Journal of Food Biochemistry

*Journal of Food Biochemistry*
Discipline	Food science
Language	English
Edited by	Maurice R. Marshall, Benjamin Kofi Simpson, Issac Ashie
Publication details
History	1977-present
Publisher	Wiley-Blackwell
Frequency	Bimonthly
Impact factor	1.662 (2019)
Standard abbreviations;
ISO 4	J. Food Biochem.
Indexing
CODEN	JFBIDW
ISSN	0145-8884 (print); 1745-4514 (web);
LCCN	77073657
OCLC no.	02917846
Links
	Journal homepage; Online access; Online archive;

The Journal of Food Biochemistry is a peer-reviewed scientific journal that covers research on the effects of handling, storage, and processing on the biochemical aspects of food.[1] It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011.[2]

References

"Journal of Food Biochemistry - Overview - Wiley Online Library". Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. Retrieved 2012-05-18. Cite journal requires |journal= (help)
"Journal of Food Biochemistry - Author Guidelines - Wiley Online Library". Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. Retrieved 2012-05-18. Cite journal requires |journal= (help)

External links

Official website

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[1] "Journal of Food Biochemistry - Overview - Wiley Online Library". Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. Retrieved 2012-05-18. Cite journal requires |journal= (help)

[2] "Journal of Food Biochemistry - Author Guidelines - Wiley Online Library". Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. Retrieved 2012-05-18. Cite journal requires |journal= (help)