Two Years of Life for a New Journal: Compounds

 Compounds 2023, 3, 37-39

The present year marked the third year of Compounds (ISSN 2673-6918), which was born in 2021 with the aim of providing a platform for the communication of scientific achievements in the field of the synthesis, characterization, and properties of chemical compounds from both a theoretical point of view as experimental.

During its first two years, the articles published in Compounds were viewed more than 60,000 times, which demonstrates the impact that our journal is amassing among the scientific community. These data stem from article metrics available on the MPDI publishing platform, where multiple requests originating from the same IP address are counted as one view/download. On the other hand, according to Crossref, the articles that we have published already have fifty citations.

Host–Guest Complexes

 Int. J. Mol. Sci. 2022, 23(24), 15730

This article belongs to the Special Issue Host-Guest Complexes and corresponds with the special issue editorial. In this Special Issue, we hope to address both the structural aspects of the formation and stability of these inclusion complexes as well as the energetic aspects associated with them, together with the different instrumental techniques used to characterise them, addressing the aspects related to molecular recognition and conformational switching. Of course, we must also take into account the aspects related to the technological applications of these compounds. In fact, they show important potentialities in topics such as superconductivity phenomena, the design of sensors, and food chemistry, agricultural chemistry, or their applications in matters of the environment.

Global excellence in food chemistry

 Front. Nutr., 2022

The current global changes in economic, social, and technological production systems of food necessitate developing innovative solutions and strategies that ensure maximum utilization of food resources to produce desirable and wholesome food products. Food chemistry and related research activities are arguably the core of research activities that ensure the achievement of the above goals. This Research Topic is aimed at capturing prominent food chemistry research activities to provide recent insights and current research activities to meet the above goals. This Research Topic provides a balanced collection of original research, reviews, and new methods contributions, authored by experts in the field. The studies reported in the present Research Topic can be generally categorized into the following themes: food safety research that was concerned with the detection and quantification of pesticides and antimicrobial agents; studies on bioactive compounds, their stability and biofunctionalities; fractionation of pea protein, and others.