Food Chemistry

Overview

Food chemistry is the scientific study of the chemical composition, structure, and properties of food, and of the chemical and biochemical changes that food undergoes during production, processing, storage, cooking, and digestion. It examines the major components of food, including water, carbohydrates, proteins, lipids, vitamins, minerals, and a vast array of minor compounds that contribute to color, flavor, aroma, and texture, as well as additives, contaminants, and the reactions that occur among them. Understanding these interactions allows scientists to improve the safety, quality, nutritional value, and shelf life of foods, to develop new products, and to detect adulteration and harmful substances. Analytical methods such as chromatography and mass spectrometry are central to the field, enabling the identification and quantification of food constituents and potential contaminants. Food chemistry thus underpins both food technology and food safety. Food Science and Hygiene publishes peer-reviewed research across food science, quality, and safety, including work on the application of liquid chromatography-mass spectrometry in food safety analysis. This page gathers open-access research relevant to food chemistry and the analysis, safety, and quality of food.

Research published in this journal

2 peer-reviewed articles, ranked by relevance. Each links to its DOI.

How this research is being cited

The 2 articles above have been cited 7 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

• Bioinformatics: Challenges in Integrating Biological Information
  2022 · JURNAL BIOLOGI TROPIS
• Proteome Wide Screening of Potential Vaccine Targets Against Brucella Melitensis
  2022 · SSRN Electronic Journal
• Introduction to Bioinformatics
  2021 · Springer eBooks
• Computational design of a novel multi-epitope vaccine against Coxiella burnetii
  2020 · Human Immunology
• Computational design of a novel multi-epitope vaccine against Coxiella burnetii
  2020 · Human Immunology
• The Emerging Role of Bioinformatics in Biotechnology
  2018 · Journal of Biotechnology and Biomedical Science

A sample of recent works citing this journal's research on Food Chemistry, linking to each citing work.

This page summarises published research for orientation; it is not medical or professional advice.

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