Food Chemistry
A section of Molecules (ISSN 1420-3049).
Section Information
The Section “Food Chemistry” of the journal Molecules publishes original research and review articles on all aspects of Food Chemistry. The Section is open to research on Food Chemistry, including functional foods and ingredients, nutraceuticals and edible traditional medicines. All research needs to be related to molecules that are constituents of the food matrix. The Section “Food Chemistry” will contribute to the scientific analysis of foods and herbs/ingredients that are traditionally used as medicines based on molecules and the development of effective food or model foods.
Identification and isolation of constituents, analytical characterization, chemical structure, biological activity, bioaccessibility and bioavailability of molecules/constituents, fermentation changes, biosynthesis, etc. will be considered.
As this Section belongs to the journal Molecules, all research should be based on molecules. Biological activity reports with extracts without identifying active constituents or chemical structures will not be considered for publication.
In particular (but not exclusively), this Section invites contributions that report on:
- Isolation and structure elucidation of compounds from natural or fermented foods or medicinal resources (materials with traditional use);
- Analytical characterization of food resources using advanced technologies based on molecules;
- Methods for the quality control of functional foods and nutraceuticals, including herbal and traditional medicines as explored in Molecules;
- Bioactivity of food as well as functional food or ingredient samples based on molecules;
- Structure–activity relationship between chemical constituents and activity;
- Fermentation studies, including chemical changes related to biological activity;
- Total or semi-synthesis of phytochemical studies of natural food resources;
- Research on vitamins or foods, including bioactive constituents;
- Food package;
- Food quality and safety of other bio-based materials, byproducts, and processing wastes as explored in Molecules;
- Food additives (natural or synthetics);
- Food contaminants;
- Chemistry-related components and their physiological, sensory, flavor, physical, and chemical properties.
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Food Sustainability: Promising By-Products for Valorization—2nd Edition (Deadline: 30 June 2025)
- Food Polysaccharides: Structure, Properties and Application, 3rd Edition (Deadline: 30 June 2025)
- Health Promoting Compounds in Milk and Dairy Products (Deadline: 30 June 2025)
- Chemistry of Food: From Molecules to Processing (Deadline: 30 June 2025)
- Magnetic Resonance in Food Analysis, 2nd Edition (Deadline: 30 June 2025)
- Bioactive Compounds from Functional Foods, 2nd Edition (Deadline: 30 June 2025)
- Food Chemistry in Asia—2nd Edition (Deadline: 30 June 2025)
- Food Chemistry and Bioactive Compounds in Relation to Health, 2nd Edition (Deadline: 30 June 2025)
- Development of Food Packaging Materials (Deadline: 30 June 2025)
- Feature Papers in Food Chemistry—3rd Edition (Deadline: 30 June 2025)
- Biologically Active Compounds in Food (Deadline: 30 June 2025)
- Innovative Chemical Approaches in Food Safety, Food Analysis, and Food Quality (Deadline: 30 June 2025)
- Nutritional Properties and Sensory Analysis of Food (Deadline: 15 July 2025)
- Secondary Metabolites of Natural Origin as the Bioactive Resources (Deadline: 31 July 2025)
- Artificial Intelligence Driving Transformative Advances in Food Science and Technology (Deadline: 31 July 2025)
- Research Progress of Antioxidant Compounds in Foods and Beverages (Deadline: 31 July 2025)
- Analyses and Applications of Phenolic Compounds in Food—2nd Edition (Deadline: 31 July 2025)
- Phytochemical Alterations Induced by Food Processing and Food Supplement Processing (Deadline: 31 July 2025)
- Research Progress on Functional Lipids and Their Applications in Health Food Systems (Deadline: 31 July 2025)
- New Insight into Edible Oil: From Food Chemistry to Health Benefits (Deadline: 31 August 2025)
- New Achievements and Challenges in Food Chemistry (Deadline: 31 August 2025)
- Effects of Functional Foods and Dietary Bioactives on Human Health (Deadline: 31 August 2025)
- Innovative Analytical Techniques in Food Chemistry (Deadline: 30 September 2025)
- Nutritional Components of Non-Animal Origin Foods: Structure, Synthesis, Functions and Mechanisms (Deadline: 30 September 2025)
- Featured Review Papers in Food Chemistry—2nd Edition (Deadline: 30 September 2025)
- Application of Analytical Chemistry in Food Science (Deadline: 30 September 2025)
- Advances in Functional Foods, 2nd Edition (Deadline: 30 September 2025)
- Food Chemistry in Europe, 2nd Edition (Deadline: 30 September 2025)
- Exclusive Papers Collection of Editorial Board Members and Invited Scholars on Food Chemistry (Deadline: 31 October 2025)
- Physicochemical Properties of Innovative Food Products During Processing (Deadline: 31 October 2025)
- Chemical and Physical Interactions Between Food and Packaging: Safety, Stability, and Quality (Deadline: 30 November 2025)
- Molecular Insights into Functional Lipids in Food Chemistry (Deadline: 30 November 2025)
- Bioactive Compounds Encapsulation System: Design and Applications (Deadline: 30 November 2025)
- Advances in Fluorescence-Based Food Analytical Methods (Deadline: 30 November 2025)
- Applications of Bioactive Ingredients in Grape By-products (Deadline: 30 November 2025)
- Nutritional and Bioactive Components of Edible Parts of Medicinal Plants (Deadline: 30 November 2025)
- Physical–Chemical Interactions and Composition–Structure–Property Modifications During Food Processing (Deadline: 30 November 2025)
- Bioactive Compounds in Foods, Beverages, and By-Products and Their Functional Potential (Deadline: 28 December 2025)
- 30th Anniversary of Molecules—Recent Advances in Food Chemistry (Deadline: 31 December 2025)
- Research on Functional Active Ingredients of Edible Fungi (Deadline: 31 December 2025)
- Active Ingredients in Functional Foods and Their Impact on Health, 2nd Edition (Deadline: 31 December 2025)
- Natural Antioxidants in Functional Food (Deadline: 31 December 2025)
- Bioactive Molecules in Foods: From Sources to Functional Applications (Deadline: 31 December 2025)
- Innovative Technologies for Functional Foods Development (Deadline: 31 December 2025)
- Food Bioactive Components in Functional Foods and Nutraceuticals (Deadline: 31 December 2025)
- Analytical Studies of Bioactive Natural Products in Food (Deadline: 31 January 2026)
- Bioactive Compounds in Foods and Their By-Products (Deadline: 28 February 2026)
- Biologically Active Compounds in Functional Foods (Deadline: 31 March 2026)
- Antimicrobial Compounds and Biocontrol Strategies in Food Microbiology and Safety (Deadline: 31 May 2026)
Topical Collections
Following topical collections within this section are currently open for submissions: