Editorial Policies

Focus and Scope

Journal of food chemistry and nutrition is devoted to publishing original as well as extended versions of the published research. Journal laid its emphasis on chemistry and biochemistry of food and raw material covering the entire food chain from farm to fork.

Quality research manuscripts of the current interest covering chemical/biochemical composition of food, the effects of processing on the composition and nutrients, quality and safety parameters of food, the chemical processes involved in nutrition, phytonutrients, flavors and aromas, chemistry, nutritional, physiological and microbiological aspects of major and minor components of food, mechanism of changes in nutrients by irradiation, high and low temperature, fermentation, chemical additives etc., bioactive constituents of food including phytochemicals, antioxidants and botanicals having data that conveys proper knowledge to prove their relation to food chemistry and nutrition, chemistry of food additives and contaminants with their toxicology and metabolism, bioavailability of nutrients and non-nutrients, nutritional quality of novel food, food acceptability and dietary selection, nutrition and metabolic syndromes, nutrient metabolism, dietary requirements and nutritive value of food. The Journal accepts in vivo, as well as epidemiological studies in humans owing to increasing interest and also investments in the nutraceutical products.

 

 

Section Policies

Articles

Checked Open Submissions Checked Indexed Checked Peer Reviewed
 

Peer Review Process

Journal of Food Chemistry and Nutrition is using online article submission, review and tracking system for quality and quick review processing. Journal provides rapid review process of approx. 06-10 weeks followed by the publication of research article.

Editorial board members of the Journal of Food Chemistry and Nutrition in connection with Editor-In-Chief are bound with ethical and honest accountability to support the researchers and interested individuals. Journal provides a wide platform with humane support to newer researchers and creative individuals in the field of food science.

Manuscripts submitted to Journal of Food Chemistry and Nutrition will be subjected to peer-review and are therefore expected to be of high quality. Manuscripts submitted for publication consideration must have the ability to make a contribution to the field of food science. This contribution may be small but meaningful and forms the rubric of what our reviewers and editors look for during the review process. Journal applies a very vigorous review process in determining which articles are accepted and eventually being published. We strive for a rapid review and subsequent publication of high-quality manuscripts.

Submitted article is given up to the Editor-In-Chief after final checking, who examines the manuscript and decides its acceptance followed by a peer review by at least two subject experts. The corresponding author is informed through e-mail as early as possible about the editorial decision. The rejected article is always supported for a newer submission.

The revision should also be accompanied by a point-by-point response to referees explaining how the manuscript has been changed. The manuscript may then be sent back to the original referees or to new referees, at the Editorial Board Member's discretion.

When all editorial issues are resolved, the manuscript is formally accepted for publication. After acceptance, authors are sent proofs of their manuscript but only typo mistakes or scientific errors are permitted. All corrections are approved by the production team. Journal reserves the right to make the final decision about matters of style and the size of figures.

 

Open Access Policy

This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.

 

Archiving

This journal utilizes the LOCKSS system to create a distributed archiving system among participating libraries and permits those libraries to create permanent archives of the journal for purposes of preservation and restoration. More...

 

Editorial Policy

Journal of Food Chemistry and Nutrition is aimed to publish the most exciting researches in the subjects of Food Science.

Material submitted to Journal of Food Chemistry and Nutrition must be original and not published or submitted for publication elsewhere. This rule applies to material submitted elsewhere while the Journal of Food Chemistry and Nutrition contribution is under consideration.

Journal of Food Chemistry and Nutrition does not require authors to assign copyright of their published original research papers to the journal. Authors publishing with Journal of Food Chemistry and Nutrition retain the copyright to their work allowing the articles to be re-used and re-distributed without restriction, as long as the original work is correctly cited. The responsibility to the contents and its authenticity rests solely with the authors and they will solely be responsible for originality of published work.

Journal of Food Chemistry and Nutrition supports the Bethesda Statement on Open Access Publishing.

Articles are published under a CC-BY license (Creative Commons Attribution 4.0 International License). The CC-BY license allows for maximum dissemination and re-use of open access materials and is preferred by many research funding bodies. Under this license, users are free to share (copy, distribute and transmit) and remix (adapt) the contribution including for commercial purposes, providing they attribute the contribution in the manner specified by the author or licensor

Manuscripts submitted for publication in Journal of Food Chemistry and Nutrition are peer reviewed by at least two subject reviewers. A decision of the editorial board member on the choice of reviewers is final.

Journal of Food Chemistry and Nutrition shall be published three times in a year. However, being an Online Journal, it allows for the publication of articles of urgency and critical importance to the researchers. Such articles of 'Current Interest' and relevant editorials may be published more frequently as 'Supplements', on the basis of the needs felt by the editorial board or on the requests/ suggestions of the readers of the journal.

Journal of Food Chemistry and Nutrition shall not take any responsibility for the contents of articles published and all such responsibility shall lie with the author/s. The opinions expressed in the articles are solely of the author/s and Journal of Food Chemistry and Nutrition may not agree with such opinions in part or in full.

 

Publication Ethics

PUBLICATION ETHICS AND PUBLICATION MALPRACTICE STATEMENT
It is necessary to agree upon standards of expected ethical behaviour for all parties involved in the act of publishing: the author, the journal editor, the peer reviewer and the publisher.

Publication decisions
The editor of the Journal of Food Chemistry and Nutrition will be responsible for deciding which of the articles submitted to the journal will be published. The editor may be guided by the policies of the journal's editorial board and constrained by such legal requirements as shall then be in force regarding copyright infringement and plagiarism. The editor may confer with other editors or reviewers in making this decision.

