期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
 Aims and scope
The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal's mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:
chemistry and biochemistry
technology and molecular biotechnology
nutritional chemistry and toxicology
analytical and sensory methodologies
food physics
Out of the scope of the journal are:
- contributions which are not of international interest or do not have a substantial impact on food sciences,
- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,
- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
Instructions to Authors
Manuscript submission
Manuscript Submission
Permissions
Online Submission
Manuscript Submission
Submission of a manuscript implies: that the work described has not been published before; that it is not under consideration for publication anywhere else; that its publication has been approved by all co-authors, if any, as well as by the responsible authorities ?tacitly or explicitly ?at the institute where the work has been carried out. The publisher will not be held legally responsible should there be any claims for compensation.
Permissions
Authors wishing to include figures, tables, or text passages that have already been published elsewhere are required to obtain permission from the copyright owner(s) for both the print and online format and to include evidence that such permission has been granted when submitting their papers. Any material received without such evidence will be assumed to originate from the authors.
Online Submission
Authors should submit their manuscripts online. Electronic submission substantially reduces the editorial processing and reviewing times and shortens overall publication times. Please follow the hyperlink “Submit online?on the right and upload all of your manuscript files following the instructions given on the screen.
Instructions to Authors
1438-2377.pdf
Editorial Board
Editorial Board
Editors-in-Chief
T. Henle
Technische Universität Dresden
Institut für Lebensmittelchemie
01062 Dresden
T. Hofmann
Lehrstuhl fur Lebensmittelchemie und Molekulare Sensorik
Technische Universitat Munchen
Lise-Meitner-Str. 34
85354 Freising
Germany
Editorial Board
R. Amad? Zürich, Switzerland
E. Anklam, Geel, Belgium
A. Arnoldi, Milano, Italy
W. Baltes, Berlin, Germany
P. S. Belton, Norwich, UK
M. Defernez, Norwich, UK
R. Einspanier, Berlin, Germany
J. Empis, Lissabon, Portugal
R.J. Fritsch, Glenview, USA
T. Haertle, Nantes, France
H. Kallio, Turku, Finland
M. Kovac, Bratislava, Slovak Republic
J. Löliger, Kemptthal, Switzerland
A. Mosandl, Frankfurt a. M., Germany
J. Oehlenschläger, Hamburg, Germany
M. Petz, Wuppertal, Germany
J.S. Rader, Washington DC, USA
M. Ramos, Madrid, Spain
P. Resmini, Milano, Italy
S. Saguy, Rehovot, Israel
P. Sandra, Gent, Belgium
P. Schieberle, Garching, Germany
P. Schreier, Würzburg, Germany
L. Simon-Sarkady, Budapest, Hungary
L. Skibsted, Frederiksberg C, Denmark
H. Steinhart, Hamburg, Germany
A.J. Taylor, Loughborough, UK
F.A. Tomás-Barberán, Murcia, Spain
J. Velisek, Prag, Czech Republic
H. Verhagen, Vlaardingen, The Netherlands
A. Visconti, Bari, Italy
J. Wilska-Jeszka, Lodz, Poland
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