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Journal of Food Biochemistry

Journal Abbreviation: J FOOD BIOCHEM
Journal ISSN: 0145-8884

About Journal of Food Biochemistry

    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:<br/><br/>- Biochemistry of postharvest/postmortem and processing problems <br/>- Enzyme chemistry and technology <br/>- Membrane biology and chemistry <br/>- Cell biology <br/>- Biophysics <br/>- Genetic expression <br/>- Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Year Impact Factor (IF) Total Articles Total Cites
2022 (2023 update) 4.0 - 8398
2021 3.654 - 6343
2020 2.720 485 4255
2019 1.662 337 2413
2018 1.358 223 1868
2017 1.552 150 1673
2016 1.000 79 1324
2015 0.832 84 1206
2014 0.741 68 1155
2013 0.853 87 1029
2012 0.756 87 938
2011 0.815 137 915
2010 0.625 109 790

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