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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]
This category is for academic (including scientific) journals published by Taylor & Francis. As of June 2015 [update] , the complete journal list contains 2,258 titles. [ 1 ]
The Open Clinical Biochemistry Journal; Trends in Biochemistry; Bioengineering ... African Journal of Food, Agriculture, Nutrition and Development;
Journal of Medical Biochemistry: Biochemistry: Walter de Gruyter: English: 1982–present Journal of Medical Biography: Medical Personnel: SAGE Publishing: English: 1993–present Journal of Medical Case Reports: Medicine: BioMed Central: English: 2007–present Journal of Medical Economics: Medicine: Taylor and Francis Group: English: 1998 ...
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 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]
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.
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. [2]