Journal of Food Biochemistry - Food Sciences - 联系我们腾龙娱乐公司上分客服19116098882
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June 9th News! The new website of is available online.

ISSN: 0145-8884

Editor-in-Chief: Maurice R. Marshall

Publisher: John Wiley & Sons, Inc.

Impact Foctor: 0.741

Abstracting/Indexing: Science Citation Index, Science Citation Index Expanded, Biochemistry & Biophysics Citation Index, Current Contents: Agriculture, Biology & Environmental Sciences, Journal Citation Reports/Science Edition, etc.


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
 Genetic expression
 Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods

All submissions to the journal must be submitted online at

For more information about submission:


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