期刊名称：ITALIAN JOURNAL OF FOOD SCIENCE
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
Aim: The Italian Journal of Food Science is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs. food safety and nutrition, and environmental aspects of food processing.
Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.
Upon request and free of charge, announcements of congresses, presentations of research institutes, books and proceedings may also be published in a special “News” section.
Review Policy:
The Co-Editors with the Editor-in-Chief will select submitted manuscripts in relationship to their innovative and original content. Referees will be selected from the Advisory Board and/or qualified Italian or foreign scientists. Acceptance of a paper rests with the referees.
Frequency: Quarterly - One volume in four issues. Guide for Authors is published in each number and annual indices are published in number 4 of each volume.
Impact Factor: 5-Year Impact Factor: 0.651 published in 2008 Journal of Citation Reports, Institute for Scientific Information; Index Copernicus Journal Master List 2009 (ICV): 13.19
IJFS is abstracted/indexed in: Chemical Abstracts Service (USA); Foods Adlibra Publ. (USA); Gialine - Ensia (F); Institut Information Sci. Acad. Sciences (Russia); Institute for Scientific Information; CurrentContents®/AB&ES; SciSearch® (USA-GB); Int. Food Information Service - IFIS (D); Int. Food Information Service - IFIS (UK); EBSCO Publishing; Index Copernicus Journal Master List (PL).
Instructions to Authors
1. Manuscript Submission
Manuscripts must submitted as an electronic version by e-mail paolofan@unipg.it Questo indirizzo e-mail è protetto dallo spam bot. Abilita Javascript per vederlo.. The word processor used to generate the file should be indicated and the files should be saved in format “Text only”; graphs, pictures and diagrams must be saved at 300 dpi in TIF, JPG or EPS formats (not included in MsWord documents).
Manuscripts must be typed, double-spaced and pages should be in A4 format using Times New Roman 12 pt as the advised font. Top, bottom and side margins should be 25 mm. Pages and lines on all pages, including those for References and figure legends, must be electronically numbered in the left margin.
English is the official language. The Editor-in-Chief and/or Co-Editors reserve the right to make literary corrections and to make suggestions to improve brevity, but the paper must be previously revised for English by the authors. Authors who are not fluent in written English must seek help from one of the following agencies (or other similar official agencies):
www.journalexperts.com
www.sciencedocs.com
www.internationalscienceediting.com
www.writescienceright.com
www.genedits.com
2. Manuscript Preparation
(1) The paper should be divided under the following headings in this order:
Title. Informative of the content of the article (<50 characters + spaces).
Author(s). Initials and Surname, omit professional and official titles. The institute and address where the research was carried out and the current address of each author should be given on the title page.
Abstract. Clearly state the objective of the study, give a concise description of experiment(s), observations, results and conclusions. No references should be cited. Do not exceed 100 words.
Key words. Up to six words, in alphabetical order, which describe the document must be given to aid data retrieval and indexing.
Introduction. Review pertinent previous work and cite appropriate references. State the purpose of the investigation.
Materials and Methods. Indicate apparatus, instruments, reagents, etc., giving sufficient detail to allow the work to be repeated.
Results and Conclusions. Results and Conclusions may be presented together or separately. Concisely present results using tables and figures to help justify conclusions (do not present the same information in both forms). Use statistical analysis when appropriate. Unsupported hypotheses should be avoided. Conclusions should point out the significance of the findings and, if possible, relate the new findings to some problem in Food Science and Technology.
Acknowledgments. Acknowledgments of assistance are appropriate provided they are not related to analyses or other services performed for a fee. Financial support, thanks for assistance, artic1e number or thesis fulfilment may be included.
Units. A list of units particular to the paper may be included.
References. References in the Reference list should be arranged alphabetically (initials of first name, only), and, for the same author, should be arranged consecutively by year, typed double-spaced. Each individual reference should begin flush left (no indentation). Refer to attached examples taken from "Style Guide for Research Papers" by the Institute of Food Technologists (Chicago - I1linois - USA). Literature citations in the text should be referred to by Surname and year in parentheses. If there are more than two authors, give the surname of the first author and add et al. and the year in parentheses. Examples: (SMITH, 2007), (SMITH and JONES, 2008) (SMITH et al., 2008).
(2) Tables should be as few and as simple as possible and include only essential data. Each table must be saved and printed on a separate sheet and have an Arabic number, e.g. Table 4 NOT Tab.
