杂志简称：int food res j
中文译名：《国际食品研究杂志》
收录属性：scie（2024版）, 目次收录（维普）,英文期刊,
投稿方向：工程技术、food science & technology食品科技
SCI/E期刊基本信息
出版周期：双月刊 地区：美国
中科院分区：4区
是否TOP：非TOP期刊
是否综述：非综述期刊
是否OA：非OA期刊
国际标准刊号：ISSN 1985-4668;EISSN 2231-7546
杂志语言：英语
出版国家：美国
杂志官网 联系方式
出版地址：SERDANG,SELANGOR,MALAYSIA,00000
杂志邮箱：
投稿网址：https://mc.manuscriptcentral.com/upm-ifrj
杂志官方网址：http://www.ifrj.upm.edu.my/
出版商网址：
杂志投稿要求
投稿须知【杂志社官方网站信息】
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Research papers and Review articles are accepted on the understanding that they have not been and will not be published elsewhere without the Editor-in-Chief’s permission.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 author’s 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.