Journal of Food Biochemistry

Academic journal

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 (alt) * Bluebook (alt)
NLM (alt) * MathSciNet (alt )
ISO 4| J. Food Biochem.
Indexing
CODEN (alt * alt2) * JSTOR (alt) * LCCN (alt)
MIAR * NLM (alt) * Scopus * W&L
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

[edit]

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.

## External links

[edit]

* Official website