The Journal of Agricultural and Food Chemistry is a peer-reviewed scientific journal, published since 1950 by the American Chemical Society. It is currently indexed in: Chemical Abstracts Service ...

Former ACS President Dr. H. N. Cheng Sees Opportunities for Chemistry in Solving World Hunger The field of agriculture has been complete reshaped by the chemical sciences. Starting in the 1950’s, the ...

At this point, most people know that microplastics are everywhere. Scientists have shown that tiny particles, amounting to ...

Synthetic food dyes are commonly found in ultra-processed foods. Mitchell, who specializes in food chemistry and toxicology, points to a collaborative study with California’s Office of Environmental ...

Food Chemistry is the leading journal in its field, publishing and disseminating important research at the heart of the food science literature. Join the journal editors, board members, authors, ...

Canada, a nation often perceived as a land of agricultural bounty, faces a critical vulnerability: its heavy reliance on ...

Wine's texture, beyond taste and aroma, involves compounds like tannins, polysaccharides, and proteins interacting in the ...