Research Topic · Peer-Reviewed

Food Analysis

Food analysis is the application of chemical, physical, microbiological, and instrumental techniques to determine the composition, quality, authenticity, and safety of foods and their ingredients. It includes proximate analysis of moisture, protein, fat, carbohydrate, fibre, and ash; quantification of vitamins, mine…

Curated from this journal's research 📚 12 peer-reviewed articles cited Cited 61× across the literature 🔖 ISSN 2379-7835 🗓 Reviewed July 2026

Overview

Food analysis is the application of chemical, physical, microbiological, and instrumental techniques to determine the composition, quality, authenticity, and safety of foods and their ingredients. It includes proximate analysis of moisture, protein, fat, carbohydrate, fibre, and ash; quantification of vitamins, minerals, and bioactive compounds; sensory and physicochemical characterisation; and the detection of contaminants, adulterants, residues, and pathogens. Modern food analysis relies heavily on separation and detection methods such as chromatography coupled with mass spectrometry, spectroscopy, and immunoassays, alongside emerging molecular and digital approaches to dietary assessment. The discipline underpins nutritional labelling, regulatory compliance, quality control, and food-safety surveillance, and provides the compositional data needed to evaluate the nutritional value of foods and the accuracy of dietary intake estimates. Sensory science and taste perception, including genetically determined responses to bitter compounds, also form part of the broader analytical evaluation of foods. Research relevant to this topic includes liquid chromatography-mass spectrometry applications in food safety, taste-receptor phenotype and bitter perception, novel digital tools for dietary assessment, food composition and energy density in relation to intake, and the evaluation of foods within regulatory and educational settings. The International Journal of Nutrition publishes peer-reviewed research employing analytical methods to characterise the composition, safety, and quality of foods relevant to human nutrition.

Research published in this journal

12 peer-reviewed articles, ranked by relevance. Each links to its DOI.

2016

Does a Controlled Diet Improve Cellulite?

S Yarak,Corresponding author
Universidade Federal de São Paulo, Dermatology Department. 
International Journal of Nutrition Cited by 6 doi:10.14302/issn.2379-7835.ijn-16-986

How this research is being cited

The 12 articles above have been cited 61 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Food Analysis, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Nutrition (ISSN 2379-7835).

Journal editorial board
Kadri Koppel · United States Alicja Kuban-Jankowska · Poland Luigia Pazzagli · Italy

This page summarises published research for orientation; it is not medical or professional advice.