Journal of Food Biochemistry

Aims & Scope

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 problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples 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 disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	4.2
2024	3.50

SJR (SCImago Journal Rank)

Year	Value
2024	0.820

Quartile

Year	Value
2024	Q1

Journal Rank

Year	Value
2024	6556

h-index

Year	Value
2024	70

Journal Citation Indicator

Year	Value
2024	5244

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology and Pharmacology, Toxicology and Pharmaceutics, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Concept, mechanism, and applications of phenolic antioxidants in foods

  Citation: 583

  Authors: Alam

• A SIMPLIFIED METHOD FOR ACCURATE DETERMINATION OF CELL WALL URONIDE CONTENT

  Citation: 567

  Authors: AHMED EL RAYAH, JOHN M.

• Health benefits of polyphenols: A concise review

  Citation: 530

  Authors: Ananya, Mrinal, Tejpal, Vijendra, Rotimi E.

• PHYSICOCHEMICAL PROPERTIES AND FUNCTION OF PLANT POLYPHENOL OXIDASE: A REVIEW

  Citation: 465

  Authors: RUHIYE, MAURICE R.

• Understanding oxidants and antioxidants: Classical team with new players

  Citation: 360

  Authors: Syed Saqib, Haseeb, Mohammad Khalid, Tooba, Fahim Halim

• Structural and functional properties of food protein-derived antioxidant peptides

  Citation: 328

  Authors: Ifeanyi D., Rotimi E.

• ANTHOCYANINS AS FOOD COLORANTS ?A REVIEW

  Citation: 259

  Authors: ROBERT L., RICKEY Y., MARVIN A., R. ALEX

• INHIBITORY POTENTIAL OF WINE AND TEA AGAINST α-AMYLASE AND α-GLUCOSIDASE FOR MANAGEMENT OF HYPERGLYCEMIA LINKED TO TYPE 2 DIABETES

  Citation: 235

  Authors: YOUNG-IN, EMMANOUIL, KALIDAS

• BIOLOGICAL FUNCTIONALITY OF ELLAGIC ACID: A REVIEW

  Citation: 221

  Authors: D.A., K.

• Antioxidant and anticholinergic properties of olivetol

  Citation: 218

  Authors: Parham, Ä°lhami

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