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International Food Research Journal《国际食品研究杂志》 (官网投稿)

简介
  • 期刊简称INT FOOD RES J
  • 参考译名《国际食品研究杂志》
  • 核心类别 SCIE(2024版), 目次收录(维普),外文期刊,
  • IF影响因子
  • 自引率
  • 主要研究方向工程技术-FOOD SCIENCE & TECHNOLOGY食品科技

主要研究方向:

等待设置主要研究方向
工程技术-FOOD SCIENCE & TECHNOLOGY食品科技

International Food Research Journal《国际食品研究杂志》(双月刊). The International Food Research Journal (IFRJ) publishes papers in English, six (6) issu...[显示全部]
征稿信息

万维提示:

1、投稿方式:在线投稿。

2、期刊网址:http://www.ifrj.upm.edu.my/

3、投稿网址:https://mc.manuscriptcentral.com/upm-ifrj

4、官网邮箱:ifrj@upm.edu.my(编辑)

5、期刊刊期:双月刊,一年出版6期。

          20211222日星期三

                     

 

投稿须知【官网信息】

 

International Food Research Journal

GUIDE TO CONTRIBUTORS

Type of Papers

Research papers and Review articles are accepted on the understanding that they have not been and will not be published elsewhere without the Editor-in-Chiefs permission. Papers accepted become the copyright of the Journal.

a) Research papers - original full-length research papers that have not been published previously, except in a preliminary form, and should not exceed 7,500 words from introduction to conclusion (not including references) (including no more than five tables and figures combined - additional tables and figures can be submitted as supplementary material). Research papers should not contain more than 40 references.

b) Review articles - will be accepted in areas of topical interest, will normally focus on literature published over the previous five years, and should not exceed 10,000 words from introduction to conclusion (not including references) (including allowance for no more than five tables and figures combined). Review articles should not contain more than 120 references.

Preparation of Manuscript

Authors are recommended to follow the Guide to Contributors to prepare their manuscript accordingly. A single word processor containing title page information, manuscript, figure(s) and/or table(s) should be uploaded in a SINGLE file.

Language

Manuscripts to be submitted should be ensured written in clear and comprehensible English.

Authors whose native language is not English are strongly advised to have their manuscripts checked by an English-speaking colleague prior to submission. It is the authors responsibility to pay attention to grammar and spelling.

Originality

The author must ensure that when a manuscript is submitted to International Food Research

Journal, the manuscript must be an original work. The Author should check the manuscript for any possible plagiarism using any program such as Turnitin or any other software before submitting the manuscripts to IFRJ.

All submitted manuscripts must be in the Journal's acceptable similarity index range:

< 30% - PASS;

> 30% - REJECT.

Authorship

All persons designated as authors should qualify for authorship. Each author should have participated sufficiently in the work to take public responsibility for the content. Authorship credit should be based only on substantial contributions to 1) conception and design, or analysis and interpretation of data; and to 2) drafting the article or revising it critically for important intellectual content; and on 3) final approval of the version to be published. Conditions 1, 2, and 3 must all be met. Participation solely in the acquisition of funding or the collection of data does not justify authorship. General supervision of the research group is not sufficient for authorship. Any part of an article critical to its main conclusions must be the responsibility of at least one author.

Editors may ask authors to describe what each contributed; this information may be published.

Increasingly, multicenter trials are attributed to a corporate author. All members of the group, who are named as authors, either in the authorship position below the title or in a footnote, should fully meet the above criteria.

……

更多详情:

http://www.ifrj.upm.edu.my/doc/IFRJ%20Guide%20to%20Contributors%20V10_Jan2019.pdf


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