Get a Taste of the Journal of Agricultural and Food Chemistry  - ACS Axial | ACS Publications

Get a Taste of the Journal of Agricultural and Food Chemistry 

Did you know the Journal of Agricultural and Food Chemistry (JAFC) publishes high-quality, cutting-edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food? The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.

Agricultural and Food Chemistry is a hot topic these days. The rapid developments in agricultural and food science and technology have further broadened the scope of JAFC. Peer-reviewed research articles from the Journal of Agricultural and Food Chemistry has been selected to be freely available. The selection of these articles is based on recommendations by the scientific editors of ACS journals from around the world. As a service to our global community of researchers, the articles listed below will remain open for all to access and read.

Learn more about the high quality, high impact research by reading articles that concern agricultural and food chemistry today!

Genotyping of Toxic Pufferfish Based on Specific PCR-RFLP Products As Determined by Liquid Chromatography/Quadrupole-Orbitrap Hybrid Mass Spectrometry
J. Agric. Food Chem., 2015, 63 (42), pp 9363–9371
DOI: 10.1021/acs.jafc.5b03703


Black Currant Anthocyanins Attenuate Weight Gain and Improve Glucose Metabolism in Diet-Induced Obese Mice with Intact, but Not Disrupted, Gut Microbiome
J. Agric. Food Chem., 2015, 63 (27), pp 6172–6180
DOI: 10.1021/acs.jafc.5b00963

Identification of Didecyldimethylammonium Salts and Salicylic Acid as Antimicrobial Compounds in Commercial Fermented Radish Kimchi
J. Agric. Food Chem., 2015, 63 (11), pp 3053–3058
DOI: 10.1021/jf5063588

How the Inclusion of Treated Water in Beverages Influences the Appearance of Halogenated Volatile Organic Compounds
J. Agric. Food Chem., 2014, 62 (42), pp 10240–10247
DOI: 10.1021/jf503431q

The above articles are made freely available through ACS Editors’ Choice under an ACS AuthorChoice license. To learn more about how ACS supports and incentivizes open access, please visit

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