Agricultural and Food Chemistry

Agricultural and Food Chemistry research dealing with the chemistry and biochemistry of agriculture and food including work with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food. Papers are grouped into nine categories: Agricultural and Environmental Chemistry, Analysis and Chemosensory Perception of Flavor, Analytical Methods, Bioactive Constituents and Functions, Biofuels and Biobased Products, Chemical Aspects of Biotechnology/Molecular Biology, Food and Beverage Chemistry/Biochemistry, Food Safety and Toxicology, and Targeted Metabolomics Applied to Agriculture and Food. The journal also publishes editorials, reviews, perspectives, correspondence, and special symposium issues.

  • Sustainability of crop production, processing and consumption
  • Food quality, integrity and safety
  • Methodologies and applications in food analysis
  • Risk/benefits evaluation of food components
  • Chemical reactions in food
  • Food science & technology
  • Fertilizers and chemicals

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