Journal Of Food Biochemistry

Journal Of Food Biochemistry英文简介

The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers 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

Journal Of Food Biochemistry中文简介

《Journal Of Food Biochemistry》是一本由WILEY出版商出版的专业生物期刊，该刊创刊于1977年，刊期Bimonthly，该刊已被国际权威数据库SCI、SCIE收录。在中科院最新升级版分区表中，该刊分区信息为大类学科：农林科学 3区，小类学科：生化与分子生物学 4区；食品科技 4区；在JCR（Journal Citation Reports）分区等级为Q2。该刊发文范围涵盖生化与分子生物学等领域，旨在及时、准确、全面地报道国内外生化与分子生物学工作者在该领域取得的最新研究成果、工作进展及学术动态、技术革新等，促进学术交流，鼓励学术创新。2021年影响因子为3.654，平均审稿速度约3.0个月。

中科院分区最新升级版（当前数据版本：2021年12月最新升级版）

大类学科	分区	小类学科	分区	Top期刊	综述期刊
农林科学	3区	BIOCHEMISTRY & MOLECULAR BIOLOGY 生化与分子生物学 FOOD SCIENCE & TECHNOLOGY 食品科技	4区 4区	否	否

JCR分区（当前数据版本：2021-2022年最新版）

JCR分区等级	JCR所属学科	分区	影响因子
Q2	FOOD SCIENCE & TECHNOLOGY	Q2	3.654
	BIOCHEMISTRY & MOLECULAR BIOLOGY	Q3

期刊指数

影响因子	h-index	Gold OA文章占比	研究类文章占比	OA开放访问	平均审稿速度
3.654	40	0.71%	88.10%	未开放	约3.0个月

IF值(影响因子)趋势图