雜志介紹

Journal Of Food Biochemistry雜志介紹

《Journal Of Food Biochemistry》是一本以English為主的未開放獲取國際優秀期刊，中文名稱食品生物化學雜志，本刊主要出版、報道農林科學-BIOCHEMISTRY & MOLECULAR BIOLOGY領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為3.5，最新CiteScore 指數為7.8。

本刊近期中國學者發表的論文主要有：

• GC-O-MS Analysis of Aroma-Active Compounds of Chinese Almonds Obtained by Different Pretreatment Methods

  Author: Gu, Yuchen; Feng, Tao; Song, Shiqing; Yao, Lingyun; Sun, Min; Wang, Huatian; Liu, Qian; Yu, Chuang

• Structural Analysis and Antimicrobial Mechanism of a Protein GBSPI-A from Ginkgo Biloba Seed

  Author: Xu, Ting; Wu, Haixia; Wu, Caie; Fan, Gongjian; Li, Tingting; Shen, Dongbei; Pan, Yue

• Hypoglycemic Effects of Inactivated Lactobacillus brevis YM 1301 on T2DM Mice

  Author: Wei, Qianqian; Xue, Nan; Gao, Jingru; Dang, Yuanjie; Zhou, Rongcun; Song, Yijia; Tian, Yulin; Sun, Jiao; Li, Farong; Wan, Juan

• Astragalus Polysaccharides Alleviate Lung Adenocarcinoma Bone Metastases by Inhibiting the CaSR/PTHrP Signaling Pathway

  Author: Ma, Xiaoting; Wang, Cong; Yu, Jing

英文介紹

Journal Of Food Biochemistry雜志英文介紹

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:

-Biochemistry of postharvest/postmortem and processing problems

-Enzyme chemistry and technology

-Membrane biology and chemistry

-Cell biology

-Biophysics

-Genetic expression

-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods

Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:

-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease

-The mechanism of the ripening process in fruit

-The biogenesis of flavor precursors in meat

-How biochemical changes in farm-raised fish are affecting processing and edible quality