您当前位置：首页 > 国际期刊-JOURNAL OF FOOD BIOCHEMISTRY期刊投稿发表详细信息

JOURNAL OF FOOD BIOCHEMISTRY Q2

期刊收录：
SCIE
Scopus

基本信息

期刊ISSN：
0145-8884
期刊简拼：
J FOOD BIOCHEM
年发文章数：
106
E-ISSN：
1745-4514
Gold OA文章占比
79.88%
研究文章占比：
91.51%
是否OA：
Yes
Jcr分区：
Q2
中科院分区：
2区

出版信息

出版商：
WILEY-HINDAWI
涉及研究方向：
生物-生化与分子生物学
出版国家：
UNITED STATES OF AMERICA
出版语言：
English
出版周期：
Continuous publication
出版年份：
1977

2023-2024最新影响因子:3.5
自引率:0.00%
五年影响因子:3.8
JCI期刊引文指标:0.68
h-index:40
CiteScore:7.80

期刊关键词

2区 SCIE Scopus 农林科学 BIOCHEMISTRY & MOLECULAR BIOLOGY 生化与分子生物学 FOOD SCIENCE & TECHNOLOGY 食品科技

期刊简介

The Journal of Food Biochemistry publishes fully peer-reviewed original research and review articles on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.

Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
• Biochemistry of postharvest/postmortem and processing problems

• Enzyme chemistry and technology

• Membrane biology and chemistry

• Cell biology

• Biophysics

• Genetic expression

• Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods

Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
• Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease

• The mechanism of the ripening process in fruit

• The biogenesis of flavor precursors in meat

• How biochemical changes in farm-raised fish are affecting processing and edible quality