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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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Issue 6 now online!

Graphical abstract

The front cover of issue 6 features artwork by C. de Loubens et al. from Institut de Recherche sur les Phénomènes Hors Equilibre, France.  Along with his colleagues Loubens developed a three-dimensional lattice-Boltzmann model to gain insight into the effects of villous movements and the rheology of digesta on flow, mixing and absorption of nutrients at the periphery of the intestinal lumen.

Interested to find out more? Read the full article below – its free to access for the next 6 weeks!

Flow and mixing by small intestine villi
Y. F. Lim, C. de Loubens, R. J. Love, R. G. Lentle and P. W. M. Janssen
Food Funct., 2015, 6, 1787-1795
DOI: 10.1039/C5FO00285K


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Issue 5 now online!

Graphical Abstract

The front cover of issue 5 features artwork by Natalie Chiu from The University of Nottingham. Along with her colleagues, Natalie investigates a microstructure approach to reduce sodium levels in emulsion based foods. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regard to salty taste.

Have a read of the full article below – its free to access for the next six weeks:

Programmed emulsions for sodium reduction in emulsion based foods
Natalie Chiu, Louise Hewson, Ian Fisk and Bettina Wolf
Food Funct., 2015, 6, 1428-1434
DOI: 10.1039/C5FO00079C


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Food Structures, Digestion and Health

Graphical Abstract


The 3rd International Conference for Food Structures, Digestion and Health will be hosted by InterContinental Wellington between 28th October – 30th October 2015.

The 2015 Food Structures, Digestion and Health international conference presents a new opportunity to bring together food industry professionals, and world leading scientists from diverse disciplines with a common interest in food design that delivers better nutrition and improves consumer wellbeing.

Topics for discussion:

  • Food structure design ( to include follow-on from COST FA1001)
  • Effects of food structures and matrices on nutrient uptake and bioavailability
  • Models of human digestion (to include follow-on from INFOGEST and models of oral processing)
  • Structural and sensory aspects of oral processing
  • Nutritional genomics and metabolomics for diet and health management
  • Foods for health and wellness (to include gut health, proof of efficacy and regulatory aspects)

Dates for your diary:

Call for abstracts open: 27 March 2015
Registration open: 27 March 2015
Deadline for receipt of Abstracts: 21 August 2015
Notification of acceptance of Abstracts: 31 August 2015
Early registration closes: 18 September 2015
Conference: 28-30 October 2015
Final date for Publications: Strict deadline of 30 November 2015

The conference will feature talks from many leading researchers in the field, including Peter Lillford (University of Birmingham, UK), Paul Singh (University of California, USA) and Marie-Agnès Peyron (INRA, France)

Click here for the full progreamme >>>

To find out more about the conference and to register your interest, please visit their website http://www.fsdh2015.org/home

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9th World Congress on Polyphenols Applications

Graphical ABstract


The 9th World Congress on Polyphenols Applications hosted by St Julian’s Radissn Blu Resort, Malta will take place from 3rd June 2015 – 5th June 2015.

The Congress will bring together experts from academia and industries to debate on the latest scientific advances in the field of polyphenols and their uses to improve human health.

Topics to be covered throughout the conference include:

  • Polyphenols in Health & Diseases: The Mechanistics
  • Polyphenols and Microbiota: The Subtle Modulation
  • Polyphenols & Prevention / Therapeutic Medicine
  • Polyphenols & Industrial Applications and Innovations
  • Polyphenols & Waste Valorisation from Fruits & Vegetable Processing

The congress will feature talks from many leading researchers in the field, including Clarissa Gerhäuser (German Cancer Research Center, Germany),  Dr. Reinhold Carle (University of Hohenheim, Germany) and Professor Angela Meireles (University of Campinas, Brazil)

Click here for the full programme >>

To find more information about the conference and to register please visit the website http://www.polyphenols-site.com/

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Top 10 most accessed Food & Function articles from January – March 2015

From January – March 2015, our most downloaded Food & Function articles were:

A standardised static <it>in vitro</it> 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. Weitschies and A. Brodkorb
Food Funct., 2014,5, 1113-1124
DOI: 10.1039/C3FO60702J

