Journal of Agricultural and Food Chemistry
Abbreviated title (ISO 4)
|J. Agric. Food Chem.|
|Discipline||Applied chemistry, food science|
|Edited by||Thomas F. Hofmann|
American Chemical Society (United States)
The Journal of Agricultural and Food Chemistry is a weekly peer-reviewed scientific journal established in 1953 by the American Chemical Society. Since 1999, James N. Seiber (University of California, Davis) has been the editor-in-chief.
The journal covers research dealing with the chemistry and biochemistry of agriculture and food including work with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food. Papers are grouped into nine categories: Agricultural and Environmental Chemistry, Analysis and Chemosensory Perception of Flavor, Analytical Methods, Bioactive Constituents and Functions, Biofuels and Biobased Products, Chemical Aspects of Biotechnology/Molecular Biology, Food and Beverage Chemistry/Biochemistry, Food Safety and Toxicology, and Targeted Metabolomics Applied to Agriculture and Food. The journal also publishes editorials, reviews, perspectives, correspondence, and special symposium issues.
Abstracting and indexing
The journal is abstracted and indexed in Chemical Abstracts Service, Scopus, ProQuest, PubMed, CABI, and the Science Citation Index Expanded. According to the Journal Citation Reports, the Journal of Agricultural and Food Chemistry has a 2014 impact factor of 2.912.