Related topics: food

'Magnetic tongue' ready to help produce tastier processed foods

The "electronic nose," which detects odors, has a companion among emerging futuristic "e-sensing" devices intended to replace abilities that once were strictly human-and-animal-only. It is a "magnetic tongue" -- a method ...

Brand preference may be in the drink, not in the head

Those social drinkers who order super-premium vodka in every martini or vodka-and-cranberry, and disdain that default "well" liquor. Are they just vodka snobs, who pay $60 for a bottle of a "tasteless" beverage that can't ...

Red, White Wine, Fish And Science

The long-standing rule of matching wine and food -- red wine with red meat and white wine with fish -- actually has a scientific explanation, according to two scientists working for the Mercian Corporation, a Japanese producer ...

Researchers find possible use for the vine that ate the South

Kudzu, the fast-growing vine that has gobbled up some 10 million acres in the Southeast, may prove to be a valuable dietary supplement for metabolic syndrome, a condition that affects 50 million Americans, say researchers ...

New evidence that vinegar may be natural fat-fighter

Researchers in Japan are reporting new evidence that the ordinary vinegar -- a staple in oil-and-vinegar salad dressings, pickles, and other foods -- may live up to its age-old reputation in folk medicine as a health promoter. ...

Wine in a box? Think 'good' not 'gauche'

In a surprise discovery that may help boxed wine shake off its image as a gauche alternative to bottles, scientists in Canada are reporting that multilayer aseptic cartons (a.k.a. ‘boxes’) may help reduce levels of substances ...

Passover's matzoh ball soup may be good for your health

With the Jewish holiday of Passover beginning at sundown next Wednesday, April 8, a staple of the traditional dinner -- chicken soup with matzoh balls -- may take on medicinal importance based on findings published in the ...

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Journal of Agricultural and Food Chemistry

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.

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