期刊名称：JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
(As of April 30, 2014) Registered articles: 2,376
Instructions to Authors
Instructions to Authors for the English journal Food Science and Technology Research
(Revised September 2008)
Food Science and Technology Research (FSTR), published by the Japanese Society for Food Science and Technology, is devoted to the publication of high-quality articles on fundamental and applied topics relevant to food. Papers that have been published or are scheduled to be published in other journals or books may not be submitted to FSTR.
Manuscript preparation and submission
Manuscripts must be written using one of the following methods:
1. Using the template available on the website (www.jsfst.or.jp)
2. Formatted for A4 paper with the following settings:
Font size: 12 point
Font type: Times New Roman
Lines per page: 40
In either case, manuscripts should include line numbers, be converted to a single PDF file, and be submitted according to instructions on the website. The maximum file size is 5 megabytes.
According to manuscript contents, authors must select and specify the field of the manuscript as either food science or food technology.
ID number An ID number and password will be assigned to each submitted manuscript. The reception date indicates the day that the manuscript was uploaded to the submission website. This ID number and password will be required for future correspondence regarding the submitted manuscript.
Review and acceptance Each manuscript will be reviewed by at least two referees, and acceptance will be determined by the Editorial Office.
If the author fails to return a revised manuscript within two months after initial review, the manuscript will be withdrawn from the review process. Revised manuscripts may be handled as newly submitted papers if returned more than two months later. Authors who are unable to return a revised manuscript within two months should notify the editor-in-chief in advance.
Types of papers The following types of papers will be considered for publication: original papers, technical papers, reviews, short communications, notes and letters.
The type of paper should be specified on the first page of the manuscript.
Original papers and technical papers should be no longer than 6,000 words in length, reviews no longer than 8,000 words, and short communications and research notes no longer than 4,000 words. Short communications should be submitted with a letter explaining the reason for accelerated publication. Reviews requested by the editor-in-chief may also be published.
Letters commenting on the scientific content of papers which have been published in FSTR are considered for publication if the comment is received within six months of the date of publication of the paper. The author(s) of the paper may respond to the comments.
Language Manuscripts must be written in English. Authors whose primary language is not English should have the paper checked by a native English speaker (or someone with an equivalent level of English ability) before submission. Manuscripts written in poor English may require extensive revision prior to review.
Copyright All materials published in FSTR are copyrighted by the Japanese Society for Food Science and Technology and should not be reproduced or released online in whole or part without permission from the Japanese Society for Food Science and Technology. Copyright transfer may be conducted after acceptance using the Copyright Transfer Form. Authors who wish to reproduce materials should submit a Reproduction Authorization Form to the editor-in-chief.
Manuscript organization and format
The organization and format of manuscripts should follow the instructions given in the template. For manuscripts not using the template, the following format requirements must be met:
Format requirements
Organization of manuscript
An original paper should be composed of Title Page, Abstract, keywords, Introduction, Theoretical (if necessary), Materials and Methods, Results, Discussion (or Results and Discussion) and References. Conclusion(s) and Acknowledgements may be included before the References and an Appendix may be included after the References if necessary.
On the Title Page (page 1), include the Title, name(s) of author(s) (indicate the corresponding author with an asterisk), affiliation(s) and address(es) of author(s),
running title (if necessary), telephone and fax numbers and e-mail address of correspondence author, and a list of abbreviations (if necessary).
On the following page (page 2), include the Abstract and a list of keywords.
Main text (page 3 onward)
Headings should be written in uppercase in the middle of the line with one line before and after them. Only the first letter of subheadings should be capitalized. Do not use footnotes in the text. Each paragraph should be indented four spaces. The approximate position of each table and figure should be indicated in the right margin.
Title A clear and concise description of the content of the article. If the title exceeds 70 letters, an abbreviated running title no longer than 40 letters (including spaces) should be provided on the Title Page. Sequential numbering of papers in a series is not allowed.
