| Discipline | Applied chemistry,food science |
|---|---|
| Language | English |
| Edited by | Thomas F. Hofmann |
| Publication details | |
| History | 1953–present |
| Publisher | American Chemical Society (United States) |
| Frequency | Weekly |
| 6.2 (2022) | |
| Standard abbreviations ISO 4 (alt) · Bluebook (alt) NLM (alt) · MathSciNet (alt  ) | |
| ISO 4 | J. Agric. Food Chem. |
| Indexing CODEN (alt · alt2) · JSTOR (alt) · LCCN (alt) MIAR · NLM (alt) · Scopus · W&L | |
| CODEN | JAFCAU |
| ISSN | 0021-8561 (print) 1520-5118 (web) |
| Links | |
TheJournal of Agricultural and Food Chemistry is a weeklypeer-reviewedscientific journal established in 1953 by theAmerican Chemical Society.[1] Since 2015,Thomas Hofmann (Technical University of Munich) has been theeditor-in-chief.[2]
The journal covers research dealing with thechemistry andbiochemistry ofagriculture and food including work with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
The journal is abstracted and indexed inChemical Abstracts Service,Scopus,ProQuest,PubMed,CABI, and theScience Citation Index Expanded. According to theJournal Citation Reports, theJournal of Agricultural and Food Chemistry has a 2015impact factor of 4.192.[3]
