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Food Chemistry
基本信息
期刊名称 Food Chemistry
FOOD CHEM
期刊ISSN 0308-8146
期刊官方网站 https://www.sciencedirect.com/journal/food-chemistry
是否OA No
出版商 Elsevier Ltd
出版周期 Semimonthly
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始发年份 1976
年文章数 2572
影响因子 8.5(2023)  scijournal影响因子  greensci影响因子
中科院SCI期刊分区
大类学科 小类学科 Top 综述
工程技术2区 CHEMISTRY, APPLIED 应用化学1区
FOOD SCIENCE & TECHNOLOGY 食品科技1区
NUTRITION & DIETETICS 营养学1区
CiteScore
CiteScore排名 CiteScore SJR SNIP
学科 排名 百分位 16.3 1.745 1.985
Chemistry
Analytical Chemistry
3/156 98%
Agricultural and Biological Sciences
Food Science
11/389 97%
补充信息
自引率 9.4%
H-index 221
SCI收录状况 Science Citation Index Expanded
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PubMed Central (PMC) http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0308-8146%5BISSN%5D
投稿指南
期刊投稿网址 https://www.editorialmanager.com/FOODCHEM
收稿范围
The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry.

Food Chemistry publishes papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/approach used. All papers should focus on the novelty of the research carried out. The assessment of the manuscripts considers a number of elements including novelty, scientific rigour, scientific advancement of a particular field and the overall interest to the readership.

Research advancing the theory and practice of molecular sciences of foods or cure/prevention of human diseases will not be considered for inclusion in Food Chemistry.

Topics featured in Food Chemistry include:

Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects;
Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry;
Chemical and biochemical composition and structure changes in molecules induced by processing, storage, distribution and domestic conditions;
Effects of processing including novel ones and different extraction methods on the composition, quality and safety of foods, co-products, bio-based materials, , and processing wastes;
Chemistry of food additives, contaminants, processing aids, and agro-chemicals, together with their metabolism, toxicology and food fate.


We also accept Analytical Papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered.

For Analytical Papers, especially those dedicated to the development and validation of methods, authors are encouraged to follow internationally recognized guidelines, such as EURACHEM - for chemical compounds (https://www.eurachem.org/index.php/publications/guides/mv ) or FDA - for microbiological data (https://www.fda.gov/downloads/ScienceResearch/FieldScience/UCM298730.pdf) and proper statistical methods should be applied. Special attention should be given to linearity, selectivity, determination of LOD/LOQ, repeatability and reproducibility of the analysis. Authors should also pay attention to trueness and, when possible (quantitative methods), determine the uncertainty of measurement. Overall, real samples should be analyzed by the state-of-the-art and the newly developed method for validation purposes. The results from new and novel methods (including sensors) should be compared with an acceptable reference method as part of the validation procedure (e.g. AOAC, CEN etc).
Methods for the determination of both major and minor components of food especially nutrients and non-nutrient bioactive compounds (with putative health benefits) with proper validation in real samples will be considered.
Results of method inter-comparison studies and development of food reference materials for use in the assay of food components;
Methods concerned with the chemical forms in food, nutrient bioavailability and nutritional status;
General authentication and origin [e.g. Country of Origin Labelling (COOL), Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), Certificate of Specific Character (CSC)] determination of foods (both geographical and production including commodity substitution, and verification of organic, biological and ecological labelling) using chemical markers, providing sufficient data from authentic samples should be included to ensure that interpretations are meaningful.


The following topics/manuscripts will not be considered for publication in Food Chemistry, unless otherwise stated.
Clinical or engineering papers without contribution to chemistry
Pharmaceutical or non-food herbal remedies;
Traditional or folk medicines;
Food supplements, botanicals and herbal extract including Royal Jelly and Propolis, bee pollen and pollen, unless they are added to food as part of functional food development;
Survey/surveillance data;
In silico studies and/or network pharmacology, or computational simulations without proper validation in vitro/in vivo;
Papers containing a high proportion of molecular based content (these papers will be offered a transfer to our companion journal Food Chemistry: Molecular Sciences);
Work that is incremental and does not present significant advances in current scientific knowledge.
收录体裁
Research papers
Review articles
Short communications
Viewpoints 
Letters to the Editor
投稿指南 https://www.sciencedirect.com/journal/food-chemistry/publish/guide-for-authors
投稿模板
参考文献格式 https://www.elsevier.com/journals/food-chemistry/0308-8146/guide-for-authors
编辑信息
Editor-in-Chief
Quadram Institute Bioscience, NR4 7UA, Norwich, United Kingdom
Editor-in-Chief Emeritus

Professor Gordon Birch

University of Reading Department of Food and Nutritional Sciences, PO Box 217 Whiteknights, RG6 6AF, Reading, United Kingdom
Editorial Office

Contact for non-technical queries: Mélanie Lowie

EuroFIR AISBL, Brussels, Belgium
Editors

Dr. Siân Astley

EuroFIR AISBL, Brussels, Belgium

Dr. Dimitris Charalampopoulos

University of Reading, Reading, United Kingdom

Dr. J. Stephen Elmore

University of Reading, Reading, United Kingdom

Professor Laurence Melton

The University of Auckland, Auckland, New Zealand

Professor Kazuo Miyashita

Hokkaido University, Faculty of Fisheries Sciences, Department Bioresources Chemistry, Hakodate, Japan

Professor John Van Camp

Ghent University, Gent, Belgium
Oregon State University, Corvallis, Oregon, United States
Associate Editors