Abstract Provide a clear and concise (100 - 150 words) one-paragraph summary of the purpose, methods, and results. Japanese authors are requested to submit a Japanese Abstract (approximately 400 letters in length including title and name(s) and affiliation(s) of author(s)). Special characters and images may not be used in the Abstract.
Keywords Provide 3 - 7 keywords that will be used for indexing purposes.
Introduction Provide a clear introductory statement of the objective of the research with a review of relevant previous studies. If a recent article has already summarized relevant studies on the subject in detail, cite the article but do not repeat it.
Theoretical Provide a detailed description of theoretical background of the work if it has been conducted based on a new or unique theory.
Materials and Methods Describe the method in sufficient detail to allow the work to be reproduced. Well-known procedures do not need to be described in detail. List any special reagents and apparatus used with their sources (manufacturer, location). Do not describe routinely used reagents and apparatus. If a recent article has already described these in detail, cite the article.
Results and Discussion Results and Discussion may be presented in separate sections or as a combined section. Describe the results concisely and clearly using table(s) and/or figure(s). Do not use both tables and figures for the same set of results.
Table(s) / Figure(s) / Photograph(s) Tables, figures, and photographs should be clear enough to be reviewed on a computer screen. They may be replaced with higher-resolution copies at the time of printing.
Color prints are accepted, but printing costs are to be borne by the author(s). Refer to Appendix Table 1 for color printing fees.
References Authors are responsible for the accuracy of citations.
(1) The name of the journal should be abbreviated according to the Chemical Abstracts Service Source Index.
(2) In the text, references should be cited by the last name of the author and year; include the names of both authors when there are two authors but list only the first author followed by et al. when there are more than two. The names of all authors should be listed in the References.
(3) The References should be organized in alphabetical order by authors’ last names, with the authors’ name(s), year, paper title, journal name, volume number, and inclusive page numbers. For authors with same last name, list by order of first name. References by the same author(s) should be listed chronologically with the most recent first. List multiple references by the same author(s) in the same year with lowercase letters after the year (e.g., 2000a, 2000b) in order of citation in the text.
(4) For references accepted for publication but not yet published, indicate “In press” after the journal name.
(5) If pages of a reference are not numbered consecutively in the same volume, cite only the number of the first page followed by the issue in parentheses.
(6) Avoid using idem and ibid., even if the same author(s) or journal consecutively appears in the list.
(7) Journal names and article titles that are not in English but use alphabetical characters should be listed in their original languages. For journal names and article titles that are not in English and use non-alphabetical characters, translate the article title into English and cite the journal name phonetically using the Roman alphabet.
(8) Unpublished data and private communications should not be cited.
Examples
Journal article
Shirai, N., Tomoyuki, H., and Suzuki, H. (2008). A comparative study of lipids extracted from herring roe products and fish oil on plasma glucose and adipocytokine
level in ICR aged mice. Food Sci.Technol.Res., 14, 25-31.
Chapter in a book
Llians, J.R. and Ruitz, J.M. (1986). Teaching chemistry with microcomputers. In
“Computer Aids to Chemistry,” ed. by G. Vernin and M. Chanon. Ellis Horwood, Chichester, pp. 103-153.
Book
Martens, H. and Naes, S. (1989). “Multivariate Calibration.” John Wiley & Sons, Chichester.
Presentation
Gardner, J.W. (1993). Intelligent chemsads for artificial odor-sensing of coffees and lagar beers. Presented at 11th International Symposium on Olfaction and Taste, Sapporo, July 12-16, p. 130.
Proceedings
Peters, A. (1991). Brewing makes the difference. ASIC 14° Colloque, San Francisco, pp. 96-106.
Non-English (alphabetical characters)
Dublin, P. (1981). Embryyogèns somatique dirtecte sur fragments de feuiilles caféiers arabusta. Café Cacao Thè, 25, 237-242.
