Ad
related to: journal of food biochemistry wiley university
Search results
Results From The WOW.Com Content Network
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 Open Clinical Biochemistry Journal; Trends in Biochemistry; Bioengineering ... African Journal of Food, Agriculture, Nutrition and Development;
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]
Richard Tecwyn Williams FRS [1] (20 February 1909 – 29 December 1979) was a Welsh biochemist who founded the systematic study of xenobiotic metabolism with the publication of his book Detoxication mechanisms in 1947.
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]
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]
The Journal of Food Safety is a quarterly peer-reviewed scientific journal covering research on microbial food safety. [1] It was established in 1977 and is currently published by Wiley-Blackwell. The journal moved to online-only publication in 2011. [2] The editor-in-chief is Vivian C.H. Wu .
Food physical chemistry concepts are often drawn from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions, and freezing, [8] [9] disordered/noncrystalline solids.