Knowledge (XXG)

Food Chemistry (journal)

Source 📝

372: 167: 367: 137: 389: 419: 252: 463: 227: 223: 203: 267: 412: 443: 448: 162: 473: 405: 191: 40: 350: 468: 458: 393: 438: 195: 453: 244: 150: 98: 141: 240: 146: 129: 125: 84: 332: 261: 282: 292: 275: 379: 215: 60: 313: 45: 432: 110: 371: 158: 329: 366: 211: 336: 90: 17: 299: 232: 176: 335:. It was established in 1976 and is published monthly by 383: 392:. Further suggestions might be found on the article's 390:
See tips for writing articles about academic journals
305: 290: 273: 259: 187: 175: 121: 107: 97: 83: 75: 70: 59: 51: 39: 166: 413: 8: 378:This article about a chemistry journal is a 30: 420: 406: 29: 464:Academic journals established in 1976 7: 363: 361: 382:. You can help Knowledge (XXG) by 25: 370: 365: 165: 1: 490: 444:Elsevier academic journals 360: 449:English-language journals 310: 474:Chemistry journal stubs 122:Standard abbreviations 469:Semi-monthly journals 459:Food science journals 71:Publication details 36: 439:Chemistry journals 333:scientific journal 401: 400: 321: 320: 16:(Redirected from 481: 422: 415: 408: 374: 369: 362: 354: 353: 351:Official website 296: 285: 278: 264: 255: 171: 169: 168: 113: 37: 34: 27:Academic journal 21: 489: 488: 484: 483: 482: 480: 479: 478: 429: 428: 427: 426: 358: 349: 348: 345: 291: 286: 281: 274: 260: 231: 190: 189: 145: 124: 123: 114: 109: 93: 32: 28: 23: 22: 15: 12: 11: 5: 487: 485: 477: 476: 471: 466: 461: 456: 454:Food chemistry 451: 446: 441: 431: 430: 425: 424: 417: 410: 402: 399: 398: 375: 356: 355: 344: 343:External links 341: 325:Food Chemistry 319: 318: 317: 316: 308: 307: 303: 302: 297: 288: 287: 279: 271: 270: 265: 257: 256: 185: 184: 179: 173: 172: 119: 118: 115: 108: 105: 104: 101: 95: 94: 89: 87: 81: 80: 77: 73: 72: 68: 67: 64: 57: 56: 53: 49: 48: 46:Food chemistry 43: 33:Food Chemistry 26: 24: 14: 13: 10: 9: 6: 4: 3: 2: 486: 475: 472: 470: 467: 465: 462: 460: 457: 455: 452: 450: 447: 445: 442: 440: 437: 436: 434: 423: 418: 416: 411: 409: 404: 403: 397: 395: 391: 387: 385: 381: 376: 373: 368: 364: 359: 352: 347: 346: 342: 340: 338: 334: 331: 330:peer-reviewed 327: 326: 315: 314:Online access 312: 311: 309: 304: 301: 298: 294: 289: 284: 280: 277: 272: 269: 266: 263: 258: 254: 250: 246: 242: 238: 234: 229: 225: 221: 217: 213: 209: 205: 201: 197: 193: 186: 183: 180: 178: 174: 164: 160: 156: 152: 148: 143: 139: 135: 131: 127: 120: 116: 112: 111:Impact factor 106: 102: 100: 96: 92: 88: 86: 82: 78: 74: 69: 65: 62: 58: 54: 50: 47: 44: 42: 38: 35: 19: 388: 384:expanding it 377: 357: 324: 323: 322: 248: 236: 219: 207: 199: 181: 154: 133: 117:7.514 (2020) 79:1976–present 66:Paul Finglas 31: 433:Categories 182:Food Chem. 159:MathSciNet 41:Discipline 394:talk page 295: no. 283:0308-8146 99:Frequency 85:Publisher 18:Food Chem 337:Elsevier 188:Indexing 138:Bluebook 91:Elsevier 63: by 52:Language 300:2728297 247:)  218:)  206:)  153:)  132:)  103:24/year 76:History 55:English 253:Scopus 249:· 237:· 235:  220:· 208:· 200:· 198:  155:· 134:· 61:Edited 328:is a 306:Links 268:FOCHD 262:CODEN 251: 239: 222: 212:JSTOR 210: 202: 192:CODEN 177:ISO 4 157: 136: 126:ISO 4 380:stub 293:OCLC 276:ISSN 233:MIAR 224:LCCN 204:alt2 245:alt 241:NLM 228:alt 216:alt 196:alt 163:alt 151:alt 147:NLM 142:alt 130:alt 435:: 339:. 421:e 414:t 407:v 396:. 386:. 243:( 230:) 226:( 214:( 194:( 170:) 161:( 149:( 144:) 140:( 128:( 20:)

Index

Food Chem
Discipline
Food chemistry
Edited
Publisher
Elsevier
Frequency
Impact factor
ISO 4
alt
Bluebook
alt
NLM
alt
MathSciNet
alt
ISO 4
CODEN
alt
alt2
JSTOR
alt
LCCN
alt
MIAR
NLM
alt
Scopus
CODEN
FOCHD

Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.