Application of Chromatography/Mass Spectrometry in Food Quality and Food Safety

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

Deadline for manuscript submissions: 22 July 2024 | Viewed by 135

Special Issue Editor

E-Mail Website
Guest Editor
Council for Agricultural Research and Economics (CREA)-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
Interests: food science; food chemistry; analytical method development and validation; gas chromatography; liquid chromatography coupled to tandem mass spectrometry

Special Issue Information

Dear Colleagues,

Over the past few decades, there has been significant advancement in chromatography and mass spectrometry technologies, and their global prevalence extends across various domains within analytical chemistry. The combined analytical prowess of these techniques has propelled their application into the realm of food science. Within this field, chromatography and mass spectrometry find extensive use in diverse areas. Key parameters and indicators of food quality undergo thorough examination through these methods, encompassing the analysis of volatile and non-volatile flavor compounds, essential nutrients and micronutrients, bioactive molecules, and nutraceuticals.

Moreover, chromatography and mass spectrometry play a pivotal role in food safety studies. These techniques are instrumental in the analysis of endo- and xenobiotics, including endogenous toxins and antinutrients, residues from the food production chain, metabolites from microorganisms, and various contaminants. Crucially, their application is of paramount importance in ensuring the safety of the food supply.

Lastly, the adoption of a metabolomic approach in food science, primarily leveraging advanced chromatography and exact mass techniques, has witnessed substantial progress. This has significantly enhanced analytical capabilities and deepened our understanding in both the domains of food quality and food safety.

Dr. Josè Sanchez del Pulgar
Guest Editor

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.


  • flavor compounds
  • off-flavors
  • nutrients
  • nutraceuticals
  • vitamins
  • bioactives
  • foodomics
  • metabolomics
  • contaminants
  • residues
  • mycotoxins
  • alkaloids
  • self-life

Published Papers

This special issue is now open for submission.
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