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Food Chemistry Advances will not consider papers that focus purely on engineering, microbiology, nutrition, pharmaceuticals, medicines, information technology, computational and mathematical modelling aspects, without a significant proportion of chemistry and/or biochemistry (note: analysis or characterization of individual food components is expected, rather than simply reporting total ...
11 de fev. de 2024 · Influential articles in food science from 2023. This Collection showcases a selection of our most cited and downloaded content, research that attracted media attention, and some recommended reading from our editorial team. Read the Collection. View Collections from Journal of Agricultural and Food Chemistry
Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are …. View full aims & scope.
“Food Chemistry does an excellent job of explaining the chemistry of food constituents as well as finished food products. … The book was written by food chemistry professors and is organized in the same way they teach their course. … All people can relate to food and it provides an excellent medium to present basic chemical principles.
Food Chemistry: X is one of three Open Access companion journals to the highly respected Food Chemistry and has the same aims and scope and peer-review process. Food Chemistry X publishes papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical …. View full aims & scope.
Far from being a simple question: The complexity between in vitro and in vivo responses from nutrients and bioactive compounds with antioxidant potential. Jéssica C. Mota, Patricia P. Almeida, Monica Q. Freitas, Milena B. Stockler-Pinto, Jonas T. Guimarães. Article 134351.
Das Lehrbuch der Lebensmittelchemie von H.-D. Belitz, W. Grosch und P. Schieberle ist das erfolgreiche und bewährte Standardwerk. Es wird von den Studenten der Lebensmittelchemie und benachbarter Fachgebiete als Lehrbuch, von den im Beruf stehenden Lebensmittelchemikern, Lebensmitteltechnologen, Ernährungswissenschaftlern, Humanmedizinern und ...
