Application of Mass Spectrometry-Based Omics and Chemometrics in Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foodomics".
Deadline for manuscript submissions: 31 August 2024 | Viewed by 108
Special Issue Editors
Interests: analytical chemistry; biomedicine; capillary electrophoresis; food; liquid chromatography; mass spectrometry; peptides and proteins; small molecules; proteomics; metabolomics
Special Issues, Collections and Topics in MDPI journals
2. Serra Húnter Program, Generalitat de Catalunya, 08007 Barcelona, Spain
Interests: analytical chemistry; biomedicine; capillary electrophoresis; food; liquid chromatography; mass spectrometry; peptides and proteins; small molecules; proteomics; metabolomics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Mass spectrometry (MS)-based omics, which includes, among other fields of study, the areas of proteomics, metabolomics, and lipidomics, enables the simultaneous identification and quantification of diverse molecular components within food matrices. This comprehensive and detailed analytical approach sheds light on the complex composition of food, driving advancements in the field. It aids in accurately identifying biomarkers related to quality, safety, authenticity, processing or storage conditions, nutritional value, physicochemical properties, bioactivity, and more. To extract relevant chemical information from the extensive datasets generated in MS-based omics, the application of chemometrics becomes essential. This involves data pre-processing, deconvolution, peak peaking, feature identification, statistical analysis, multivariate data analysis, pattern recognition, classification, predictive modeling, etc., facilitating synergies with other artificial intelligence disciplines, such as machine learning. The great advancements made in MS-based omics and chemometrics in biomedical research in recent years have undoubtedly contribute to progress in foodomics. However, the singularity of the analyzed food matrices and molecular components, or the particular nature of the problems that need to be addressed, have required the development of specific experimental and chemometrics workflows for a successful application.
This Special Issue aims to summarize novel applications of MS-based omics and chemometrics in food science and technology, and welcomes both research articles and reviews.
Prof. Dr. Fernando Benavente
Dr. Laura Pont
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- mass spectrometrym-based omics
- proteomics
- metabolomics
- lipidomics
- chemometrics
- food science and technology
