Food Chemistry

The Journal of Agricultural and Food Chemistry is a peer-reviewed scientific journal, published since 1950 by the American Chemical Society. It is currently indexed in: Chemical Abstracts Service (CAS), Scopus, ProQuest, PubMed, CABI, Ovid, Web of Science, and SwetsWise. The current Editor-in-Chief is James N. Seiber. The journal is indexed in the Agriculture, Applied Chemistry and Food Science and Technology categories of the Journal Citation Reports and has a 2010 impact factor of 2.816.

Publisher
Elsevier
History
1976-present
Impact factor
3.606 (2009)
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Researchers prove the benefits of persimmons for diet

Alba Mir and Ana Domingo, researchers from the Department of Analytical Chemistry of the University of Valencia, under the supervision of professors Miguel de la Guardia and Maria Luisa Cervera, from the same department, ...

Oct 24, 2014
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An apple a day could keep obesity away

Scientists at Washington State University have concluded that nondigestible compounds in apples – specifically, Granny Smith apples – may help prevent disorders associated with obesity. The study, thought ...

Sep 29, 2014
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Seaweeds high in guluronate inhibit fat absorption

(Medical Xpress)—Scientists at Newcastle University have identified the seaweeds which are most effective at preventing us from absorbing fat, opening up exciting possibilities for making everyday foods healthier.

Mar 03, 2014
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Strawberries lower cholesterol

A team of volunteers ate half a kilo of strawberries a day for a month to see whether it altered their blood parameters in any way. At the end of this unusual treatment, their levels of bad cholesterol and ...

Feb 25, 2014
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Antioxidants: Is the hype justified?

Twenty-five years ago the term "antioxidant" was new to the public. Today it's big business, with sales of products making antioxidant-related claims reaching $65 billion in the U.S. in 2011.

Sep 25, 2012
popularity 5 / 5 (1) | comments 1 | with audio podcast