Food Chemistry is a leading international journal that delves into the chemistry and biochemistry of foods and food systems. Providing high-quality, peer-reviewed research, it explores the composition, structure, properties, and reactions of food components. Key areas of focus include food safety, food processing, food quality, food toxicology, and the impact of various treatments on nutritional and sensory attributes.
The journal covers a wide range of topics such as analytical techniques, organic chemistry, flavor chemistry, and the effects of food chemistry on human nutrition and health. It also emphasizes the application of chemical and biochemical principles to improve food production, preservation, and overall quality. Indexed in major databases such as CAS, Scopus, and Web of Science, Food Chemistry serves as a valuable resource for researchers, food scientists, and industry professionals seeking the latest advancements in the field.
Researchers are encouraged to submit their innovative findings to Food Chemistry. By publishing in this journal, authors contribute to the global understanding of food science and its implications for human well-being. Whether you are investigating novel food processing techniques or exploring the intricate chemical interactions within food matrices, Food Chemistry offers a platform to disseminate your work and make a significant impact.