Home / Journals / Chemistry & Chemical Engineering | Medicine, Health & Food / International Journal of Food Chemistry
Vol. 1, Issue 2, December 2017
Frequency: Quarterly
International Journal of Food Chemistry (IJFC) is an international peer-reviewed, open access journal which aims to provide rapid publication of articles relating to food chemistry research. The scope of relevant topics includes chemical composition, structure, properties and chemical changes in food processing and storage, and the effects of these changes on food quality and safety. Original research, technical articles and reviews across the whole scope and up-to-date original research articles are welcomed to publish in this journal. The topics related to this journal include but are not limited to:
Food Research
Food Chemistry
Food Analysis
Food Processing
Food Additives
Food Storage
Food Exploitation
Food Flavour
Food Texture
Food Carbohydrates
Food Proteins
Food Enzymes
Food Vitamins
Food Minerals
Food Colouring
Food Sensory Evaluation
Food Toxicology
Food Contaminants
Food Chemical Reactions
Raw Material Composition of Food
Bioactive Constituents of Food
Nutritive Qualities of Food
Analytical Techniques in Food Safety
Editorial Board
Karuna Shanker
Department of Analytical Chemistry, CSIR-Central Institute of Medicinal and Aromatic Plants
Lucknow, India
Paramasivam Parthiban
Centre for Research & Devlopement, PRIST University (Ponnaiyah Ramajayam Institute of Science & Technology)
Thanjavur, Tamil Nadu, India
Sergey Gubsky
Departament of Chemistry, Microbiology and Hygieny of Food, Kharkiv State University of Food Technology and Trade
Kharkiv, Ukraine
Sana Sungur
Department of Chemistry, Mustafa Kemal University
Hatay, Turkey
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