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期刊名称：FOODS
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
Foods (ISSN 2304-8158; CODEN: FOODBV) is an international, scientific, peer-reviewed, open access journal of food science and is published monthly online by MDPI.
- Open Access—free for readers, with article processing charges (APC) paid by authors or their institutions.
- High Visibility: Covered by the Science Citation Index Expanded (SCIE) in Web of Science, as well as PubMed, Scopus and other databases; full-text archived in PubMed Central.
- Rapid Publication: manuscripts are peer-reviewed and a first decision provided to authors approximately 12.4 days after submission; acceptance to publication is undertaken in 3.8 days (median values for papers published in this journal in the first half of 2020).
- Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.
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Aims
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible alongside sharing their knowledge with as many readers as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:
- manuscripts regarding research proposals and research ideas will be particularly welcomed
- electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material
- we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
Scope
- food sciences and technology
- food chemistry and physical properties
- food engineering and production
- food security and safety
- food toxicology
- sensory and food quality
- food analysis
- functional foods, food and health
- food psychology
- food and environment
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Indexing & Abstracting Services
Full-text Archives
Content Aggregators
Instructions to Authors
Editorial Board
https://www.mdpi.com/journal/foods/editors
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