Professor Cesarettin Alasalvar

TUBITAK Marmara Research Centre Food Institute, Gebze, Turkey

Dr. Carlos Álvarez García

Teagasc Food Research Centre Ashtown, Dublin, Ireland

Dr. Edna Regina Amante

Federal University of Santa Catarina, Florianópolis, Brazil

Assist. Prof. Nandika Priyantha Bandara

Dalhousie University Department of Plant Food and Environmental Sciences, Truro, Nova Scotia, Canada

Dr. Krzysztof Buksa

University of Agriculture in Krakow, Faculty of Food Technology, Department of Carbohydrates Technology, Kraków, Poland

Dr. Beatriz Cabanillas

12th of October Hospital Research Institute, Madrid, Spain

Dr. Isabel Castanheira

National Institute of Health Doctor Ricardo Jorge, Lisboa, Portugal

Prof. Dr. Vural Gökmen

Hacettepe University, Ankara, Turkey

Prof. Dr. Daniel Granato

Natural Resources Institute Finland, HELSINKI, Finland

Dr. Francisco Hidalgo

Fat Institute, Sevilla, Spain

Dr. Melvin Holmes

University of Leeds School of Food Science and Nutrition, Leeds, United Kingdom

Professor Amin Ismail

Universiti Putra Malaysia Faculty of Medicine and Health Sciences, Serdang, Malaysia

Dr. Paul Kilmartin

The University of Auckland, Auckland, New Zealand

Professor Ron Pegg

The University of Georgia, Athens, Georgia, United States

Professor Dongxiao Sun-Waterhouse

South China University of Technology, Guangzhou, China

Professor Peng Zhou

Jiangnan University, Wuxi, Jiangsu, China
Editorial Board Members

Dr. Rotimi Aluko

University of Manitoba, Winnipeg, Manitoba, Canada

Professor Ryszard Amarowicz

Institute of Animal Reproduction and Food Research PAS, Olsztyn, Poland

Dr. Paula Andrade

University of Porto, Porto, Portugal

Dr. Skelte Anema

Fonterra Research and Development Centre, Palmerston North, New Zealand

Professor Marco Arlorio

University of Eastern Piedmont, Vercelli, Italy

Professor Joseph H. Banoub

Fisheries and Oceans Canada Newfoundland and Labrador Region, St John's, Newfoundland and Labrador, Canada

Dr. João Barreira

Polytechnic Institute of Bragança, Braganca, Portugal

Professor Maurizio Battino

Polytechnic University of Marche Department of Specialised Clinical Sciences and Odontostomatology, Ancona, Italy

Dr. John Beaulieu

USDA-ARS Southern Regional Research Center, New Orleans, Louisiana, United States

Prof. Dr. R.G. Berger

Leibniz University Hanover, Hannover, Germany

Dr. Trust Beta

University of Manitoba, Winnipeg, Manitoba, Canada

Assoc. Professor Mirko Betti

University of Alberta, Edmonton, Alberta, Canada

Dr. Alessandra Miranda Cabral

Federal University of Rio Grande do Norte, Natal, Brazil

Dr. Yeming Chen

Jiangnan University, Wuxi, Jiangsu, China

Dr. Lisa Dean

North Carolina State University, Raleigh, North Carolina, United States

Dr. Bruno Fedrizzi

The University of Auckland, Auckland, New Zealand

Professor Mike Gidley

Queensland Alliance for Agriculture and Food Innovation Centre for Nutrition and Food Sciences, St Lucia, Queensland, Australia

Assist. Prof. Owen Jones

Purdue University, West Lafayette, Indiana, United States

Professor Mun Yhung Jung

Woosuk University Department of Food Science and Biotechnology, Wanju-gun, Korea, Republic of

Dr. Jungmin Lee

USDA-ARS Horticultural Crops Research Unit, Parma, Idaho, United States

Dr. Mei Lu

University of Nebraska-Lincoln, Lincoln, Nebraska, United States

Assist. Prof. Ashkan Madadlou

INRA Rennes Centre, Rennes, France

Professor Mohamed Mathlouthi

Reims Champagne-Ardenne University, Reims, France

Dr. S. Porretta

Experimental Station for Food Preservation Industry, Parma, Italy
University of Zagreb Department of Food Engineering, Zagreb, Croatia

Professor Patrizia Rubiolo

University of Turin, Torino, Italy

Dr. Fereidoon Shahidi

Memorial University of Newfoundland Department of Biochemistry, St John's, Newfoundland and Labrador, Canada

Professor Jae-Han Shim

Chonnam National University, Gwangju, Korea, Republic of
Instituto de Agroquímica y Tecnología de Alimentos (IATA), Paterna (Valencia), Spain

Dr. Rong Tsao

Agriculture and Agri-Food Canada Guelph Research and Development Centre, Guelph, Ontario, Canada

Dr. Jianbo Xiao

University of Macau, Taipa, Macao

Professor Varoujan Yaylayan

McGill University Department of Food Science and Agricultural Chemistry, Sainte-Anne-de-Bellevue, Quebec, Canada

Dr. Bao Yongping

University of East Anglia, Norwich, United Kingdom

Professor Lucy Yu

University of Maryland at College Park, Baltimore, Maryland, United States

Dr. Reinhard Zeleny

European Commission Joint Research Centre, Brussels, Belgium

Dr. Ying Joy Zhong

DuPont Company, Olathe, Kansas, United States
Dalian Polytechnic University, Dalian, China


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