Journal of Food Biochemistry
Brief Name:
J FOOD BIOCHEM
Impact factor:
3.5 (2023)
ISSN:
0145-8884
Home Page:
Open Access:
No
Publisher:
Hindawi
Publication Frequency:
Bimonthly
Article Processing Charge:
$2570 USD
Publication Start Year:
1977
Annual Articles:
106
Self-citation Rate:
11.9%
Chinese Academy of Sciences SCI Journal Classification:
| Major category | Ｍinor category | TOP journal | Ｒeview journal |
|---|---|---|---|
Q4 BIOLOGICAL |
BIOCHEMISTRY AND MOLECULAR BIOLOGY | No | No |
Subject Classification:
BIOCHEMISTRY & MOLECULAR BIOLOGY
CiteScore:
| CiteScore | SJR | SNIP | CiteScore ranking | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 7.8 | 0.696 | 0.87 |
|
H-Index:
40
SCI Index Status:
Science Citation Index Expanded
Official Review Time:
Submission to first decision:39 days
Submission to acceptance:112 days
PubMed Central:
Submission Site:
Aims and Scope:
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
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
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This page displays information about journals or magazines for reference and study purposes only. It is not the official website of any journal or magazine and does not involve publishing matters. Users must verify any publishing-related inquiries directly with the publisher.
If there are any issues with the content displayed on this page, please contact us at: [email protected], and we will verify and address the matter diligently.