Food Chemistry-Molecular Sciences

Food Chemistry: Molecular Sciences is a gold open-access journal launched by Elsevier in October 2020 as a companion to Food Chemistry, publishing research that advances the theory and practice of the molecular sciences of foods, and it holds a 2025 Journal Impact Factor of 4.8.「食品化学：分子科学」（Food Chemistry: Molecular Sciences）是（Elsevier）于 2020 年 10 月推出的黄金开放获取刊物，系（Food Chemistry）的姊妹刊，发表推进食品分子科学理论与实践的论文，2025 年期刊影响因子为 4.8。

Scope

• The journal publishes original research articles, analytical methods, comprehensive reviews and commentaries in the molecular sciences of foods.本刊发表食品分子科学领域的原创研究论文、分析方法、综合综述与评论。
• It considers problems of broad interest in food or in interactions between food and humans, excluding food isolates and folk or traditional medicines to treat disease.刊物关注广受关注的食品问题或食品与人体的相互作用，不接受食物提取离体物与民间传统医药。
• Experimental techniques and technical progress using omic methods in genomics, proteomics and metabolomics characterise and quantify molecules that impact the structure, function and dynamics of foods.刊物采用基因组学、蛋白质组学与代谢组学等组学方法的实验技术与进展，表征和定量影响食品结构、功能与动态变化的分子。
• Molecular sciences of major and minor food components, covering nutrients and bioactives with their physiological, sensory, flavour and microbiological aspects, form the heart of the scope.食品主要与次要成分的分子科学是范围核心，覆盖营养素与生物活性物质及其生理、感官、风味与微生物学层面。
• Changes in molecular composition or structure during growth, distribution and processing, or through human metabolism, are central themes.生长、流通与加工过程中或经由人体代谢发生的分子组成与结构变化是中心主题。
• Quality, safety, authenticity and traceability of foods and packaging materials, and the valorisation of food waste and by-products from processing, are all in scope.食品与包装材料的质量、安全、真实性与可追溯性，以及加工食品废弃物与副产品的资源化利用，均在范围之内。
• Also covered are additives and contaminants including agrochemicals with their metabolism, food fate and risk to human health, while purely clinical, engineering, pharmaceutical and therapeutic-claim papers are excluded.刊物还覆盖添加剂与农药等污染物及其代谢、在食品中的归趋与人体健康风险，但纯临床、纯工程、药物及疗效声称类论文不在考虑之列。

History

• The journal began with Volume 1 on 2 October 2020, announced by Elsevier as a new companion to Food Chemistry for the molecular sciences of foods.本刊第 1 卷于 2020 年 10 月 2 日出版，由（Elsevier）宣布作为（Food Chemistry）在食品分子科学方向的新姊妹刊。
• It has been fully open access from the outset, and authors choose among CC BY, CC BY-NC-ND and CC BY-NC licences.刊物自创刊起即完全开放获取，作者可在（CC BY）、（CC BY-NC-ND）与（CC BY-NC）许可中择一。
• It is indexed in Scopus, the Directory of Open Access Journals, PubMed Central and the Emerging Sources Citation Index.刊物被（Scopus）、开放获取期刊目录（DOAJ）、（PubMed Central）与（ESCI）收录。
• The Journal Impact Factor was 4.7 in 2024 and 4.8 in 2025, and the latest CiteScore stands at 8.9.本刊 2024 年期刊影响因子为 4.7，2025 年为 4.8，最新（CiteScore）为 8.9。
• The journal runs at two volumes a year and reached Volume 13 in December 2026.刊物现为每年两卷，2026 年 12 月已出至第 13 卷。

Editors

• Sian Astley of EuroFIR AISBL in Brussels is the editor-in-chief, working on food, nutrition and health.主编为布鲁塞尔（EuroFIR AISBL）的（Sian Astley），研究方向为食品、营养与健康。
• Mauricio A. Rostagno of the University of Campinas in Brazil is the associate editor, covering extraction, chromatography, natural products and phenolics.副主编为巴西坎皮纳斯大学（University of Campinas）的（Mauricio A. Rostagno），负责提取、色谱、天然产物与酚类物质方向。
• The editorial board totals 28 editors and board members, drawn from countries including Poland, Brazil, Türkiye, China, Italy, Spain, the United States, Australia and Korea.编委会共有 28 位编辑与编委，来自波兰、巴西、土耳其、中国、意大利、西班牙、美国、澳大利亚与韩国等国。
• The journal reports six days from submission to first decision and 94 days from submission to acceptance.刊物公布的时效为投稿至首次决定 6 天、投稿至录用 94 天。
• The article processing charge is 2970 US dollars before taxes, with geographical pricing set by the income level of the authors' countries.论文处理费为税前 2970 美元，并按作者所在国收入水平实行地区差别定价。
• Papers are screened for scope first, and the journal stresses that new or novel analytical methods must be applied to real-world samples to demonstrate robustness.稿件先作范围筛查，刊物强调新颖分析方法须应用于真实样品以证明其稳健性。