FOOD CHEMISTRY - Journal - MOST Wiedzy

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FOOD CHEMISTRY

ISSN:

0308-8146

eISSN:

1873-7072

Disciplines
(Field of Science):

  • Pharmacology and pharmacy (Medical and Health Sciences )
  • Health sciences (Medical and Health Sciences )
  • Agriculture and horticulture (Agricultural sciences)
  • Nutrition and food technology (Agricultural sciences)
  • Veterinary science (Agricultural sciences)
  • Animal science and fisheries (Agricultural sciences)
  • Chemical sciences (Natural sciences)

Ministry points: Help

Ministry points
2020 200 Ministry Scored Journals List 2019
Ministry points
Year Points List
2020 200 Ministry Scored Journals List 2019
2019 200 Ministry Scored Journals List 2019
2018 40 A
2017 40 A
2016 40 A
2015 40 A
2014 40 A
2013 40 A
2012 45 A
2011 45 A
2010 32 A
2009 32 A
2008 32 A

Model:

Open Access

Punkty CiteScore:

Punkty CiteScore
2018 5.8
Punkty CiteScore
Year Points
2018 5.8
2017 5.19
2016 4.85

Impact Factor:

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Publishing policy:

Pre-print
author's version of the article before the review
Post-print
author's version of the article after the review

Status table SHERPA RoMEO

Status table SHERPA RoMEO
RoMEO color Archiving policy
Green can archive pre-prints and post-prints or a version of the publisher
Blue can archive post-prints
Yellow can archive pre-prints
White can not archive any materials
Gray unknown

Filters

total: 34

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Catalog Journals

2019
2018
  • Antioxidant properties of ferrous flavanol mixtures
    Publication

    Interaction of metal, especially iron ions with flavanols is considered as an important feature of these compounds and is believed to contribute to their both antioxidant and prooxidant properties. The aim of this study was to examine how Fe2+ binding to form a 4:1 (flavanol:Fe2+) mixtures affects the antioxidant properties of flavanols. ABTS∗ scavenging, protection against fluorescence bleaching induced by AAPH and hypochlorite,...

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  • Electronic noses in classification and quality control of edible oils: A review

    The growing demand for wholesome and nutritious food leads to intensification of production, which in turn can have a detrimental effect on quality and well-being of consumers. For that reason, it is important to develop novel methods of food control which would be characterized by a short time of analysis, adequate sensitivity and relatively low cost. One such technique involves the use of multi-sensory devices called electronic...

    Full text in external service

  • Influence of different cultivation systems on bioactivity of asparagus
    Publication
    • Y. Ku
    • D. Kang
    • C. Lee
    • S. Lee
    • C. Ryu
    • D. Kim
    • M. Polovka
    • J. Namieśnik
    • S. Gorinstein

    - FOOD CHEMISTRY - 2018

    Evaluation of functional and bioactive compounds of Asparagus officinalis L. growing in conventional and organic greenhouse and conventional open –field farming was the aim of this research. Polyphenols in cladodes grown conventionally were higher than organic. Flavonoids and carotenoids were the highest in cladodes in open field. Organic spears were richer in total phenolics (+6.9% and +19.1%) and flavonoids (+4.7% and 16.8%)...

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