Subjects -> FOOD AND FOOD INDUSTRIES (Total: 394 journals)
    - BEVERAGES (15 journals)
    - FISH AND FISHERIES (99 journals)
    - FOOD AND FOOD INDUSTRIES (280 journals)

FOOD AND FOOD INDUSTRIES (280 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 69)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 56)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Food Science     Open Access   (Followers: 2)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access   (Followers: 1)
EUREKA : Life Sciences     Open Access   (Followers: 2)
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 33)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 17)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 16)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grain & Oil Science and Technology     Open Access   (Followers: 1)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Himalayan Journal of Science and Technology     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  

        1 2     

Similar Journals
Journal Cover
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional
Number of Followers: 1  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2395-9169
Published by SciELO Homepage  [912 journals]
  • Duración y estructura de los eventos alimentarios: un análisis
           en Santiago de Chile

    • Abstract: Resumen Objetivo: Analizar la relación entre la duración y la estructura de los eventos alimentarios. Metodología: Análisis estadístico bivariado y modelos de regresión jerárquica en dos niveles de la Encuesta de Comensalidad en Adultos de la Región Metropolitana (Chile, 2016). Resultados: Se identificó que las características individuales no tienen una asociación significativa sobre la duración de los eventos alimentarios, mientras que las características intrínsecas de su estructura sí tienen una influencia. Limitaciones: La duración de los eventos alimentarios es autoreportada. Además, la investigación es transversal y no permite ver los cambios en el tiempo y sus resultados solo se pueden extrapolar a los eventos alimentarios que ocurren en las estaciones de invierno y primavera. Conclusión: El respeto de las normas sociales que regulan la alimentación puede llevar a eventos alimentarios más largos porque su cumplimiento implica el respeto de convenciones sociales que conllevan más tiempo.Abstract Objective: To analyze the relationship between the duration and structure of eating events. Methodology: Bivariate statistical analysis and hierarchical regression models in two levels using the Adult Commensality Survey of the Metropolitan Region (Chile, 2016). Results: It was identified that individual characteristics do not have a significant association over the duration of food events, while the intrinsic characteristics of their structure do have an influence. Limitations: The duration of food events is self-reported. In addition, the research is transversal and does not allow seeing the changes over time, and its results can only be extrapolated to the food events that occur in the winter and spring seasons Conclusion: Respecting the social norms that regulate food can lead to longer food events because compliance implies respecting social conventions that take more time.
       
  • Impactos de la desaparición del ferrocarril en dos municipios del
           noroeste de México

    • Abstract: Resumen Objetivo: Consiste en analizar los principales impactos que provocó la desaparición de la actividad ferroviaria en los albores del año 2000, en dos municipios de México: Empalme y Nuevo Casas Grandes. Sitios fundados, precisamente, gracias al inicio de dicha actividad. Metodología: Se utilizó el Índice de Pobreza Humana (ONU) que permite obtener una medición multidimensional, en cuatro aspectos: ingreso, educación, vivienda y salud. Adicionalmente, generamos mapas geoestadísticos para ambos municipios, y de la ruta del tren. Resultados: Apuntan un índice de 24.06 % de pobreza humana para Nuevo Casas Grandes y de 23.21 % para Empalme. Para complementar el trabajo, se incorporó la planeación de los gobiernos locales, durante el periodo de análisis (2003-2016) interesándonos en detectar, qué diagnósticos, acciones o propuestas realizaron en relación a la pobreza. Limitaciones: La principal limitación del estudio recae en que el IPH no abarca todos los elementos cualitativos que pueden incidir en estimar o medir un contexto de pobreza, como los programas sociales y la cohesión social, sin embargo, retoma tres enfoques comúnmente recurrentes para medir la pobreza y el Índice de Desarrollo Humano (IDH). Conclusiones: Permiten afirmar que la desaparición del ferrocarril, sin duda alguna, afectó la trayectoria económica de los municipios y reconfiguró las actividades productivas hacia otras vocaciones, como las maquiladoras y la agricultura. En tanto, que los gobiernos locales, han demostrado un escaso interés en proponer acciones para combatir a la pobreza.Abstract Objective: Analyze the main impacts caused by the disappearance of railway activity in the dawn of 2000, in two municipalities of Mexico: Empalme and Nuevo Casas Grandes. These municipalities were founded, precisely, thanks to the start of this activity. Methodology: Is the Human Poverty Index (UN) that allows obtaining a multidimensional measurement, in four aspects: income, education, housing and health. Additionally, we generated geostatistical maps for both municipalities, and the train route. Results: Point to an index of 24.06 % of human poverty for Nuevo Casas Grandes and 23.21 % for Empalme. To complement the work, the planning of local governments was incorporated, during the period of analysis (2003-2016), interested in detecting, what diagnoses, actions or proposals were carried out in relation to poverty. Limitations: The main limitation of the study is that the HPI does not cover all the qualitative elements that may influence in estimating or measuring a context of poverty, such as social programs and social cohesion, however, it takes up three commonly recurrent approaches to measure poverty and the Human Development Index (HDI). Conclusions: Allow us to affirm that the disappearance of the railway, without a doubt, affected the economic trajectory of the municipalities and reconfigured the productive activities towards other vocations, such as the maquiladoras and agriculture. Meanwhile, local governments have shown little interest in proposing actions to combat poverty.
       
