The Journal of Agricultural and Food Chemistry is a peer-reviewed scientific journal, published since 1950 by the American Chemical Society. It is currently indexed in: Chemical Abstracts Service (CAS), Scopus, ProQuest, PubMed, CABI, Ovid, Web of Science, and SwetsWise. The current Editor-in-Chief is James N. Seiber. The journal is indexed in the Agriculture, Applied Chemistry and Food Science and Technology categories of the Journal Citation Reports and has a 2010 impact factor of 2.816.

Publisher
Elsevier
History
1976-present
Website
http://www.elsevier.com/wps/find/journaldescription.cws_home/405857/description#description
Impact factor
3.606 (2009)

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New technology turns the whole fish into food

In the meat industry, it's common practice to turn the whole animal into food products. In the fish industry, over half of the weight of the fish ends up as side-streams which never reach our plates. This takes a toll on ...

A new tool to verify the geographical origins of virgin olive oil

Olive oil is one of the most prestigious agri-foods in Spain and it is the base of the Mediterranean diet. Adulteration and commercial fraud cases occur when it comes to the origin and varieties of a product with such an ...

An express sensor to determine the toxicity of honey

Russian scientists at Ural Federal University (UrFU, Yekaterinburg) and the Institute of Organic Synthesis, Ural Branch of the Russian Academy of Sciences have created an express sensor for the detection of nitrobenzene in ...

Taking Australia's homegrown superfood mainstream

Lupins have long been touted as the next superfood, combatting heart disease, diabetes and obesity and new research from Edith Cowan University (ECU) has taken an important step to make that a reality.

Edible coating for seabass preservation

Asian seabass (Lates calcarifer) is one of the most commonly consumed food fish by Singaporeans. Seabass is loved by many consumers because of its high protein, low fat and ideal fatty acids composition. However, seabass ...

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