Journal of Agricultural and Food Chemistry (JAFC)
Journal Descriptions
The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food. The Journal of Agricultural and Food Chemistry is a weekly peer-reviewed scientific journal established in 1953 by the American Chemical Society.[1] Since 2015, Thomas Hofmann (Technical University of Munich) has been the editor-in-chief.[2] 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.
Journal of Agricultural and Food Chemistry (JAFC) is :-
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International, Peer-Reviewed, Open Access, Refereed, Applied chemistry, food science, Agricultural chemistry, Food-Processing Industry, General Agricultural, Biological Sciences , Online or Print , weekly Journal
- UGC Approved, ISSN Approved: P-ISSN P-ISSN: 0021-8561, E-ISSN: 1520-5118, Established: 1953, Impact Factor: 6.2
- Provides Crossref DOI
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Indexed in: Scopus, WoS, PubMed
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Not indexed in DOAJ, UGC CARE
