Food Science & Nutrition
© 2013 Wiley Periodicals, Inc.
Each article is made available under the terms of the Creative Commons Attribution License
Edited By: Y. Martin Lo
Online ISSN: 2048-7177
Food Science & Nutrition - steps to publication
1. Submit or confirm your submission at http://mc.manuscriptcentral.com/foodsciencenutrition.
2. We will send you an email confirmation of your submission details.
3. After review and acceptance, you will be prompted to sign the Open Access Agreement form at http://mc.manuscriptcentral.com/foodsciencenutrition. Payment of the article publication charge will be required. You can then track the progress of your article through Wiley Author Services.
4. You will receive notification that your proof is ready for review, and be able to make corrections to your article using e-annotation tools for electronic proof correction.
5. Your article will publish on Wiley Online Library. If you have previously signed up for alerts through Wiley’s Author Services, you will be sent an email when your article is published online.
You will be prompted to sign the Open Access Agreement electronically after manuscript review and acceptance.
Y. Martin Lo
Address correspondence to the Editorial Office:
The Journal requires that authors submit electronically via the online submission site at http://mc.manuscriptcentral.com/foodsciencenutrition.
· Original research articles
· Methods papers
Manuscripts must be submitted in grammatically correct English. Manuscripts that do not meet this standard cannot be reviewed. Authors for whom English is a second language may wish to consult an English-speaking colleague or consider having their manuscript professionally edited before submission to improve the English. A list of independent suppliers of editing services can be found at http://authorservices.wiley.com/bauthor/english_language.asp. All services are paid for and arranged by the author, and use of one of these services does not guarantee acceptance or preference for publication. A manuscript is considered for review and possible publication on the condition that it is submitted solely to Food Science & Nutrition, and that the manuscript or a substantial portion of it is not under consideration elsewhere.
Food Science & Nutrition requires that all appropriate steps be taken in obtaining informed consent of any and all human and/or experimental animal subjects participating in the research comprising the manuscript submitted for review and possible publication, and a statement to this effect must be included in the Methods section of the manuscript. Identifying information should not be included in the manuscript unless the information is essential for scientific purposes and the study participants or patients (or parents or guardians) give written informed consent for publication.
Protection of human subjects and animals in research
A statement indicating that the protocol and procedures employed were reviewed and approved by the appropriate institutional review committee must be included in the Methods section of the manuscript. When reporting experiments on human subjects, authors should indicate whether the procedures followed were in accordance with the ethical standards of the responsible committee on human experimentation (institutional and national) and with the Helsinki Declaration of 1975, as revised in 2008. When reporting experiments on animals, authors should indicate whether the institutional and national guide for the care and use of laboratory animals was followed. For research involving recombinant DNA, containment facilities and guidelines should conform to those of the National Institutes of Health or corresponding institutions. For those investigators who do not have formal ethics review committees, the principles outlined in the Helsinki Declaration should be followed. If doubt exists whether the research was conducted in accordance with the Helsinki Declaration, the authors must explain the rationale for their approach and demonstrate that the institutional review body explicitly approved the doubtful aspects of the study.
Food Science & Nutrition requires that all authors disclose any potential sources of conflict of interest. Any interest or relationship, financial or otherwise, that might be perceived as influencing an author's objectivity is considered a potential source of conflict of interest. These must be disclosed when directly relevant or directly related to the work that the authors describe in their manuscript. Potential sources of conflict of interest include, but are not limited to, patent or stock ownership, membership of a company board of directors, membership of an advisory board or committee for a company, and consultancy for or receipt of speaker's fees from a company. The existence of a conflict of interest does not preclude publication in this journal.
If the authors have no conflict of interest to declare, they must also state this at submission. It is the responsibility of the corresponding author to review this policy with all authors and collectively to list on the cover letter to the Editor-in-Chief, in the manuscript (under the Acknowledgements section), and in the online submission system ALL pertinent commercial and other relationships.
The above policies are in accordance with the Uniform Requirements for Manuscripts Submitted to Biomedical Journals produced by the International Committee of Medical Journal Editors (http://www.icmje.org/).
Information reproduced from another source must be properly cited. The corresponding author is responsible for obtaining written permission from the appropriate authors and/or copyright holders to use previously published or copyrighted material. Signed permission statements from the copyright holder for both print and online reproduction must be sent to the Food Science & Nutrition Editorial Office upon manuscript submission. Permission statements also must be obtained from at least one author when citing unpublished data, in press articles, and/or personal communications.
Authors’ Professional and Ethical Responsibilities
Should possible scientific misconduct or dishonesty in research submitted for review be suspected or alleged, Food Science & Nutrition reserves the right to forward any submitted manuscript to the sponsoring or funding institution or to other appropriate authorities for investigation. The journal also screens manuscripts for incidents of plagiarism; please ensure that manuscripts present original data written in unique language.
We place very few restrictions on the way in which you prepare your article, and it is not necessary to try to replicate the layout of the journal in your submission. We ask only that you consider your reviewers by supplying your manuscript in a clear, generic and readable layout, and ensure that all relevant sections are included. Our production process will take care of all aspects of formatting and style. The list below can be used as a checklist to ensure that the manuscript has all the information necessary for successful publication.