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

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

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

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

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

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

Atheroprotective effects of (poly)phenols: a focus on cell cholesterol metabolism
Ilaria Zanotti, Margherita Dall’Asta, Pedro Mena, Laura Mele, Renato Bruni, Sumantra Ray and Daniele Del Rio
Food Funct., 2015,6, 13-31
DOI: 10.1039/C4FO00670D

Xylooligosaccharide increases bifidobacteria but not lactobacilli in human gut microbiota

Sydney M. Finegold, Zhaoping Li, Paula H. Summanen, Julia Downes, Gail Thames, Karen Corbett, Scot Dowd, Michael Krak and David Heber
Food Funct., 2014,5, 436-445
DOI: 10.1039/C3FO60348B

Coffee: biochemistry and potential impact on health
Iziar A. Ludwig, Michael N. Clifford, Michael E. J. Lean, Hiroshi Ashihara and Alan Crozier
Food Funct., 2014,5, 1695-1717
DOI: 10.1039/C4FO00042K

Interesting read? Let us know your thoughts below.

And remember, you can submit direct to Food & Function here

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Salt and flavour reach a compromise

Graphical Abstract

Scientists in the UK have developed a water-in-oil-in-water (wow) emulsion that could cut salt levels in emulsion-based food by more than a fifth but maintain the same flavour.

Excess dietary salt can increase blood pressure – a risk factor for cardiovascular diseases. Processed foods, such as ready-made soups, often contain salt as a preservative and flavour enhancer. However, most of the salt in these emulsion-based foods is swallowed without us actually tasting it, and we often find ourselves adding even more.

Read the full article in Chemistry World >>


Programmed emulsions for sodium reduction in emulsion based foods
Natalie Chiu, Louise Hewson, Ian Fisk and Bettina Wolf
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00079C, Paper

Do you fancy submitting an article to Food & Function? Why not submit to us here today or alternatively email us with your suggestions!

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Issue 4 now online!

Graphical Abstract

The front cover of issue 4 features artwork by Ali A. Moazzami and Jan Frank from the Swedish University of Agricultural Sciences. With their colleagues Ali and Jan use 1H-NMR metabolomics to investigate the biochemical effects in the liver of rats caused by long-term feeding with diets deficient (dVE; α-tocopherol (αT), <1; γ-tocopherol (γT), <1; all values in mg kg−1 diet), marginal (mVE; αT, 6; γT, 11), sufficient (sVE; αT, 12; γT, 24), or fortified with vitamin E (fVE; αT, 140; γT, 24).

Have a read of the full article below – Its free to access for the next six weeks:

Non-targeted 1H-NMR-metabolomics suggest the induction of master regulators of energy metabolism in the liver of vitamin E-deficient rats
Ali A. Moazzami, Sonja Frank, Antonin Gombert, Nadine Sus, Banu Bayram, Gerald Rimbach and Jan Frank
Food Funct., 2015, 6, 1090-1097
DOI: 10.1039/C4FO00947A


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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!


Non-targeted 1H-NMR-metabolomics suggest the induction of master regulators of energy metabolism in the liver of vitamin E-deficient rats

Ali A. Moazzami, Sonja Frank, Antonin Gombert, Nadine Sus, Banu Bayram, Gerald Rimbach and Jan Frank
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00947A

Graphical Abstract


Food derived microRNAs
Anika E. Wagner, Stefanie Piegholdt, Martin Ferraro, Kathrin Pallauf and Gerald Rimbach
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO01119H

Graphical Abstract

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Issue 2 now online!

Graphical Abstract

The front cover of issue 2 features artwork by Jicheng Zhan from China Agriculture University. With his colleagues his paper demonstrates how Mulberry extract (ME) has been shown to possess beneficial effects towards obesity, but its mechanism is still unclear.

Have a read of the full article below – Its free to access for the next six weeks:

Mulberry and mulberry wine extract increase the number of mitochondria during brown adipogenesis
Yilin You, Xiaoxue Yuan, Hyuek Jong Lee, Weidong Huang, Wanzhu Jin and Jicheng Zhan
Food Funct., 2015, 6, 401-408
DOI: 10.1039/C4FO00719K


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