Journal Guide

Detailed help for marketing practices and procedures for food products! From food promotion and advertising through new food product development and consumer behavior research, the Journal of Food Products Marketing provides timely, practical articles that keep food marketers on the cutting edge of their profession. The journal includes refereed research studies as well as opinions, guidelines, and speeches by practitioners that contribute to the better practice and understanding of food marketing. The journal provides a single forum for both food marketing academicians and food marketing practitioners. Research and application articles cover break-away areas of food products marketing including: updates on basic principles in food marketing new food production development new developments in food products distribution channels economics of the food industry food retailing and food wholesaling management food product policy legal and societal aspects of food marketing physical distribution in the food industry personal selling in the food industry sales management in the food industry food and consumer behavior research food pricing studiesSpecial research reports also provide rapid publication of such topical areas as: consumer taste and flavor preference studies top management involvement with new food products health claims in food advertising ethnicity and food marketing inner-city food marketing suburban food marketing retail advertising in high- and low-income areas national versus generic food brands vertical food merchandising coupon-clipping customers personalized interactive video in food marketing supermarket promotional strategiesPublication office: Taylor & Francis, Inc., 325 Chestnut Street, Suite 800, Philadelphia, PA 19106.

First published in 1937, the Journal of Food Protection® is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries.

This is the only fully peer-reviewed scientific journal explicitly devoted to issues of food quality. With food quality being of paramount concern to consumers, quality control personnel within food-producing companies need up-to-date and high-quality information to keep abreast of key issues in the area. This important, international journal provides such cutting-edge information, much of it of potential commercial importance.

This fully peer-reviewed international journal provides microbiologists, food processors, and food researchers with essential information on microbial food safety.

The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.

The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This bimonthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.

The Journal of Food and Drug Analysis (JFDA) is the official peer-reviewed publication of the Food and Drug Administration, Taiwan (TFDA). It is published quarterly by Elsevier in March, June, September and December, and indexed in Abstracts of Chinese Medicines, Biochemistry & Biophysics Citation Index, BIOSIS Previews, Chemical Abstracts Service, EMBASE, International Food Information Service (FSTA), Research Alert, Science Citation Index Expanded, ScienceDirect and SCOPUS.The JFDA is an international journal that is dedicated to publishing original research and review papers on the analyses of food, drugs, medical devices, cosmetics and traditional Chinese medicine as well as related disciplines that are of topical interest to the public health profession. The goal of the Journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss new issues and developments in the different areas of analysis.The scope of the Journal includes analytical methodologies, policy analyses, risk analyses and behavioral analyses in relation to food, drugs, medical devices, cosmetics and traditional Chinese medicine. Contributions may be in the form of review articles, original articles, case reports or research notes that have not been published and are not under consideration for publication elsewhere.

*The International Journal of Food, Agriculture & Environment (JFAE) publishes peer-reviewed, original research, critical reviews or short communications in food science & technology, human nutrition, animal science, agriculture, and environment, with particular emphasis on interdisciplinary studies in the fields of food, agricultural, and environmental interfaces.*The journal considers manuscripts on biotechnology, ethical and socioeconomic issues related to modern agricultural or environmental sciences .*The journal offers advertisement space for special announcements and employment opportunities.

The Journal of Foodservice Business Research features articles from international experts in various disciplines, including management, marketing, finance, law, food technology, nutrition, psychology, information systems, anthropology, human resources, and more.The refereed, peer-reviewed Journal of Foodservice Business Research brings you: high quality industry-specific articles best practices for foodservice management professionals reviews of foodservice-related Internet resources, books, and software special thematic issues where nationally recognized scholars address a selected topic As a forum for discussing business research in the foodservice field, the journal encompasses all aspects of foodservice: management and entrepreneurship marketing finance and accounting information systems and technology legal matters franchising nutrition food habits and food safety global issues and cultural studies The Journal of Foodservice Business Research provides an essential overview of work being done in all areas of foodservice, serving as a vehicle to promote the cross-fertilization of ideas. Peer Review Policy: All research articles in Journal of Foodservice Business Research have undergone rigorous peer review, based on initial editor screening and anonymous refereeing by two anonymous referees. Publication office: Taylor & Francis, Inc., 325 Chestnut Street, Suite 800, Philadelphia, PA 19106.

