Mussels, oysters, scallops and clams might be ingredients for fine cuisine, but they can also be a recipe for diarrhetic shellfish poisoning (DSP). That's a gastrointestinal illness people can get if those tasty morsels contain ...
Analytical Chemistry
Sep 30, 2015
0
26
Gum disease is a common condition among adults that occurs when bacteria form biofilms or plaques on teeth, and consequently the gums become inflamed. Some severe cases, called periodontitis, call for antibiotics. But now ...
Biochemistry
Sep 2, 2015
0
15
Wine-making is steeped in age-old traditions, but to address the threat of pests and concerns over heavy pesticide use, vintners are turning to science. With the goal of designing better grape breeds, scientists are parsing ...
Other
Jul 29, 2015
0
14
The best sparkling wines take months to ferment to perfection. In recent years, many winemakers have turned to commercial yeast products to give this process a boost. How they ultimately affect bubbly has been an open question, ...
Other
Jun 17, 2015
0
21
Coffee has gone from dietary foe to friend in recent years, partly due to the revelation that it's rich in antioxidants. Now even spent coffee-grounds are gaining attention for being chock-full of these compounds, which have ...
Other
May 13, 2015
0
42
Some consumer groups concerned about the safety of synthetic preservatives such as parabens have pushed for natural alternatives. Industry has responded with a slew of options, including preservatives from kimchi, a popular ...
Other
Apr 16, 2015
0
7
Figuring out why the French have low cardiovascular disease rates despite a diet high in saturated fats has spurred research and many theories to account for this phenomenon known as the "French paradox." Most explanations ...
Other
Apr 8, 2015
2
101
Oats are often touted for boosting heart health, but scientists warn that the grain and its products might need closer monitoring for potential mold contamination. They report in ACS' Journal of Agricultural and Food Chemistry ...
Biochemistry
Feb 25, 2015
0
17
The health-promoting perks of wine have attracted the spotlight recently, leaving beer in the shadows. But scientists are discovering new ways in which the latter could be a more healthful beverage than once thought. They're ...
Biochemistry
Jan 28, 2015
0
99
Many health advocates advise people to eat an orange and drink water rather than opt for a serving of sugary juice. But in ACS' Journal of Agricultural and Food Chemistry, scientists report that the picture is not clear-cut. ...
Biochemistry
Jan 21, 2015
0
22
Journal of Agricultural and Food Chemistry is a peer-reviewed scientific journal, published since 1950 by the American Chemical Society'[citation needed]. JAFC is currently indexed in: CAS, SCOPUS, Proquest, British Library, PubMed, CABI, Ovid, Web of Science, and Swetswise.
The current Editor-in-Chief is Professor James N. Seiber.
Indexed in Agriculture, Applied Chemistry and Food Science and Technology categories, Journal of Agricultural and Food Chemistry holds a total of 45,286 citations, and an Impact Factor of 2.532, with 1,530 articles published as reported by the 2007 Journal Citation Reports by Thomson Reuters.
This text uses material from Wikipedia, licensed under CC BY-SA
