Food Chemistry

The Section “Food Chemistry” of the journal Molecules publishes original research and review articles on all aspects of Food Chemistry. The Section is open to research on Food Chemistry, including functional foods and ingredients, nutraceuticals and edible traditional medicines. All research needs to be related to molecules that are constituents of the food matrix. The Section “Food Chemistry” will contribute to the scientific analysis of foods and herbs/ingredients that are traditionally used as medicines based on molecules and the development of effective food or model foods.

Identification and isolation of constituents, analytical characterization, chemical structure, biological activity, bioaccessibility and bioavailability of molecules/constituents, fermentation changes, biosynthesis, etc. will be considered.

As this Section belongs to the journal Molecules, all research should be based on molecules. Biological activity reports with extracts without identifying active constituents or chemical structures will not be considered for publication.

In particular (but not exclusively), this Section invites contributions that report on:

• Isolation and structure elucidation of compounds from natural or fermented foods or medicinal resources (materials with traditional use);
• Analytical characterization of food resources using advanced technologies based on molecules;
• Methods for the quality control of functional foods and nutraceuticals, including herbal and traditional medicines as explored in Molecules;
• Bioactivity of food as well as functional food or ingredient samples based on molecules;
• Structure–activity relationship between chemical constituents and activity;
• Fermentation studies, including chemical changes related to biological activity;
• Total or semi-synthesis of phytochemical studies of natural food resources;
• Research on vitamins or foods, including bioactive constituents;
• Food package;
• Food quality and safety of other bio-based materials, byproducts, and processing wastes as explored in Molecules;
• Food additives (natural or synthetics);
• Food contaminants;
• Chemistry-related components and their physiological, sensory, flavor, physical, and chemical properties.