School of Chemistry, Aristotle University, Thessaloniki, Hellas, Greece
Received Date: December 31, 2015 Accepted Date: January 5, 2015 Published Date: January 10, 2015
Citation: Boskou D (2015) Welcome Message. J Exp Food Chem 1:e105. doi: 10.4172/2472-0542.1000e105
Copyright: © 2015 Boskou D. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Visit for more related articles at Journal of Experimental Food Chemistry
The Journal of Experimental Food Chemistry is a new broad-scope publication aiming to publish original research presenting scientific advancement of food chemistry and food analysis. Specific topics include food composition, analysis of food, innovation in quality and authentication of food, food contaminants and safety, physical chemistry of food, food technology, food preservation, food processing, by-products of food processing, underutilized food sources.
The interface between food science, nutrition, food service and health is an area of increasing concern for consumers, the food industry and the state. The journal has a strong emphasis on interdisciplinary issues and publishes also original research articles related to neutraceuticals, dietary supplements, bioactive constituents in natural products, antioxidants and health effects and dietary supplements. It also encourages experimental and other laboratory work that will substantiate further health and nutrition claims related to composition of food.
Journal of Experimental Food Chemistry has been developed as an Open Access journal. Manuscripts are reviewed by internationally renowned academics and research scientists; a basic target is to provide access to quality work in a reasonable period of time.
We hope that JEFC will provide an excellent forum for exchange of information in the relative fields and we look forward to welcoming your submissions.