 Journal
of the Science of Food and Agriculture
Print ISSN: 0022-5142
Online ISSN: 1097-0010
 JSFA
papers are available online ahead of the print version through
the EarlyView® service on Wiley InterScience®. Articles
are complete, peer-reviewed and fully citable.
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Journal
of the Science of Food and Agriculture (JSFA)
publishes peer-reviewed original research and critical
reviews in these areas, with particular emphasis on
interdisciplinary studies at the agriculture/food
interface. This international journal covers fundamental
and applied research.
Eleven main areas of the journal include:
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- Food - Health and Nutrition: Human and
animal nutrition, enhancing health with functional
foods, nutraceuticals or food supplementation, testing,
including clinical tests, model animals, and in
vitro testing systems.
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Biotechnology: Applications of biotechnology
to plants, animals and microorganisms as they
relate to agriculture, food production and processing,
and fermentation science.
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Molecular Biology: Applications of genetic
modification and molecular biology to plants,
animals and microorganisms as they relate to agriculture,
food production and processing, and fermentation
science.
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Biochemistry: Chemistry and biochemistry
of foods, feeds, ingredients and components. Properties
of biological molecules, effects of processing/storage,
enzyme properties and applications, analytical/diagnostic
methodology, biochemical pathways and mechanisms,
bioactivity.
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Food Safety: Microbiological food safety,
including on-farm safety management, epidemiology
of food-borne illness, novel processes and packaging,
detection of food-borne pathogens. Food toxicology
and safety evaluation of genetically modified
organisms. Application of risk assessment and
risk management techniques.
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Agriculture - Utilization: Plants, plant
products, animals, animal products, fish and marine
products as human food or animal feed. Industrial
applications for plants, plant products, animal
products and marine products.
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Sensory and Consumer Sciences: Perception
and evaluation of characteristics of foods and
beverages including flavour, appearance and texture.
Issues relating to consumer behaviour, including
acceptability, preference and other factors related
to cultural cues and product image.
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What's New
Polyphenolics: JSFA highlights issues
Are we pro- or anti- oxidant?
 Should scientists embrace ‘antioxidant’ as a general term for public use that might mean any effect related to redox-related or inflammatory processes? Over the past decade, dietary polyphenolic substances, such as those found in red wine, green tea and fruit and vegetables, have been implicated in many nutritional and health effects; a large number of experiments have been published describing numerous effects in clinical, animal and in vitro studies. A series of short articles published in the SCI Journal of the Science of Food and Agriculture (JSFA) will assess the current understanding of the significance of polyphenolics and project where future studies can resolve unanswered questions. With answers not always obvious and disputes growing amongst the experts, this is a subject worthy of further investigation. The topical themes covered over the next three issues of JSFA will include:
- Antioxidants: mirage or evolving etymology?
- Polyphenolics: diverse sources and effects implicate diet
- Polyphenolics: anti-inflammatory metabolites underlie health benefits
To find out more visit JSFA volume 86, issues 13–15 on Wiley-InterScience.
Backfiles are available for JSFA and its sister journal, PMSci.
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Press coverage
For the latest press releases for the Journal, visit the SCI press
office. SCI Members can search Chemistry & Industry magazine’s back issues for JSFA news stories – just search for 'JSFA' and hit 'Submit'.
Why not sign up for our email alert
of the JSFA Table of Contents to find out about the latest research
in food and agricultural science?
Take a look at our publisher’s News page where you can find the highest accessed and cited papers of last year and FREE access to selected issues and articles.
If you have any comments or suggestions for articles, please
contact the Editor-in-Chief, Professor David Reid, via the
Editorial Assistants:
Gaynor Redvers-Mutton, Publications Liaison Manager, T: +44 (0)20 7598 1554 , F: +44 (0)20 7598 1545, E: gaynor.redvers[ at]soci.org
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Submit your Papers Online
JSFA operates an online submission and review system. Please submit your papers online via our manuscript tracking service, Manuscript Central™ (from ScholarOne Inc.) This service allows authors to track the progress of their paper via their account’s Author Centre.
The online system has greatly reduced the decision turnaround times and it gives authors instant access to the status of their manuscript at the click of a button.
Please have a look at the Journal homepage for more details on submitting an article, including the Instructions to Authors for preparation guidelines.
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2008 Subscription Prices |
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US$ |
| Print only |
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3250 |
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| Electronic only |
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3250 |
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| Online and print |
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3575 |
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For more information about how to subscribe
and for subscription order forms please
click here. |
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Journal
of the Science of Food and Agriculture (JSFA) is
published for SCI by John
Wiley & Sons Ltd.
 Wiley
offers a wide range of services to readers through Wiley
InterScience®, the online content service that delivers
over 300 leading journals, OnlineBooks™, plus major
reference works and Current Protocols laboratory manuals.
For more information on SCI Publications, please contact:
Gaynor Redvers-Mutton, Publications Liaison Manager, T: +44 (0)20 7598 1554 , F: +44 (0)20 7598 1545, E: gaynor.redvers[ at]soci.org
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