Food Chemistry
Overview
Food Chemistry is a renowned scientific journal that publishes cutting-edge research on the chemical composition, properties, and interactions of food components. It covers a wide range of topics, including food analysis, processing, nutrition, and sensory evaluation. With its rigorous peer-review process, the journal provides valuable insights into the chemistry behind the production, quality, and safety of food, making it an essential resource for researchers, food scientists, and industry professionals.
Details
Details
Abbr.
Food Chem
Start
1976
End
Continuing
Frequency
Thirty-two no. a year, 2018-
p-ISSN
0308-8146
e-ISSN
1873-7072
Country
United Kingdom
Language
English
Specialties
Chemistry
Nutritional Sciences
Nutritional Sciences
Metrics
Metrics
h-index / Ranks: 157
324
SJR / Ranks: 1502
1745
CiteScore / Ranks: 631
14.90
Recent Articles
1.
Svecnjak L, Bubalo D, Prdun S, Kus P, Marijanovic Z, Jerkovic I
Food Chem
. 2025 Mar;
478:143553.
PMID: 40088763
The first comprehensive investigation of Montpellier maple (Acer monspessulanum L.) honeydew (HD)-to-honeydew honey (HDH) transformation pathway was performed. A leafhopper Acericerus heydenii excreting honeydew on A. monspessulanum is reported for...
2.
Wang M, Zheng X, Bian X, Ren J, Bai L, Yao Y, et al.
Food Chem
. 2025 Mar;
477:143218.
PMID: 40088753
4-Vinylguaiacol (4-VG) and 4-Ethylguaiacol (4-EG) are key aromatic compounds that contribute to the characteristic smoky and soy-like aromas of soybean paste, thereby influencing its overall flavor. 4-EG in soybean paste...
3.
Liu C, Liu L, Lin H, Deng S, Zeng H, Shi X, et al.
Food Chem
. 2025 Mar;
479:143757.
PMID: 40088659
Traditional means of contaminant management that rely on chemical additives and high-temperature processing have raised concerns about long-term safety and environmental issues in the modern food supply chain. Therefore, sustainable,...
4.
da Silva T, Baeten V, Danthine S
Food Chem
. 2025 Mar;
479:143789.
PMID: 40088658
The structuration of oils offers a promising alternative to high-saturated fats, capturing significant interest and undergoing development for two decades. Integrating high-intensity ultrasound (HIU) with oil structuration presents a compelling...
5.
Cohen-Zinder M, Shor-Shimoni E, Glasser T, Leibovich H, David T, Argov-Argaman N, et al.
Food Chem
. 2025 Mar;
479:143786.
PMID: 40088657
This study evaluated the effects of Moringa oleifera silage on milk quality in lactating goats, aiming to produce a nutritionally enriched product with health-promoting compounds. In line with this goal,...
6.
Lu Y, Zhou L, Zhang C, Qi Y, Zhang X, Pan Z, et al.
Food Chem
. 2025 Mar;
479:143730.
PMID: 40088656
Ginkgo seeds are abundant in starch, known for their significant edible and medicinal values. This study explores the structural and thermal properties of ginkgo starch during kernel development. Starch granules...
7.
Peraza-Aleman C, Lopez-Maestresalas A, Jaren C, Ruiz de Galarreta J, Barandalla L, Arazuri S
Food Chem
. 2025 Mar;
479:143794.
PMID: 40088655
This study investigated the potential of near-infrared hyperspectral imaging (NIR-HSI) for the prediction of acrylamide content in potato chips. A total of 300 tubers from two potato varieties (Agria and...
8.
Zhang T, Lu D, Zeng Y, Lv Y, Shi X
Food Chem
. 2025 Mar;
479:143807.
PMID: 40088654
Multifunctional Prussian blue analogs (PBAs) have received extensive attention in the detection and degradation of food hazards. However, the development of new structural adjustment strategies to further improve their performance...
9.
Huang S, van Beek T, Beij E, Ma M, Chen B, Zuilhof H, et al.
Food Chem
. 2025 Mar;
479:143829.
PMID: 40088653
Δ8-Tetrahydrocannabinol (THC) products are increasingly popular despite uncertainties regarding their legality and safety. Based on the hypothesis that unique double-stage tandem mass spectrometry (MS) and triple-stage tandem mass spectrometry (MS)...
10.
Zhu Y, Su Y, Hu L, Li Z, Xie T, Zhang Y, et al.
Food Chem
. 2025 Mar;
479:143815.
PMID: 40088652
With the rapid development of smart packaging, traditional systems that only extend shelf life or monitor freshness no longer meet consumer demands. This study developed a pH-responsive zein/chitosan composite film...