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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Finding toxic carcinogenic metals faster in foods and water

Researchers at the University Johannesburg have developed an efficient and more sensitive method to test for dangerous levels of heavy metals like arsenic, cadmium and chromium in vegetables and water. The method can be used ...

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 ...

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