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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]
The journal was established in 1906 by Carl Neuberg, who also served as the first editor-in-chief.Its original name was Biochemische Zeitschrift.It was renamed to the European Journal of Biochemistry in 1967, with Claude Liébecq as editor-in-chief, succeeded by Richard Perham, during whose tenure the name became the FEBS Journal, in 2005.
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]
The Open Clinical Biochemistry Journal; Trends in Biochemistry; Bioengineering ... African Journal of Food, Agriculture, Nutrition and Development;
Journal of Food Composition and Analysis; Journal of Food Science and Technology; Journal of Human Nutrition and Dietetics; Journal of Medicinal Food; Journal of Nutrition; The Journal of Nutrition, Health and Aging; Journal of Nutritional Biochemistry; Journal of Parenteral and Enteral Nutrition; Journal of the Academy of Nutrition and Dietetics
The Journal of Food Science is a peer-reviewed scientific journal that was established in 1936 and is published by John Wiley & Sons on behalf of the Institute of Food Technologists in Chicago, Illinois. From 1996 to 2005, it was ranked eighth among impact in scientific journals publishing food science and technology. [1]
He obtained his BSc in Biochemistry and Microbiology from Royal Holloway and Bedford New College, University of London in 1986. His PhD was from the University of Southampton (1990), supervised by Professor David York and examined by Nancy Rothwell. He obtained a PGCHE from the University of Nottingham in 2004.
The Journal of Food Quality is a peer-reviewed scientific journal that publishes research "on the handling of food from a quality and sensory perspective." [1] It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011. [2]