Academic Journal
Q1Food Chemistry
About Food Chemistry
Food Chemistry is a scholarly journal published by Elsevier Ltd. SCImago 2025 places it in Q1 with an SJR of 1.865 and an H-index of 369.
Its listed coverage is 1976-2026 and its research categories include Analytical Chemistry (Q1); Food Science (Q1); Medicine (miscellaneous) (Q1). The 2025 dataset reports 5586 documents and 116045 citations across the latest three-year reporting window.
Journal Metrics
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Aims & Scope
The journal publishes research related to Phytochemicals and Antioxidant Activities, Meat and Animal Product Quality, Proteins in Food Systems, Food composition and properties, Fermentation and Sensory Analysis, Protein Hydrolysis and Bioactive Peptides.
Recent Research Articles
Latest publications matched automatically by ISSN.
Volatile profile evolution and simultaneous identification of pumpkin cultivars and postharvest stages using a multi-scale multi-label attention network
Yingchao Xu, Jiayu Luo, Huihui Han, Shudan Xue et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.151021Processing-induced changes in sensory quality, anthocyanins and non-volatile metabolites of bud green tea from the purple-leaf cultivar ‘Zijuan’
Chen Liu, Zhiying Xu, Mengyang Wei, Meiyi Ning et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.151031Multienzyme-mimetic nanozym es for food safety detection: Cascade catalytic design, activity regulation, and sensing applications
Chengyu Li, Yong Pan, Tingting Liu, Siyu Shen et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.150936Effect of coupled temperature-humidity drying on multi-scale structure and in vitro digestibility of corn resistant starch
Qing Su, Lirong Chen, Linlin Sun, Xingya Wang et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.150723Pigmented cereals as functional food systems: Linking phytochemistry, processing, and health
Muhammad Bilal, Zain Ul Abideen, Nabila Murtaza, Beenish Abbas et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.151014Flavonoid modification of heat-treated chestnut starch: physicochemical properties and in vitro digestion characteristics
Huijie Fang, Jiyuan Lv, Yaning Tian, Liwen Wang et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.151019A two-stage Maillard temperature control strategy in the cooling direction improves the emulsifying properties of sunflower seed protein
Sirui Yin, Xiaoyu Yang, Liang Li
2026-11 · DOI: 10.1016/j.foodchem.2026.150985Pickering emulsions stabilized by rice bran protein particles-glycyrrhizic acid complexes: structural characterization, stability assessment, and curcumin delivery performance
Lang Cai, Rui Wang, Yufei Li, Shixin Song et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.151018Starch and protein physicochemical properties associated with rice taste quality across Wx alleles under different cultivation practices
Lin Ling, Beiyun Tang, Yintao Liu, Keqiang Pan et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.151027Insights into the effect of controlled thermal denaturation of soybean lipophilic protein on foaming properties
Zheng Xu, Meiyun Li, Zhiyu Jia, Xuhui Yang et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.150983Terahertz time-domain spectroscopy combined with chemometrics for detecting homogeneous adulteration in olive oil: A case study of expired and refined olive oils
Xiaoyan Geng, Leijun Xu, Jihong Deng, Dengmin Li et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.151045Ultrasonic-combined pH-shifting enhances functional properties and reduces allergenicity of ginkgo seed glycoprotein
Cheng Li, Yuexin Yu, Jing Jing, Bo Li et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.151036Digestibility and in vitro fecal fermentation of whole-wheat breads with different estimated glycemic indices
Yueyue Yang, Mingju Li, Mengfei Gao, Miaomiao Wang et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.151004Primary metabolite-based predictive modeling of fruit quality traits across six strawberry (Fragaria × ananassa Duch.) F1 populations
Kyeonglim Min, Yoon Jeong Jang, Seolah Kim, Do-Sun Kim et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.151039Micro-nano bubble-assisted fasting improves the meat quality of Pelodiscus sinensis by modulating gut microbiota and metabolic profiles
Weifa Su, Hongjie Fan, Yifan Zheng, Tao Wang et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.150678Enzymatic protein hydrolysis of poultry carcasses and soybean okara: comparison of endo- and exoproteases on protein recovery and quality
Laura Esposito, Francesca Accardo, Andrea Faccini, Barbara Prandi et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.150975Neohesperidin and neohesperidin dihydrochalcone alleviated benzo[a]pyrene-induced toxicity: By inhibiting the activity of CYP1A1 enzyme
Rili Hao, Junlin Ge, Shucheng Du, Jie Bai et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.151035Formation pathways and thermal-induced transformation of volatile sulfur compounds during black tea processing revealed by integrated GC-IMS and GC×GC-TOFMS
Jiahao Tang, Xianxiu Zhou, Jiajing Hu, Guangyue Hou et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.150960Zwitterionic imprinting enables fouling-resistant biomimetic sensing of Staphylococcus aureus in complex food matrices
Zhi Zeng, Manru Zhao, Zhongrui Ma, Yufei Mu et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.150963Ag/CuTb2O2 nanozyme-based dual-mode biosensor with self-validating function for ultrasensitive detection of organophosphorus pesticides
Hanyue Jiang, Juan Lu, Ruixin Li, Huiyuan Mao et al.
2026-11 · DOI: 10.1016/j.foodchem.2026.151046Reviews
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September 8, 2026 at 12:00 am
September 8, 2026