Elsevier (Netherlands)
Food Chemistry has three open access companion journals: Food Chemistry: X, Food Chemistry: Molecular Sciences and Food Chemistry Advances.
The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to
Food Chemistry has three open access companion journals: Food Chemistry: X, Food Chemistry: Molecular Sciences and Food Chemistry Advances.
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.
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.
- Author-paid optional open access
- English
