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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Health

Cocoa: A tasty source of vitamin D?

Many people do not get enough vitamin D. Brittle bones and an increased risk of respiratory diseases can be the result of a vitamin D deficiency. A research group at Martin Luther University Halle-Wittenberg (MLU) and the ...

Health

Tasty fat: X-rays finding the blueprint of why fat is yummy

Fat free ice cream, for all its healthy merits, melts the wrong way. Two seconds on the tongue and it's a slush of milk, flavoring and water instead of the rich glob of slowly melting cream we grew to love as kids. When it ...

Health

Drinking a lot of beer increases exposure to mycotoxins

Researchers from the University of Valencia (Spain) have analysed the mycotoxins produced by certain microscopic fungi in the beer and dried fruits, such as figs and raisins, confirming that these products meet food regulations. ...

Health

The antioxidant capacity of orange juice is multiplied tenfold

The antioxidant activity of citrus juices and other foods is undervalued. A new technique developed by researchers from the University of Granada for measuring this property generates values that are ten times higher than ...

Health

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, ...

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