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  • The Journal of Agricultural and Food Chemistry is a weekly peer-reviewed scientific journal established in 1953 by the American Chemical Society. Since 1999, James N. Seiber has been the editor-in-chief. 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. Papers are grouped into nine categories: Agricultural and Environmental Chemistry, Analysis and Chemosensory Perception of Flavor, Analytical Methods, Bioactive Constituents and Functions, Biofuels and Biobased Products, Chemical Aspects of Biotechnology/Molecular Biology, Food and Beverage Chemistry/Biochemistry, Food Safety and Toxicology, and Targeted Metabolomics Applied to Agriculture and Food. The journal also publishes editorials, reviews, perspectives, correspondence, and special symposium issues.

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