Molecular Nutrition & Food Research

Molecular Nutrition & Food Research (commonly abbreviated as Mol. Nutr. Food Res.) is a peer-reviewed food science journal published by Wiley, issued monthly. Founded in 1957 on the German-language predecessor Die Nahrung, and renamed in 2004, it concentrates on nutrition and food research at the molecular level.《分子营养学与食品研究》（Molecular Nutrition & Food Research，常用缩写为 Mol. Nutr. Food Res.）是一份由威立出版出版的食品科学同行评审学术期刊，月刊。该刊创刊于 1957 年，前身为德文刊物《营养》，2004 年改用现名，专注分子层面的营养与食品研究。

Scope

The journal's editorial stance takes the molecular level as the analytical scale, requiring that a paper elucidate the relation between food and health at the level of nutritional biochemistry, nutrigenomics or metabolomics rather than merely observe correlations at the population level. The journal also stresses cross-disciplinary linkage, actively drawing on progress in bioactivity, immunology, microbiology and chemistry. Its principal subject areas include:本刊的取稿立场是「以分子层面为分析尺度」，即要求论文须在营养生化、营养基因组学或代谢组学等层面阐明食品与健康的关联，而非仅在人群层面作相关性观察。刊物同时强调跨学科联结，主动吸收生物活性、免疫学、微生物学与化学等方向的研究进展。收文覆盖的主要方向包括：

• Nutritional biochemistry: the bioavailability, kinetics and metabolic pathways of nutrients and bioactive food constituents.营养生物化学： 营养素与生物活性成分的生物利用度、动力学与代谢途径。
• Nutrigenomics: individual differences in response to nutrients arising from genetic polymorphism, and the regulation of nutrition-related gene expression.营养基因组学： 基因多态性与营养素反应的个体差异，以及营养相关基因表达调控。
• Metabolomics and foodomics: the application of metabolic profiling to the evaluation of dietary intervention and health effects.代谢组学与食品组学： 代谢轮廓分析在食品干预与健康效应评价中的应用。
• Immunology and the microbiome: interactions between food constituents and the immune system, together with the food microbiome and fermentation processes.免疫与微生物组： 食品成分与免疫系统的相互作用，以及食品微生物组与发酵过程。
• Food safety and chemistry: isolation and analysis of bioactive food ingredients, process chemistry, and the appraisal of food safety.食品安全与化学： 生物活性食品成分的分离分析、加工过程化学与食品安全评价。

The journal is a hybrid title. The subscription route charges authors nothing, while open access carries an article processing charge. The publisher publishes neither an acceptance rate nor a review duration for this title, and the library's previous notes of very hard acceptance and about a month had no official basis and have been deleted. The journal is indexed in the Science Citation Index Expanded.该刊属混合出版模式：订阅路线不向作者收费，选择开放获取需支付文章处理费。出版方不公布该刊录用比例与审稿时长，库内原记录用率「很难」与审稿约一个月均无官方依据，已删除。该刊被科学引文索引扩展版收录。

History

• Founding and predecessor (1957–2004): the journal was founded in 1957 under the German-language title Die Nahrung, adopting its present name and switching to English publication in 2004. The library's record of the former title and the succession agrees.创刊与前身（1957–2004）： 本刊创刊于 1957 年，创刊刊名为德文刊物《营养》（Die Nahrung），2004 年改用现名并转为英文出版；库内所记前身刊名与沿革一致。^[1]
• Publisher history: the journal was long published by Akademie Verlag and now belongs to Wiley, the library's publisher record agreeing with the current arrangement.出版方沿革： 创刊后长期由德国科学院出版社出版，现归属威立出版；库内所记出版方与现行安排一致。^[2]
• Current editor: Julia Reuter serves as editor-in-chief, her editorship recorded in the editors' block of Wiley's official journal page. The library lacked an editor field, which has been filled in from the official page.现任主编： 尤利娅·罗伊特（Julia Reuter）任主编，其主编身份在威立官方期刊页的编者栏中载明。库内原缺主编字段，已按官方页补入。^[3]
• Disciplinary positioning: the journal describes itself as a food science journal devoted to health, safety and all aspects of molecular nutrition, covering nutritional biochemistry, nutrigenomics and metabolomics, and seeking to link progress in bioactivity, immunology, microbiology and chemistry.学科定位： 刊物自述为专注健康、安全与分子营养各面向的食品科学期刊，涵盖营养生化、营养基因组学与代谢组学，并试图联结生物活性、免疫学、微生物学与化学等方向的研究进展。^[3]
• Publication format: the journal is issued monthly, twelve issues a year, and the library's record of the frequency agrees with the publisher's volume arrangement.出版形态： 本刊为月刊，每年十二期；库内所记刊期与出版方卷期编排一致。^[2]
• Acceptance and speed: the publisher publishes neither an acceptance rate nor a review duration for this title. The library's previous notes of very hard acceptance and about a month had no official basis and have been deleted.录用与时效： 出版方不公布该刊录用率与审稿时长；库内原记录用率「很难」与审稿约一个月均无官方依据，已删除。^[2]

Editors

The journal operates under a single editor-in-chief appointed by Wiley, with manuscripts submitted through the ScholarOne Manuscripts system. The publisher publishes no editorial process detail beyond the journal's positioning, and the composition of the editorial office is taken from the masthead.本刊实行主编负责制，主编由威立出版任命并主持编辑部；稿件经 ScholarOne Manuscripts 系统投递。官方不公布除期刊定位之外的编辑流程细节，编辑部构成以刊头署名为准。

• Julia Reuter (current editor-in-chief): her editorship is recorded in the editors' block of Wiley's official journal page, and the library's previously missing editor field has been filled in from that page.尤利娅·罗伊特（现任主编）： 其主编身份在威立官方期刊页的编者栏中载明；库内此前缺主编字段，已按官方页补入。^[3]
• Senior editors: the journal has historically maintained a layer of senior editors, including Michael C. Archer of the University of Toronto, Fung-Lung Chung of Georgetown University and Veronika Somoza of the University of Vienna, forming its review capacity.资深编辑层： 该刊历史上设有资深编辑层，包括多伦多大学的迈克尔·阿彻、乔治城大学的钟凤玲与维也纳大学的韦罗妮卡·索莫扎等，构成该刊的评审力量。^[4]
• Title succession: the move from the German Die Nahrung to the English Molecular Nutrition & Food Research reflects the journal's transformation from a German-language nutrition title into an international molecular nutrition journal, a change running in step with the molecular turn in nutrition science around 2000.刊名沿革： 从德文《营养》到英文《分子营养学与食品研究》的转变，反映该刊从德语区营养学期刊向国际分子营养学期刊的转型；这一转变与 2000 年前后营养学分子化的学科进程同步。^[1]
• Acceptance and speed: the publisher publishes neither an acceptance rate nor a review duration, and supplying specific figures would amount to fabrication. Practical accounts of the journal's review duration come mainly from submission experience posts and carry no authority.录用与时效： 出版方不公布该刊录用率与审稿时长，补写具体数字只会造成编造；该刊在实务上的审稿时长以投稿经验帖为主，不具备权威性。^[2]
• Standing in the field: the journal is one of the principal titles in molecular nutrition and food science, its nutritional biochemistry and metabolomics papers routinely serving as base citations for later functional food and clinical nutrition research.学科地位： 该刊是分子营养学与食品科学方向的主要刊物之一，其营养生化与代谢组学论文常成为后续功能食品与临床营养研究的基础引用来源。^[2]