Application of Instrumental Chemistry in Food Analysis

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: 30 November 2024 | Viewed by 89

Special Issue Editors

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Guest Editor
Department of Agricultural, Food and Environmental Sciences-D3A, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy
Interests: food science and technology; analytical food methods; gas/liquid-chromatography-mass spectrometry; aroma compounds; food lipids; functional food; food waste; sustainability; novel foods; emerging technologies

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Guest Editor
Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
Interests: sustainability; functional food; food quality; analytical food methods; gas/liquid-chromatography-mass spectrometry; food processing; food technology; food chemistry; antioxidant activity; bioactive compounds; green-extraction methods
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Special Issue Information

Dear Colleagues,

Instrumental Chemistry represents an important aspect in the analysis of foods and food by-products during production, transformation, and preservation due to the numerous interactions and modifications that can be generated. The use of analytical techniques and the development of new methods have a central role in the definition of the characteristics of foods but also in the development of new ingredients, food products, and technologies preserving their quality. Research is, in fact, increasingly focused on defining aspects concerning the composition, structure, physicochemical properties, thermal characteristics, and stability of food products through analytical techniques such as gas chromatography (GC) and liquid chromatography (HPLC) coupled with mass spectrometry (MS), atomic absorption spectroscopy (AAS), and nuclear magnetic resonance spectroscopy (NMR). This Special Issue is intended to collect high-quality manuscripts on research related to the Application of Instrumental Chemistry in Food Analysis.

Dr. Roberta Foligni
Dr. Cinzia Mannozzi
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • food structure
  • food composition
  • by-products
  • physicochemical properties
  • thermal characteristics
  • analytical methods
  • chromatography
  • mass spectrometry
  • spectroscopy

Published Papers

This special issue is now open for submission.
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