Journals in Food chemistry

Applied Food Research

ISSN: 2772-5022
5 Year impact factor: 4.5
Impact factor: 4.5

Applied Food Research is an open access scholarly journal devoted to scientific and technological applications of food science and engineering.Applied Food Research complements Elsevier food science Journals such as Food Research International, LWT and Journal of Food Engineering by offering a broader and more inclusive reach to cater for the increased spread of research interests. The Journal will focus on application-oriented works in food manufacturing and engineering and production optimization. Studies on regional products and associated review papers are of interest, as well as reporting food property data using routine procedures. This includes applications in all areas of food and process engineering for food manufacturing, including but not limited to:Novel and emerging food processing, hurdle and minimal processing, thermal processing, extrusion, value addition, dehydration, separations technology, refrigerated and frozen foods, electro-technologies, irradiation, packaging, etc. and related technology development conceptsUse of conventional and innovative extraction approaches to recover high-added value compounds (i.e nutrients and bioactives) to be used as food additives, nutraceuticals (alone or combined).Formulation of new products using optimization strategies for better organoleptic properties, nutritional qualities, environmental impact, shelf life etc.Mathematical and statistical methods for modeling and analyzing a process such as Response Surface Methodology, Artificial Neural Networks, etc.Applications in non-conventional technology areasThe Journal publishes research articles, review type articles, short communications, commentaries, as well as case studies. Case studies are "microarticles" focused on specific technologies/techniques and/or targeted food matrices as short communication (no more than 6000 words) and with a relevant industrial application.

Current Research in Food Science

ISSN: 2665-9271
5 Year impact factor: 6.2
Impact factor: 6.2

Current Research in Food Science (CRFS) is a new primary research, gold open access journal from Elsevier. CRFS publishes original papers and short communications - including viewpoints and perspectives - resulting from research carried out on food systems and their components.Current Research in Food Science will focus on novel, high-impact research with scientific depth and a quantitative perspective. New science based on a model that is properly replicated and supported with sound statistical analysis of the data will be considered for peer-review. Computer simulations and "bootstrapping" approaches are also welcome. Authors with the most impactful studies will be asked to contribute a short Viewpoint paper for the issue. Please note, survey-type data papers or product development-oriented research are not within the scope of this journal.Current Research in Food Science is a peer-reviewed gold open access (OA) journal and upon acceptance all articles are permanently and freely available. It is a companion to the highly regarded review journal Current Opinion in Food Science and is part of the Current Opinion and Research (CO+RE) suite of journals . All CO+RE journals leverage the Current Opinion legacy-of editorial excellence, high-impact, and global reach-to ensure they are a widely read resource that is integral to scientists' workflow.Topics covered in Current Research in Food Science include food chemistry, physics, microbiology, nutrition and nutraceuticals, process and package engineering, materials science, food sustainability, and food security.Current Research in Food Science builds on Elsevier's reputation for excellence in scientific publishing and long-standing commitment to communicating reproducible biomedical research targeted at improving human health.Expertise - Editors and Editorial Board bring depth and breadth of expertise and experience to the journal.Speed - Submission and peer review is fast, and publication of final manuscripts is instantaneous.Discoverability - Articles get high visibility and maximum exposure on an industry-leading platform that reaches a vast global audience.Ethics in Publishing: General StatementThe Editor(s) and Publisher of this Journal believe that there are fundamental principles underlying scholarly or professional publishing. For more information, please refer to: https://www.elsevier.com/conflictsofinterest

Food Chemistry

ISSN: 0308-8146
5 Year impact factor: 8.2
Impact factor: 8.5

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 chemistryPharmaceutical 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.

Food Chemistry Advances

ISSN: 2772-753X

Food Chemistry Advances is a companion journal to the highly respected Food Chemistry and Food Chemistry: X. Food Chemistry Advances publishes original research and review articles on all areas of chemistry and biochemistry of foods and food-related systems.This journal also creates an international forum to welcome cross-disciplinary or cross-field research related to whole foods, processed foods, food raw materials, food ingredients/additives, and food packaging. The Journal publishes papers with chemistry and/or biochemistry as a major component, integrating material science, processing technology/biotechnology, biological/microbiological systems, human nutrition and health, advanced characterization techniques, information technology, mathematical modelling, computational methods, emerging research areas, as well as topics considered practically or commercially important to the food sector.Food Chemistry Advances will not consider papers that focus purely on engineering, microbiology, nutrition, pharmaceuticals, medicines, information technology, computational and mathematical modelling aspects, without a significant proportion of chemistry and/or biochemistry (note: analysis or characterization of individual food components is expected, rather than simply reporting total contents of particular classes of food components).The Food Chemistry family of journals includes Food Chemistry, Food Chemistry: X, Food Chemistry Advances and Food Chemistry: Molecular Sciences .

