Journal Guide

The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This bimonthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.

The Journal of Food and Drug Analysis (JFDA) is the official peer-reviewed publication of the Food and Drug Administration, Taiwan (TFDA). It is published quarterly by Elsevier in March, June, September and December, and indexed in Abstracts of Chinese Medicines, Biochemistry & Biophysics Citation Index, BIOSIS Previews, Chemical Abstracts Service, EMBASE, International Food Information Service (FSTA), Research Alert, Science Citation Index Expanded, ScienceDirect and SCOPUS.The JFDA is an international journal that is dedicated to publishing original research and review papers on the analyses of food, drugs, medical devices, cosmetics and traditional Chinese medicine as well as related disciplines that are of topical interest to the public health profession. The goal of the Journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss new issues and developments in the different areas of analysis.The scope of the Journal includes analytical methodologies, policy analyses, risk analyses and behavioral analyses in relation to food, drugs, medical devices, cosmetics and traditional Chinese medicine. Contributions may be in the form of review articles, original articles, case reports or research notes that have not been published and are not under consideration for publication elsewhere.

*The International Journal of Food, Agriculture & Environment (JFAE) publishes peer-reviewed, original research, critical reviews or short communications in food science & technology, human nutrition, animal science, agriculture, and environment, with particular emphasis on interdisciplinary studies in the fields of food, agricultural, and environmental interfaces.*The journal considers manuscripts on biotechnology, ethical and socioeconomic issues related to modern agricultural or environmental sciences .*The journal offers advertisement space for special announcements and employment opportunities.

The Journal of Foodservice Business Research features articles from international experts in various disciplines, including management, marketing, finance, law, food technology, nutrition, psychology, information systems, anthropology, human resources, and more.The refereed, peer-reviewed Journal of Foodservice Business Research brings you: high quality industry-specific articles best practices for foodservice management professionals reviews of foodservice-related Internet resources, books, and software special thematic issues where nationally recognized scholars address a selected topic As a forum for discussing business research in the foodservice field, the journal encompasses all aspects of foodservice: management and entrepreneurship marketing finance and accounting information systems and technology legal matters franchising nutrition food habits and food safety global issues and cultural studies The Journal of Foodservice Business Research provides an essential overview of work being done in all areas of foodservice, serving as a vehicle to promote the cross-fertilization of ideas. Peer Review Policy: All research articles in Journal of Foodservice Business Research have undergone rigorous peer review, based on initial editor screening and anonymous refereeing by two anonymous referees. Publication office: Taylor & Francis, Inc., 325 Chestnut Street, Suite 800, Philadelphia, PA 19106.

The Journal of Functional Foods aims to bring together the results of fundamental and applied research into functional foods (ie those containing various factors to ensure or enhance health) and their development and commercialization in food products. The journal will cover (but will not be restricted to) the fields of plant bioactives; antioxidants and ageing; dietary fibre, prebiotics and functional starches; probiotics and probiotic functional foods; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements; functional beverages and food products; and molecular nutrition and other relevant aspects of disease prevention and treatment.Papers will cover such issues as new functional food bioactives; efficacy and safety of bioactive compounds and other functional food constituents using genomic technologies, bioassays and dynamic models; characterisation of functional foods and functional constituents with reference to product development; preparation of natural and synthetic ingredients for use in foods, supplements or premixes and improvement of ingredient quality; use of natural and synthetic ingredients in foods, supplements or premixes, effects of processing (including packaging, storage etc) on functionality and improvement of product quality; verification, quality control and traceability of natural and synthetic functional food ingredients and products; improvement of the quality of foods with inherent health benefits ; development and commercialisation of specific functional food products, supplements or functional ingredients; and the regulatory aspects of functional foods and related issues eg labelling, substantiation of health claims.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

Journal of Integrative Agriculture publishes reviews and original contributions from all areas of agriculture and animal husbandry under the headings of:Crop Genetics & Breeding, Germplasm Resources, Molecular Genetics, Tillage & Cultivation, Physiology & Biochemistry, Ecology & Environment, Soil & Fertilization, Irrigation, Plant Protection, Horticulture, Storage, Fresh-keeping, Processing, Animal Science, Veterinary Science, Resource Insect, Review, Monograph and Short Communication.

