投稿信息
投稿信息
审稿周期
投稿命中率
审稿费用
400.0元/篇
（网友贡献，非官方数据）
版面费用
500.0元/篇
（网友贡献，非官方数据）
中国人发表比例
2023年中国人文章占该期刊总数量暂无数据 (2022年为100.00%)
自引率
10.1 %
年文章数
22683
作者需知
暂无数据
NCBI查询
偏重的研究方向
期刊简介
稿件收录要求
稿件收录要求
The chemical and biochemical composition of foods is fundamental to the study of their properties and processing applications. Food Chemistry publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: - the chemical analysis of food; - chemical additives and toxins; - chemistry relating to the microbiological, sensory, nutritional and physiological aspects of food; - structural changes in molecules during the processing and storage of foods; - direct effects on foods of the use of agrochemicals; - chemical quality in food engineering and technology. Additionally the journal features the Analytical, Nutritional and Clinical Methods Section covering the measurement of micronutrients, macronutrients, additives and contaminants in foodstuffs and biological samples. Papers should be concerned with methods, their development and evaluation, results of collaborative studies, novel techniques (ELISAs, etc.), automated or on-line procedures for process control, methods for food adulterants, aspects of quality assurance including the preparation and characterization of reference materials, and relevant review articles. Methods concerned with the assessment of nutrient bioavailability from the diet and nutritional status will also be considered. Papers should focus on the development of new, or modification of existing analytical procedures and include sufficient data from real samples to validate the method.
