Tuesday, June 7, 2011
Open Access: Vol 1 (1), 2010 Onwards
The Journal of Excipients and Food Chemicals offers a unique forum for the discussion and communication of research, reviews or commentary related exclusively to these materials. The Journal publishes innovative research papers, reviews, technical notes, commentary and communications related to the effect of excipients on drug formulation development, drug delivery, bioavailability, efficacy, stability, ability to manufacture, safety, and toxicity. Excipients or Food Chemicals may be small molecule, macromolecules, proteins, polymers, lipidic or polymeric self assembled nanocarriers or nanostructured dispersions, adjuvants or of genetic origin. Areas of particular interest include, but are not limited to: novel excipients and their physical chemistry; new or improved analytical methods to characterize excipients; co-processed excipients and/or performance modifying excipients; drug-excipient interactions and compatibility; and excipient and food chemical regulatory and compendial issues, including excipient harmonization.
For more details visit journal website: http://ojs.abo.fi/index.php/jefc/index
THIS JOURNAL IS INDEXED IN PSOAR (PHARMACEUTICAL SCIENCES OPEN ACCESS RESOURCES). TRY PSOAR FOR SEARCHING FULL TEXT ARTICLES FOR THIS JOURNAL AND OTHER OPEN ACCESS JOURNALS.
Posted by Dr. Vikas Anand Saharan at 7:01 PM