Impact Factor 3.365 | CiteScore 4.3
More on impact ›
in Nutrition |
|
Submit your manuscript
Scope
The specialty section on Food Chemistry is looking for manuscripts dealing with the structural and functional characterization of major and minor food components. For an unequivocal description of activity, the molecules under study have to be structurally defined as clear as possible. If the compounds under study are not available in sufficient purity from commercial sources, reliable structural determination of these compounds is essential. These studies typically include mass spectral and NMR experiments. The types of activity reported may range from molecular food technology to bioactivity in the broadest sense but data must accompany sufficient discussion to demonstrate their relevance to the food. The latter may include sensory, nutritional, physiological or toxicological properties. Also chemical and biochemical reactions and structure modifications in molecules induced by processing and storage are highly welcome. In order to report relationships between structure and activity or between doses and activity, the studies typically also include quantitative data. The latter should be obtained by new or improved analytical methods provided adequate validation can be demonstrated with data from real food samples to demonstrate robustness. The compounds detected in foods typically originate from the raw materials or are formed during reactions in foods, but may enter foods during contact with non-food materials as well. Therefore, such non-food products in contact with foods or with humans in general are further items that are covered by this section. Given these premises, food-related interdisciplinary research including technology, engineering, toxicology, nutrition, medicine and molecular biology are highly welcome.
Indexed in: PubMed, PubMed Central (PMC), Scopus, Google Scholar, DOAJ, CrossRef
PMCID: all published articles receive a PMCID
Food Chemistry welcomes submissions of the following article types: Brief Research Report, Correction, Data Report, Editorial, General Commentary, Hypothesis and Theory, Methods, Mini Review, Opinion, Original Research, Perspective, Review, Specialty Grand Challenge and Technology and Code.
All manuscripts must be submitted directly to the section Food Chemistry, where they are peer-reviewed by the Associate and Review Editors of the specialty section.
Frontiers Editorial Office
Avenue du Tribunal Fédéral 34
CH – 1005 Lausanne
Switzerland
Tel +41(0)21 510 17 40
Fax +41 (0)21 510 17 01
Frontiers Support
Tel +41(0)21 510 17 10
Fax +41 (0)21 510 17 01
support@frontiersin.org
There are no results to display.
Click on any of the keywords to find further editors related to it.
- Article(s) found
- Latest
- Most viewed
This section has no articles.
There are no articles to display. Please try changing the filters.
- Research Topic(s) found
- Latest
- Most viewed
Contact Editorial Office
Avenue du Tribunal Fédéral 34
CH – 1005 Lausanne
Switzerland
Tel +41(0)21 510 17 40
Fax +41 (0)21 510 17 01
For all queries regarding manuscripts in Review and potential conflicts of interest, please contact nutrition.editorial.office@frontiersin.org
For queries regarding Research Topics, Editorial Board applications, and journal development, please contact nutrition@frontiersin.org
Tel +41(0)21 510 17 10
Fax +41 (0)21 510 17 01
For technical issues, please visit our Frontiers Help Center, or contact our IT HelpDesk team at support@frontiersin.org