Journal Guide

The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.

International Journal of Gastronomy and Food Science publishes original scientific papers, review articles and original culinary concepts in the form of short communications.

International Journal of Gastronomy and Food Science is published by AZTI-Tecnalia in collaboration with Elsevier and is edited by an international group of eminent researchers and gastronomy experts.

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Discover the latest in basic and applied research in the analytical sciences related to foods, drugs, agriculture, and the environment. Read contributions from leaders in the fields of chemical and biological analysis, original collaborative studies of AOAC Official MethodsSM, special guest editor sections, invited reviews, and much more.The Journal of AOAC INTERNATIONAL publishes 6 issues per year of fully refereed contributed papers in the fields of chemical and biological analysis: on original research on new techniques and applications, collaborative studies, authentic data of composition, studies leading to method development, meeting symposia, newly adopted AOAC approved methods and invited reviews. To view Journal table of contents and abstracts, click here. (You will be redirected to Atypon, our online host.).

The Journal of Agricultural and Food Chemistry publishes high-quality, cutting-edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.

The Journal of Agricultural & Food Information serves as a forum for the exchange and dissemination of research, knowledge, and innovative practice related to the broad spectrum of agricultural and food information. The journal is directed toward all persons in the food and agriculture arena who are involved with disseminating information. Publication office: Taylor & Francis, Inc., 325 Chestnut Street, Suite 800, Philadelphia, PA 19106.

Purpose and scope:The mission of the American Society of Animal Science (ASAS) is to foster communication and collaboration among individuals and organizations associated with animal science research, education, industry, or administration. ±To discover, disseminate and apply knowledge for sustainable use of animals for food and other human needs.± The Journal of Animal Science, which is published monthly by ASAS, accepts manuscripts presenting information for publication with this mission in mind. Articles published in JAS encompass a broad range of research topics in animal production and fundamental aspects of genetics, nutrition, physiology, and preparation and utilization of animal products. Articles typically report research with beef cattle, companion animals, goats, horses, pigs, and sheep; however, studies involving other farm animals, aquatic and wildlife species, and laboratory animal species that address fundamental questions related to livestock and companion animal biology will be considered for publication. Manuscripts that report research on production issues in animals other than those constituting the main focus of the journal should be submitted to other journals. .

The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology to all aspects of research, development, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: • harvesting and handling practices • processing with traditional and new technologies • refrigeration and storage • packaging and storage • distribution • safety and traceability • byproduct utilization The journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering; all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses such as animal feed and nonfood applications. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics. Publication office: Taylor & Francis, Inc., 325 Chestnut Street, Suite 800, Philadelphia, PA 19106.

The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains and their products.The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short rapid communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.Papers submitted to Journal of Cereal Science should not be purely descriptive or confirmatory in nature, but should be innovative and offer new insights into cereal science research.Research Areas Include:• Composition and analysis of cereal grains in relation to quality in end use• Morphology, biochemistry, and biophysics of cereal grains relevant to functional and nutritional characteristics• Structure and physicochemical properties of functionally and nutritionally important components of cereal grains such as polysaccharides, proteins, oils, enzymes, vitamins, and minerals• Storage of cereal grains and derivatives and effects on nutritional and functional quality• Genetics, agronomy, and pathology of cereal crops if there is a substantive relationship to end-use properties of cereal grains• Functional and nutritional aspects of cereal-based foods and beverages, whether baked, fermented, or extruded• Industrial products (e.g., starch derivatives, syrups, protein concentrates, and isolates) from cereal grains, and their technology• functional genomics as it relates to end-use quality.Database coverage includes AGRICOLA, Biological Abstracts (BIOSIS), Chemical Abstracts, Current Contents, Food Science and Technology Abstracts, Maize Abstracts, Research Abstracts, and Science Citation Index.Benefits to authorsWe also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our support pages: http://support.elsevier.com