Individual skill
food-chemistry
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.
journals/food-chemistry/SKILL.md
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# Food Chemistry — Author Guideline Skill
**Publisher:** Elsevier · **ISSN:** 0308-8146 · **Source:** [Guide for Authors](https://www.sciencedirect.com/journal/food-chemistry/publish/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).