Qualitative and Quantitative Methods to Evaluate Food Component

Dear Colleagues,

The development of qualitative and quantitative methods for food analysis is increasingly seen as a tool to protect consumer health by preventing exposure to toxic food and the occurrence of diseases. New, improved, and reliable analytical methods based on chromatography, electrophoresis, microchip technology, mass spectrometry, and spectroscopy are continuously needed to understand food authentication and quality assessment. In addition, these analytical methods provide awareness of toxic chemicals (pesticides, natural toxins, and metals) and contaminants (acrylamide, furans, and polycyclic aromatic hydrocarbons) that are present in the food, increasing environmental concerns. Thus, allowing reliable analytical methods in food safety and the screening of food products will help deliver safe and healthy food to the human population.

We would like to invite researchers to submit unpublished original manuscripts on qualitative and quantitative analytical methods to evaluate food components for publication in this Special Issue. The topics covered by this Issue include, but are not restricted to, the following:

• Analytical methods of declared and undeclared novel ingredients in food, feed, and beverages using liquid chromatography (HPLC), gas chromatography (GC), supercritical fluid chromatography (SFC), capillary electrophoresis (CE), chip-based miniaturized techniques combined with detection (mass spectrometry (MS)), and other detection systems;
• Analytical methods of food ingredients for food quality, safety, and authenticity;
• Atomic spectroscopy (atomic absorption, atomic emission, and inductively coupled plasma), molecular spectroscopy (UV-Vis, NMR, fluorescence), and mass spectrometric methods for the detection of food ingredients or food components;
• Analytical methods for bioactive molecules and small molecules in food;
• Food toxicity and foodomics.

Prof. Dr. Shahab A. Shamsi
Guest Editor

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 250 words) can be sent to the Editorial Office for assessment.

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.