Applications of Nuclear Magnetic Resonance (NMR), Mass Spectroscopy (MS), and GC-MS to Food Science
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 24 October 2024 | Viewed by 1058
Special Issue Editor
2. Pharmacognosy Group, Department of Pharmaceutical Biosciences, Uppsala University, Biomedical Centre, Box 574, 751 23 Uppsala, Sweden
Interests: isolation; biologically active compounds; medicinal plants; anti-inflammatory; anti-cancer; insecticidal; anti-microbial
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Nuclear magnetic resonance (NMR) spectroscopy and mass spectrometry (MS) are pivotal analytical methods extensively employed in food science applications. By combining their capabilities, they offer complementary insights, facilitating a comprehensive analysis of food samples. In the realm of food science, NMR and MS are indispensable tools for evaluating quality, detecting adulterants and identifying contaminants such as pesticides and mycotoxins. Their versatility and sensitivity make them invaluable for studying various aspects of food, including composition, safety and functionality, thereby significantly contributing to the enhancement of food products. Furthermore, NMR and MS are crucial for investigating the effects of preservation methods on food quality, monitoring reactions, identifying degradation products and assessing the impact of storage conditions. These techniques are instrumental and non-destructive tools in flavor and aroma analysis, enabling the identification and quantification of volatile compounds that influence sensory attributes. Moreover, they support metabolomics studies, facilitating the analysis of metabolic profiles in food samples to understand composition, biochemical pathways and health implications. Their multifaceted applications underscore their importance in food science and its various research areas.
Prof. Dr. Hesham El-Seedi
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- nutritional analysis
- metabolomics and food omics
- food processing and preservation
- food safety
- food quality and authenticity
- food structure
- quantitative analysis
- structural elucidation
