Research Topic · Peer-Reviewed

Chemical Composition of Food

Chemical composition of food refers to the identification and quantification of nutrients, bioactive compounds, minerals, fatty acids, proteins, and other chemical constituents present in edible materials. Research published in the International Journal of Nutrition on this topic examines the compositional profiles …

Curated from this journal's research 📚 12 peer-reviewed articles cited Cited 256× across the literature 🔖 ISSN 2379-7835 🗓 Reviewed July 2026

Overview

Chemical composition of food refers to the identification and quantification of nutrients, bioactive compounds, minerals, fatty acids, proteins, and other chemical constituents present in edible materials. Research published in the International Journal of Nutrition on this topic examines the compositional profiles of diverse food sources ranging from seeds and grains to herbs and processed products. Studies have analyzed the functional properties and protein content of watermelon and pumpkin seed materials, characterized the physicochemical properties and fatty acid profiles of barberry seeds, and evaluated mineral content in traditional foods such as injera made from faba bean, sorghum, and tef flour blends. Additional investigations have focused on the chemical constituents responsible for preservation and health benefits in herbs like oregano and rosemary, assessed the mineral composition of indigenous spices, and examined the microbiological and nutritional properties of fish-based sausages. This research also extends to lesser-known food sources, including the micronutrient content of silk cotton leaves. Understanding the chemical composition of foods is essential for assessing nutritional value, identifying bioactive compounds with health-promoting properties, developing food preservation strategies, and improving dietary diversity across different populations and cultural contexts.

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
2019

Culture and Mediterranean Diet

López M.T IglesiasCorresponding author
Universidad Francisco de Vitoria, Faculty of Health Sciences, Spain
International Journal of Nutrition Cited by 12 doi:10.14302/issn.2379-7835.ijn-18-2272

How this research is being cited

The 12 articles above have been cited 256 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 Chemical Composition of Food, 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.