Journal of Food Biochemistry

*Journal of Food Biochemistry*
Discipline	Food science
Language	English
Edited by	Maurice R. Marshall, Benjamin Kofi Simpson, Issac Ashie
Publication details
History	1977-present
Publisher	Wiley-Blackwell
Frequency	Bimonthly
Impact factor	2.720 (2020)
Standard abbreviations;
ISO 4	J. Food Biochem.
Indexing;
CODEN	JFBIDW
ISSN	0145-8884 (print); 1745-4514 (web);
LCCN	77073657
OCLC no.	02917846
Links
	Journal homepage; Online access; Online archive;

The Journal of Food Biochemistry is a peer-reviewed scientific journal that covers research on the effects of handling, storage, and processing on the biochemical aspects of food.^[1] It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011.^[2]

References

^ "Journal of Food Biochemistry - Overview - Wiley Online Library". Journal of Food Biochemistry. Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. hdl:11336/2412. Retrieved 2012-05-18.
^ "Journal of Food Biochemistry - Author Guidelines - Wiley Online Library". Journal of Food Biochemistry. Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. hdl:11336/2412. Retrieved 2012-05-18.

External links

Official website

[1] "Journal of Food Biochemistry - Overview - Wiley Online Library". Journal of Food Biochemistry. Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. hdl:11336/2412. Retrieved 2012-05-18.

[2] "Journal of Food Biochemistry - Author Guidelines - Wiley Online Library". Journal of Food Biochemistry. Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. hdl:11336/2412. Retrieved 2012-05-18.

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