Food Chemistry
A section of Molecules (ISSN 1420-3049).
Section Information
The Section “Food Chemistry” of the journal Molecules publishes original research and review articles on all aspects of Food Chemistry. The Section is open to research on Food Chemistry, including functional foods and ingredients, nutraceuticals and edible traditional medicines. All research needs to be related to molecules that are constituents of the food matrix. The Section “Food Chemistry” will contribute to the scientific analysis of foods and herbs/ingredients that are traditionally used as medicines based on molecules and the development of effective food or model foods.
Identification and isolation of constituents, analytical characterization, chemical structure, biological activity, bioaccessibility and bioavailability of molecules/constituents, fermentation changes, biosynthesis, etc. will be considered.
As this Section belongs to the journal Molecules, all research should be based on molecules. Biological activity reports with extracts without identifying active constituents or chemical structures will not be considered for publication.
In particular (but not exclusively), this Section invites contributions that report on:
- Isolation and structure elucidation of compounds from natural or fermented foods or medicinal resources (materials with traditional use);
- Analytical characterization of food resources using advanced technologies based on molecules;
- Methods for the quality control of functional foods and nutraceuticals, including herbal and traditional medicines as explored in Molecules;
- Bioactivity of food as well as functional food or ingredient samples based on molecules;
- Structure–activity relationship between chemical constituents and activity;
- Fermentation studies, including chemical changes related to biological activity;
- Total or semi-synthesis of phytochemical studies of natural food resources;
- Research on vitamins or foods, including bioactive constituents;
- Food package;
- Food quality and safety of other bio-based materials, byproducts, and processing wastes as explored in Molecules;
- Food additives (natural or synthetics);
- Food contaminants;
- Chemistry-related components and their physiological, sensory, flavor, physical, and chemical properties.
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Grain Starch—from Structure to Functionalization and Physicochemical Properties (Deadline: 30 June 2024)
- Extraction, Purification, Structural Analysis, Biological Evaluation, and Molecular Mechanisms of Dietary Bioactive Compounds from Natural Resources (Deadline: 30 June 2024)
- Food Flavor: Molecular Decoding, Multimodal Interaction and Perception (Deadline: 30 June 2024)
- Advances in Wine Chemistry (Deadline: 30 June 2024)
- Bioactive Compounds in Food and Their Applications (Deadline: 30 June 2024)
- Biomass-Based Value-Added Bioactive Products: Recovery and Valorization (Deadline: 30 June 2024)
- Novel Aspects of Chemsensor Analysis for Food Quality and Safety (Deadline: 30 June 2024)
- Bioactive Tannins in Foods and Feeds (Deadline: 30 June 2024)
- Research and Application of Food By-Products, 2nd Edition (Deadline: 1 July 2024)
- Impact of Processing on Plant Bioactive Composition in Sustainable Foods (Deadline: 31 July 2024)
- Natural Antioxidants in Functional Food (Deadline: 31 July 2024)
- Health Promoting Compounds in Milk and Dairy Products (Deadline: 31 July 2024)
- Marine Natural Products in Food Chemistry (Deadline: 31 July 2024)
- Study on Physicochemical Properties of Food Protein, 2nd Edition (Deadline: 31 July 2024)
- Plant-Based Ingredients: Challenges and Advance for Food Development (Deadline: 31 July 2024)
- Marine Natural Products with Biologically Active Properties (Deadline: 31 July 2024)
- Enzymes Applied in Biomedicine, Cosmetic, and Food Chemistry (Deadline: 31 July 2024)
- Physicochemical Study of Foods, 2nd Edition (Deadline: 31 July 2024)