The journal covers all aspects of forest economics, and publishes scientific papers in subject areas such as the following:- forest management problems: economics of silviculture, forest regulation and operational activities, managerial economics;- forest industry analysis: economics of processing, industrial organization problems, demand and supply analysis, technological change, international trade with forest products;- multiple use of forests: valuation of non-marketed goods and services, cost-benefit analysis of environment and timber production, external effects of forestry and forest industries;- forest policy analysis: market and intervention failures, regulation of forest management, ownership, taxation;- forestry and economic development: deforestation and land use problem, national resource accounting, contribution to national and regional income and employment.

The Journal of Forest Research publishes original articles, reviews, and short communications covering all aspects of forest research, both basic and applied, with the aim of encouraging international communication between scientists in different fields who share a common interest in forest science. Membership in the society is not a prerequisite for publication in the journal.

The Journal of Forestry is the most widely circulated scholarly forestry journal in the world. In print since 1902, the Journal has received several national awards for excellence. The mission of the Journal of Forestry is to advance the profession of forestry by keeping professionals informed about significant developments and ideas in the many facets of forestry: economics, education and communication, entomology and pathology, fire, forest ecology, geospatial technologies, history, international forestry, measurements, policy, recreation, silviculture, social sciences, soils and hydrology, urban and community forestry, utilization and engineering, and wildlife management.The Journal publishes eight issues annually: January/February, March, April/May, June, July/August, September, October/November, and December.

Journal of Forestry Research (JFR), a quarterly journal published by the Northeast Forestry University and Ecological Society of China under administration of the Ministry of Education of P. R. China, was founded in 1990. As an English language journal, the journal mainly reports on practice and research in Ecosystem management, Forest management, Tree breeding, Silviculture, Forest ecology, Landscape ecology, Forest soils, Forest disease and insects, Wildlife ecology and management, Biology engineering and technology, Wood science, Technology of wood processing, Forest engineering. The journal publishes critical reviews, original research papers, technical notes, and short communications. All papers are subject to peer review and are published online on SpringerLink on average within 40 days of acceptance.

The Journal of Freshwater Ecology is intended to be a vehicle for the reasonably rapid dissemination of current limnological information. The Journal publishes refereed manuscripts dealing with a wide variety of original ecological studies, observations, and techniques. Extensive mongraphs will not normally be published. DisclaimerTaylor & Francis make every effort to ensure the accuracy of all the information (the 8220;Content8221;) contained in its publications. However, Taylor & Francis and its agents and licensors make no representations or warranties whatsoever as to the accuracy, completeness or suitability for any purpose of the Content and disclaim all such representations and warranties whether express or implied to the maximum extent permitted by law. Any views expressed in this publication are the views of the authors and are not the views of Taylor & Francis.

The Journal of Functional Foods aims to bring together the results of fundamental and applied research into functional foods (ie those containing various factors to ensure or enhance health) and their development and commercialization in food products. The journal will cover (but will not be restricted to) the fields of plant bioactives; antioxidants and ageing; dietary fibre, prebiotics and functional starches; probiotics and probiotic functional foods; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements; functional beverages and food products; and molecular nutrition and other relevant aspects of disease prevention and treatment.Papers will cover such issues as new functional food bioactives; efficacy and safety of bioactive compounds and other functional food constituents using genomic technologies, bioassays and dynamic models; characterisation of functional foods and functional constituents with reference to product development; preparation of natural and synthetic ingredients for use in foods, supplements or premixes and improvement of ingredient quality; use of natural and synthetic ingredients in foods, supplements or premixes, effects of processing (including packaging, storage etc) on functionality and improvement of product quality; verification, quality control and traceability of natural and synthetic functional food ingredients and products; improvement of the quality of foods with inherent health benefits ; development and commercialisation of specific functional food products, supplements or functional ingredients; and the regulatory aspects of functional foods and related issues eg labelling, substantiation of health claims.Benefits to authorsWe also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our support pages: http://support.elsevier.com