Journal Of Food Biochemistry

Journal Of Food Biochemistry英文簡介

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中文簡介

《Journal Of Food Biochemistry》是一本由WILEY出版商出版的專業生物期刊，該刊創刊于1977年，刊期Bimonthly，該刊已被國際權威數據庫SCI、SCIE收錄。在中科院最新升級版分區表中，該刊分區信息為大類學科：農林科學 3區，小類學科：生化與分子生物學 4區；食品科技 4區；在JCR（Journal Citation Reports）分區等級為Q2。該刊發文范圍涵蓋生化與分子生物學等領域，旨在及時、準確、全面地報道國內外生化與分子生物學工作者在該領域取得的最新研究成果、工作進展及學術動態、技術革新等，促進學術交流，鼓勵學術創新。2021年影響因子為3.654，平均審稿速度約3.0個月。

中科院分區最新升級版（當前數據版本：2021年12月最新升級版）

大類學科	分區	小類學科	分區	Top期刊	綜述期刊
農林科學	3區	BIOCHEMISTRY & MOLECULAR BIOLOGY 生化與分子生物學 FOOD SCIENCE & TECHNOLOGY 食品科技	4區 4區	否	否

JCR分區（當前數據版本：2021-2022年最新版）

JCR分區等級	JCR所屬學科	分區	影響因子
Q2	FOOD SCIENCE & TECHNOLOGY	Q2	3.654
	BIOCHEMISTRY & MOLECULAR BIOLOGY	Q3

期刊指數

影響因子	h-index	Gold OA文章占比	研究類文章占比	OA開放訪問	平均審稿速度
3.654	40	0.71%	88.10%	未開放	約3.0個月

IF值(影響因子)趨勢圖