The Journal of Agricultural and Food Chemistry is a peer-reviewed scientific journal, published since 1950 by the American Chemical Society. It is currently indexed in: Chemical Abstracts Service (CAS), Scopus, ProQuest, PubMed, CABI, Ovid, Web of Science, and SwetsWise. The current Editor-in-Chief is James N. Seiber. The journal is indexed in the Agriculture, Applied Chemistry and Food Science and Technology categories of the Journal Citation Reports and has a 2010 impact factor of 2.816.
Herbal teas are enjoyed worldwide, not only for their taste and refreshment but also for a wide range of reputed health benefits. But the potential significance of a category of compounds called lipids in the teas has been ...
Biochemistry
Mar 29, 2024
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29
A research team led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich has solved the mystery of a novel clove-like off-flavor in orange juice, the cause of which was previously unknown.
Biochemistry
Feb 6, 2024
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12
Spices and other plant-derived products contain many active components, such as polyphenols and flavonoids. However, even the slightest variations in conditions can considerably affect the extraction efficiency of these active ...
Materials Science
Dec 27, 2023
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1
Para-cresol is an aromatic compound with a strong horse stable-like odor. It contributes to the off-flavor of some foods, but it is also detectable as a characteristic odorant in whiskey and tobacco, as well as in the urine ...
Biochemistry
Aug 1, 2023
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124
Food science researchers from the University of NSW have developed a promising method to make spray dried beta carotene (β-carotene) microcapsules more stable, as reported in a paper published in Food Chemistry.
Biochemistry
Jul 20, 2023
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10
Microbial volatile organic compounds (mVOCs) are the detection indicator of food microbiological contamination. During metabolic process, microorganisms in food produce about 2,000 kinds of volatile metabolites with different ...
Biochemistry
Apr 18, 2023
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25
Researchers at the University of São Paulo (USP) in Brazil have developed a kraft paper-based electrochemical sensor that can detect traces of pesticides in fruit and vegetables in real time when coupled to an electronic ...
Analytical Chemistry
Mar 30, 2023
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77
When foods like fish, meat, and cheese decompose, they release a variety of low molecular weight organic nitrogen compounds known as biogenic amines (BAs). While the body uses BAs in small amounts in processes like hormone ...
Analytical Chemistry
Mar 21, 2023
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101
The health-promoting effects of sulfur-rich vegetables such as onions and garlic have been known for a long time. How food containing sulfur compounds promotes health has not been easy to explore, as the levels—and types—of ...
Biochemistry
Mar 13, 2023
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22
Lotus (Nelumbo) is an important aquatic ornamental plant, with high edible and medicinal value. It has been cultivated in China for more than 3,000 years. Antique Lotus is a special group of lotuses. It is formed by the germination ...
Plants & Animals
Mar 9, 2023
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2
