Special Issue "Instrument Analysis Applied in Food Science"
Deadline for manuscript submissions: 30 December 2020.
Interests: Natural Products Chemistry
Special Issues and Collections in MDPI journals
Special Issue in Molecules: Design of Natural Products Lead Molecules Using Organic Synthesis
Interests: colloidal systems; hydrocolloids; surface active agents; lipoamino acids; rheology; food chemistry; functional foods; nanoformulations
Interests: food; health prevention; quality; security; phytochemicals; bioacessibility; bioavailability; bioactivity
Special Issues and Collections in MDPI journals
The food matrix is a complex mixture of carbohydrates, proteins, lipids, vitamins, antioxidants, aromas, pigments, minerals, water, and other metabolites. Instrumental analysis is essential for the accurate determination of components, residues, and contaminants in food products in order to ensure quality and safety requirements. In this Special Issue, we will publish innovative research and review papers on instrumental analytical techniques applied to the characterization of food composition, structure, physicochemical properties, and sensory attributes. Extraction methods (microextraction, supercritical fluid extraction, ultrasound-assisted and microwave-assisted processes, etc), spectroscopic techniques (ultraviolet-visible spectrophotometry, photoluminescence spectroscopy, Fourier transform infrared, near-infrared and Raman spectroscopy, atomic absorption, atomic emission and inductively coupled plasma spectroscopy, nuclear magnetic resonance spectrometry, electron spin resonance spectroscopy, X-ray diffraction, X-ray fluorescence, and X-ray photoelectron spectroscopy, and circular dichroism spectroscopy), chromatography (gas chromatography, high performance and ultra-high performance liquid chromatography, and ion chromatography), mass spectrometry and hyphenated techniques, electroanalytical methods (potentiometry, voltammetry, polarography, coulometry, and conductometry), capillary electrophoresis, thermal analysis, molecular techniques, textural and rheological analysis, microscopy (confocal laser scanning microscopy, scanning electron microscopy, transmission electron microscopy, scanning tunneling microscopy, and atomic force microscopy), miniaturization, automation, and multivariate analysis (flow injection analysis, microfluidics, chemosensors, and biosensors) are specifically welcome.
Prof. Patrícia Rijo
Prof. Célia Faustino
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 papers will be 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 monthly 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 1600 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.
- Food products
- Instrumental analysis
- Spectroscopic techniques
- Mass spectrometry
- Hyphenated techniques
- Electroanalytical methods
- Capillary electrophoresis
- Molecular techniques
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: Characterization of kefir prepared with AGK1 grains and cow's milk from the Azores region in Portugal
Authors: Catarina Rosado
Affiliation: CBIOS—Research Center for Biosciences & Health Technologies
Title: Analytical Rheology of Honey: a state of the art review
Authors: Célia Faustino; Lidia Pinheiro
Affiliation: iMed.ULisboa—Research Institute for Medicines, Faculty of Pharmacy, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
Title: Analytical approach and sensory profile of red wines aged in subaquatic conditions
Authors: Lidia Pinheiro; Maria Rosário Bronze
Affiliation: iMed.ULisboa—Research Institute for Medicines, Faculty of Pharmacy, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal;
Instituto de Tecnologia Química e Biológica (IBET), Apartado 127, 2784-505 Oeiras, Portugal
Title: Chemical and nutritional characterization of Vitis vinera L. pomace
Authors: Lidia Palma
Affiliation: CBIOS, Research Center for Biosciences and Health Technologies
Title: Infrared Spectroscopy as a Versatile Analytical Tool for food analysis
Authors: Noélia Duarte
Affiliation: Toxicological and Bromatological Sciences, Faculdade de Farmácia, Universidade de Lisboa
Title: Rosmarinic acid and chlorogenic acid derivatives in age-related diseases
Authors: Asma Ressaissi; Rita Pacheco; Luisa Serralheiro
Affiliation: 1. Universidade de Lisboa, Faculdade de Ciências, BioISI, Campo Grande, 1749-016 Lisboa, PT; 2. Área Departamental de Engenharia Química. Instituto Superior de Engenharia de Lisboa. Av. Conselheiro Emídio Navarro, 1959-007 Lisboa, Portugal; 3. Universidade de Lisboa, Faculdade de Ciências, Departamento de Química e Bioquímica. Campo Grande 1749-016 Lisboa, PT.
Title: Assessment of the nutritional composition, physical properties and sensory quality of composite bread baked with high quality cassava flour from biofortified and white-fleshed cassava roots
Authors: Wasiu Awoyale
Affiliation: International Institute of Tropical Agriculture; Department of Food Science and Technology, Kwara State University Malete.