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The Journal of Nutritional Biochemistry is a monthly peer-reviewed scientific journal covering biochemical and molecular biological aspects of nutrition science. The journal was established in 1970 as Nutrition Reports International and obtained its current title in 1990, with volume numbering restarting at 1. [1] [2] It is published by ...
For the first twenty-nine years of publication, the Annual Review of Biochemistry contained a chapter related to human nutrition. The growing breadth of subjects to cover in each volume grew too large, however, and nutrition was largely dropped from the journal and omitted from any journal title published by the nonprofit publishing company Annual Reviews.
J. Journal of Dietary Supplements; Journal of Food Composition and Analysis; Journal of Food Science and Technology; Journal of Human Nutrition and Dietetics; Journal of Medicinal Food; Journal of Nutrition; The Journal of Nutrition, Health and Aging; Journal of Nutritional Biochemistry; Journal of Parenteral and Enteral Nutrition
The Annual Review of Biochemistry was the creation of Stanford University chemist and professor J. Murray Luck. [7] [8] In designing a course for graduate students in 1930, he saw the need for a resource that condensed the large volume of biochemistry research into review articles.
The journal focuses on molecular biology and biological chemistry review articles. As of 2024, Journal Citation Reports gives the journal an impact factor of 12.1, ranking it fourteenth out of 313 journals in the category "Biochemistry and Molecular Biology". [1] As of 2023, it is being published as open access, under the Subscribe to Open ...
The Journal of Nutrition (or shortened as JN or J Nutr) is a peer-reviewed scientific journal published by the American Society for Nutrition. [1] Established in 1928, the journal publishes experimental research on human, animal, cellular and molecular nutrition; biographies and assessments on nutritional researchers; and commentaries on controversial issues in the field.
The Journal of Food Biochemistry is a peer-reviewed scientific journal that covers research on the effects of handling, storage, and processing on the biochemical aspects of food. [1] It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011. [2]
The Journal of Human Nutrition and Dietetics is a bimonthly peer-reviewed medical journal covering nutrition science as it relates to humans. It was founded in 1982 and is the official journal of the British Dietetic Association (BDA). The BDA had considered establishing a journal in its early days in the late 1930s but the outbreak of the ...