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Food Chemistry X is a peer-reviewed journal published by Elsevier, covering Meat and Animal Product Quality, Fermentation and Sensory Analysis, Phytochemicals and Antioxidant Activities.
| Publisher | Elsevier |
|---|---|
| Reference style | Numbered (Elsevier) Numbered — [1], [2] in the text [1] A. Smith, B. Jones, C. Lee, A representative article title, Food Chemistry X 12 (2023) 45–58.
Formats any DOI in Food Chemistry X style. No sign-up. |
| Publishes research in | Meat and Animal Product Quality Fermentation and Sensory Analysis Phytochemicals and Antioxidant Activities Proteins in Food Systems Food composition and properties |
| ISSN | 2590-1575 |
| Citation impact (2-yr) | 5.89 |
| h-index | 70 |
| i10-index | 1,466 |
| Total citations | 48,135 |
| Article processing charge | $1,950 |
| Open access | Yes |
| Top institutions publishing here | Ministry of Agriculture and Rural Affairs |
| Journal website | www.journals.elsevier.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Essential oils (EOs) are volatile and concentrated liquids extracted from different parts of plants. Bioactive compounds found in EOs, especially terpenes and terpenoids possess a wide range of biological activities including anticancer, antimicrobial, anti-inflammatory, antioxidant, and antiallergic. Available literature confirms that EOs exhibit antimicrobial and food preservative properties that are considered as a real potential…
Polysaccharides are important biomacromolecules with numerous beneficial functions and a wide range of industrial applications. Functions and properties of polysaccharides are closely related to their structural features. Infrared (IR) spectroscopy is a well-established technique which has been widely applied in polysaccharide structural analysis. In this paper, the principle of IR and interpretation of polysaccharide IR…
The ever-increasing demand for healthy diet by consumers has prompted the research adopting cutting-edge methods that can maintain the quality of fruits and vegetables without the use of preservatives. Emulsion based coating approach has been regarded as a viable way to extend the shelf life of fresh produce. New opportunities are being created in a…
The beneficial microorganisms in food are diverse and complex in structure. These beneficial microorganisms can produce different and unique flavors in the process of food fermentation. The unique flavor of these fermented foods is mainly produced by different raw and auxiliary materials, fermentation technology, and the accumulation of flavor substances by dominant microorganisms during fermentation.…
Chitosan, derived from the deacetylation of chitin, is an abundant natural biopolymer on earth. Chitosan and its derivatives have become promising biological materials because of their unique molecular structure and excellent biological activities. The reactive functional groups of chitosan such as the amino and hydroxyl groups play a crucial role in facilitating the synthesis of…
