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Energy Advances is a multidisciplinary journal that features cutting-edge science at the forefront of energy technology. The journal brings together research in chemistry, physics, materials science, engineering, computer science, and techno-economical/ecological evaluation, with a particular focus on emerging materials and methods. Topics of interest include, but are not limited to: • Batteries, supercapacitors, hybrid devices and other energy storage technologies • Bioenergy, biofuels and the biorefinery • Carbon capture, storage or utilisation • Catalysis and chemical engineering for energy applications • Fuel cells • Hydrogen production and storage • Modelling, machine learning and characterisation for energy materials & systems • Solar energy conversion and photovoltaics

• Physical properties and structure of food and how this relates to sensory perception and human health
• Biochemical and physiological actions of food components
• Interactions between foods, gut microbiota and human physiology
• Nutritional and biological evaluation of food
• Clinical and population studies using food or food components
• Development of biomarkers of food intake and effects on human health
• We also welcome systematic reviews and meta-analyses of existing studies in the literature, provided these are objective and scientifically valid

• Chemistry and physics of food components and digestion processes
• Relationship between the physical properties/structure of food and nutrition and human health - for example, impact of food matrix or processing on nutrient release and uptake
• Molecular properties and physiological effects of food components (nutrients, fibres, essential micronutrients, phytochemicals, bioactives, food substitutes, novel ingredients, allergens, flavours and fragrances)
• Nutritional and health effects of food including bioavailability and metabolism assessment of food components (nutrients, micronutrients and other microconstituents)
• Efficacy and mechanisms of food constituents in the body - including biomarkers of intakes, exposure and effects
• Impacts of foods/food components on gut microorganisms and human physiology - For example impact of fermented foods
• Role of nutrition and diet in human disease prevention and development
• Cellular and molecular effects/mechanisms of food/food components

Green Chemistry provides a unique forum for the publication of innovative research on the development of alternative green and sustainable technologies. Based on the, but not limited to, the twelve principles of green chemistry defined by Anastas and Warner (Green Chemistry: Theory and Practice, P T Anastas and J C Warner, Oxford University Press, Oxford, 1998). Green chemistry is, by definition, a continuously-evolving frontier. Therefore, the inclusion of a particular material or technology does not, of itself, guarantee that a paper is suitable for the journal. To be suitable, the novel advance should have the potential for reduced environmental impact relative to the state of the art. Green Chemistry does not normally deal with research associated with 'end-of-pipe' or remediation issues.

NJC (New Journal of Chemistry) is a broad-based primary journal encompassing all branches of chemistry and its sub-disciplines. It publishes high-quality work that opens new directions in chemistry or in other scientific disciplines. Research must demonstrate that it will have an impact on areas of research other than that of the reported work.

At the heart of open access for the global chemistry community. RSC Advances publishes advances in chemistry, and in topics of interest to the chemistry community.

Sustainable Food Technology is a gold open access journal focused on cutting-edge strategies for food production, that aim to provide quality and safe foods in an environmentally conscious and sustainable way. We welcome novel green strategies applied to both crops and animal foods from every step of the food chain, “from farm to fork”: farming, harvesting, processing, packaging, storage, distribution and control. Circular bioeconomy strategies are particularly welcomed, from those adding value to food by-products to those focused on the appropriate reuse of food waste. Topics of interest include: Novel and sustainable food resources and food ingredients; Food fortification; Sustainable food production systems; Biosensors and smart tools based on artificial intelligence; Omics-based food traceability tools; Biotechnology and bioengineering approaches; Emerging food preservation techniques; Nanotechnology applications; Green active and intelligent packaging and storage systems; Circular economy strategies; Life cycle analysis and sustainability metrics in food production; and Sustainable intensification of food production and processing.