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Archive for the ‘News’ Category

Top 10 most downloaded Food & Function articles

28 May 2014

During the 1st quarter of this year (the months of January, February & March), the most downloaded Food & Function articles were:

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

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

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

Characterization of polarized THP-1 macrophages and polarizing ability of LPS and food compounds
Wasaporn Chanput, Jurriaan J. Mes, Huub F. J. Savelkoul and Harry J. Wichers
Food Funct., 2013, 4, 266-276
DOI: 10.1039/C2FO30156C

Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods
Nicolas Bordenave, Bruce R. Hamaker and Mario G. Ferruzzi
Food Funct., 2014, 5, 18-34
DOI: 10.1039/C3FO60263J

Phenolic compounds: their journey after intake
G. R. Velderrain-Rodríguez, H. Palafox-Carlos, A. Wall-Medrano, J. F. Ayala-Zavala, C-Y. O. Chen, M. Robles-Sánchez, H. Astiazaran-García, E. Alvarez-Parrilla and G. A. González-Aguilar
Food Funct., 2014, 5, 189-197
DOI: 10.1039/C3FO60361J

An update on adding docosahexaenoic acid (DHA) and arachidonic acid (AA) to baby formula
Emily K. K. Tai, Xiao Bo Wang and Zhen-Yu Chen
Food Funct., 2013, 4, 1767-1775
DOI: 10.1039/C3FO60298B

Effects of herbal infusions, tea and carbonated beverages on alcohol dehydrogenase and aldehyde dehydrogenase activity
Sha Li, Li-Qin Gan, Shu-Ke Li, Jie-Cong Zheng, Dong-Ping Xu and Hua-Bin Li
Food Funct., 2014, 5, 42-49
DOI: 10.1039/C3FO60282F

Hass avocado modulates postprandial vascular reactivity and postprandial inflammatory responses to a hamburger meal in healthy volunteers
Zhaoping Li, Angela Wong, Susanne M. Henning, Yanjun Zhang, Alexis Jones, Alona Zerlin, Gail Thames, Susan Bowerman, Chi-Hong Tseng and David Heber
Food Funct., 2013, 4, 384-391
DOI: 10.1039/C2FO30226H

Interesting read? Let us know your thoughts below.

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

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More HOT Food & Function papers…

29 Apr 2014

Our referees have spoken yet again and selected the second batch of HOT Food & Function papers for the month of April. Please take a look below and remember that these are free to access for the next 4 weeks!

Chalcones suppress fatty acid-induced lipid accumulation through a LKB1/AMPK signaling pathway in HepG2 cells
Tianshun Zhang, Norio Yamamoto and Hitoshi Ashida
Food Funct., 2014, Advance Article
DOI: 10.1039/C3FO60694E

Graphical Abstract

Clustering effects on postprandial insulin secretion and sensitivity in response to meals with different fatty acid compositions
Beatriz Bermudez, Almudena Ortega-Gomez, Lourdes M. Varela, Jose Villar, Rocio Abia, Francisco J. G. Muriana and Sergio Lopez
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00067F

Graphical Abstract

A standardised static in-vitro digestion method suitable for food – an international consensus
André Brodkorb, et al.
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C3FO60702J

Graphical Abstract

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Hot Food & Function papers!

09 Apr 2014

Please take a look at our referee recommended ‘HOT’ papers in Food & Function which are free to access for the next 4 weeks!

Phenolic extracts of Rubus ulmifolius Schott flowers: characterization, microencapsulation and incorporation into yogurts as nutraceutical sources
Ana Martins, Lillian Barros, Ana Maria Carvalho, Celestino Santos-Buelga, Isabel P. Fernandes, Filomena Barreiro and Isabel C. F. R. Ferreira
Food Funct., 2014, Advance Article
DOI: 10.1039/C3FO60721F

Glucosinolates from pak choi and broccoli induce enzymes and inhibit inflammation and colon cancer differently
Doris Lippmann, Carsten Lehmann, Simone Florian, Gitte Barknowitz, Michael Haack, Inga Mewis, Melanie Wiesner, M. Schreiner, Hans-Rudolf Glatt, R. Brigelius-Flohe and Anna Patricia Kipp
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C3FO60676G, Paper

The action of JAK, SMAD and ERK signal pathways on hepcidin suppression by polysaccharides from Angelica sinensis in rats with iron deficiency anemia
Yu Zhang, Yao Cheng, Na Wang, Qilin Zhang and Kaiping Wang
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00006D, Paper

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Olive oil may offer diabetes protection

09 Apr 2014

Spanish scientists say increasing the amount of olive oil in your diet could reduce your risk of developing metabolic syndrome and type 2 diabetes.

Oleic acid is found in olives and olive oil ©Shutterstock

Sergio Lopez and co-workers from the Institute of Fat in Seville studied the connection between different types of dietary fat and blood glucose control in humans with normal and high fasting triglycerides. They found that unlike other dietary fatty acids, oleic acid, which is found in olive oil, helps to regulate insulin secretion and minimise spikes in blood sugar levels after meals…

To read the full article visit Chemistry World.

