Advances in the Bioactivity and Allergenicity of Food Proteins and Peptides (BioAllerg)

Dear Colleagues,

Food is a rich matrix of bioactive compounds with beneficial properties, yet it is also a cocktail of dangerous allergens. Development in the understanding of the influence of  bioactive proteins and peptides on the human organism has now become the core of many studies. Novel food sources and food processing technologies are a potential sources of unknown bioactive peptides and new allergens. The diversity of food compounds’ activities and interactions with the host causes immunomodulation in organisms. These immune mechanisms are investigated at various levels, including cellular, tissue, and cohort. Knowledge about them will allow the development of new therapies and/or prophylaxis in the field of inflammation, allergies, and other non-communicable diseases.

We would like to invite experts from the areas of food allergy, food technology, food safety, bioinformatics, and similar fields to contribute to this Foods Special Issue that will be devoted to the topics described above. We expect original articles, reviews, and short communications, which will help to consolidate the current state-of-the-art knowledge. 

Prof. Dr. Barbara Wróblewska
Prof. Dr. Małgorzata Darewicz
Prof. Dr. Jerzy Juśkiewicz
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com 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.