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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A study identifies 17 key compounds in wine aromas

Maybe words such as ethyl butanoate and octalactone sound unfamiliar to most people who drink wine. However, these substances are some of the ones that give this popular drink its own scent. A recent piece of research published ...

First method to differentiate the four egg types

In the European Union, hen eggs are labeled with a code starting with numerals 0, 1, 2 or 3, depending on whether the hens are organically produced, free-range, floor-raised or caged, respectively. Now, researchers at the ...

Chemists obtain new material for antibacterial food coatings

RUDN University chemists have developed a simple and convenient method for producing derivatives of the natural polymer chitosan. These derivatives are non-toxic and have a pronounced antibacterial activity at the level of ...

Goat milk kefir is proven to be good for your health

Kefir is a fermented dairy product that is gradually becoming more and more common on the shelves of Spanish shops and supermarkets. Since it is a milk-based product, made from lactic acid and alcoholic fermentation, it is ...

A simplified method to categorize olive oil

Olive oil classification is currently very costly and slow. In order to categorize oil into extra virgin (EVOO), virgin (VOO) and lampante olive oil (LOO), an offical method is used, consisting of a physicochemical analysis ...

Scientists discover natural plant-based food preservative

Nanyang Technological University, Singapore (NTU Singapore) scientists have discovered a plant-based food preservative that is more effective than artificial preservatives. The organic preservative comprises naturally occurring ...

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