Ad
related to: journal of food biochemistry wiley and sons
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 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]
1907–1910 bound volumes of the Journal of the Society of Chemical Industry. The society publishes a number of peer-reviewed scientific journals in conjunction with John Wiley & Sons: Biofuels, Bioproducts and Biorefining; Energy Science & Engineering; Greenhouse Gases: Science and Technology; Journal of Chemical Technology and Biotechnology
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]