| Discipline | Applied chemistry, food science |
|---|---|
| Language | English |
| Edited by | Thomas F. Hofmann |
| Publication details | |
| History | 1953–present |
| Publisher | American Chemical Society (United States) |
| Frequency | Weekly |
| 6.2 (2022) | |
| Standard abbreviations | |
| ISO 4 | J. Agric. Food Chem. |
| Indexing | |
| CODEN | JAFCAU |
| ISSN | 0021-8561 (print) 1520-5118 (web) |
| Links | |
The Journal of Agricultural and Food Chemistry is a weekly peer-reviewed scientific journal established in 1953 by the American Chemical Society.[1] Since 2015, Thomas Hofmann (Technical University of Munich) has been the editor-in-chief.[2]
The journal covers 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.
