Journal Title：Food Chemistry: Molecular Sciences

Food Chemistry: Molecular Sciences is an international academic journal dedicated to the field of food chemistry. This journal is committed to publishing high-quality research papers in the field of food chemistry, including research results on food molecular structure, food molecular interactions, food flavor and aroma, food safety, and nutrition. The readership of this magazine mainly includes food scientists, chemists, biologists, nutritionists, and others. It provides readers with a platform to exchange and share the latest research results, promoting academic exchange and cooperation in the field of food chemistry.

The magazine adopts a peer review system to ensure that the published papers are of high quality and innovative. It encourages interdisciplinary research and promotes the cross integration of food science with fields such as chemistry, biology, and nutrition. This journal aims to provide a high-quality academic journal for researchers in the field of food science, promoting the development of academic research and technological innovation in the field of food chemistry. By publishing high-quality research papers and review articles, it promotes academic exchange and the development of practical applications in the field of food science.

《食品化學：分子科學》是一本專注于食品化學領(lǐng)域的國際性學術(shù)期刊。該期刊致力于發(fā)表食品化學領(lǐng)域的高質(zhì)量研究論文，包括食品分子結(jié)構(gòu)、食品分子相互作用、食品風味和香氣、食品安全和營養(yǎng)等方面的研究成果。該雜志的讀者群體主要包括食品科學家、化學家、生物學家、營養(yǎng)學家等。它為讀者提供了一個交流和分享最新研究成果的平臺，促進了食品化學領(lǐng)域的學術(shù)交流和合作。

雜志采用同行評審制度，確保發(fā)表的論文具有高質(zhì)量和創(chuàng)新性。它鼓勵跨學科的研究，促進食品科學與化學、生物學、營養(yǎng)學等領(lǐng)域的交叉融合。該雜志旨在為食品科學領(lǐng)域的研究人員提供一個高質(zhì)量的學術(shù)期刊，推動食品化學領(lǐng)域的學術(shù)研究和技術(shù)創(chuàng)新的發(fā)展。通過發(fā)表高質(zhì)量的研究論文和評論文章，它促進了食品科學領(lǐng)域的學術(shù)交流和實踐應(yīng)用的發(fā)展。

Food Chemistry: Molecular Sciences由Elsevier出版商出版，收稿方向涵蓋FOOD SCIENCE & TECHNOLOGY全領(lǐng)域，平均審稿速度 15 Weeks ，影響因子指數(shù)4.1，該期刊近期沒有被列入國際期刊預警名單，廣大學者值得一試。