Volatile and Nutraceutical Signature of Fresh and Processed Foods: Insights into Sensory, Quality, and Functional Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 25 January 2026 | Viewed by 19
Special Issue Editor
Special Issue Information
Dear Colleagues,
This Special Issue aims to explore the chemical, sensory, and functional complexity of fresh and processed foods through the lens of sustainable and innovative technologies. Emphasis is placed on the identification and quantification of volatile compounds and nutraceutical components that define the quality, aroma, taste, and health-promoting properties of food products. This Special Issue will collect cutting-edge research on the impact of green processing technologies (e.g., cold plasma, high-pressure processing, pulsed electric fields, fermentation, etc.) on the volatile profile, nutraceutical content, and sensory attributes of foods. It will also highlight interdisciplinary methodologies combining analytical chemistry, sensory science, and nutritional evaluation to better understand how processing and preservation influence both consumer perception and functional quality.
Dr. Maria Tufariello
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 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.
Keywords
- fresh and processed foods
- green processing technologies
- sensory attributes
- quality
- quality
- volatile profile
- nutraceutical content
- analytical chemistry
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