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投稿预审
Journal of Food Biochemistry
中科院3区 JCR:Q2 SCIE EI CA PubMed JST
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review articles on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal.
- 主办单位： WILEY
- 出版地区： HOBOKEN
- 出版周期： 连续出版
- 别名： J FOOD BIOCHEM;J. Food Biochem.;JOURNAL OF FOOD BIOCHEMISTRY;食品生物化学杂志
- 国际标准连续出版物号/电子版： ISSN 0145-8884 / EISSN 1745-4514
- 创刊时间： 1977年
- 曾用名： Journal of food lipids
热门主题：
Oxidative StressAntioxidant ActivityAntioxidant ActivitiesPolyphenol OxidaseAntioxidantBioactive CompoundsHigh-Fat DietAntioxidant CapacityBioactive PeptidesINDUCED OXIDATIVE STRESSPhenolic ContentPhenolic CompoundsEssential OilPhysicochemical PropertiesVolatile CompoundsGut MicrobiotaDiabetic RatsSodium Dodecyl Sulfate-polyacrylamide GelSignaling PathwayAqueous Extract
期刊信息
- 主办单位：WILEY
- 地 址： HOBOKEN
期刊简介
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review articles on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal.