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

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