  • Estructura de los valores humanos en consumidores y sus significados para
           quesos tradicionales chiapanecos

    • Abstract: Resumen Objetivo: Determinar la estructura de los valores humanos entre los consumidores locales del queso Crema de Chiapas y del queso Bola de Ocosingo e identificar los significados y las comunalidades que los consumidores nativos les otorgan a estos quesos. Metodología: Se aplicó una encuesta (n1 = 230; n2 = 200) en la cual cada consumidor seleccionó los 13 valores más importantes y los 13 menos importantes, de una lista de 40 valores humanos. Con las distancias euclidianas de las matrices de proximidad generadas con los ordenamientos de los valores humanos se aplicó un análisis dimensional no métrico y se graficaron las dos primeras dimensiones, además se obtuvieron los promedios y desviaciones estándares para cada valor. A los mismos consumidores se les mostró una imagen de los quesos estudiados y se les pidió escribieran tres palabras asociadas a la imagen, las respuestas fueron agrupadas por afinidad para formar categorías. A las frecuencias de palabras asociadas en categoría se les aplicó una prueba de k proporciones y el procedimiento de Marascuilo. Resultados: Para el queso Bola de Ocosingo los valores humanos de respeto por la tradición, educado y obediente se presentaron en el octavo, noveno y vigésimo octavo lugares de importancia; el mayor porcentaje de comunalidad de significados correspondió a la categoría de hedonismo (34.27 %) y en tercer lugar el significado de identidad (7.17 %). Para el queso Crema de Chiapas educado, respeto por la tradición y obediente ocuparon el cuarto, el sexto y el octavo lugar de importancia y los mayores porcentajes de comunalidad de significados se presentaron para las categorías de proceso (10.05 %), atributos de apariencia (13.29 %), identidad (14.18 %), hedonismo (15.66 %) y platillos y maridajes (16.55 %), todas ellas estadísticamente iguales. Limitaciones: Debido a los tamaños de muestra empleado, el margen de error fue del 7 %. Conclusiones: La estructura de los valores humanos entre los consumidores de los dos quesos fue diferente, los valores motivacionales de la tradición y la conservación fueron más importantes entre los consumidores del queso Crema de Chiapas que en los consumidores del queso Bola de Ocosingo y el porcentaje de la comunalidad del significado de identidad fue mayor en el queso Crema de Chiapas que en el queso Bola de Ocosingo.Abstract Objective: To determine the structure of the human values amongst local consumers of “queso Crema de Chiapas” and “queso Bola de Ocosingo”, and to identify the meanings and communalities that native consumers give to these cheeses. Methodology: A survey was applied (n1 = 230; n2 = 200) in which each consumer selected the 13 most important values and the 13 least important values, from a list of 40 human values. With the Euclidean distances of the proximity matrices generated with the orderings of the human values, a non-metric dimensional analysis was applied and the first two dimensions were plotted, in addition, the averages and standard deviations for each value were obtained. An image of each of the cheeses studied was showed to the same consumers and they were asked to write three words associated with the image, the answers were grouped by affinity to form categories. A test of k proportions and the Marascuilo procedure were applied to the frequencies of words associated in each category. Results: For the “queso Bola de Ocosingo” the human values of respect for tradition, educated and obedient were presented in the eighth, ninth and twenty-eighth places; the highest percentage of commonality of meaning corresponded to the category of hedonism (34.27%) and thirdly the meaning of identity (7.17%). For the “queso Crema of Chiapas” educated, respect for tradition and obedient occupied the fourth, the sixth and the eighth place of importance and the highest percentages of commonality of meanings were presented for the categories of process (10.05%), attributes of appearance ( 13.29%), identity (14.18%), hedonism (15.66%) and food dishes and pairings (16.55%), all statistically equal. Limitations: Due to the sample sizes used, the margin of error was 7%. Conclusions: The structure of the human values, amongst consumers of the two varieties of cheese was different, the motivational values of tradition and conservation were more important amongst “queso Crema de Chiapas” consumers than amongst “queso Bola de Ocosingo“ consumers. The percentage of the commonality for the meaning of identity was greater in the “queso Crema de Chiapas” than in the “queso Bola de Ocosingo”.
       
  • Percepción de la calidad y confianza en el jamón ibérico. Perspectivas
           del consumidor y del vendedor

    • Abstract: Resumen Objetivo: Analizar las percepciones sobre la calidad de jamón ibérico a través de las apreciaciones de los consumidores y de los vendedores. Basándose en la confianza entendida como interacción entre ambos agentes de la cadena alimentaria. Metodología: Se utilizó una metodología cualitativa exploratoria aplicando un cuestionario a cien consumidores y treinta vendedores de jamón. Resultados: Se encontró que los actuales procesos de producción y la incorporación de tecnología al sector del jamón ibérico muestra cuatro tipos de percepciones que se clasificaron en actuales positivos, mejor en el pasado, neutrales y permanentes. Limitaciones: Fueron dos, la primera es que no se hizo una clasificación del tipo de vendedor; la segunda fue que el tamaño de la muestra no permite hacer generalizaciones, por lo cual para futuras investigaciones será necesario atender estas sugerencias. Conclusiones: Los cambios en la concepción de calidad se relacionan con la percepción sobre la aplicación de las normativas del sector del jamón, pero fundamentalmente dependen de las relaciones de confianza dinámicas y construidas entre consumidor y vendedor.Abstract Objective: The aim is to analyze the perceptions about the quality of Iberian ham through the appreciations of consumers and sellers. Based on trust understood as interaction between both agents in the food chain. Methodology: A qualitative exploratory methodology was used, applying a questionnaire to 100 consumers and 30 ham vendors. Results: It was found that the current production processes and the incorporation of technology to the Iberian ham sector show four types of perceptions that were classified as positive current, better in the past, neutral and permanent. Limitations: There was no classification of the type of seller, and the size of the sample does not allow generalizations, so for future research it will be necessary to address these suggestions. Conclusions: The changes in the conception of quality are related to the perception on the application of the regulations of the ham sector, but fundamentally depend on the dynamic and built trust relationships between the consumer and the seller.
       
 
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