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.
The journal is under the editorial leadership of Antonello Santini, PhD, Professor of Food Chemistry, Department of Pharmacy, University of Napoli "Federico II", Napoli, Italy. View the entire Editorial Board.
Authors are encouraged to submit complete, unpublished, original works that are not under review in any other journals. The journal is published in both print and online versions. The online version is free access and download.
The journal accepts article submissions online or by e-mail (jfr@ccsenet.org).
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 abstracted/indexed in:
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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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Announcements
JFR, Vol. 6, No. 5, October 2017: Call for Papers |
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Journal of Food Research (JFR) is calling for submission of papers for the Vol. 6, No. 5, October 2017 issue (Deadline: September 2, 2017). You are cordially invited to submit manuscripts to JFR. If you are interested in submitting a manuscript to JFR, please view the journal’s profile and submit your manuscripts online. We also would like to cooperate with other institutions to publish special issues. All manuscripts should be written in English and prepared in MS-Word format. If you have any questions, please feel free to contact us. |
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| Posted: 2017-07-02 | More... |
Statistics |
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2017 Q2: Articles Received: 36; Accepted: 25; Rejected: 11; Published: 20; Retracted: 0 2017 Q1: Articles Received: 28; Accepted: 18; Rejected: 11; Published: 15; Retracted: 0 2016: Articles Received: 104; Accepted: 73; Rejected: 34; Published: 66; Retracted: 0 2015: Articles Received: 154; Accepted: 98; Rejected: 52; Published: 99; Retracted: 0 2014: Articles Received: 139; Accepted: 85; Rejected: 52; Published: 78; Retracted: 0 2013: Articles Received: 146; Accepted: 91; Rejected: 46; Published: 108; Retracted: 0 |
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| Posted: 2017-07-01 | More... |
| More Announcements... |
Vol 6, No 5 (2017)
Table of Contents
Articles
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Ashima Nayyar, Graeme Walker, Elisabetta Canetta, Forbes Wardrop, Ashok K. Adya
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p1
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Castro-Díaz S., Cid-Ortega S., Guerrero-Beltrán, J. A.
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p11
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Nicolas Jean Fasel, Laurent Mene-Saffrane, Ireneusz Ruczynski, Ewa Komar, Philippe Christe
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p22
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Serap Vatansever, Anuradha Vegi, Julie Garden-Robinson, Clifford A. Hall III
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p32
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