Research-driven insights for a better world
Stay on top of scientific and technological advancements with expert research. Critical decisions on your Research and Development deserve trusted resources.
What we offer at Taylor & Francis:
We offer a wide range of digital products, suited for your needs;
CHEMnetBase:
A collection of 9 cutting edge interactive chemistry databases that provide instant access to authoritative content.Combined Chemical Dictionary:
Provides access to chemical, physical and structural data on organic compounds, natural products, inorganic and organometallic compounds, and drugs.Handbook of Chemistry and Physics:
A comprehensive one-volume reference resource for science research.Dictionary of Natural Products:
This database is the most comprehensive source of natural product information available.
Our Journals
International Journal of Food Sciences and Nutrition
Publishes international research on food science and nutrition, including bioavailability of nutrients, dietary requirements and consumer science.
Journal HomepageAuthor InstructionsCritical Reviews in Food Science and Nutrition
Publishes reviews of current food science and technology concerning human nutrition, diet and disease, additives, nutrients and their bioavailability.
Journal HomepageAuthor InstructionsJournal of the American Society of Brewing Chemists
Publishes leading research in fermentation including the chemistry, microbiology and technology of brewing and distilling, raw materials and sensory science.
Journal HomepageAuthor InstructionsFood Biotechnology
Research on genetic, enzymatic, metabolic and microbial food processing; biochemical approaches to food safety, quality and waste remediation; food microbiomes.
Journal HomepageAuthor InstructionsInternational Journal of Food Properties
Open-access research on food properties like food measurement methods; food property data, databases, artificial intelligence applications; and food technology.
Journal HomepageAuthor InstructionsOur Books
Chemical & Functional Properties of Food Components
This is a series of books in form of edited volumes regarding all aspects of food chemistry and its role in food quality and nutrition. Most of the chapters in each volume have the character of concise critical reviews.
Book HomepageMore InformationFood Safety and Technology Governance
Recent advances in agri-food technology have brought increasing complexity and emerging challenges to food safety regulation and governance, with many countries greatly divided in their regulatory approaches.
Book HomepageFood Policy in the United Kingdom
This book provides an introduction to food policy in the United Kingdom, examining policy development, implementation, influences and current issues.
Book HomepageEssential Oils as Antimicrobial Agents in Food Preservation
Perishable products such as fruits and vegetables account for the largest proportion of food loss due to their short shelf life, especially in the absence of proper storage facilities, which requires sustainable, universal and convenient preservation technology.
Book HomepageNatural Food Preservatives
Safety, quality, and prolonged shelf life of food products are the three most important aspects of the food industry. To ensure a satisfactory scale, both traditional and modern preservatives are widely used.
Book Homepage