Food Chemistry

Overview

Food chemistry is the study of the chemical reactions that occur in food during its production, storage, and consumption. It is a multidisciplinary field of study, combining aspects of biochemistry, physical chemistry, microbiology and nutrition. Food chemists use their knowledge of the chemical and physical properties of food components to enhance the nutritional value, taste, texture, and color of food products. They can also help to ensure that food products are safe and of a consistent quality. Food chemistry is a key factor in the design and development of new food products and the optimization of existing products. It has many applications in the food industry, including food safety and quality assurance, flavor and texture development, shelf life extension, and food product development.

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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