The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal's mission is the fast publication of high quality papers on front-line research| newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences| - submissions which comprise merely data collections| based on the use of routine analytical or bacteriological methods| - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
数据整理自公开网络的投稿反馈，仅供参考。