The Journal of International Food & Agribusiness Marketing is a timely journal that serves as a forum for the exchange and dissemination of food and agribusiness marketing knowledge and experiences on an international scale. Designed to study the characteristics and workings of food and agribusiness marketing systems around the world, the journal critically examines marketing issues in the total food business chain prevailing in different parts of the globe by using a systems and cross-cultural/national approach to explain the many facets of food marketing in a range of socioeconomic and political systems. Scholars, practitioners, and public policymakers share up-to-date and insightful information-both descriptive and analytical-on international food and agribusiness marketing theory and practice. In particular, they place a special emphasis on the exporting and importing of food products between developed and developing countries. Methods for improving food and agribusiness marketing practices in developing countries and the transfer of food marketing technology from advanced countries are discussed.Practical and informative, the Journal of International Food & Agribusiness Marketing enables food marketing specialists from both developed and developing countries to make informed decisions by providing them with nuts and bolts information of doing business in a variety of targeted foreign markets. To this end, the journal enhances our understanding of the functions, institutions, and environment of the food and agribusiness system members and processes as well as the interaction among them in multiple country environments.The Journal of International Food & Agribusiness Marketing is an indispensable source of reference for all those involved in the planning and implementation of food and agribusiness marketing policy and practice, such as food business firms, government food departments, and agencies and institutions related to food marketing internationally. The journal will also be valuable to professionals in many other roles-executives from international food companies and agribusiness industries; policymakers from government; officials of international food agencies; administrators from public and cooperative sectors; financial institutions and monetary agencies; insurance company officials; transportation industry executives; and academicians, researchers, and consultants of food and agricultural marketing, economics, business administration, food science, nutrition, and home economics. A managerially oriented publication, the Journal of International Food & Agribusiness Marketing examines contemporary food and agribusiness marketing issues at cross-national/cultural levels from the perspectives of the two types of active participants-micro and macro-in a food and agribusiness marketing system of a country as well as its relationship with other countries from the first, second, and third world. The micro (firm level) approach examines the behavior of participants in the international food production and distribution systems whereas the macro (country level) approach studies the consequences of a particular food marketing system that occur over time and affect the well-being of various participants in the system-consumers, retailers, wholesalers, processors, assemblers, and farmers.Peer Review Policy: All articles published in Journal of International Food & Agribusiness Marketing have undergone rigorous peer review based on initial editor screening and anonymous refereeing by at least two anonymous referees who are subject experts. Publication office: Taylor & Francis, Inc., 325 Chestnut Street, Suite 800, Philadelphia, PA 19106.

Loss Prevention is concerned with process and plant design; plant layout; hazard analysis, accident and loss; plant commissioning and inspection; plant operation; maintenance and modification; process control and monitoring; design of protective systems; equipment design and reliability; use of computer systems in loss prevention; operational management and training aspects; accident analysis; emergency planning; transport and offshore; hazards assessment.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

JNIM is an official journal of the http://www.nsa.asn.auNutrition Society of Australia.

Journal of Nutrition and Metabolism is a peer-reviewed, open access journal that publishes original research articles, review articles, and clinical studies in all areas of nutrition and metabolism.

The Journal of Sensory Studies is the only ISI-ranked, multi-disciplinary journal to focus on observational and experimental studies in the application of sensory science to food, nutrition, personal care, cosmetics, textiles/fabrics, winery, and healthcare across the range of consumer products. The purpose of the Journal of Sensory Studies is to promote technical and practical advancements in sensory science, a multidisciplinary area that includes food science and technology, psychology/psychophysics, statistics, biology of basic taste, consumer science, material science (textiles/fabrics), marketing research, and other allied areas. Readers in academia, food and beverage companies, personal care product companies, wineries, and ingredient companies depend on this journal for the latest information on experimental design methods, quality control, and statistical analysis of data on human reactions.

