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Focus and Scope
Authors are encouraged to submit complete, unpublished, original works that are not under review in any other journals.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
|Open Submissions||Indexed||Peer Reviewed|
Peer Review Process
The journal uses 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.
2013 Bimonthly, published in February, April, June, August, October and December
2012 Quarterly, published in February, May, August and November
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.
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...
Gale's Academic Databases
PKP Open Archives Harvester
Standard Periodical Directory
Order Printed Issues
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Shipping fee: 15USD/copy
Journal of Food Research ISSN 1927-0887(Print) ISSN 1927-0895(Online)
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