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期刊名称:FOOD REVIEWS INTERNATIONAL

ISSN:8755-9129
版本:SCI-CDE
出版频率:Bi-monthly
出版社:TAYLOR & FRANCIS INC, 530 WALNUT STREET, STE 850, PHILADELPHIA, USA, PA, 19106
  出版社网址:http://www.taylorandfrancisgroup.com/
期刊网址:http://www.tandf.co.uk/journals/titles/87559129.asp
影响因子:6.478
主题范畴:FOOD SCIENCE & TECHNOLOGY;    NUTRITION & DIETETICS

期刊简介(About the journal)    投稿须知(Instructions to Authors)    编辑部信息(Editorial Board)   



About the journal

Food Reviews International

Aims & Scope

2009 Impact Factor: 1.324
Ranking: 45/66 (Nutrition & Dietetics) and 45/118 (Food Science & Technology)
2009 5-Year Impact Factor: 1.879
Ranking: 36/66 (Nutrition & Dietetics) and 32/118 (Food Science & Technology)
© 2010 Thomson Reuters, Journal Citation Reports®

Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for:

  • food scientists and technologists
  • food and cereal chemists
  • chemical engineers
  • agriculturists
  • microbiologists
  • toxicologists
  • nutritionists

Abstracting & Indexing

Abstracted and/or Indexed in: BioSciences Information Service of Biological Abstracts (BIOSIS), Chemical Abstracts, Current Contents/Agriculture, Biology and Environmental Sciences, Division for Industrial Studies,Food Science and Technology Abstracts, Foods Adlibra, Index to Scientific Reviews, PubSCIENCE, Reference Update, Research Alert, and Science Citation Index Expanded (SCIE).


Instructions to Authors

Instructions for Authors

Aims and Scope. Food Reviews International is a publication bringing together state of the art reviews in food production, food processing and food related disciplines and is dedicated to those who strive to create a better nourished and healthier world.

Submission of Manuscripts. Food Reviews International receives all manuscript submissions electronically via their manuscript central website located at: http://mc.manuscriptcentral.com/LFRI. Manuscript Central allows for rapid submission of original and revised manuscripts, as well as facilitating the review process and internal communication between authors, editors, and reviewers via a web-based platform. For manuscript central technical support, you may contact them by e-mail and phone support via http://scholarone.com/services/support/. If you have any other requests please contact the journal at rwhartel@wisc.edu.
The file should be prepared using MS Word or WordPerfect and should be clearly labeled with the authors' names, file name, and software program. Each manuscript must be accompanied by a statement that it has not been published elsewhere and that it has not been submitted simultaneously for publication elsewhere.

Authors are responsible for obtaining permission to reproduce copyrighted material from other sources and are required to sign an agreement for the transfer of copyright to the publisher. All accepted manuscripts, artwork, and photographs become the property of the publisher.

All parts of the manuscript should be typewritten, double-spaced, with margins of at least one inch on all sides. Number manuscript pages consecutively throughout the paper. Authors should also supply a shortened version of the title suitable for the running head, not exceeding 50 character spaces. Each article should be summarized in an abstract of not more than 100 words. Avoid abbreviations, diagrams, and reference to the text in the abstract.

References. Please cite references in the text by number only enclosed in parentheses. At the end of the article, list the references in the order they appear in the text. Footnotes should be included in the list of references. Examples:

Journal: Brown, P.R.; Lundie-Jenkins, G. Nontarget Mortalities during Aerial Strychnine Baiting of House Mice. Wildl. Res. 1999, 26 (1), 1–15.

Book:
New, T.R. Insects as Predators; New South Wales Univ. Press: Kensington, Australia, 1991; 178 pp.

Work presented at Meetings and Conferences:
Garrone, E.; Ugliengo, O. In Structure and Reactivity of Surfaces, Proceedings of the European Conference, Trieste, Italy, Sept 13-20, 1988; Zecchina, A., Costa, G., Morterra, C., Eds.; Elsevier: Amsterdam, 1988.

