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The Journal of Food Biochemistry is a peer-reviewed scientific journal that covers research on the effects of handling, storage, and processing on the biochemical aspects of food. [1] It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011. [2]
Donald Herman Voet (November 29, 1938 – April 11, 2023) was an American biochemist who was emeritus associate professor of chemistry at the University of Pennsylvania. ...
Wiley-VCH is a German publisher owned by John Wiley & Sons. It was founded in 1921 as Verlag Chemie (meaning "Chemistry Press": VCH stands for Verlag Chemie [1]) by two German learned societies. Later, it was merged into the German Chemical Society (GDCh). In 1991, VCH acquired Akademie Verlag. It has been owned by John Wiley & Sons since 1996. [2]
Pages in category "Wiley (publisher) academic journals" The following 200 pages are in this category, out of approximately 253 total. This list may not reflect recent changes .
Biochemistry and Cell Biology; Biochimica et Biophysica Acta; Biotechnology and Applied Biochemistry; Cell Biochemistry & Function; Comparative Biochemistry and Physiology B; Critical Reviews in Biochemistry and Molecular Biology; FEBS Journal; FEBS Letters; Journal of Biochemistry; Journal of Biological Chemistry; Journal of Liposome Research
Pope John Paul II was the subject of three premature obituaries.. A prematurely reported obituary is an obituary of someone who was still alive at the time of publication. . Examples include that of inventor and philanthropist Alfred Nobel, whose premature obituary condemning him as a "merchant of death" for creating military explosives may have prompted him to create the Nobel Prize; [1 ...
Robert W. Holley, on the far left. Robert William Holley (January 28, 1922 – February 11, 1993) was an American biochemist.He shared the Nobel Prize in Physiology or Medicine in 1968 (with Har Gobind Khorana and Marshall Warren Nirenberg) for describing the structure of alanine transfer RNA, linking DNA and protein synthesis.
The Journal of Food Processing and Preservation is a peer-reviewed scientific journal that covers research into food processing and preservation. [1] It is published by Wiley-Blackwell . The journal moved to online-only publication in 2011.