Food Chemistry Insights: Detection and Quantification of Bioactive Compounds
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: 20 August 2026 | Viewed by 227
Special Issue Editors
Interests: LC–MS/MS; bioactive compound
Special Issue Information
Dear Colleagues,
The detection and quantification of bioactive compounds in foods are essential for understanding their nutritional and functional value. As interest in functional foods and minimally processed products continues to grow, there is an increasing practical need for reliable and accessible analytical approaches. While advanced platforms such as LC–MS/MS and GC–MS/MS provide high sensitivity and selectivity, meaningful data can also be generated using conventional LC, GC, and spectroscopic techniques. In particular, the systematic measurement of changes in bioactive compounds during cooking and food processing is critical for linking laboratory analysis with real dietary exposure.
This Special Issue aims to present and disseminate recent advances related to the analysis and quantification of bioactive compounds in food systems, with emphasis on methodological clarity and applicability. We will consider contributions that address analytical approaches using LC, GC, LC–MS/MS, GC–MS/MS, and spectroscopic methods, as well as studies evaluating changes in bioactive constituents during cooking, thermal treatment, fermentation, drying, extraction, and other processing steps.
Keywords:
- Quantitative analysis of bioactive compounds using LC, GC, and related techniques
- LC–MS/MS and GC–MS/MS applications in food matrices
- Changes in bioactive compounds during cooking
- Effects of food processing on functional components
- Method validation and analytical performance evaluation
- Other analytical and chemistry-based studies related to food systems and bioactive compounds
Dr. Jaecheol Kim
Prof. Dr. Suna Kim
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 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.
Keywords
- quantitative analysis
- bioactive compounds
- LC–MS/MS
- GC–MS/MS
- functional components
- method validation
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