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投稿预审
Food Chemistry
中科院1区 JCR:Q1 SCIE EI CA PubMed JST
The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry .
- 主办单位： ELSEVIER SCI LTD
- 出版地区： LONDON
- 出版周期： 半月刊
- 别名： FOOD CHEM;Food Chem.;食品化学;FOOD CHEMISTRY
- 国际标准连续出版物号/电子版： ISSN 0308-8146 / EISSN 1873-7072
- 创刊时间： 1976年
- 曾用名： Journal of micronutrient analysis
热门主题：
Antioxidant ActivityPhysicochemical PropertiesVolatile CompoundsAntioxidant CapacityLipid OxidationPhenolic CompoundsSolid-phase ExtractionHigh Performance Liquid ChromatographyBioactive CompoundsMaillard ReactionOxidative StabilityAntioxidant ActivitiesSolid-Phase MicroextractionRheological PropertiesPerformance Liquid ChromatographyAroma CompoundsGas Chromatography-Mass SpectrometryTandem Mass SpectrometryFunctional PropertiesFood Samples
期刊信息
- 主办单位：ELSEVIER SCI LTD
- 主 编：Paul Finglas
- 地 址： LONDON
期刊简介
The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry .