The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:-Biochemistry of postharvest/postmortem and processing problems-Enzyme chemistry and technology-Membrane biology and chemistry-Cell biology-Biophysics-Genetic expression-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foodsExamples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease-The mechanism of the ripening process in fruit-The biogenesis of flavor precursors in meat-How biochemical changes in farm-raised fish are affecting processing and edible quality
《食品生物化学杂志》全面发表同行评审的原创研究和评论论文，内容涉及处理、储存和加工对食品组织、系统和饮食中生物活性化合物的生物化学方面的影响。食品科学、食品技术、生物化学和营养学的研究人员，特别是学术界和工业界的研究人员，将在该杂志中发现许多巨大的用途和兴趣。涵盖范围包括：-生物化学的采后/宰后和加工问题-酶化学和技术-膜生物学和化学-细胞生物学-生物物理学-遗传表达-食品成分的药理学特性，重点是食品中生物活性成分的含量最近发表的论文中涉及的两个主题，营养/功能食品和采后/宰后，包括以下主题：-生物活性化合物在食品中发现，如巧克力和草药，因为它们影响血清胆固醇，糖尿病，高血压和心脏病-水果成熟过程的机制-肉类风味前体的生物发生-养殖鱼类的生物化学变化如何影响加工和食用质量
Features of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from dietary proteins.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12451
Thymoquinone attenuates phosphorylation of AKT to inhibit kidney cancer cell proliferation.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12793
Structure-informed detection and quantification of peptides in food and biological fluids.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12482
Combinational effect of curcumin and metformin against gentamicin-induced nephrotoxicity: Involvement of antioxidative, anti-inflammatory and antiapoptotic pathway.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12836
Cloning, expression, and characterization of a new pH- and heat-stable alginate lyase from Pseudoalteromonas carrageenovora ASY5.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12886
Quality evaluation of Chinese red wine based on cloud model.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12787
Effect of temperature and pH on the probiotication of Punica granatum juice using Lactobacillus species.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12805
Ameliorative effects of ethanolic constituents of Bangladeshi propolis against tetracycline-induced hepatic and renal toxicity in rats.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12958
Enzymolysis of walnut (Juglans regia L.) meal protein: Ultrasonication-assisted alkaline pretreatment impact on kinetics and thermodynamics.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12948
Dietary chia seeds (Salvia hispanica) improve acute dyslipidemia and steatohepatitis in rats.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12986
Interactions of tea polyphenols with intestinal microbiota and their implication for cellular signal conditioning mechanism.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12953
Furan-induced cardiotoxicity in diabetic rats and protective role of lycopene.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12738
Protective effects of hawthorn (Crataegus pinnatifida) polyphenol extract against UVB-induced skin damage by modulating the p53 mitochondrial pathway in vitro and in vivo.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12708
The time of the day to harvest affects the degreening, antioxidant compounds, and protein content during postharvest storage of broccoli.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12904
Isolation and purification of a novel antimicrobial peptide from Porphyra yezoensis.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12864
Functional characterization of bimetallic CuPdx nanoparticles in hydrothermal conversion of glycerol to lactic acid.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12931
Nutritional properties, identification of phenolic compounds, and enzyme inhibitory activities of Feijoa sellowiana leaves.
来源期刊：Journal of food biochemistryDOI：10.1111/jfbc.13012
Date palm wood as a new source of phenolic antioxidants and in preparation of smoked salmon.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12760
Chitosan-catechin coating as an antifungal and preservable agent for postharvest satsuma oranges.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12779
Angiotensin I-converting enzyme inhibitory peptides produced from tuna cooking juice hydrolysate by continuous enzymatic membrane reactor.
来源期刊：Journal of food biochemistryDOI：10.1111/jfbc.13058
Evaluation of phenolic compounds, antioxidant and antiproliferative activities of 31 grape cultivars with different genotypes.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12626
Cnidoscolus aconitifolius (Mill.) I. M. Johnst leaf extract prevents oxidative hepatic injury and improves muscle glucose uptake ex vivo.
