万维提示：
1、投稿方式：在线投稿。
2、期刊网址：
https://chiriottieditori.it/it/italian-journal-of-food-science.html
3、投稿网址：
http://www.chiriottieditori.it/ojs/index.php/IJFS/index
4、官网邮箱：paolo.fantozzi@ijfs.eu（编辑）
5、期刊刊期：季刊，一年出版4期。
2021年12月23日星期四
投稿须知【官网信息】
ITALIAN JOURNAL OF FOOD SCIENCE
Instructions for authors
Publication Ethics and Publication Malpractice
Italian Journal of Food Science is committed to upholding the highest standards of publication ethics and takes all possible measures against any publication malpractices. All Authors submitting their works to Italian Journal of Food Science for publication as original articles attest that the submitted works represent their Authors’ contributions and have not been copied or plagiarized in whole or in part from other works. The Authors acknowledge that they have disclosed all and any actual or potential conflicts of interest with their work or partial benefits associated with it. In the same manner, Italian Journal of Food Science is committed to objective and fair Editor(s) review of the submitted for publication works and to prevent any actual or potential conflict of interests between the editorial personnel and the reviewed material. Any departures from the above-defined rules should be reported directly to the Editor-in-Chief, who is unequivocally committed to providing swift resolutions to any of such a type of problems.
1. Manuscript Submission
Manuscripts must submitted as an electronic version to http://www.chiriottieditori.it/ojs/index.php/IJFS/index
All the Authors must be registered with initals, surname and e-mail. 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 in JPG format.
Manuscripts must be typed single-space, using Times New Roman 12 pt as the advised font; employs italics, rather than underlining (except with URL addresses); lines must be numbered. A single file must contain the manuscript and all the tables and figures inserted at the appropriate points.
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. If English is not the mother tongue of authors, they 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
WWW.MANUSCRIPT-PROOFREADING.COM
When the paper will be accepted, copy of the English Translator Certificate of the revised version must be uploaded.
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.
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更多详情：
https://chiriottieditori.it/it/ijfs-guida-autori.html
