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name: food-chemistry description: "Author-guideline skill for Food Chemistry (Elsevier, ISSN 0308-8146). Use when preparing, formatting, or checking a manuscript for submission to Food Chemistry — structure, word/abstract limits, Highlights, graphical abstract, Elsevier numbered (Vancouver) references, and figure specs. Triggers: submit to Food Chemistry, Food Chem guidelines, format for Food Chemistry. Also fires when the user wants to publish on/in this journal, format a manuscript for it, or match its reference/citation style." metadata: publisher: Elsevier issn: "0308-8146" verified: "2026-07" source: "https://www.sciencedirect.com/journal/food-chemistry/publish/guide-for-authors"

Food Chemistry — Author Guideline Skill

Publisher: Elsevier · ISSN: 0308-8146 · Source: 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

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]