4. Legends must be self-explanatory and on a separate sheet. Use lower-case letters for footnotes in tables and explain below the table in the order in which they appear in the table.
(3) Figures must be prepared and saved separately in TIF, JPEG, EPS (300 dpi resolution). They should be prepared so that on 50% reduction, lines, figures and symbols will be clearly legible and not overcrowded. All figures must be given Arabic numbers, e.g. Fig. 3. Legends for figures must be self-explanatory and should be typed on a separate sheet under "Legends to Figures".
(4) Standard Usage, Abbreviations and Units. The Concise Oxford and Webster's English Dictionaries are the references for spelling and hyphenation. Statistics and measurements should always be given in figures, e.g. 10 min, except when the number begins a sentence. When the number does not refer to a unit of measurement it should be spelled out unless it is 100 or greater. Abbreviations should be used sparingly, only when long or unwieldy names occur frequently, and never in the title; they should be given at the first mention of the name. International Standard abbreviations should generally be used except where they conflict with current practice or are confusing. For example, 3 mm rather than 3x10-3 m. Abbreviations should be defined the first time they are used in the text and they should be used consistently thereafter. Temperatures should be expressed in the Celsius (centigrade) scale. Chemical formulae and solutions must specify the form used, e.g. anhydrous or hydrated, and the concentration must be in c1early defined units.
Common species names should be followed by the Latin binomial (italics) at the first mention. For subsequent use, the generic name should be contracted to a single letter if it is unambiguous.
Editorial and Review Policy
Scientific contributions in one of the following forms may be submitted:
Reviews –They can be submitted directly to the Editor-in-Chief or articles can be requested directly by the Editor-in-Chief.
Short Communications, Surveys and Opinions – They do not need to have the formal organization of a research paper; they will receive priority in publication; maximum of five pages allowed.
Papers – The paper must follow the guidelines as specified under the section Manuscript Preparation.
Reviews, Papers, Short Communications and Surveys will be subjected to critical review by referees.
(1) Manuscripts will be processed in the order received. The Editor-in-Chief will select papers to enter into the reviewing system based on originality and innovation. A letter will be sent to the authors acknowledging receipt of the manuscript along with a Declaration form stating that it has NOT been previously published, accepted or submitted for publication elsewhere and agreeing to the page charges upon acceptance of the paper. On receipt of the signed Declaration form, the Editor-in-Chief will send the manuscript to a Co-Editor and/or referees for evaluation.
(2) Referees may not be from the same institution as the author. Referees should make their comments and questions in detail and return the paper to the Editor-in-Chief and/or Co-Editor as soon as possible, usually within two weeks. The identity and report of the referees are made know to the Editor-in-Chief, but only the anonymous referee report is sent to the author(s). If all referees recommend acceptance or rejection, the decision stands. If the opinions of the referees tie, the Editor-in-Chief and/or Co-Editors have the freedom to decide upon acceptance or rejection of the paper.
(3) The results of the refereeing process, accompanied by a letter from the Editor-in-Chief or the Co-Editor, will be sent to the author(s). Papers needing revision must be returned to the Co-Editor within the timeframe suggested, otherwise the paper will be considered as withdrawn. A letter announcing acceptance of the manuscript will be sent to the author(s) upon acceptance by the referees.
(4) The authors will receive galley proofs of the manuscript along with the invoice for the page charges (stated on the first page of each issue) which must be paid in order to allow for publication. The proofs will be sent to the corresponding author as a PDF file by e-mail, only. A hard copy will be sent by mail only if the author makes this request when the paper is accepted for publication.
The revised galley proofs must be returned by fax or mail to Chiriotti Editori – 10064 Pinerolo (TO) – Italy –Fax: +39 0121 794480; e-mail: info@chiriottieditori.it
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REFERENCE EXAMPLES
EXAMPLES of use in a Reference list are given below. The bold-faced parenthetical type of citation above the example is indicated ONLY for information and is NOT to be included in the reference list.
(Anonymous)
Anonymous. 1982. Tomato product invention merits CTRI Award. Food Technol. 36(9): 23.
(Book)
AOAC. 1980. “Official Methods of Analysis” 13th ed. Association of Official Analytical Chemists, Washington, DC.
Weast, R.C. (Ed.). 1981 “Handbook of Chemistry and Physics” 62nd ed. The Chemical Rubber Co. Cleveland, OH.
