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Journal of Agricultural and Food Chemistry

From Wikipedia, the free encyclopedia

Journal of Agricultural and Food Chemistry
DisciplineApplied chemistry, food science
LanguageEnglish
Edited byThomas F. Hofmann
Publication details
History1953–present
Publisher
FrequencyWeekly
6.2 (2022)
Standard abbreviations
ISO 4J. Agric. Food Chem.
Indexing
CODENJAFCAU
ISSN0021-8561 (print)
1520-5118 (web)
Links

The Journal of Agricultural and Food Chemistry is a weekly peer-reviewed scientific journal established in 1953 by the American Chemical Society.[1] Since 2015, Thomas Hofmann (Technical University of Munich) has been the editor-in-chief.[2]

The journal covers research dealing with the chemistry and biochemistry of agriculture and food including work with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.

YouTube Encyclopedic

  • 1/3
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  • Interview with Journal of Agricultural and Food Chemistry, Editor-in-Chief Thomas F. Hofmann, Ph.D.
  • Division of Agricultural & Food Chemistry (AGFD)
  • A Taste for Chemistry

Transcription

Abstracting and indexing

The journal is abstracted and indexed in Chemical Abstracts Service, Scopus, ProQuest, PubMed, CABI, and the Science Citation Index Expanded. According to the Journal Citation Reports, the Journal of Agricultural and Food Chemistry has a 2015 impact factor of 4.192.[3]

See also

References

  1. ^ List of Issues back to 1953
  2. ^ Editor profile
  3. ^ "Journal of Agricultural and Food Chemistry". 2015 Journal Citation Reports. Web of Science (Science ed.). Thomson Reuters. 2019.

External links

This page was last edited on 11 October 2023, at 07:43
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