food-chemistry
Food Chemistry (food-chemistry)
Journal positioning
Food Chemistry is the Elsevier journal for the chemistry and biochemistry of foods — composition, bioactive and functional compounds, food analysis and authentication, the chemistry of processing and storage, and food safety and contaminants. Its defining expectation is rigorous analytical chemistry that yields chemical insight: a quantified compositional or mechanistic result obtained with properly validated methods, adequate controls, and defensible quantification. A descriptive screening study with poorly validated methods, no quantification, or no chemical-mechanism interpretation is a weak fit, however topical the food matrix. This skill is a fit / venue-selection / re-framing tool. It does not replace the journal's current author guidelines. Before submitting, re-check the live Food Chemistry submission guidance.