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| Journal of Agricultural and Food Chemistry ： ウィキペディア英語版 |
Journal of Agricultural and Food Chemistry
The ''Journal of Agricultural and Food Chemistry'' is a weekly peer-reviewed scientific journal established in 1953 by the American Chemical Society.〔(List of Issues back to 1953 )〕 Since 1999, James N. Seiber (University of California, Davis) has been the editor-in-chief.〔 (Editor profile )〕〔(JAFC Editors and Editorial Board )〕
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.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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