Welcome to the DeepDyve page for Food Chemistry published by Elsevier. Articles in this journal are popular with our subscribers.
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The Journal of Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
- Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavor and microbiological aspects;
- Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry;
- Chemical and biochemical composition and structure changes in molecules induced by processing, distribution and domestic conditions;
- Effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes;
- Chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology and food fate
Editor-in-Chief: G.G. Birch
Impact Factor: 3.259
Popular Articles from Food Chemistry
All these articles, plus 12 million others, are available on DeepDyve for $40 per month.
- Compositional differences in soybeans on the market: Glyphosate accumulates in Roundup Ready GM soybeans
- DPPH antioxidant assay revisited
- Bound phenolics in foods, a review
- Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD
- Hibiscus sabdariffa L. – A phytochemical and pharmacological review
- White tea (Camellia sinensis) inhibits proliferation of the colon cancer cell line, HT-29, activates caspases and protects DNA of normal cells against oxidative damage
- Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
- Fatty acid composition of Swedish bakery products, with emphasis on trans-fatty acids
- Responses of peripheral blood mononucleated cells from non-celiac gluten sensitive patients to various cereal sources
- Interactions of polyphenols with carbohydrates, lipids and proteins
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