| Journal of Food Biochemistry | |
| Cover: | Journal_of_Food_Biochemistry_cover_image.gif |
| Editor: | Maurice R. Marshall, Benjamin Kofi Simpson, Issac Ashie |
| Discipline: | Food science |
| Abbreviation: | J. Food Biochem. |
| Publisher: | Wiley-Blackwell |
| Frequency: | Bimonthly |
| History: | 1977-present |
| Impact: | 2.720 |
| Impact-Year: | 2020 |
| Website: | http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4514 |
| Link1: | http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4514/currentissue |
| Link1-Name: | Online access |
| Link2: | http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4514/issues |
| Link2-Name: | Online archive |
| Oclc: | 02917846 |
| Lccn: | 77073657 |
| Coden: | JFBIDW |
| Issn: | 0145-8884 |
| Eissn: | 1745-4514 |
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]