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 bullets, each ≤85 characters** including spaces. - **Graphical abstract (required):** one concise image submitted as a separate file, legible at Elsevier's display size. ## Reference style **Elsevier numbered (Vancouver) style.** In-text citations are bracketed numbers `[1]`, `[2,3]`, numbered in order of appearance; the reference list is numbered in the same order. Example (journal article): > [1] A.B. Author, C.D. Author, Title of the article, Food Chemistry 400 (2023) 133912. https://doi.org/10.1016/j.foodchem.2023.133912 ## Figures & tables - Vector where possible (EPS/PDF); raster at **≥300 dpi** (line art ≥1000 dpi). TIFF/JPEG accepted. - Fit one (~90 mm) or two (~190 mm) column widths; embed fonts; consistent, legible labels. - Tables editable (not images); cite all figures/tables in order. ## Method-validation requirements (journal-specific) Report linearity, LOD/LOQ, recovery, precision, and quantitative concentrations. Compound identification needs authentic standards or MS/MS confirmation (not library hits alone). Bioactivity claims must be backed by chemistry; chemometric models must be validated; avoid single-batch-only conclusions. ## Submission checklist - [ ] Highlights file (3–5 × ≤85 chars) · [ ] Graphical abstract · [ ] Abstract ≤~200 words - [ ] Numbered (Vancouver) references, DOIs included · [ ] Line + page numbering - [ ] Declaration of interest · [ ] Data availability statement · [ ] CRediT author contributions - [ ] Figures ≥300 dpi, correct column widths · [ ] Cover letter stating scope fit and novelty ## Formatting constraints ```yaml journal: Food Chemistry publisher: Elsevier reference_style: numbered-vancouver abstract_words: 200 keywords_max: 6 highlights: {count: "3-5", max_chars: 85, required: true} graphical_abstract: required line_numbering: required figure_dpi: {halftone: 300, line_art: 1000} column_widths_mm: [90, 190] ```