Fair play
Editor will evaluate manuscripts for their intellectual content without regard to race, gender, sexual orientation, religious belief, ethnic origin, citizenship, or political philosophy of the authors.

Confidentiality
The editor and editorial staff of Journal of Food Chemistry and Nutrition will not disclose any information about a submitted manuscript to anyone other than the corresponding author, reviewers, potential reviewers, other editorial advisers, and the publisher, as appropriate.

Disclosure and Conflicts of Interest
Unpublished materials disclosed in a submitted manuscript will not be used in an editorial board or editor’s own research without the written consent of the author.

Duties of Reviewers
Contribution to Editorial Decisions
Peer review assists the editor in making editorial decisions and through the editorial communications with the author may also assist the author in improving the paper.

Promptness
Any selected referee who feels unqualified to review the research reported in a manuscript or knows that its prompt review will be impossible should notify the editor and excuse himself from the review process.

Confidentiality
Any manuscripts received for review must be treated as confidential documents. They must not be shown to or discussed with others except as authorized by the editor.

Standards of Objectivity
Reviews should be conducted objectively. Personal criticism of the author is inappropriate. Referees should express their views clearly with supporting arguments.

Acknowledgement of Sources
Reviewers should identify relevant published work that has not been cited by the authors. Any statement that an observation, derivation, or argument had been previously reported should be accompanied by the relevant citation. A reviewer should also call to the editor's attention any substantial similarity or overlap between the manuscript under consideration and any other published paper of which they have personal knowledge.

Disclosure and Conflict of Interest
Privileged information or ideas obtained through peer review must be kept confidential and not used for personal advantage. Reviewers should not consider manuscripts in which they have conflicts of interest resulting from competitive, collaborative, or other relationships or connections with any of the authors, companies, or institutions connected to the papers.

AUTHOR’S LIABILITIES
Corresponding Author’s Responsibilities
The corresponding (submitting) author is solely responsible for communicating with the Journal of Food Chemistry and Nutrition and for managing communication between co-authors. Before submission, the corresponding author ensures that all authors are included in the author list, its order has been agreed by all authors, and that all authors are aware that the paper was submitted.
After acceptance, the proof is sent to the corresponding author, who deals with Journal of Food Chemistry and Nutrition on the behalf of all co-authors; Journal of Food Chemistry and Nutrition will not necessarily correct errors after publication if they result from errors that were present on a proof that was not shown to co-authors before publication. The corresponding author is responsible for the accuracy of all content in the proof, in particular, that names of co-authors are present and correctly spelled, and that addresses and affiliations are current.

Confidential Process
Journal of Food Chemistry and Nutrition treats the submitted manuscript and all communication with authors and referees as confidential. Authors must also treat communication with the journal as confidential: correspondence with the journal, referee reports and other confidential material must not be posted on any website or otherwise publicized without prior permission from the editorial office, regardless of whether or not the submission is eventually published.

Reporting Standards
Authors of reports of original research should present an accurate account of the work performed as well as an objective discussion of its significance. Underlying data should be represented accurately in the paper. A paper should contain sufficient detail and references to permit others to replicate the work. Fraudulent or knowingly inaccurate statements constitute unethical behaviour and are unacceptable.

Data Access and Retention
Authors are asked to provide the raw data in connection with a paper for editorial review, and should be prepared to provide public access to such data (consistent with the ALPSP-STM Statement on Data and Databases), if practicable, and should in any event be prepared to retain such data for a reasonable time after publication.

Originality and Plagiarism
The authors should ensure that they have written entirely original works, and if the authors have used the work and/or words of others that this has been appropriately cited or quoted.

Multiple, Redundant or Concurrent Publication
An author should not, in general, publish manuscripts describing essentially the same research in other than Journal of Food Chemistry and Nutrition. Submitting the same manuscript to more than one journal concurrently constitutes unethical publishing behaviour and is unacceptable.

Acknowledgement of Sources
Proper acknowledgement of the work of others must always be given. Authors should cite publications that have been influential in determining the nature of the reported work.

Authorship of the Paper
Authorship should be limited to those who have made a significant contribution to the conception, design, execution, or interpretation of the reported study. All those who have made significant contributions should be listed as co-authors. Where there are others who have participated in certain substantive aspects of the research project, they should be acknowledged or listed as contributors.
The corresponding author should ensure that all appropriate co-authors and no inappropriate co-authors are included on the paper and that all co-authors have seen and approved the final version of the paper and have agreed to its submission for publication.
Hazards and Human or Animal Subjects.
If the work involves chemicals, procedures or equipment that have any unusual hazards inherent in their use, the author must clearly identify these in the manuscript.

Disclosure and Conflicts of Interest
All authors should disclose in their manuscript any financial or other substantive conflicts of interest that might be construed to influence the results or interpretation of their manuscript. All sources of financial support for the project should be disclosed.

Fundamental Errors in Published Works
When an author discovers a significant error or inaccuracy in his/her own published work, it is the author’s obligation to promptly notify the journal editor or publisher and cooperate with the editor to retract or correct the paper.

Referee suggestions
Authors are welcome to suggest suitable independent referees when they submit their manuscript, but these suggestions may not be used by the editorial office. Authors may also request that the Journal of Food Chemistry and Nutrition excludes a few (usually not more than two) individuals or laboratories. The editorial office sympathetically considers such exclusion requests and usually honours them, but the decision of the Editorial Board Member on the choice of referees is final.