Link to the original article is below:

Clustering effects on postprandial insulin secretion and sensitivity in the response to meals with different fatty acid composition
Beatriz Bermudez, Almudena Ortega-Gomez, Lourdes M. Varela, Jose Villar, Rocio Abia, Francisco J.G. Muriana and Sergio Lopez
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00067F, Paper

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Food & Function issue 4 is now available online

02 Apr 2014

Issue 4 of Food & Function is now available to read online.

The front cover this month features work by Ashok R. Patel and co-workers from Gent, Belgium. In their work, they demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured without emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation.

Read the article in full – it’s free to access for the next six weeks:
Edible applications of shellac oleogels: spreads, chocolate paste and cakes
Ashok R. Patel, Pravin S. Rajarethinem, Agnieszka Grędowska, Ozge Turhan, Ans Lesaffer, Winnok H. De Vos, Davy Van de Walle and Koen Dewettinck
Food Funct., 2014, 5, 645-652, DOI: 10.1039/C4FO00034J

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

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Steven Feng Chen and Junshi Chen are elected as Fellows of the International Academy of Food Science and Technology (IAFoST)

05 Mar 2014

Steven Feng Chen, Food & Function Associate Editor is elected a Fellow of the International Academy of Food Science and Technology

Professor Steven Feng Chen

Professor Junshi Chen

Professor Steven Feng Chen (Peking University – Food & Function Associate Editor) and Professor Junshi Chen (Chinese Centre for Disease Control and Prevention – Food & Function Advisory Board member) have been elected as Fellows of the International Academy of Food Science and Technology (IAFoST).

IAFoST elects new Fellows every two years, and among the 30 newly elected fellows globally, Steven Feng Chen and Junshi Chen are the only two academics elected this year from China. To be eligible for election as a Fellow, a person must be recognized as having established an outstanding reputation for scientific accomplishments and leadership in the area of food science and technology.

Food & Function would like to congratulate both Steven and Junshi on this great achievement. For more information, please read the news item on the Peking University website.

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Food & Function International Symposia

19 Dec 2013

This November, the Food & Function International Symposia took place. The three one day series of symposia were held at National Chung Hsing University, Taichung City, Taiwan; Peking University, Beijing, China and Southwest University, Chongqing, China, on the 25th, 27th and 29th November, respectively. We are very grateful to our hosts, Professors Steven Feng Chen, Gow-Chin Yen, and Guo Hua Zhao, for their generous hospitality and the considerable help they gave us to make these events so successful.

Taiwan poster prize winners Food & Function Symposium We were delighted to be able to award several prizes at the three events. Pictured on the right are the successful winners collecting their prizes (from top to bottom: winners from the Taiwan event, the Beijing event and the Chongqing event, together with Food & Function Managing Editor, Sarah Ruthven). Poster prize winners from the Taiwan event were: Cheng-Ying Ho (Protective effects of diallyl sulfide against OVA-induced murine allergic asthma model via upregulation of Nrf2), Chih-Min Yang (Antimetastatic effects of α-carotene and possible mechanisms of action in Human hepatocarcinoma SK-Hep-1 cells) and Min-Hsueh Tai (Curcurmin supresses PCSK9 gene expression through HNF-1α reduction and increases LDL uptake in HepG2 cells). Food & Function prize winners from the Beijing event were: Xiaorong Lin (Interactions among chemical components of cocoa tea (Camellia ptilophylla Chang), a natural low caffeine-containing tea species) Fang Fang (Study on antidiabetic activities of Staghorn sumac (Rhus typhina L.) drupes extracts) and Jixiang Lai (Investigations of antioxidant activity and gene expression of black soybean sprouts). Poster prize winners from the Chongqing event were: Yi Liu (Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides), Jia Liu (Synthesis characterisation and aqueous self-assembly of octenyl-succinate oact β-glucan), Daoqi Long (Blasting extrusion of wheat bran: determination of optimum processing conditions and extrudate physiocochemical properties), Si Tan (The antimetabolic disorder effects of kumquat fruit extracts (FME) on high-fat diet-induced C57BL/6 obese mice) and Jian Liu. We would like to congratulate all the prize winners on their achievements.

The symposia featured talks by an outstanding list of speakers including Food & Function Associate Editor Professor Steven Feng Chen (Peking University, China), new Editorial Board Chair Professor Kevin Croft (University of Western Australia) and Editorial Board member Professor Vincenzo Fogliano (Wageningen University, The Netherlands). Dr Bettina Wolf (University of Nottingham, UK) and Dr Hang Xiao (University of Massachusetts Amherst, USA) were also speaking at all three locations. Delegates had an enjoyable time and there were stimulating discussions during the week.

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Food & Function receives first full Impact Factor of 2.7

21 Jun 2013

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 Blog

Archive for the ‘News’ Category

Top 10 most downloaded Food & Function articles

More HOT Food & Function papers…

Hot Food & Function papers!

Olive oil may offer diabetes protection

Food & Function issue 4 is now available online

Steven Feng Chen and Junshi Chen are elected as Fellows of the International Academy of Food Science and Technology (IAFoST)

Food & Function International Symposia

Top 10 most-accessed articles April–June 2013

Top 10 most-accessed articles March 2013

Food & Function receives first full Impact Factor of 2.7

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