Looking to the year ahead for Food & Function
Welcome to the first 2011 issue of Food & Function. We have high expectations for the second year of the Journal, and we hope you will agree that we’ve got off to a flying start. We have received positive comments from the food and nutrition communities about the first three issues published, and we intend to build on this success during the coming year. In this editorial we would like to provide you with some of the highlights so far, and look forward to what’s coming in the year ahead.
Food & Function news bites
It was very pleasing to see that a couple of Food & Function articles have already been picked up by the media, raising awareness of the research and the Journal. One article published last year, ‘Glucoraphanin hydrolysis by microbiota in the rat cecum results in sulforaphane absorption’, by E. Jeffery et al. (Food Funct., 2010, 1, 161–166) made the headlines in both UK and Canadian newspapers, as well as the Institute of Food Technologists newsletter. In addition, the article published in this issue entitled ‘Red wine: A source of potent ligands for peroxisome proliferator-activated receptor γ’, by A. Jungbauer et al. (Food Funct., 2011, DOI: 10.1039/c0fo00086h) has led to discussions in New Scientist and UK-based daily newspapers.
Most-accessed Food & Function articles in 2010
Listed below, in Table 1, are the top five most-accessed articles published in Food & Function in 2010. All articles can be accessed for free following a simple registration process (www.rsc.org/personalregistration)| Title | Authors | Manuscript DOI |
|---|---|---|
| Anti-inflammatory activity of natural dietary flavonoids | Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho | 10.1039/c0fo00103a |
| Review of in vitro digestion models for rapid screening of emulsion-based systems | David Julian McClements and Yan Li | 10.1039/c0fo00111b |
| Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices | Gina Borges, William Mullen and Alan Crozier | 10.1039/c0fo00008f |
| Glucoraphanin hydrolysis by microbiota in the rat cecum results in sulforaphane absorption | Ren-Hau Lai, Michael J. Miller and Elizabeth Jeffery | 10.1039/c0fo00110d |
| Combining nutrition, food science and engineering in developing solutions to inflammatory bowel diseases – omega-3 polyunsaturated fatty acids as an example | Lynnette R. Ferguson, Bronwen G. Smith and Bryony J. James | 10.1039/c0fo00057d |
Food & Function blog
To keep abreast of all of the Food & Function news, we encourage you to regularly look at the Food & Function blog, which is where you can read about the latest hot articles published in the Journal, the most accessed articles and other Journal news. You can check the blog regularly or alternatively sign up for the RSS feeds at http://blogs.rsc.org/foScope and plans
The Journal's mission is to bridge the gap between the chemistry and physics of food with health and nutrition. We look for papers to be highly interdisciplinary by combining two or more of the subjects below:• The physical properties and structure of food
• The chemistry of food components
• The biochemical and physiological actions
• Nutrition and health aspects of food
We have a number of themed issues planned for Food & Function this year. We have chosen themed issue topics that we think the readers of Food & Function will enjoy reading, representing the scope of the Journal, with contributions from key people in these fields.
Thank you
We would like to thank our editorial and advisory board members, and all of our authors, readers and referees for their support and contribution to Food & Function since its launch in May; it is great to see so many people backing the Journal at this early stage. We have exciting plans for the future, including a launch event at a conference this year – further details will be announced in the coming months. During this year the Editorial Board and the Editorial team will be attending a number of conferences to promote the Journal, and we look forward to meeting many of you over the year.
If you haven't submitted to the Journal yet, why not?
Food & Function authors benefit from the free use of colour where it enhances the article, rapid publication times and no page charges. In addition, all articles published in 2010 and 2011 will be free to access at no cost to the authors or the readers. We encourage you to submit your best work to Food & Function.We wish you all a successful 2011.
Gary Williamson, Chair of the Editorial Board
Steven Chen, Associate Editor
Cesar Fraga, Associate Editor
Sarah Ruthven, Managing Editor
News from RSC Publishing
Quality and growth continues
It's quality that really matters at RSC Publishing, and the 2009 Journal Citation Reports® proved that our quality is better than ever, as our average impact factor (IF) rose from 4.9 to 5.4. But we don't rely on just one or two titles to boost our average. It's our entire collection that counts: of the top 20 journals in the multidisciplinary chemistry category, 25% are from RSC Publishing; and 90% of our titles have an IF over 3. We remain committed to providing a world-class publishing service to our authors, and delivering cutting-edge chemical science to readers throughout the world.2011 Books
With steady front-list growth and cutting-edge content, delivering excellence and authority, the RSC is one of the world's leading chemical science print and online book publishers. Nearly 1000 eBooks equating to one-third of a million pages, the RSC eBook Collection delivers outstanding online research and opinion in a multitude of areas of the chemical sciences. Nine new RSC eBook Subject Collections offer additional flexibility. With over 90 new print titles planned for 2011, including new editions of seminal texts and the new ‘Food and Nutritional Components in Focus’ series being launched, our contribution to chemistry collections worldwide is diverse, topical and high-impact. Expect another first-class collection of best-selling chemical science titles in 2011.New RSC Publishing Platform
Access one million journal articles and book chapters in one simple integrated search.The new RSC Publishing Platform has been developed in consultation with the international scientific and librarian community. Together we have identified the best and most-valued interface and features that connects you with the highest quality scientific research. With one single search box, easily access our books, journals and databases for students, academics, researchers, scientists and professionals.
Free online access
Free online access is available to all our newest journals, and more – all you need to do is register for an RSC Publishing personal account. Then, when you are logged in, you will be able to access all our free content. Currently this includes:• All content of our newest journals for the first 2 volumes
• Any articles that are part of a special free access promotion (e.g. ‘hot’ papers, web themed issues, etc.)
• All journal content published more than two years ago (dating back to 1997)
• A sample chapter from each book in the RSC eBook Collection
With your username and password you can access the free content any time, any place – all you need is internet access. Register at www.rsc.org/personalregistration.
If your institution is a current customer with its IP registered, you will be able to access all free content. Other institutions can apply for free online access to our newest journals using our online form: www.rsc.org/freeaccess.
ChemSpider
Have you heard about the RSC's award-winning chemical structure and text-based search engine – ChemSpider? It's FREE!ChemSpider provides access to:
• Millions of chemical structures
• An abundance of additional property information
• Tools to upload, curate and use the data
• A multitude of other online services like the RSC Publishing Platform
ChemSpider is one of the richest single sources of structure-based chemistry information.
Visit www.chemspider.com (for mobile devices: cs.m.chemspider.com)
RSC 2011 conferences and events
As a learned society, we host more than 300 international conferences and events. Visit www.rsc.org/ConferencesAndEvents to view the complete schedule of events for 2011.International Year of Chemistry 2011
IUPAC (in conjunction with the UN and UNESCO) have proclaimed 2011 as the International Year of Chemistry (IYC), the goals of which are: to increase the public appreciation of chemistry in meeting world needs; to encourage interest in chemistry among young people; and to generate enthusiasm for the creative future of chemistry. The RSC will be leading the way in IYC 2011, supporting this important initiative through a series of events and activities.| This journal is © The Royal Society of Chemistry 2011 |