Journal of Food Research

Journal of Food Research (JFR) is an international, double-blind peer-reviewed, open-access journal, published by the Canadian Center of Science and Education. It publishes original research, applied, and educational articles in all areas of food science and technology.

Authors are encouraged to submit complete, unpublished, original works that are not under review in any other journals. The scopes of the journal include, but are not limited to, the following fields:

History and culture of food
Novel foods and sensory analysis
Food quality and safety
Food chemistry and toxicology
Food microbiology
Food nutrition and health
Nutraceuticals and functional food
Food engineering and physical properties
Food laws and regulations
Food economics and marketing
Concise reviews and hypotheses in food science
Any other topic related to food

The journal is published in both print and online versions. The online version is free access and download. If you want to order print copies, please visit: www.ccsenet.org/store

Statistics

2013 Q3: Articles Received: 43; Accepted: 28; Rejected:13; Published: 21; Retracted: 0

2013 Q2: Articles Received: 38; Accepted: 25; Rejected:13; Published: 32; Retracted: 0

2013 Q1: Articles Received: 37; Accepted: 22; Rejected: 12; Published: 39; Retracted: 0

2012 Q4: Articles Received: 44; Accepted: 26; Rejected: 22

2012 Q3: Articles Received: 43; Accepted: 27; Rejected: 16

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Issues

e-Version First (Vol. 3, No. 1 February 2014)

Current Issue (Vol. 2, No. 6 December 2013)
All Issues

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AGRICOLA

Journal of Food Research has been indexed by AGRICOLA, which is one of four national libraries of the United States, housing one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S.

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Special Issue

Journal of Food Research (JFR) focuses on the cooperation and communication with Universities and International Conferences in the area of food science and technology. Special Issue is an important component of the journal which will publish the special issue for IX Italian Congress of Food Chemistry.

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What is e-Version First^TM

e-Version First is a feature offered through our journal platform. It allows PDF version of manuscripts that have been peer reviewed and accepted, to be hosted online prior to their inclusion in a final printed journal. Readers can freely access or cite the article.
We aim to publish accepted manuscripts in e-Version First in two week's time after the final draft completed.

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Each paper published in Journal of Food Research is assigned a DOI^®number, which appears beneath the author's affiliation in the published paper. Click HERE to know what is DOI (Digital Object Identifier)? Click HERE to retrieve Digital Object Identifiers (DOIs) for journal articles, books, and chapters.

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Paper Selection and Publication Process

a). Upon receipt of paper submission, the Editor sends an E-mail of confirmation to the corresponding author within 1-3 working days. If you fail to receive this confirmation, your submission/e-mail may be missed. Please contact the Editor in time for that.

b). Peer review. We use double-blind system for peer-review; both reviewers and authors’ identities remain anonymous. The paper will be peer-reviewed by three experts; two reviewers from outside and one editor from the journal typically involve in reviewing a submission. The review process may take 2-3 weeks.

c). Notification of the result of review by E-mail.

d). The authors revise paper and pay publication fee (300USD).

e). After publication, the corresponding author will receive two copies of printed journals, free of charge.

f). E-journal in PDF is available on the journal’s webpage, free of charge for download.

NOTE:

The publisher and journal have a policy of “Zero Tolerance on the Plagiarism”. We check the plagiarism issue through two methods: reviewer check and plagiarism prevention tool (ithenticate.com).

All submissions will be checked by iThenticate before being sent to reviewers.

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Call for Papers

History and culture of food
Novel foods and sensory analysis
Food quality and safety
Food chemistry and toxicology
Food microbiology
Food nutrition and health
Nutraceuticals and functional food
Food engineering and physical properties
Food laws and regulations
Food economics and marketing
Concise reviews and hypotheses in food science
Any other topic related to food

We are calling for submission of papers. Please find the journal’s profile at: http://www.ccsenet.org/jfr and submit your manuscripts online. If you have any questions, please contact with the editor at: jfr@ccsenet.org

It is appreciated if you could share this information with your colleagues and associates. Thank you.

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Recruitment for Reviewers

CCSE operates a group of scholarly journals, covering natural sciences, social sciences and technologies. The editorial board welcomes you to join us to be Reviewer.

Status: Part time Working language: English

Working style: Internet-based Payment: Voluntary job, no payment

Description

Participation in the peer-review process is absolutely essential to the success and reputation of the journal. Reviewers along with the editors determine which work is of quality and significance. Due to extensive readership, the research and scholarship presented will ultimately have an impact on literacy in classrooms, nationally and internationally.

Reviewer's name will be listed in the printed journal and on the journal's webpage.

Requirements

a). possess a doctoral degree in the specific subject related closely to the journal;
b). hold a job at a university or academic organization, in a teaching or research position;
c). be fluent in academic and professional English;
d). have a strong interest in scholarly journal;
e). work quickly and accurately to tight deadlines.

How to apply

1. Complete application form download here
2. Send your application form to jfr@ccsenet.org

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Index/List/Archive

This work is licensed under a Creative Commons Attribution 3.0 License.

Journal of Food Research ISSN 1927-0887(Print) ISSN 1927-0895(Online)

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