| Journal of Functional Foods | |
| Abbreviation: | J. Funct. Foods |
| Discipline: | Food science |
| Editor: | Vincenzo Fogliano, Mingfu Wang |
| Publisher: | Elsevier |
| History: | 2004-present |
| Frequency: | Monthly |
| Openaccess: | Hybrid |
| Impact: | 5.6 |
| Impact-Year: | 2022 |
| Issn: | 1756-4646 |
| Eissn: | 2214-9414 |
| Lccn: | 2009208857 |
| Oclc: | 297176959 |
| Website: | https://www.sciencedirect.com/journal/journal-of-functional-foods |
Journal of Functional Foods is a monthly peer-reviewed scientific journal covering various aspects of food research. It is published by Elsevier and was established in 2009. The editor-in-chief is Vincenzo Fogliano (Wageningen University) and Mingfu Wang (Shenzhen University).[1]
The journal publishes research articles, reviews, and commentaries related to functional foods, including the role of food ingredients, food digestion, safety, and processing.
The journal is abstracted and indexed, for example, in:According to the Journal Citation Reports, the journal has a 2022 impact factor of 5.6.[2]