来源期刊：Journal of food biochemistryDOI：10.1111/jfbc.13065
Relationship between enzyme, peptides, amino acids, ion composition, and bitterness of the hydrolysates of Alaska pollock frame.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12801
Enhancement of the thermostability of Aspergillus niger α-l-rhamnosidase based on PoPMuSiC algorithm.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12945
α-Glucosidase, α-amylase, and tyrosinase inhibitory potential of capsaicin and dihydrocapsaicin.
来源期刊：Journal of food biochemistryDOI：10.1111/jfbc.13099
Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12943
First report of chromenyl derivatives from spineless marine cuttlefish Sepiella inermis: Prospective antihyperglycemic agents attenuate serine protease dipeptidyl peptidase-IV.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12824
Pharmacological effects of Ganoderma lucidum extract against high-altitude stressors and its subchronic toxicity assessment.
来源期刊：Journal of food biochemistryDOI：10.1111/jfbc.13081
Proteomic analysis of the molecular mechanism of curcumin/β-cyclodextrin polymer inclusion complex inhibiting HepG2 cells growth.
来源期刊：Journal of food biochemistryDOI：10.1111/jfbc.13119
Phenolic components rich ethyl acetate fraction of Orostachys japonicus inhibits lipid accumulation by regulating reactive oxygen species generation in adipogenesis.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12939
Anti-photoaging effects of solvent-partitioned fractions from Portulaca oleracea L. on UVB-stressed human keratinocytes.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12814
The antioxidant properties of the chestnut bee pollen extract and its preventive action against oxidatively induced damage in DNA bases.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12888
Rhinacanthins-rich extract and rhinacanthin C ameliorate oxidative stress and inflammation in streptozotocin-nicotinamide-induced diabetic nephropathy.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12812
Glucose-mediated protein glycation: Contribution of methanolic extract of Ceratonia siliqua L. in protection and in vitro potential inhibition of acetylcholinesterase.
来源期刊：Journal of food biochemistryDOI：10.1111/jfbc.13009
Design, fabrication and characterization of pectin-coated gelatin nanoparticles as potential nano-carrier system.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12729
Inhibition of LPS induced neurochemical imbalance and oxidative stress by pigmented and non-pigmented rice bran extracts.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12735
A preliminary study of fonio-moringa seed meal-based complementary food in Wistar rats.
来源期刊：Journal of food biochemistryDOI：10.1111/jfbc.13010
Biological activities of water-soluble polysaccharides from Opuntia humifusa stem in high-fat-diet-fed mice.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12806
Molecular properties, structure, and antioxidant activities of the oligosaccharide Hep-2 isolated from cultured mycelium of Hericium erinaceus.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12985
Protective role of hazelnut peptides on oxidative stress injury in human umbilical vein endothelial cells.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12722
Antioxidant and antiinflammatory secondary metabolites from the Asian green mussel Perna viridis.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12736
Inhibitory effect of saccharides and phenolic compounds from maize silks on intestinal α-glucosidases.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12896
The hot water extract and active components nicotinamide and guanosine of the leather carp Cyprinus carpio nudis improve exercise performance in mice.
来源期刊：Journal of food biochemistryDOI：10.1111/jfbc.13004
Soluble melanins of the Randia echinocarpa fruit - Structural characteristics and toxicity.
来源期刊：Journal of food biochemistryDOI：10.1111/jfbc.13077
Nutritional performance and antioxidant activities of roasted and unroasted sprouted sorghum-based weaning diets in Wistar rats.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12759
Juglans regia and Ribes nigrum as potential nutraceuticals: Source of thermostable superoxide dismutase enzyme.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12823
Mucilaginous polysaccharides from vegetative parts of Bixa orellana L.: Their characterization and antioxidant potential.
来源期刊：Journal of food biochemistryDOI：10.1111/JFBC.12747
Inhibition kinetic and thermal inactivation of horseradish peroxidase in the presence of Zn2+ ion.
来源期刊：Journal of food biochemistryDOI：10.1111/jfbc.12724
Observation of the structural changes of α-lactalbumin induced by ultrasonic prior to glycated modification.
来源期刊：Journal of food biochemistryDOI：10.1111/jfbc.13017
Characterization of unique metabolites in γ-aminobutyric acid-rich cheese by metabolome analysis using liquid chromatography-mass spectrometry.
来源期刊：Journal of food biochemistryDOI：10.1111/jfbc.13039
