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Journal of Food Biochemistry
基本信息
期刊名称 Journal of Food Biochemistry
J FOOD BIOCHEM
期刊ISSN 0145-8884
期刊官方网站 https://www.hindawi.com/journals/jfbc
是否OA No
出版商 Hindawi
出版周期 Bimonthly
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始发年份 1977
年文章数 106
影响因子 3.5(2023)  scijournal影响因子  greensci影响因子
中科院SCI期刊分区
大类学科 小类学科 Top 综述
生物4区 BIOCHEMISTRY & MOLECULAR BIOLOGY 生化与分子生物学4区
FOOD SCIENCE & TECHNOLOGY 食品科技4区
CiteScore
CiteScore排名 CiteScore SJR SNIP
学科 排名 百分位 7.8 0.696 0.870
Agricultural and Biological Sciences
Food Science
54/389 86%
Biochemistry, Genetics and Molecular Biology
Biophysics
27/152 82%
Pharmacology, Toxicology and Pharmaceutics
Pharmacology
78/313 75%
Biochemistry, Genetics and Molecular Biology
Cell Biology
105/285 63%
补充信息
自引率 11.90%
H-index 40
SCI收录状况 Science Citation Index Expanded
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PubMed Central (PMC) http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0145-8884%5BISSN%5D
投稿指南
期刊投稿网址 http://mc.manuscriptcentral.com/jfbc
收稿范围
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review articles on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. 

Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:

Biochemistry of postharvest/postmortem and processing problems
	Enzyme chemistry and technology
	Membrane biology and chemistry
	Cell biology
	Biophysics
	Genetic expression
	Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:

Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
	The mechanism of the ripening process in fruit
	The biogenesis of flavor precursors in meat
	How biochemical changes in farm-raised fish are affecting processing and edible quality
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编辑信息

EDITOR-IN-CHIEF

Rotimi Aluko, PhD, Professor at the University of Manitoba, Department of Food and Human Nutritional Sciences, Winnipeg, Canada


ASSOCIATE EDITORS

Jae-Young Je, PhD, Professor at Pukyong National University, Department of Marine-Bio Convergence Science, Busan, South Korea
Carmen Lammi, PhD, Researcher at Università degli Studi di Milano, Dipartimento di Scienze Farmaceutiche, Milan, Italy

Changmou Xu, PhD, Research Assistant Professor, University of Nebraska-Lincoln, Food Science and Technology, Lincoln, NE


EMERITUS EDITORS

Maurice R. Marshall, PhD, Professor Emeritus at the University of Florida, Food & Environmental Toxicology Laboratory, Gainesville, FL
Norman F. Haard, PhD


EDITORIAL BOARD

Anna Arnoldi, PhD, Professor at Università degli Studi di Milano, Milan, Italy

Rafik Balti, PhD, Université de Sfax, Sfax, Tunisia

Soottawat Benjakul, PhD, Professor at Prince of Songkla University, Songkhla, Thailand

Rong Cao, PhD, Research Scientist, Agriculture & Agri-Food Canada, Canada

Jean-Marc Chobert, PhD, INRA-BIA, France

Zeyuan Deng, PhD, Professor at Nanchang University, China

Marilyn Erickson, PhD, Associate Professor at University of Georgia, United States

Fernando García-Carreño, PhD, Centro de Investigaciones Biológicas, Mexico

Hitomi Kumagai, PhD, Nihon University, Japan

Tyre Lanier, PhD, Professor at North Caroline State University, United States

Eunice Li-Chan, PhD, Professor Emerita at The University of British Columbia, Canada

Ting Luo, PhD, Department of Pharmacology, University of Texas Southwestern Medical Center, United States

Thomas Netticadan, PhD, Executive Director of Research, St. Boniface Research Centre, Canada

Ganiyu Oboh, PhD, Professor at Federal University of Technology, Akure, Nigeria

Min-Hsiung Pan, PhD, Professor at National Taiwan University, Taiwan

Moshe Rosenberg, PhD, Professor at University of California, Davis, United States

Kenji Sato, PhD, Kyoto University, Japan

Kalidas Shetty, BSc, MS, PhD, Professor at North Dakota State University, United States

Zdzisław Sikorski, BS, MS, PhD, DSc, Gdańsk University of Technology, Poland

Xiaonan Sui, PhD, Professor at Northeast Agricultural University, China

Sijo Joseph Thandapilly, PhD, University of Manitoba, Canada

Chibuike Udenigwe, PhD, Associate Professor at University of Ottawa, Canada

Javier Vioque, PhD, Instituto de la Grasa, Spain

Janitha Wanasundara, PhD, Agriculture & Agri-Food Canada, Canada

Rickey Yada, PhD, Professor, Dean at University of British Columbia, Canada

Hong You, PhD, Director of Research & Development at Eurofins Scientific, Inc., United States

Pingyi Zhang, PhD, Purdue University, United States 


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