased visibility of the articles published in Food & Function the number of citations to the Journal is growing rapidly every week, a reflection of the high quality research being published in the Journal.

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Food & Function now indexed in Medline

Food & Function Volume 2 Issue 1We are delighted to announce that Food & Function has been accepted for indexing in Medline making all work published widely visible and easy to discover to anyone using PubMed.

In addition, don’t forget that all content published in Food & Function is free to access (upon a simple registration) until the end of 2011.

Why not take advantage of this and submit your article today.

Food & Function is now indexed in

  • British Library (Document delivery)
  • Chemical Abstracts
  • Chemweb
  • COMPENDEX
  • Food Science and Technology Abstracts
  • Journal Citation Reports/Science Edition (Thomson Reuters)
  • Medline
  • Science Citation Index (SciSearch®)
  • Scopus 

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Food & Function now indexed in ISI

Food & Function Issue 1We are delighted to announce that Food & Function has been accepted for indexing in ISI making all work published widely visible and discoverable. Why not take advantage of this and submit your article today.

Congratulations to all the authors who have received citations so far, read these and all papers published in Food & Function for free!

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

Consumption of polyphenolic-rich beverages (mostly pomegranate and black currant juices) by healthy subjects for a short term increased serum antioxidant status, and the serum’s ability to attenuate macrophage cholesterol accumulation
Mira Rosenblat, Nina Volkova, Judith Attias, Riad Mahamid and Michael Aviram
Food Funct., 2010, 1, 99-109

Effects of dietary consumption of cranberry powder on metabolic parameters in growing rats fed high fructose diets
Ramesh C. Khanal, Theodore J. Rogers, Samuel E. Wilkes, Luke R. Howard and Ronald L. Prior
Food Funct., 2010, 1, 116-123

Glucoraphanin hydrolysis by microbiota in the rat cecum results in sulforaphane absorption
Ren-Hau Lai, Michael J. Miller and Elizabeth Jeffery
Food Funct., 2010, 1, 161-166

Tea catechins modulate the glucose transport system in 3T3-L1 adipocytes
Manabu Ueda, Takashi Furuyashiki, Kayo Yamada, Yukiko Aoki, Iwao Sakane, Itsuko Fukuda, Ken-ichi Yoshida and Hitoshi Ashida
Food Funct., 2010, 1, 167-173

Insights into the metabolism and microbial biotransformation of dietary flavan-3-ols and the bioactivity of their metabolites
Maria Monagas, Mireia Urpi-Sarda, Fernando Sánchez-Patán, Rafael Llorach, Ignacio Garrido, Carmen Gómez-Cordovés, Cristina Andres-Lacueva and Begoña Bartolomé
Food Funct., 2010, 1, 233-253

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