Default: Food Chemistry

ISSN: 0308-8146

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Food Chemistry Q1 Unclaimed

Elsevier Ltd. United Kingdom
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Food Chemistry is a journal indexed in SJR in Medicine (miscellaneous) and Analytical Chemistry with an H index of 302. It has an SJR impact factor of 1,624 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,624.

Food Chemistry focuses its scope in these topics and keywords: antioxidant, determination, profile, properties, oil, acid, based, juice, food, compounds, ...

Type: Journal

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Languages: English

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Food Chemistry


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Aims and Scope

antioxidant, determination, profile, properties, oil, acid, based, juice, food, compounds, vitamin, coupled, fruit, olive, activities, milk, protein, quality, detection, chromatography, stability, raw, processed, nanoparticles, d,

Best articles by citations

Nature of the condensed tannins present in the dietary fibre fractions in foods

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Non-enzymatic browning in hydrolysed concentrated cheese whey permeate

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Malt extract for enhancing flavour development of ultrafiltered Domiati cheese

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Immobilization of beta-galactosidase from Cicer arietinum (gram chicken bean) and its catalytic actions

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Free sugars and non-starch polysaccharide contents of good and poor malting varieties of wheat and their malts

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Influence of fruit and vegetable extracts on lipid peroxidation in microsomes containing specific cytochrome P450s

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Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack

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Concentration of 4-methoxy-2-methyl-2-butanethiol in Spanish virgin olive oils

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Changes in some enzyme activities and DNA content in frozen stored and freeze-dried bovine thymus

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Simultaneous determination of tenuazonic and cyclopiazonic acids in tomato products

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Proposal of a mechanism for the inhibition of all-trans-beta-carotene autoxidation at elevated temperature by N-(2-phenylethyl)-3,4-diphenylpyrrole

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Purification of used frying oil by supercritical carbon dioxide extraction

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Rapid determination of total cholesterol in egg yolk using commercial diagnostic cholesterol reagent

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Effect of germination and degree of grind (coarse/fine) on the extract and sugar contents of sorghum malts

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Potato lipoxygenase catalysed co-oxidation of beta-carotene

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Effect of sulphite treatment on allyl isothiocyanate in mustard paste

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Emerging research approaches benefit to the study of cooked cured ham flavour

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Characterisation of flour by means of pattern recognition methods

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Effect of temperature treatment on the chemical composition of pounded white yam during storage

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Functional characterisation of muscle and skin collagenous material from hake (Merluccius merluccius L.)

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Study of calcium binding to different preparations of yeast (Saccharomyces cerevisiae) protein by using an ion selective electrode

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The Maillard reaction during the ripening of Manchego cheese

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Uptake of thiol anti-browning agents by cabbage on blanching and reactivity during dehydration

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A modified microdiffusion assay with solid-state detection for the determination of total cyanogens (CNp) in cassava flour. Comparison to the method of O'Brien et al. (1991)

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