· Title page, including title, authors’ names, authors’ affiliations, and contact information*
· Abstract and 4–6 keywords
· Text (introduction, materials and methods, results, discussion)
· Literature cited (see below for tips on references)
· Tables (may be sent as a separate file if necessary)
· Figure legends
· Acknowledgements, including details of funding bodies with grant numbers
You will be asked to provide the full address information for the corresponding author. Please be sure to do this, as the processing of your manuscript may be delayed without complete address information for the corresponding author.
As with the main body of text, the completeness and content of your reference list is more important than the format chosen. A clear and consistent, generic style will assist the accuracy of our production processes and produce the highest quality published work, but it is not necessary to try to replicate the journal’s own style, which is applied during the production process. If you use bibliographic software to generate your reference list, select a standard output style, and check that it produces full and comprehensive reference listings. A guide to the minimum elements required for successful reference linking appears below. The final journal output will use the ‘Harvard’ style of reference citation. If your manuscript has already been prepared using the ‘Vancouver’ system, we are quite happy to receive it in this form. We will perform the conversion from one system to the other during the production process.
Minimum reference information
Author(s) in full
Year of publication
Journal title (preferably not abbreviated)
Author(s) in full
Year of publication
Place of publication
Author(s) in full
Year of publication
Place of publication
References to online research articles should always include a DOI, where available. When referring to other Web pages, it is useful to include a date on which the resource was accessed.
All tables must be cited in the text in the order that they should appear.
All figures must be cited in the text in the order that they should appear. Illustrations are an important medium through which to convey the meaning in your article, and there is no substitute for preparing these to the highest possible standard. Therefore, please create your illustrations carefully with reference to our graphics guidelines (see http://authorservices.wiley.com/bauthor/illustration.asp). It is very difficult to improve an image that has been saved or created in an inappropriate format. We realize that not everyone has access to high-end graphics software, so the following information may help if you are having difficulty in deciding how to get the best out of the tools at your disposal.
Cover Images: Food Science & Nutrition encourages you to designate one of the figures in your paper to be considered for the online journal cover and for potential publication on the official Wiley Open Access blog.
1. Check your software options to see if you can ‘save as’ or ‘export’ using one of the robust, industry-standard formats. These are:
· Encapsulated PostScript (EPS)
· Tagged Image File Format (TIFF)
· Portable Network Graphics (PNG)
· Portable Document Format (PDF)
2. As a general rule of thumb, images that contain text and line art (graphs, charts, maps, etc.) will reproduce best if saved as EPS or PDF. If you choose this option, it is important to remember to embed fonts. This ensures that any text reproduces exactly as you intend.
3. Images that contain photographic information are best saved as TIFF or PNG, as this ensures that all data are included in the file. JPEG (Joint Photographic Experts Group) should be avoided if possible, as information is lost during compression; however, it is acceptable for purely photographic subjects if the image was generated as a JPEG from the outset (many digital cameras, for example, output only in JPEG format).
4. If you are not sure which format would be the best option, it is always best to default to EPS or PDF as these are more likely to preserve the high-quality characteristics of the original.
5. Microsoft Office. If you have generated your images in Microsoft Office software (Word, Excel, PowerPoint), or similar, it is often best simply to send us the files in their native file formats.
6. Please ensure all images are a minimum of 600 dpi.
The metric system should be used for all measurements, weights, etc. Temperatures should be expressed in degrees Celsius (centigrade).
Supporting Information can be a useful way for an author to include important but ancillary information with the online version of an article. Examples of Supporting Information include additional tables, data sets, figures, movie files, audio clips, 3D structures, and other related nonessential multimedia files. Supporting Information should be cited within the article text, and a descriptive legend should be included. It is published as supplied by the author, and a proof is not made available prior to publication; for these reasons, authors should provide any Supporting Information in the desired final format.
For further information on recommended file types and requirements for submission, please visit: http://authorservices.wiley.com/bauthor/suppinfo.asp.
CrossCheck is a multi-publisher initiative to screen published and submitted content for originality. Food Science & Nutrition uses iThenticate software to detect instances of overlapping and similar text in submitted manuscripts. To find out more about CrossCheck visit http://www.crossref.org/crosscheck.html.
Soon after acceptance, you will receive an email alert containing a link to a web site to access your proofs for final content correction within our rapid production workflow. Further instructions will be sent with the proof. Once you have submitted your corrections, the production office will finalize the layout of your article for publication.
As this is an open access journal, you have free, unlimited access to your article online. However, if you wish to obtain printed reprints, these may be ordered online: https://caesar.sheridan.com/reprints/redir.php?pub=10089&acro=FSN3.
English Language Editing Service
Ensure your paper is clearly written in standard, scientific English language appropriate to your discipline. Visit our site to learn about the options. Please note that using Wiley English Language Editing Service does not guarantee that your paper will be accepted by this journal
last updated: 10/28/2013