Journal of Agricultural and Food Chemistry

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 F. Hofmann (Technical University of Munich) has been the editor-in-chief.[2]

Journal of Agricultural and Food Chemistry
DisciplineApplied chemistry, food science
LanguageEnglish
Edited byThomas F. Hofmann
Publication details
History1953–present
Publisher
American Chemical Society (United States)
FrequencyWeekly
3.154 (2016)
Standard abbreviations
ISO 4J. Agric. Food Chem.
Indexing
CODENJAFCAU
ISSN0021-8561 (print)
1520-5118 (web)
Links

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.

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 2.857.[3]

gollark: Fortunately, beespace™ by GTech™ is connected to the world and immaterial.
gollark: Fascinating.
gollark: Also "properties at all".
gollark: Yes, there are such things as "macroscale properties".
gollark: Consciousness clearly does "exist" because people talk about how conscious they are all the time.

See also
  •  Food portal
  •  Agriculture portal

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. 2016.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.