food-chemistry

# Food Chemistry — Author Guideline Skill **Publisher:** Elsevier · **ISSN:** 0308-8146 · **Source:** [Guide for Authors](https://www.sciencedirect.com/journal/food-chemistry/publish/guide-for-authors) · **Verified:** 2026-07 (confirm exact limits at source before submission). ## Aims & scope Food Chemistry publishes original, rigorous **analytical/chemistry-driven** research on the chemistry of food: composition and structure, bioactive compounds, analysis and authentication, processing chemistry, food safety (chemical), and sensory-linked chemistry tied to identified compounds. The bar is **chemical insight from validated methods** — not descriptive screening. Studies must report validated methods, adequate controls, genuine replication, and defensible quantification. Scope-mismatched food-engineering or purely sensory work is desk-rejected. ## Article types Original Research Articles; Review Articles (usually invited or pre-proposed); Short Communications; Analytical Methods papers. Rapid, well-validated method papers are welcome. ## Manuscript structure Title page → Abstract → Keywords → 1. Introduction → 2. Materials and methods → 3. Results and discussion → 4. Conclusions → (Declarations) → References → Figure/table legends. Use **continuous line numbering** and page numbers. - **Abstract:** unstructured, single paragraph, ~200 words (confirm; graphical abstract is separate). - **Keywords:** up to 6. - **Highlights (required):** a separate editable file, **3–5 bull...