- Analyses and Applications of Phenolic Compounds in Food—2nd Edition (Deadline: 31 July 2024)
- Functional and Bioactive Compounds from Food (Deadline: 31 July 2024)
- Functional Components of Low Glycemic Foods (Deadline: 31 July 2024)
- The Impact of Advances in Fermentation Processes on the Chemical Composition of the Final Product (Deadline: 31 July 2024)
- Nutrition and Sensory Analysis of Food (Deadline: 31 August 2024)
- Bioactive Molecules in Agrifood Waste: Isolation, Analysis and Reuse (Deadline: 31 August 2024)
- Yummy Chemistry: Volatile Compounds in Food Products (Deadline: 31 August 2024)
- Unveiling the Applications of Bioactive Compounds in Functional Foods for Optimal Human Health (Deadline: 31 August 2024)
- Molecular Level Changes in Food Processing: Invisible Treasures (Deadline: 31 August 2024)
- Fruits and Vegetables By-Products and Wastes as Sustainable Sources of Functional Ingredients (Deadline: 31 August 2024)
- Recent Research in Plant Polyphenols and Gut Health (Deadline: 31 August 2024)
- The Role of Dietary Bioactive Compounds in Human Health (Deadline: 30 September 2024)
- Recent Advances in Bioactive Compounds for Functional Foods and Nutraceuticals (Deadline: 30 September 2024)
- Functional Proteins in Food: Chemistry, Applications, and Health Benefits (Deadline: 30 September 2024)
- Featured Review Papers in Food Chemistry (Deadline: 30 September 2024)
- Determination and Identification of Chemical Compounds in Foods (Deadline: 30 September 2024)
- Advanced Materials, Technologies, and Innovations in Food Packaging towards Sustainability (Deadline: 30 September 2024)
- Food Chemistry in Asia—2nd Edition (Deadline: 30 September 2024)
- Functional and Bioactive Compounds in Foods: Chemical Complexities and Transformative Opportunities (Deadline: 30 September 2024)
- Present and Future of Food Chemistry Research: A Young Researchers’ Perspective (Deadline: 30 September 2024)
- Wine Chemistry: Flavor and Quality (Deadline: 31 October 2024)
- Natural Colorants in Food Chemistry (Deadline: 31 October 2024)
- Exclusive Papers Collection of Editorial Board Members and Invited Scholars on Food Chemistry (Deadline: 31 October 2024)
- Chemistry of Tea and Coffee—2nd Edition (Deadline: 31 October 2024)
- Current Emerging Trends of Extraction and Encapsulation in Food (Deadline: 31 October 2024)
- Recent Advances of Natural Products in Food Science (Deadline: 31 October 2024)
- Bioactive Compounds from Functional Foods, 2nd Edition (Deadline: 31 October 2024)
- Bioactive Compounds in Food: Characterization and Role in Human Health (Deadline: 31 October 2024)
- Characterization, and Protective Effects on Metabolic Syndrome of Functional Components in Food (Deadline: 31 October 2024)
- Food Sustainability: Promising By-Products for Valorization—2nd Edition (Deadline: 30 November 2024)
- Effects of Functional Foods and Dietary Bioactives on Human Health (Deadline: 30 November 2024)
- Nutritional Properties, Sensory Profile and Bioactive Components of Food, 2nd Edition (Deadline: 31 December 2024)
- Feature Papers in Food Chemistry—3rd Edition (Deadline: 31 December 2024)
- Food Chemistry in Europe (Deadline: 31 December 2024)
- Food Chemistry and Bioactive Compounds in Relation to Health, 2nd Edition (Deadline: 31 December 2024)
- Research on Bioactive Compounds in Milk (Deadline: 31 December 2024)
- Innovative Chemical Approaches in Food Safety, Food Analysis, and Food Quality (Deadline: 31 December 2024)
- Research Progress of Antioxidant Compounds in Foods and Beverages (Deadline: 31 December 2024)
- Research Progress on the Processing and Modification of Lipid Compounds in Food (Deadline: 31 December 2024)
- Plant-Based Food Science: Chemical Composition and Biological Activity (Deadline: 31 May 2025)
Topical Collections
Following topical collections within this section are currently open for submissions: