Guide Food Chemistry

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The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry.


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All papers should focus on the novelty of the research carried out. Analytical papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods especially instrumental or rapid provided adequate validation is described including sufficient data from real samples to demonstrate robustness.

Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered. Authors should also pay attention to trueness and, when possible quantitative methods , determine the uncertainty of measurement. Overall, real samples should be analyzed by the state-of-the-art and the newly developed method for validation purposes.

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Home Journals Food Chemistry: X. ISSN: Food Chemistry: X. Editor-in-Chief: Dr. Paul Finglas. View Editorial Board.

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