Non-English (non-alphabetical characters)
Fujimura, T. and Kugimiya, M. (1994). Effects of thermal pretreatment on elatinization of starch cotyledon cells of adzuki bean. Nippon Shokuhin Kogyo Gakkaishi, 41, 206-209 (in Japanese).
Computer software and manual
SPSS (1993). SPSS for Windows, Base System User's Guide, Release 6.0, Chicago, IL.
Thesis
Togari, N. (1991). Statistical analysis of gas chromatographic profiles and sensory quality of tea aroma. M. Sc. Thesis, Ochanomizu University, Tokyo.
Patent
Minoshima, R., Fukushima, A. and Kai, Y. (1994). A method for producing antioxidants.
Japan Kokai Tokkyo Koho, 88, 307, 891. Aug. 10. Kurihara, Y. (1994). Chewing gum contg. coated curculin materialto give stable flavor and sweetness. US patent 5, 344, 659. Nov. 6.
URL citations
For information obtained from databases or websites, insert serial numbers (such as i, ii, etc.) in the relevant section of the main text. Insert a section called “URL cited” after the References and list citations here in order of appearance in the text. As information on websites such as databases is frequently updated, indicate the date the information was obtained in parentheses.
Example
URL cited
i) http://www.jsfst.or.jp/journal/index.html （Sept. 3, 2008）
Nomenclature In general, the journal follows the rules established by the International Union of Pure and Applied Chemistry (IUPAC). However, well-known names may be used if no ambiguity is likely. Definitions of symbols used should be listed before the References.
Units Use Systeme International (SI) units wherever possible. The units billion and trillion should not be used, as their definitions differ between the US and UK.
Plants and microorganisms Provide the common name followed by the scientific name italicized in parentheses.
Equations Number all equations in the order of appearance. All equations should be referred to in the text as “Eq.” plus equation number (e.g., “Eq. 1”). When possible, type equations in a single line, as follows:
……Eq. 1
Trademarks and abbreviations Trademarks and abbreviations should not appear in the title. Avoid using brand names in the main text wherever possible.
Provide explanations for trademarks and abbreviations when they first appear in the text. The first letter of trademarks should be capitalized. Special abbreviations should be listed on the first page of the main text.
Author Authors are restricted to individuals who either devised the fundamental research idea, developed the experimental design, performed an experiment requiring special skills, or analyzed data. Omit academic and social titles. Simply performing menial work or being a fellow team member or a superior is not a qualification for authorship.
Acknowledgements If necessary, acknowledgments can be placed at the end of text (before the References). Acknowledgments for technical assistance or other services in experiments and provision of funds, materials, or constructive discussion are appropriate. Acknowledgments for encouragement, psychological support, or permission to publish by the author’s employer should be omitted. Omit academic and social titles.
Appendix If additional details of complex mathematical equations or physical formulas are needed, they may be provided in the Appendix after the References.
Revision Manuscripts submitted by authors whose native language is not English
may be revised by the Editorial Office after the manuscript is accepted.
Revision costs are to be borne by the author(s). Fees are as shown in Appendix Table 4.
The author may only revise misprints, and in principle should not revise the content of the text.
Publication fees See Appendix Table 2. Foreign national authors residing outside of Japan are exempt.
Separate print fees Separate prints may be ordered using the Separate Print Form. Separate print costs are to be borne by the author(s). Fees are as shown in Appendix Table 3.
Editorial Board
| Journal Title |
: |
Food Science and Technology Research |
| Language |
: |
English |
| PRINT ISSN |
: |
1344-6606 |
| ONLINE ISSN |
: |
1881-3984 |
| Organization |
: |
Japanese Society for Food Science and Technology |
| Address |
: |
c/o National Food Research Institute 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642 |
| Mail Address |
: |
info(at)jsfst.or.jp |
| URL |
: |
http://www.jsfst.or.jp |
| Tel |
: |
+81-29-838-8116 |
| Fax |
: |
+81-29-838-7153 |
|