Food Chemistry: Molecular Sciences

ISSN: 2666-5662
5 Year impact factor: 4.1
Impact factor: 4.1

Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry.Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods.The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries.Food Chemistry: Molecular Sciences considers articles about:Problems of broad interest in food or interactions between food and humans; this does NOT include food isolates or folk and traditional medicines to treat disease.Experimental techniques and technical progress using omic methods (genomics, proteomics or metabolomics) to characterise and quantify molecules that impact the structure, function, and dynamics of foods or the interactions between foods as consumed and humans; this does NOT include single compounds or isolates at concentrations above dietary intakes.Application of molecular theories and novel technologies to specific experimental studies including computational methods and models; this does NOT include treatment of disease in plants or humans.Topics include:Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humansChanges in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolismQuality, safety, authenticity and traceability of foods and packaging materialsValorisation of food waste arising from processing and exploitation of by-productsMolecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human healthNovel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.Food Chemistry: Molecular Sciences will not consider papers that focus on purely clinical or engineering aspects, pharmaceutical or non-food herbal remedies; traditional or folk medicines or survey/surveillance data. Papers on therapeutic application of food compounds/ isolates for treatment, cure or prevention of human diseases will not be considered.

Food Chemistry: X

ISSN: 2590-1575
5 Year impact factor: 6.4
Impact factor: 6.5

Food Chemistry: X is one of three Open Access companion journals to the highly respected Food Chemistry and has the same aims and scope and peer-review process.Food Chemistry X 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 X.Topics featured in Food Chemistry X 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 or FDA - for microbiological data 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 X, unless otherwise stated.Clinical or engineering papers without contribution to chemistryPharmaceutical 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.

Food Hydrocolloids

ISSN: 0268-005X
5 Year impact factor: 11.3
Impact factor: 11

Food Hydrocolloids publishes original and innovative research concerned with the characterisation, functional properties and applications of hydrocolloid materials used in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food products to control, for example, the texture, stability, rheology and sensory properties. The key focus of the research should be on the hydrocolloids themselves. The source and nature of the hydrocolloid materials should be fully described and details of their physicochemical characteristics provided. Manuscripts should clearly outline the specific aims and objectives of the research and must include a fundamental discussion of the research findings at the molecular level and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results will not be accepted for publication in the journal. Studies on hydrocolloids in complex formulations should focus on their influence on the overall properties and their mechanism of action. Simple formulation development studies that primarily aim to optimize proportions of mixed ingredients and/or processing conditions to enhance formulated product properties will not be considered for publication.The main areas of interest are:Chemical and physicochemical characterisation of hydrocolloid materialsThe rheological properties of hydrocolloid solutions including viscosity, viscoelastic properties and gelation behaviourThe influence of hydrocolloids on food microstructure, texture and organoleptic propertiesThe interfacial properties of hydrocolloids including stabilisation of dispersions, emulsions and foamsInteractions in mixed hydrocolloid systems including phase behaviour, complexation and conjugationThe film forming properties of hydrocolloids with application in edible films, coatings and active packagingThe function and performance of hydrocolloids in 3D printing formulations for food applicationsThe encapsulation and controlled release of active compounds for inclusion in food formulationsThe modification of hydrocolloid functionality through chemical, biochemical and physical processesThe physicochemical characteristics and application of hydrocolloid materials from non-traditional sources with commercial potential in foodsHealth aspects, particularly the role of hydrocolloids as dietary fibreManuscripts that deal with the use of hydrocolloids in medical settings such as encapsulation of drugs, wound dressings and tissue engineering or research involving animal studies will not be considered for publication in Food Hydrocolloids. Such work would be more appropriate for publication in Food Hydrocolloids for Health. This is an open access companion Journal devoted to hydrocolloids applied in human health and nutrition.The Food Hydrocolloids Journal publishes Review articles that provide a focussed overview of the latest developments in emerging topics of specific interest to researchers in this field of activity.

