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Journal of Agricultural and Food Chemistry

Journal of Agricultural and Food Chemistry  
File:Jafc cover.jpg
Abbreviated title (ISO 4)
J. Agric. Food Chem.
Discipline Applied chemistry, food science
Language English
Edited by James N. Seiber
Publication details
American Chemical Society (United States)
Publication history
Frequency Weekly
ISSN 0021-8561 (print)
1520-5118 (web)

The Journal of Agricultural and Food Chemistry is a weekly peer-reviewed scientific journal established in 1953 by the American Chemical Society.[1] Since 1999, James N. Seiber (University of California, Davis) has been the editor-in-chief.[2][3]

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. 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.

Abstracting and indexing

The journal is abstracted and indexed in Chemical Abstracts Service, Scopus, ProQuest, PubMed, CABI, and the Science Citation Index Expanded. According to the Journal Citation Reports, the Journal of Agricultural and Food Chemistry has a 2013 impact factor of 3.107.[4]

See also


  1. ^ List of Issues back to 1953
  2. ^ Editor profile
  3. ^ JAFC Editors and Editorial Board
  4. ^ "Journal of Agricultural and Food Chemistry". 2013 Journal Citation Reports. Web of Science (Science ed.). Thomson Reuters. 2014.