Food Chemistry Molecular Sciences

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. 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 humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel 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.

《食品化学：分子科学》(Food Chemistry: Molecular Sciences)是一本专注于食品化学领域的国际性学术期刊。该期刊致力于发表食品化学领域的高质量研究论文，包括食品分子结构、食品分子相互作用、食品风味和香气、食品安全和营养等方面的研究成果。该杂志的读者群体主要包括食品科学家、化学家、生物学家、营养学家等。它为读者提供了一个交流和分享最新研究成果的平台，促进了食品化学领域的学术交流和合作。 食品化学：分子科学不会考虑纯粹关注临床或工程方面、药物或非食品草药的论文;传统或民间医学或调查/监测数据。有关食物化合物/分离物用于治疗、治愈或预防人类疾病的论文将不获考虑。