Journal of Agricultural and Food Chemistry presents cutting-edge research at the interface of chemistry, biochemistry, and food science. It serves as a leading source for scientists and researchers investigating the composition, properties, and safety of foods and agricultural products.
This journal delves into topics such as the chemical and biochemical basis of food quality, the impact of processing on food composition, and the development of novel analytical methods for food safety assessment. It also covers the role of agricultural practices in influencing the chemical properties of crops and livestock. Indexed in databases such as CAS, Scopus, and Web of Science, it provides access to high-impact research in the field.
By publishing groundbreaking research, the Journal of Agricultural and Food Chemistry contributes to advancing knowledge in agricultural and food science. Submit your latest findings to share with a global community and make a difference in how we produce, process, and consume food.