Food Science and Human Wellness

ISSN: 2213-4530
5 Year impact factor: 6.8
Impact factor: 5.6

Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for dissemination of the latest scientific results in food science, nutriology, immunology, and cross-field research. Articles must present information that is novel, has a high impact and interest, and is of high scientific quality. This journal aims to promote the public awareness of diet, advocate a healthy diet, reduce the harm caused by unreasonable dietary habits, and direct healthy food development for industrial food producers.The scope of this journal includes the following topics for research papers, prospective summaries, and comments:• Food Biochemistry: comprehensive studies involving carbohydrates, proteins and enzymes, lipids, nucleic acids, vitamins, minerals, phytochemicals, genomics, genetic/cell/enzymatic engineering, proteomics, and metabonomics.• Food Microbiology: studies on physiology, the genetics and behavior of microorganisms, microbial interactions, microbial toxins, food pathogens, biocontrol, predictive microbiology, and microbial risk assessment.• Nutrition and Immunology: studies on food nutrition at the molecular and clinical level, bioactive compounds/ingredients and corresponding functional evaluations, cytokines, food allergies, molecular immunology, immunobiology, and immunogenetics.• Food Safety and Toxicology: studies on foodborne diseases, hazard analysis, and toxicological evaluations.Editorial Board

Food Wellness

ISSN: 3050-7111

Food Wellness will publish original research articles, review papers, short communications and perspectives that contribute to the understanding and development of food nutrition, food science and engineering. The journal will encompass the following 4 key areas:1) Food Biotechnology and Processing: This section will focus on the application of biotechnology in food production, processing, and preservation. It will cover topics such as genetically modified organisms (GMOs), fermentation, food additives, and novel food processing techniques for enhancing health and wellness.2) Food Nutrition and Health: This section will explore the relationship between food, diet and dietary components and human health. It will encompass studies on the nutritional composition of food, dietary guidelines, functional foods, nutraceuticals, and the impact of food on various health, including chronic diseases, undernutrition, obesity, and aging and also nutrition throughout the life cycle.3) Food Biochemistry and Biophysics: This section will delve into the chemical and physical properties of food components, their reactions during processing, and their effects on food quality, safety and general wellness. It will cover topics such as food enzymes, lipid oxidation, Maillard reaction, protein functionality, and molecular interactions in food systems.4) Food Biomaterials and Bioinformatics: This section will focus on the development and characterization of food-related biomaterials, such as packaging materials, edible films, and encapsulation systems. It will also address the application of bioinformatics in food research, including genomics, proteomics, metabolomics, and computational modelling.Editorial Board

Future Foods

ISSN: 2666-8335
5 Year impact factor: 7.2
Impact factor: 7.2

A dedicated Journal for sustainability in food scienceFuture Foods is a dedicated Journal to address the challenges of climate change and sustainability in food production. A transformation of the way food is currently manufactured and consumed is necessary to feed an ever-growing population whilst limiting its environmental impact. Future Foods publishes research that embodies the objective of developing new technologies and food sources for more sustainable food systems. This Journal will seek contributions including, but not limited to the areas:Clean food processing Eco-friendly food processing technologies that require utilisation of less resources (raw materials, water and energy)New food ingredients Examples include the use of new ingredients with reduced environmental impact and carbon footprint such as plant- based ingredients and alternative proteins sources (algae, insects...), in-vitro "meat", etc.Food sidestreams minimization and utilisation Technologies and processes for 'whole of product' utilisation to minimise losses during food production, and utilisation of food processing by-products into new products for added valueInnovative technologies New technologies such as 3D printing, AI, etc. as long as it affects the environmental impactSustainable packaging Sustainable and innovative packaging solutions for the foods that can include: - Eco-design of packaging - Sustainable packaging, edible packaging - Active and intelligent packaging, nanotechnology in smart packaging - Micro and nanomaterials in sustainable food packaging - Recycling of food packaging materialsConsumers studies Acceptance studies and sensory analysis related to the above topics

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