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The specialty section on Food Chemistry is looking for manuscripts dealing with the structural and functional characterization of major and minor food components. For an unequivocal description of activity, the molecules under study have to be structurally defined as clear as possible. If the compounds under study are not available in sufficient purity from commercial sources, reliable structural determination of these compounds is essential. These studies typically include mass spectral and NMR experiments. The types of activity reported may range from molecular food technology to bioactivity in the broadest sense but data must accompany sufficient discussion to demonstrate their relevance to the food. The latter may include sensory, nutritional, physiological or toxicological properties. Also chemical and biochemical reactions and structure modifications in molecules induced by processing and storage are highly welcome. In order to report relationships between structure and activity or between doses and activity, the studies typically also include quantitative data. The latter should be obtained by new or improved analytical methods provided adequate validation can be demonstrated with data from real food samples to demonstrate robustness. The compounds detected in foods typically originate from the raw materials or are formed during reactions in foods, but may enter foods during contact with non-food materials as well. Therefore, such non-food products in contact with foods or with humans in general are further items that are covered by this section. Given these premises, food-related interdisciplinary research including technology, engineering, toxicology, nutrition, medicine and molecular biology are highly welcome.
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Food Chemistry welcomes submissions of the following article types: Book Review, Correction, Data Report, Editorial, General Commentary, Hypothesis and Theory, Methods, Mini Review, Opinion, Original Research, Perspective, Protocols, Review, Specialty Grand Challenge and Technology Report.
All manuscripts must be submitted directly to the section Food Chemistry, where they are peer-reviewed by the Associate and Review Editors of the specialty section.
Articles published in the section Food Chemistry will benefit from the Frontiers impact and tiering system after online publication. Authors of published original research with the highest impact, as judged democratically by the readers, will be invited by the Chief Editor to write a Frontiers Focused Review - a tier-climbing article. This is referred to as "democratic tiering". The author selection is based on article impact analytics of original research published in all Frontiers specialty journals and sections. Focused Reviews are centered on the original discovery, place it into a broader context, and aim to address the wider community across all of Chemistry and Nutrition.