Journal of Food Study and Research

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European Food Research and Technology

description Peer-reviewed journal
Area of ​​Expertise Chemistry , nutritional science
language English
publishing company Springer Science + Business Media
Editor-in-chief Thomas Henle , Thomas Hofmann
Web link Website
ISSN (print) 1438-2377
ISSN (online) 1438-2385

The Journal for Food Analysis and Research ( ZLUF ) has long been one of the most important scientific journals for food chemistry in Europe. Its origins go back to 1886 . The long-time editor of the ZLUF from 1969 to 1993 was Friedrich Kiermeier . The ZLUF was published by Springer-Verlag . In 1999 it was renamed European Food Research and Technology . The follow-up journal is published by Thomas Henle , Professor of Food Chemistry at TU Dresden .

history

Anthologies from the early 20th century in an academic library

The "Journal for Food Analysis and Research" emerged from forerunner journals that were first published in 1886 by Julius Springer . In 1886 the first edition of the "Quarterly Bulletin on the Advances in the Chemistry of Food and Luxury Foods, Utensils and the Crafts Associated Here" was published. The magazine, which was based on an annual predecessor, was published by Albert Hilger (Erlangen), R. Kayser (Nuremberg), Joseph König and Eugen Sell (Berlin). Albert Hilger was also the founder of the "Free Association of Bavarian Representatives of Applied Chemistry", which later became the Food Chemistry Society, which published a journal "Research reports on food and its relationship to hygiene, on forense chemistry and pharmacognosy". Since 1897 this magazine was also published by Julius Springer.

In 1898 both magazines were combined to form the magazine for the investigation of foodstuffs and luxury items as well as everyday objects , which was published by Karl Heinrich von Buchka (Berlin), Albert Hilger and Joseph König. The magazine contained original articles, papers from international journals, congress reports and reports on new laws and regulations. It was initially published monthly and since 1901 biweekly. In 1901, for example, 1220 pages were published.

In 1926, the title of the magazine was changed to “Zeitschrift fürprüfung der Lebensmittel” (ZUL), and from 1943 to 1999 the title was “Zeitschrift für Lebensmittel-Analyze und -Forschung”. The food chemist and technologist Friedrich Kiermeier became the head of the editor's office in 1951, and in 1969 he took over the role of editor-in-chief. Since 1951 the magazine has become an international platform. In 1984 the subtitle "International Journal of Food Research and Technology" was added. Since 1985 (Volume 181) the journal has been the official organ of the “Working Party of Food Chemistry of the Federation of European Chemical Societies”.

reception

The Impact Factor of the International Journal of Food Research and Technology in 2012 was 1.436. In the statistics of the Science Citation Index , the journal with this impact factor was listed 52nd out of 124 journals in the category " Nutritional Science & Food Technology ".

editor

Web links

literature

  • 100 years "Journal for Food Research and Research" , (Editorial), in: Z Lebensm Unters Forsch (1987) 184: 1
  • H. Klostermeyer, H. Miethke, E. Coduro: Editorial, in ZLUF (1993) 197: 1-2
  • F. Kiermeier: Preface, in: ZLUF 1984

Individual evidence

  1. ^ ISI Web of Knowledge, Journal Citation Reports, Science Edition, 2013.
  2. ↑ see also page by Rainer Stumpe about the editors of the ZLUF and the previous magazines