Illustrations. Illustrations submitted (line drawings, halftones, photos, photomicrographs, etc.) should be clean originals or digital files. Digital files are recommended for highest quality reproduction and should follow these guidelines:

  • 300 dpi or higher
  • sized to fit on journal page
  • EPS, TIFF, or PSD format only
  • submitted as separate files, not embedded in text files

Color illustrations will be considered for publication; however, the author will be required to bear the full cost involved in color art reproduction. Color art can be purchased for online only conversion and reproduction or for print + online reproduction. Color reprints can only be ordered if print + online reproduction costs are paid. Rates for color art reproduction are:

Online only reproduction: $225 for the first page of color; $100 per page for each of the next three pages of color. A maximum charge of $525 applies.

Print + online Reproduction: $900 for the first page of color; $450 per page for each of the next three pages of color. A custom quote will be provided for articles with more than 4 pages of color.

Good-quality color prints or files should be provided in their final size. The publisher has the right to refuse publication of color prints deemed unacceptable. Be sure that every figure has a brief descriptive legend and that every table has a concise title.

Tables and Figures. Tables and figures should not be embedded in the text, but should be included as separate sheets or files. A short descriptive title should appear above each table with a clear legend and any footnotes suitably identified below. All units must be included. Figures should be completely labeled, taking into account necessary size reduction. Captions should be typed, double-spaced, on a separate sheet. All original figures should be clearly marked in pencil on the reverse side with the number, author's name, and top edge indicated.

Proofs.
Page proofs are sent to the designated author using Taylor & Francis' CATS system. They must be carefully checked and returned within 48 hours of receipt.

Offprints/Reprints.
Each corresponding author will receive one copy of the issue in which the article appears. Reprints of an individual article are available at the time authors review page proofs. A discount is available to authors who order before print publication.


Editorial Board

Editor:

Richard W. Hartel
Department of Food Science
University of Wisconsin - Madison
1605 Linden Dr., Madison, WI 53706

Associate Editors:

Elizabeth J. Johnson, Ph.D.- Tufts University, Boston, MA

Samuel G. Khan - Retired, USAID, Potomac, MD

Editorial Board:

J. J. Albrecht - Baltimore, MD
I. S. Arvanitoyannis – University of Thessaly, Greece
G. H. Beaton - University of Toronto, Ontario, Canada
R. Bressani - Universidad del Valle de Guatemala, Guatemala City, Guatemala
J. C. Cheftel - Université de Montpellier, Centre de Genie et Technologie Alimentaires, Montpellier Cedex, France
R. J. J. Hermus - TNO Nutrition and Food Research, Zeist, The Netherlands
C.-T. Ho - Rutgers University, Cook College, New Brunswick, NJ
L. S. Hwang - National Taiwan University, Taipei, Taiwan, ROC
B. O. Juliano Philippine Rice Research Institute Los Baños, University of the Philippines at Los Baños, Los Baños, Philippines
A. Karaali - Yeditepe University, Istanbul, Turkey
E. Lee - Goodman Fielder Limited, Gladesville, NSW, Australia
Y. C. Lee - Chang-Ang University, Kyung Gi-Do, Korea
G. A. Leveille Wrigley Science Institute, Chicago, IL
C. P. Mallet - Division of Food Science & Technology, CSIRO, North Ryde, NSW, Australia
M. Nozaki - Takasago International Corp., Kanagawa, Japan
H. G. Peer Oosterbeek, The Netherlands
M. Petro-Turza - Hungarian Standards Institution, Budapest, Hungary
P. Schreier - University of Wurzburg, Wurzburg, Germany
A. P. Simopoulos - The Center for Genetics, Nutrition and Health, Washington, D. C.
J. Solms - Swiss Federal Institute of Technology, Zurich, Switzerland
A. H. A. Van den Oord - Unilever Research Laboratorium, Vlaandlingen, The Netherlands
Z. I. Yin - Scientific Research Institute of Food and Fermentation Industry, Beijing, The People's Republic of China



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