Journal of Experimental Food Chemistry

Volume 10, Issue 5 (2024)

Perspective Pages: 1 - 2

Biochemical Composition of Edible Insects: A Sustainable Protein Source

Sissons Giuberti*

DOI: 10.37421/2472-0542.2024.10.502

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Perspective Pages: 1 - 2

Enzymatic Reactions in Food Enhancing Flavor and Nutritional Value through Biocatalysis

Lombard Huang*

DOI: 10.37421/2472-0542.2024.10.504

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Commentary Pages: 1 - 2

Impact of Processing on Bioactive Compounds in Fruits and Vegetables

Mitropoulou Totti*

DOI: 10.37421/2472-0542.2024.10.507

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Brief Report Pages: 1 - 2

Phytochemicals in Food their Role in Human Health and Disease Prevention

Neilson Nadeem*

DOI: 10.37421/2472-0542.2024.10.510

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Brief Report Pages: 1 - 2

The Role of Sensory Evaluation in Developing Novel Food Products

Mao Sheng*

DOI: 10.37421/2472-0542.2024.10.511

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Short Communication Pages: 1 - 2

Nutritional Analysis of Plant-based Diets: A Comparative Approach

Lewis Dewettinck*

DOI: 10.37421/2472-0542.2024.10.509

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Short Communication Pages: 1 - 2

Natural vs. Synthetic Food Additives Implications for Health and Safety

Teixeira Zhong*

DOI: 10.37421/2472-0542.2024.10.508

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Commentary Pages: 1 - 2

Flavor Chemistry Understanding the Impact of Cooking Methods on Flavor Profiles

Hoffman Liu*

DOI: 10.37421/2472-0542.2024.10.506

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Opinion Pages: 1 - 2

Exploring the Molecular Interactions in Food Chemistry Impacts on Flavor and Nutrition

Ruzzi Cappelli*

DOI: 10.37421/2472-0542.2024.10.505

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Perspective Pages: 1 - 2

Consumer Perception of Functional Foods Trends and Implications for the Food Industry

Mendoza Lee*

DOI: 10.37421/2472-0542.2024.10.503

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Awards & Nominations

50+ Million Readerbase

Journal Highlights

Google Scholar citation report

Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

Volume 10, Issue 5 (2024)

Biochemical Composition of Edible Insects: A Sustainable Protein Source

Enzymatic Reactions in Food Enhancing Flavor and Nutritional Value through Biocatalysis

Impact of Processing on Bioactive Compounds in Fruits and Vegetables

Phytochemicals in Food their Role in Human Health and Disease Prevention

The Role of Sensory Evaluation in Developing Novel Food Products

Nutritional Analysis of Plant-based Diets: A Comparative Approach

Natural vs. Synthetic Food Additives Implications for Health and Safety

Flavor Chemistry Understanding the Impact of Cooking Methods on Flavor Profiles

Exploring the Molecular Interactions in Food Chemistry Impacts on Flavor and Nutrition

Consumer Perception of Functional Foods Trends and Implications for the Food Industry

Awards & Nominations

50+ Million Readerbase

Journal Highlights

Google Scholar citation report

Citations: 389

Journal of Experimental Food Chemistry peer review process verified at publons

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