Use when targeting Food Chemistry or deciding whether a food-chemistry manuscript fits this venue. Encodes the journal's fit, the analytical-rigor and chemical-mechanism bar, method-validation expectations, house style, official-submission re-check, and desk-reject heuristics.
SkillScore82Maintained
Automatic
◆Writing & Editing pack
Last verified 8/15/2026
What it changes
Passed 18 of 22 test cases with the skill, and 10 of 22 without it.
Without skill45%
With skill82%
Checks it passed that the model alone missed
The fit line starts with Low
The fit line starts with High
The line under [Fit] starts with Low
and 6 more in the full report
8 fixed10 passed either way4 still failing0 broke
Pass-rate lift
+36 pp
Tokens
+37%
Agent turns
0%
Response time
-41%
Model gemini-3.6-flashMeasured 8/15/2026v118 of 22 cases passed with skill
Tokens, turns and time describe resource use, not a dollar price.
See it in action
One of 8 test cases the skill fixed. Same model, same prompt, with and without the skill.
1 of 8
Prompt
We evaluated the bioaccessibility and structural stability of green tea catechins during in vitro upper gastrointestinal digestion using UHPLC-PDA with authentic calibration standards, matrix recoveries, and LOD/LOQ reporting. Please evaluate target venue fit using: [Fit], [Target], [Topic tags], [Chemical advance], [Method/evidence], [Top risk], [Official items to re-check], [Re-route suggestion].
What was checked, without and with the skill
Checked
Without skill
With skill
The fit line starts with High
Missed
Passed
case-15 · gemini-3.6-flash · 8/15/2026 · answers are capped and redacted
What's inside
The instructions your model reads when the skill loads.
SKILL.md115 linessingle file
Food Chemistry (food-chemistry)
Journal positioning
Food Chemistry is the Elsevier journal for the chemistry and biochemistry of foods —
composition, bioactive and functional compounds, food analysis and authentication, the
chemistry of processing and storage, and food safety and contaminants. Its defining
expectation is rigorous analytical chemistry that yields chemical insight: a
quantified compositional or mechanistic result obtained with properly validated methods,
adequate controls, and defensible quantification. A descriptive screening study with
poorly validated methods, no quantification, or no chemical-mechanism interpretation is a
weak fit, however topical the food matrix. This skill is a fit / venue-selection /
re-framing tool. It does not replace the journal's current author guidelines. Before
submitting, re-check the live Food Chemistry submission guidance.
When to trigger
The author names Food Chemistry and wants a fit/framing check for a food-chemistry paper.
A compositional, bioactive-compound, or food-analysis result must be re-framed around its
chemical mechanism or analytical advance rather than a single product survey.
The author is choosing between Food Chemistry, a food-technology venue, and an
analytical-chemistry journal.
The author needs Food Chemistry's method-validation bar and its desk-reject heuristics.
Scope & topic fit
Food composition and structure: macro/micronutrients, lipids, proteins, carbohydrates,
phytochemicals, and their changes during processing and storage.
Bioactive and functional compounds: identification, quantification, bioaccessibility, and
structure–activity relationships, with chemistry (not only an in-vitro assay) at the core.
Food analysis and authentication: chromatography, mass spectrometry, spectroscopy,
metabolomics/foodomics, and chemometric or fingerprinting methods for origin/adulteration.
Chemistry of processing and reactions: Maillard, oxidation, enzymatic and fermentation
chemistry, and the formation or loss of flavor, color, and nutrient compounds.
Food safety chemistry: contaminants, residues, mycotoxins, process-induced toxicants, and
their detection, fate, and mitigation with quantitative chemical evidence.
Flavor, color, and sensory-linked chemistry when tied to identified compounds and concentrations.