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Journal of Agricultural and Food Chemistry is a peer-reviewed journal published by American Chemical Society, covering Phytochemicals and Antioxidant Activities, Fermentation and Sensory Analysis, Pesticide and Herbicide Environmental Studies. Over its lifetime it has published 61,926 papers, which have received 2,924,457 citations.
| Publisher | American Chemical Society |
|---|---|
| Reference style | Superscript numbered (ACS) Superscript — small raised numerals in the text (1) Smith, A.; Jones, B.; Lee, C. A Representative Article Title. Journal of Agricultural and Food Chemistry 2023, 12, 45–58.
Formats any DOI in Journal of Agricultural and Food Chemistry style. No sign-up. |
| Publishes research in | Phytochemicals and Antioxidant Activities Fermentation and Sensory Analysis Pesticide and Herbicide Environmental Studies Meat and Animal Product Quality Proteins in Food Systems |
| ISSN | 0021-8561 |
| Citation impact (2-yr) | 5.94 |
| h-index | 417 |
| i10-index | 45,011 |
| Top institutions publishing here | Agricultural Research Service |
| Journal website | pubs.acs.org |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
This review summarizes the multifaceted aspects of antioxidants and the basic kinetic models of inhibited autoxidation and analyzes the chemical principles of antioxidant capacity assays. Depending upon the reactions involved, these assays can roughly be classified into two types: assays based on hydrogen atom transfer (HAT) reactions and assays based on electron transfer (ET). The…
Methods available for the measurement of antioxidant capacity are reviewed, presenting the general chemistry underlying the assays, the types of molecules detected, and the most important advantages and shortcomings of each method. This overview provides a basis and rationale for developing standardized antioxidant capacity methods for the food, nutraceutical, and dietary supplement industries. From evaluation…
The antioxidant activities and total phenolics of 28 plant products, including sunflower seeds, flaxseeds, wheat germ, buckwheat, and several fruits, vegetables, and medicinal plants were determined. The total phenolic content, determined according to the Folin−Ciocalteu method, varied from 169 to 10548 mg/100 g of dry product. Antioxidant activity of methanolic extract evaluated according to the…
The antioxidative activity of a total of 92 phenolic extracts from edible and nonedible plant materials (berries, fruits, vegetables, herbs, cereals, tree materials, plant sprouts, and seeds) was examined by autoxidation of methyl linoleate. The content of total phenolics in the extracts was determined spectrometrically according to the Folin-Ciocalteu procedure and calculated as gallic acid…
Processed fruits and vegetables have been long considered to have lower nutritional value than their fresh commodities due to the loss of vitamin C during processing. This research group found vitamin C in apples contributed < 0.4% of total antioxidant activity, indicating most of the activity comes from the natural combination of phytochemicals. This suggests…
