中文簡介

《食品生物化學雜志》發表了關于處理、儲存和加工對飲食中食品組織、系統和生物活性化合物生化方面影響的完全同行評審的原始研究和評論論文。食品科學、食品技術、生物化學和營養學的研究人員，尤其是學術界和工業界的研究人員，將在這本雜志上發現大量的用途和興趣。期刊范圍包括：采后/死后生化及加工問題酶化學與技術膜生物學與化學細胞生物學生物物理學基因表達強調食品中生物活性成分含量的食品成分藥理特性最近發表的關于當前廣泛關注的兩個主題的論文所涵蓋的主題示例包括：營養食品/功能性食品和收獲后/尸檢，其中包括：在食品中發現的生物活性化合物，如巧克力和草本植物，它們會影響血清膽固醇、糖尿病、高血壓和心臟病。果實成熟過程的機理肉類風味前體的生物發生養殖魚類的生化變化對加工和食用品質的影響

　　英文簡介

The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:Biochemistry of postharvest/postmortem and processing problemsEnzyme chemistry and technologyMembrane biology and chemistryCell biologyBiophysicsGenetic expressionPharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foodsExamples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart diseaseThe mechanism of the ripening process in fruitThe biogenesis of flavor precursors in meatHow biochemical changes in farm-raised fish are affecting processing and edible quality

　　近年期刊自引率趨勢圖

　　JCR分區

JCR分區等級	JCR所屬學科	分區	影響因子
Q2	FOOD SCIENCE & TECHNOLOGY	Q2	3.654
	BIOCHEMISTRY & MOLECULAR BIOLOGY	Q3

　　近年期刊影響因子趨勢圖

　　CiteScore數值

CiteScore	SJR	SNIP	學科類別	分區	排名	百分位
4.40	0.545	0.933	大類：Agricultural and Biological Sciences 小類：Food Science	Q2	101 / 338	70%
			大類：Agricultural and Biological Sciences 小類：Biophysics	Q2	58 / 137	58%
			大類：Agricultural and Biological Sciences 小類：Pharmacology	Q2	148 / 303	51%
			大類：Agricultural and Biological Sciences 小類：Cell Biology	Q3	183 / 274	33%

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