About the journal
Food Chemistry: X is one of three Open Access companion journals to the highly respected Food Chemistry and has the same aims and scope and peer-review process.
Food Chemistry X publishes papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical …
$2350
Article publishing charge
for open access
84 days
Review time
101 days
Submission to acceptance
3 days
Acceptance to publication
Editor-in-Chief
View full editorial boardArticles
More from Food Chemistry: X
Calls for papers
New trends on Mass Spectrometry Strategies for evaluation of contaminants in food products
Guest editors: Ana Sanches A. S. Silva and Andreia Freitas - Submission deadline: 30 June 2024
Consumer protection, regarding the quality of the available food products, is considered one of the main concerns linked with public health. Food safety and quality assurance throughout the production chain is a matter of continuous research and …
Submission deadline: 30 June 2024
3rd Food Chemistry Conference: Shaping a Healthy and Sustainable Food Chain through Knowledge - Food Chemistry: X
Guest editors: Dr. Muhammad H. Alu’datt - Submission deadline: 31 March 2024
The 3rd Food Chemistry Conference has the potential to recognize past two issues of accomplishments while also shaping the future of food chemistry research and its impact on quality, nutrition/health, and food safety. The conference will bring …
Flavors in food products: Chemistry of flavor compounds in quality, safety, and sensory properties
Guest editors: Joonhyuk Suh, Jeehye Sung and Scott Frost - Submission deadline: 31 March 2024
Flavor (taste and aroma) is one of the most important qualities of foods and is a primary driver for food purchasing decisions. The development of flavors in foods is a complex process involving numerous chemical molecules (volatiles, …
Special issues and article collections
New trends on Mass Spectrometry Strategies for evaluation of contaminants in food products
Edited by Dr. Ana Sanches Silva, Dr. Andreia Freitas
15 April 2024
Valorization of proteins from plant and agri-food by-products using emerging food processing technologies (EFPT)
Edited by Xiaohong Sun, Rotimi Aluko
29 December 2023
Impact of Seafood Industry on Chemical, Functional and Nutritional properties: Chemical Utilization of Seafood and its Products
Edited by Haizhou Wu, Alaa El-Din A. Bekhit
3 July 2023
Flavors in food products: Chemistry of flavor compounds in quality, safety, and sensory properties
Edited by Joonhyuk Suh, Jeehye Sung, Scott Frost
3 July 2023
Partner journals
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 …
View full aims & scopeOnline ISSN: 2590-1575
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