(Bulletin, circular)
Willets C.O. and Hill, C.H. 1976. Maple syrup producers manual Agric. Handbook No. 134, U.S. Dept. of Agriculture, Washington, DC.
(Chapter of book)
Hood L.F. 1982. Current concepts of starch structure. Ch. 13. In “Food Carbohydrates”. D.R. Lineback and G.E. Inglett (Ed.), p. 217. AVI Publishing Co., Westport, CT.
(Journal)
Cardello A.V. and Maller O. 1982. Acceptability of water, selected beverages and foods as a function of serving temperature. J. Food Sci. 47: 1549.
IFT Sensory Evaluation Div. 1981a. Sensory evaluation guide for testing food and beverage products. Food Technol. 35 (11): 50.
IFT Sensory Evaluation Div. 1981b. Guidelines for the prepaation and review of papers reporting sensory evaluation data. Food Technol. 35(4): 16.
(Non-English reference)
Minguez-Mosquera M.I., Franquelo Camacho A, and Fernandez Diez M.J. 1981. Pastas de pimiento. Normalizacion de la medida del color. Grasas y Aceites 33 (1): 1.
(Paper accepted)
Bhowmik S.R. and Hayakawa, K. 1983. Influence of selected thermal processing conditions on steam consumption and on mass average sterilizing values. J. Food Sci. In press.
(Paper presented)
Takeguchi C.A. 1982. Regulatory aspects of food irradiation. Paper No. 8, presented at 42nd Annual Meeting of Inst. of Food Technologists, Las Vegas, NV, June 22-25.
(Patent)
Nezbed R.I. 1974. Amorphous beta lactose for tableting U.S. patent 3,802,911, April 9.
(Secondary source)
Sakata R., Ohso M. and Nagata Y. 1981. Effect of porcine muscle conditions on the color of cooked cured meat. Agric. & Biol. Chem. 45 (9): 2077. (In Food Sci. Technol. Abstr. (1982) 14 (5): 5S877).
Wehrmann K.H. 1961. Apple flavor. Ph. D. thesis. Michigan State Univ., East Lansing. Quoted in Wehrmann, K.H. (1966). “Newer Knowledge of Apple Constitution”, p. 141, Academic Press, New York.
(Thesis)
Gejl-Hansen F. 1977. Microstructure and stability of Freeze dried solute containing oil-in-water emulsions Sc. D. Thesis, Massachusetts Inst. of Technology, Cambridge.
(Unpublished data/letter)
Peleg M. 1982. Unpublished data. Dept. of Food Engineering., Univ. of Massachusetts, Amherst.
Bills D.D. 1982. Private communication. USDA-ARS. Eastern Regional Research Center, Philadelphia, PA.
Editorial Board
Editor-in-Chief:
Paolo Fantozzi
Dipartimento di Scienze Economico-Estimative e degli Alimenti, Università di Perugia, S. Costanzo, I-06126 Perugia, Italy - Tel. +39 075 5857910 - Telefax +39 075 5857939-5857943 - e-mail: paolofan@unipg.it
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Co-Editors:
Lina Chianese - Università degli Studi di Napoli Federico II, e-mail: chianese@unina.it Questo indirizzo e-mail è protetto dallo spam bot. Abilita Javascript per vederlo.
Giovanni Lercker - Università Alma Mater di Bologna, e-mail: giovanni.lercker@unibo.it Questo indirizzo e-mail è protetto dallo spam bot. Abilita Javascript per vederlo.
Carlo Pompei - Università degli Studi di Milano, e-mail: carlo.pompei@unimi.it Questo indirizzo e-mail è protetto dallo spam bot. Abilita Javascript per vederlo.
Bruno Zanoni - Università degli Studi di Firenze, e-mail: bruno.zanoni@unifi.it Questo indirizzo e-mail è protetto dallo spam bot. Abilita Javascript per vederlo.
Marco Gobbetti - SIMTREA - Università degli Studi di Bari, e-mail: gobbetti@agr.uniba.it Questo indirizzo e-mail è protetto dallo spam bot. Abilita Javascript per vederlo.
Publisher:
Alberto Chiriotti
Chiriotti Editori sas, Viale Rimembranza 60, I-10064 Pinerolo, Italy - Tel. +39 0121 393127 - Fax +39 0121 794480 - e-mail: info@chiriottieditori.it Questo indirizzo e-mail è protetto dallo spam bot. Abilita Javascript per vederlo. - URL: www.chiriottieditori.it
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