期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
 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 & Scope
2007 Impact Factor: 4.211
Ranking: 5/56 (Nutrition & Dietetics) and 1/103 (Food Science & Technology) ?2008 Thomson Reuters, Journal Citation Reports?
The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source.
Reviews include issues of national concern, especially to food scientists, nutritionists, and health professionals, including:
- Diet and disease
- Antioxidants
- Allergenicity
- Microbiological concerns
- New technologies
- Flavor chemistry
- New ingredients
- Food colors
- The role of nutrients and their bioavailability
- Pesticides
- Toxic chemicals
- Regulation
- Risk assessment
- Food safety
- Food processing
- Government regulation and policy
- Nutrition
- Fortification
- New food products
- Food and behavior
- Effects of processing on nutrition
- Food labeling
- Functional/Bioactive Foods
- Diet and Health
Instructions to Authors
Instructions for Authors
General Instructions. Manuscripts to be considered for publication should be submitted in duplicate to Dr. Fergus M. Clydesdale, Editor, Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, MA 01003. 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.
Preparation of Manuscripts. Manuscripts must be typewritten and double-spaced.TimesNewRoman is the preferred typeface for printouts of manuscripts. Copies made by a clearly legible duplication process are preferred. All pages should be numbered consecutively, starting with the title page and including pages containing tables and figure legends. References, tables, figure legends, and furnished art should be grouped together at the end of the manuscript, and not embedded within the text.
Authors should write in clear, concise English. The responsibility for all aspects of manuscript preparation rests with the authors. Executive changes for rewriting of the manuscript will not be undertaken by the Editor. All manuscripts should be accompanied by an abstract, not to exceed 200 words, as well as a list of keywords. Three to six keywords not found in the title will assist indexers in cross-indexing your article.
References and Abbreviations. Citations in the text should list the author's last name and the year in parentheses. In case of more than two authors, et al., should be used following the first author's name. In the reference list, references should be alphabetized. References should be arranged and punctuated as follows:
Aksoy, M., Erdem, S., and Dincol, G. (1976). Types of leukemia in chronic benzene poisoning. Acta Haematol. 55: 66-75.
Macaluso, P. (1969).Hydrogen sulfide. In: Encyclopedia of Chemical Technology, pp. 199-201.Mark,H. F.,McKetta, I. J., andOthinarm, D. J., Eds., John Wiley, New York.
Zar, J. H. (1984). Biostatistical Analysis. Prentice-Hall, Englewood Cliffs, NJ.
Italic or boldface type should be clearly indicated, and Greek or unusual characters should be written plainly or explained by annotations. Simple fractional expressions should be written with a slant line rather than in the usual manner, so that only a single line of type is required.
Tables. Tables should be used only when they can present information more efficiently than running text. Care should be taken to avoid any arrangement that unduly increases the depth of a table, and the column heads should be made as brief as possible, using abbreviations liberally. Lines of data should not be numbered nor run numbers given unless those numbers are needed for reference in the text. Columns should not be used to contain only one or two entries, nor should the same entry be repeated numerous times consecutively. Tables should be grouped at the end of the manuscript on separate sheets.
Figures and Graphs. Figures and graphs should be carefully prepared line drawings on plain/high quality paper or scan-ready halftones. Do not embed figures, equations, or other art within the text of the article. All art should be submitted electronically, separate of the text, labeled, and saved in a folder as TIF or JPG files. Symbols (open or closed circles, triangles, squares) and lettering (typewriter labeling is not acceptable) should be compatibly sized for optimum reproduction. All furnished art must be complete. Compound numbers and other material to appear in the copy should be lettered, not typewritten. This material will not be added to original art. Figures should be numbered in series and all captions should be typed double-spaced on a separate sheet. Both captions and figures should be grouped at the end of the manuscript.
Color Reproduction. 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 the next three pages of color. A custom quote will be provided for articles with more than 4 pages of color.
Formulas and Equations. Empirical and structural formulas and mathematical and chemical equations should be arranged to fill adequately the width of a single or double column. Subscripts and especially superscripts should be written with care and exponents should be set up in a single line. All signs such as + - = < > should be spaced, but the components of mathetical products should not be spaced. Organic structural formulas should be submitted as copy suitable for direct photographic reproduction. Do not use structures when a simple formula matter can be carefully arranged and executed (preferably typewritten) with special attention to corrections of symbols, location of subscripts, superscripts, electric charges, the placing and close-up of single and multiple bond lines. Use a copy of the structure in the text as the point of proper citation, but when originals are provided, group these at the end of the manuscript.
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.
Instructions to Authors
1064-3389H.pdf
Editorial Board
Editorial Board
EDITOR
Fergus M. Clydesdale
Department of Food Science
College of Natural Resources and the Environment
University of Massachusetts at Amherst
Amherst, MA 01003
EDITORIAL ADVISORY BOARD
Sanjiv Agarwal - ConAgra Foods, Inc., Nutrition Center of Excellence, Omaha, NE
Ioannis Arvanitoyannis - University of Thessaly, Department of Crop Science and Agricultural Environment, Volvos, Hellas GREECE
John W. Erdman, Jr. - Department of Food Science, University of Illinois, Urbana, IL
Sue Harlander - BIOrational Consultants, Inc., New Brighton, MN
Chi-Tang Ho - Department of Food Sciences, Rutgers University, New Brunswick, NJ
Joseph Hotchkiss - Department of Food Science, Cornell University, Ithaca, NY
C. Y. Lee - Department of Food Science and Technology, Cornell University, Geneva, NY
Ken Lee - Department of Food Science and Technology, The Ohio State University, Columbus, OH
David B. Min - Department of Food Science and Technology, The Ohio State University, Columbus, OH
Harry Nursten - School of Food Biosciences, University of Reading, United Kingdom
Octavio Paredes-Lopez - CINVESTAV-IPN, Unidad Irapuato, Carretera Irapuato-Leon, Irapuato, Gto., MEXICO
Steven Rizk - Masterfoods-USA, Hackettstown, NJ
Robert L. Shewfelt - Food Safety and Quality Enhancement Laboratory, Department of Food Science and Technology, University of Georgia, Griffin, GA
Kenneth T. Smith - Procter and Gamble Company, Miami Valley Lab, Cincinnati, OH
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