The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.Manuscripts are welcomed on:• the biology, ecology, physiology, behaviour, taxonomy or genetics of pests and spoilage agents• environmental factors influencing insect life cycles• the physical, chemical or biological control of pests and spoilage agents but excluding routine laboratory screening of candidate plant materials• biochemical or behavioural resistance to control measures• storage biotechnology, pest management and decision support systems• the effects of physical and environmental control procedures on the physical and chemical nature of the stored products• the assessment, prevention and control of losses• regulatory, technological and socio-economic subjects relevant to stored products• improvements in the design and structure of the storage environmentThe Journal of Stored Products Research reflects the worldwide interest in the scientific problems of infestation in stored food and their relevance to food stock security, market access and trade, and the increasing problem of world food distribution.Contact details for submission:Based on your topic, your manuscript will be handled by one of the Editors-in-Chief:Greg Daglish:Chemical control and contaminantFrank Arthur:Biology and EcologyChris Bell:Biological and Physical Control

The Journal of Sustainable Forestry provides a linkage of silviculture and the underlying biology: tree physiology, morphology, and genetics. As such, it elucidates the scientific principles and techniques of controlling, protecting, and restoring the regeneration, composition, and growth of natural forest vegetation as well as plantations, agroforestry, and silvo-pastoral systems. The scope of the Journal of Sustainable Forestry is broad. It encompasses topics from biotechnology, physiology, silviculture, wood science, economics, and forest management. New research pertaining to enhancing the sustainability of forests is considered and encouraged, including papers at the molecular, cellular, whole tree, and forest level. Research results dealing with above- and below-ground perspectives are also published in the journal. The journal focuses not only on the sustainability of forests as providers of fuel and lumber, but integrative aspects of agroforestry and sustainable agriculture insofar as forest crops are concerned. Issues that are addressed include: sustainable forestry in the less-developed countries effects of gaseous pollutants and acid rain on tree production and growth water use efficiency increased resistance to low and high temperature stress strategies for forest adaptation to global climate change the role of organic biostimulants in sustainable forestry and agricultureWhile there are journals that deal individually with these various disciplines, the Journal of Sustainable Forestry brings them together and puts them in one forum. The articles focus on new and integrative approaches to the topic and emphasize diversity, creativity, and innovation. It is indeed a welcome publication for both academics and forest managers.Publication office: Taylor & Francis, Inc., 325 Chestnut Street, Suite 800, Philadelphia, PA 19106.

The Journal of Texture Studies is a peer-reviewed international journal historically specialized in the texture and sensory perception of food and other consumer products. The journal was first published in 1969 and has been the primary source for disseminating advances in all sciences related to physical characterization and sensory perception of texture, in particular in areas such as food rheology and microstructure, tactile senses and texture perception, texture features and material attributes (composition, structure, and processing), food oral consumption, and studies associated with eating and sensory appreciation.With the ever expanding research interests of texture studies and increasing cross-disciplinary research with the allied health industries, the Journal has redefined its scope to better reflect the broadened research activities and interests associated with texture and sensory perception. Recent developments in the discipline reveal a greater awareness of the essential role of oral and brain processes in texture and perception. Beyond the traditional subject matter of the journal, the editors welcome research articles, research notes, review papers, and discussion papers from contributors of food physics, oral physiology, sensory psychology, and other relevant disciplines. Some key areas/topics includes (but not limited to):• Rheology, fracture mechanics, and microstructure in relation to texture, flavor and processing• Modeling and simulation of eating processes• Oral receptors and texture perception• Oral tribology• Food-saliva interactions• Measuring and quantifying texture attributes instrumentally and by panels• Novel techniques and optimization of instrumental tests• Psychophysics and psychorheology• Receptor responses and sensory perception in the brain• Food design and engineering for enhanced oral experience and for vulnerable consumersThe Journal also accepts reviews of books particularly pertinent to the field.